Tetsuya’s caramelised apple and saikyo miso cream
Tetsuya's caramelised apple and saikyo miso cream
Peter Gilmore’s grilled shiitake mushrooms with umami butter
Butter makes everything better.
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Persimmon, pistachio and ginger crumble tarts
Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.
Embla’s rainbow trout, horseradish and purslane
Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.
Peter Gilmore’s smoky chestnut soup
This soup is an ideal way to enjoy the seasonal chestnut. Skip our smoking step if you're after a clearer flavour.
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Grilled wagyu rump cap
The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.
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Molto’s spaghetti cacio e pepe
At Molto this dish is served in the shell of a wheel of pecorino, as is traditional, and the pasta is tossed in it for extra cheese flavour.
Peter Gilmore’s grilled marron on a stick with citrus butter, flowers and herbs
Pete Gilmore recommends substituting the grilled marron for king prawns, delicious when cooked within the melted citrus butter.
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Peter Gilmore’s winter green salad
This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.
Kensington Street Social’s kale with pear and bottarga
To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.
Bodega’s morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower
“A classic combo and classic Bodega dish,” say Abrahanowicz and Milgate of Sydney's Bodega.
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Peter Gilmore’s roasted carrots with feta, almonds and sherry caramel
The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious.
Automata’s pickled eggs and onions
“These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg,” says Clayton Wells. “They have added richness from the black garlic and from the herbs.”
Petition Kitchen’s beef shin with romesco and lemon
Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.
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Automata’s kingfish with crème fraîche, yuzukosho, shiso and finger lime
“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."
Automata’s flounder with wakame and lemon butter
Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.
Automata’s roasted red cabbage with bonito butter
"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.
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Marion’s olive oil cake with pumpkin-seed ice-cream and candied orange
Marion's recipe for olive oil cake with candied orange, Montenegro syrup with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.
Automata’s slow-roasted pork neck, green olive sauce, parsley and walnuts
Cook this succulent pork neck low and slow until it’s really tender.
One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce
One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.
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Automata’s radicchio salad with blistered grapes, shallot and za’atar
Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.
Peter Gilmore’s quince, pecan and crème caramel trifle with Gretchen’s honey cream
A showstopping dessert from the Quay and Bennelong executive chef.
Automata’s blackened pears, vanilla mascarpone and candied hazelnuts
Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.
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Restaurant Hubert’s red butter lettuce with caper and anchovy vinaigrette
A really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs.
Barrio Collective’s bacon and cheese toasties
Top-notch ingredients are key to this simple snack.
Restaurant Hubert’s crème caramel
Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
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Tipo 00’s tagliolini al nero
A delicate pasta, tagliolini is easy to overcook - luckily Tipo 00 chef Andrea Papadaki has shared his recipe.
Tipo 00’s orecchiette with broccolini, anchovy, garlic, chilli and Asiago
Tipo 00 chef Andreas Papadakis adds an anchovy twist to the typical Southern Italian dish.
Restaurant Hubert’s shiitakes à la Grecque
Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.
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Tipo 00’s spaghetti with strawberry clams, chilli and smoked tomato
The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.
Restaurant Hubert’s chicken fricassée
Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.
Tipo 00’s casarecce with pork and fennel sausage ragù
Cooked in sage and garlic, the pork and fennel sausages soak up their flavours in this fantastic pasta recipe.
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Smalls Bar’s radishes with bone-marrow rouille
Radishes with bone-marrow rouille from Smalls Bar in South Melbourne is the ultimate autumn snack.
Post at Como The Treasury’s smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini
Recipe for Post at Como The Treasury's smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini, Perth, WA
Restaurant Hubert’s kimchi gratin
A Korean take on a French classic by Restaurant Hubert.
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Restaurant Hubert’s Clams à la Normande
Pour the fries on top to soak up the Dashi sauce's umami punch.
Three Blue Ducks’ beetroot and chocolate with burnt orange
Australian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orange
Restaurant Hubert’s stracciatella with lemon and orange
Stracciatella is the king of the stretched curds, try it how chef Dan Pepperell does it at Restaurant Hubert
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Tipo 00’s rigatoni ragù Bolognese
Cooking the bolognese with a spice bag, Tipo 00 chef Andreas Papadaki promises hints of cinnamon, bay leaf, and thyme throughout the dish.
Tipo 00’s gnocchi with duck ragù and porcini mushrooms
Tipo 00 chef Andreas Papadakis' recipe makes light and fluffy gnocchi to balance out the rich and seasoned duck ragù.
10 William St’s dadinhos de tapioca with XO sauce
Recipe for Dadinhos de tapioca with XO sauce from 10 William St, Paddington, NSW
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Three Blue Ducks’ red cabbage, jicama and citrus salad
A bright salad that works best wish barbecued meats.
Three Blue Ducks octopus, corn, mint and farro
Australian Gourmet Traveller chef's recipe for octopus, corn, mint and farro
Three Blue Ducks’ charred pineapple with lemon and ginger granita, cashew praline and Thai basil
Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil
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Silvereye’s Malt loaf
Recipe for malt loaf from Silvereye, Chippendale, NSW.
Three Blue Ducks’ raw fish, buttermilk, ginger, rhubarb and fennel
Australian Gourmet Traveller feature recipe for Raw fish, buttermilk, ginger, rhubarb and fennel
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Three Blue Ducks’ watermelon and radish salad
Australian Gourmet Traveller chef's recipe for watermelon and radish salad
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Three Blue Ducks’ spicy Bourbon pork
It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze.
Spice Temple’s Chinese pavlova
Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.
