•  
Chefs' Recipes

Razor clams with Lillet Blanc and Tio Pepe

Recipe for razor clams with Lillet Blanc and Tio Pepe from Continental in Sydney.
Razor clams with Lillet Blanc and Tio Pepe

Razor clams with Lillet Blanc and Tio Pepe

William Meppem
Profile picture of Lynsey Fryers-Hedrick Styling by

“I’m hosting friends for dinner in a few weeks, and I’m hoping to wow them with Continental’s clam cocktail. Will the boys share the recipe?”

AJ Chen, Glebe, NSW

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Profile picture of Lynsey Fryers-Hedrick
Styling by Lynsey Fryers-Hedrick

Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.