Celery heart, charred treviso, and egg salad
Australian Gourmet Traveller recipe for Celery heart, charred treviso, and egg salad from Osteria Oggi in Adelaide, South Australia
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Momofuku Seiobo’s jerk pork chop with lime
Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales
Son in Law’s crisp barramundi fillets with roasted chilli, mint and coriander
Just the right amount of spice and zest.
Ben Devlin’s grilled strawberry cake with white chocolate and rosé
Gourmet Traveller recipe for grilled strawberry cake with white chocolate and rosé, Ben Devlin, Paper Daisy
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Grilled cucumber and lemon myrtle soda
Gourmet Traveller recipe for grilled cucumber and lemon myrtle soda, Ben Devlin, Paper Daisy
Coal-roasted potatoes with yoghurt and mint
Gourmet Traveller recipe for coal-roasted potatoes with yoghurt and mint, Ben Devlin Paper Daisy
Grilled beef heart with radicchio and orange
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Yoghurt curd with raw and grilled vegetables
Recipe by Ben Devlin from Cabarita restaurant Paper Daisy | Gourmet Traveller
Salted fish with macadamia and native pepper
Fresh fish, beautifully expressed by native ingredients.
Smolt’s hot ricotta fritters, blueberry-lime compote and ricotta cream
Enjoy these cafe-worthy ricotta fritters with a delectable blueberry compote.
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Magill Estate’s grains, greens, citrus and goat’s curd
Grains, greens, citrus and goat’s curd recipe, Penfolds Magill Estate, South Australia
Lady Carolina’s Lima-style ceviche
Lima-style ceviche recipe, Lady Carolina, Melbourne
Pineapple with ginger beer sorbet and coconut mousse
Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.
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Barbecued lamb ribs with yuzu-sesame yakiniku sauce
Recipe for barbecued lamb ribs with yuzu-sesame yakiniku sauce from Gas-Light Izakaya in Melbourne.
Charred sweet potato, goat’s curd and almonds
Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.
Southern barbecue beans with burnt ends
Curtis Stone recipe for Southern barbecue beans with burnt ends.
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12-hour barbecue beef brisket
Curtis Stone recipe for 12-hour barbecue beef brisket.
Coleslaw
Curtis Stone recipe for coleslaw.
Texas-style barbecue sauce
Curtis Stone recipe for Texas-style barbecue sauce.
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Watermelon rind pickles
Curtis Stone recipe for watermelon rind pickles.
René Redzepi & Nadine Levy Redzepi’s brandy plum cake
René Redzepi & Nadine Levy Redzepi recipe for brandy plum cake.
René Redzepi and Nadine Levy Redzepi’s perfect steamed spinach with miso and herbs
René Redzepi & Nadine Levy Redzepi recipe for steamed spinach.
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Green salad with vinaigrette
René Redzepi & Nadine Levy Redzepi recipe for green salad with vinaigrette.
Butter-fried bread with tomatoes
René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with tomatoes.
Butter-fried bread with eggplant and herbs by René Redzepi & Nadine Levy Redzepi
René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with eggplant and herbs.
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Oyster dipping sauce
René Redzepi & Nadine Levy Redzepi recipe for oyster dipping sauce.
Duncan Welgemoed’s Cameroonian spiced banana gâteau
Duncan Welgemoed recipe for Cameroonian spiced banana gâteau from Africola restaurant in Adelaide.
Africola’s curried young coconut salad with sorrel
Duncan Welgemoed recipe for curried young coconut salad with sorrel from Africola restaurant in Adelaide.
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Corn salad with prawn salt
Duncan Welgemoed recipe for corn salad with prawn salt from Africola restaurant in Adelaide.
Smoked mulloway with apricot and beer
Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.
Prego rolls
Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.
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Africola chakalaka
Duncan Welgemoed recipe for Africola chakalaka.
Pipis grilled in a young coconut with chilli and ginger
Ben Devlin recipe for pipis grilled in a young coconut with chilli and ginger from Paper Daisy restaurant in Cabarita.
Lebanese-style snapper
Michael Bacash recipe for Lebanese-style snapper.
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Razor clams with Lillet Blanc and Tio Pepe
Recipe for razor clams with Lillet Blanc and Tio Pepe from Continental in Sydney.
Roasted rib of beef with ndolé
Duncan Welgemoed recipe for roasted rib of beef with ndolé from Africola restaurant in Adelaide.
Grilled flank steak
René Redzepi & Nadine Levy Redzepi recipe for grilled flank steak.
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Cast-iron peach cobbler with buttermilk ice-cream
Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.
Raw mackerel, Lower East Side sours and caraway sour cream
Luke Burgess recipe for raw mackerel, Lower East Side sours and caraway sour cream.
Analiese Gregory’s whiskey-glazed ham with preserved cherries
A lick of whiskey goes a long way.
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Pol sambol
O Tama Carey recipe for pol sambol, a coconut Sri Lankan dish that works with all number of curries.
Radish and preserved lemon salad
Analiese Gregory recipe for radish and preserved lemon salad.
Summer peas, lemon thyme oil and smoked lardo
Luke Burgess recipe for summer peas, lemon thyme oil and smoked lardo.
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Brambles, fresh cheese and speculaas
Luke Burgess recipe for brambles, fresh cheese and speculaas.
Black sesame and mango tart
O Tama Carey recipe for black sesame and mango tart.
Carolina rice cakes with boiled-peanut hummus
Bar Clarine recipe for Carolina rice cakes with boiled-peanut hummus.
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Salt and pepper veal sweetbreads
Master restaurant recipe for salt and pepper veal sweetbreads.
Vicky Pollard sundae
Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.
Lorraine Godsmark’s peachy panettone with cassata ice-cream
Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.
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Raspberry and lychee tarts
Lorraine Godsmark recipe for raspberry and lychee tarts for Gourmet Institute.
Spatchcock, freekeh, pickled tomatoes and harissa yoghurt
Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.
