Gourmet Traveller (Australia) - 1 Mai 2025
Late nights and neon feasts
Bright lights, big cities
Lobster spaghetti with Champagne and vanilla
Here are some of the nation’s chefs on their favourite midnight snacks.
Melbourne’s favourite French bistro, France-Soir, shares its classic dishes designed for a late-night supper.
Helly Raichura explores the regional flavours of India in her new cookbook, The Food of Bharat.
Soy glazed Korean fried chicken
Cheese and kimchi pancake with gochujang mayonnaise and cucumber salad
Crisp-skinned snapper with salmoriglio and lemon potatoes
Red lentil dhal with roast pumpkin and curry-leaf brown butter
Spiced lamb racks with roast vegetables, couscous and harissa yoghurt
Roast chicken, pancetta and Brussels sprouts tray bake with Caesar butter
Prawns marinated with coconut and charred nasturtium leaf
Chocolate and buckwheat sundae with whisky butterscotch sauce
Everyday
One-pan prawn casarecce with kefalotiri
Roast onion tarte Tatin with apple and Comté salad
Cheat’s radicchio risotto with porcini and sage
Mojo pork sirloin with coconut and carrot rice
Burnt maple pear and ginger dumpling pudding
Red lentil dal with mushrooms
Braised eggplant with spices and ginger
Chicken with onion and turmeric
Custard baked in layers
Heirloom radish pickle
Spiced cauliflower pickle
Roast halved chicken with jus and potato frites
Mussels in white wine and cream
Hanger steak with eschallots
Scallops in saffron sauce
Rabbit casserole with mustard sauce
Crème caramel
Baked sea perch dumplings in bisque
Tom yum roti pizza
Lobster spaghetti with Champagne and vanilla
Spanner crab and mushroom fried rice
Thai curry chicken and salad roll
Skillet buldak noodles with charred corn and cheese
ON THE COVER
Razzle dazzle
The unexpected solace of an all-night diner
Nocturnal appropriation
Snack attack
NYC after dark
Killing the night
Berlin express
DRINKS NEWS
UPFRONT
THE LAST SIPPER
COMMUNITY X KYLIE
THE ART OF TRAVEL
COCKTAIL HOUR
FOUR OF A KIND
OBJECT OF DESIRE
WINE PEOPLE
CHECKING IN
HOME
REVIEW
YOUR WORLD, YOUR WAY
EDITOR'S LETTER
CONTRIBUTORS
SUBSCRIBE NOW
Australia-wide restaurant openings
Sydney’s new feel-good restaurant
Hugh Allen’s next big move in Melbourne
Visiting a revitalised luxury lodge
Restaurant news
HEAVENLY HUKA
THE STYLE VAULT
COMING SOON: YIAGA
THREE TO TRY
SAIL AWAY
DESTINATION DINING
WELCOME KOLKATA SOCIAL
DISHES AND DESTINATIONS
MARKET VALUE
From the foodie haven
TROY SPENCER
WHAT GT LOVES THIS MONTH
TUNNEL VISION
Nigella Lawson
Australian Amaro
A taste of Latin America in the Gold Coast
A new era for Perth’s Wines of While
Parisian exuberance in Prahran
The return of Golden Century
Gigi
Norté
Norté
Wines of While
Golden Century
An expert guide to digestifs
Meet the Maker Cloudy Bay
Cocktail Hour Bobby Burns
Drinks News
Drinks news
Nikolai St George
Bobby Burns
3 BLENDED SCOTCH WHISKIES TO TRY
The last sipper
The unexpected solace of an all-night diner
Snack attack
Nocturnal appropriation
Nocturnal appropriation
Razzle dazzle
Razzle dazzle
Mussels in white wine and cream at France-Soir,
Chef Helly Raichura’s Food of Bharat
Korean fried chicken masterclass
Midnight feasting goes glam
Simple Everyday recipes
Everyday
One-pan prawn casarecce with kefalotiri
UMAMI MAGIC
Cheese and kimchi pancake with gochujang mayonnaise and cucumber salad
FLAVOUR TIP
Roast onion tarte Tatin with apple and Comté salad
Crisp-skinned snapper with salmoriglio and lemon potatoes
SWAP IT OUT
Cheat’s radicchio risotto with porcini and sage
FUNKY ADDITION
Mojo pork sirloin with coconut and carrot rice
PROTEIN SWAP
Red lentil dhal with roast pumpkin and curry-leaf brown butter
PRODUCE SWAP
Spiced lamb racks with roast vegetables, couscous and harissa yoghurt
EASY ENTERTAINING
Roast chicken, pancetta and Brussels sprouts tray bake with Caesar butter
DOUBLE BATCH
Burnt maple pear and ginger dumpling pudding
NEW TWIST
Soy glazed Korean fried chicken
Step by step
REQUEST A RECIPE
MIX IT UP
BON SOIR
BON SOIR
Baked sea perch dumplings in bisque,
Roast halved chicken with jus and potato frites
Mussels in white wine and cream
Hanger steak with eschallots
Scallops in saffron sauce
Rabbit casserole with mustard sauce
Rabbit casserole with mustard sauce
Crème caramel
Baked sea perch dumplings in bisque
Late shift
Late shift
Lobster spaghetti with Champagne and vanilla
Tom yum roti pizza
Spanner crab and mushroom fried rice
Thai curry chicken and salad roll
Skillet buldak noodles with charred corn and cheese
Skillet buldak noodles with charred corn and cheese
Chocolate and buckwheat sundae with whisky-butterscotch sauce
Chocolate and buckwheat sundae with whisky-butterscotch sauce
A passage to India
A passage to India
Spiced cauliflower pickle
Heirloom radish pickle
Red lentil dal with mushrooms
Prawns marinated with coconut and charred nasturtium leaf
Braised eggplant with spices and ginger
Chicken with onion and turmeric
Custard baked in layers
New York City after dark
A chef’s guide to Berlin
Checking in The Eve Hotel
Anna Hart’s Art of Travel
The art of... adapting
NYC AFTER DARK
NYC AFTER DARK
EAT
Megan Sullivan, director of operations, Union Square Hospitality Group (Ci Siamo, Gramercy Tavern, The Modern)
Sophia Sioris, sommelier, Rule of Thirds, and general manager, Bin Bin Sake
Sebastian Javier, chef de partie, Bridges
Eddy Buckingham, co-owner, Tuxedo Hospitality and Old Mates
Kate Barr, sous chef, Misipasta
DRINK
STAY
EXPLORE
CITY SIZZLE
The Eve Hotel
8 Baptist St, Redfern, NSW
KILLING THE NIGHT
WHERE TO STAY
HAUTE BOHEMIANS
Berlin express
Berlin express
Gourmet shopping
THE ULTIMATE COLLECTION of CONTEMPORARY AUSTRALIAN BEACH HOUSES
Tangerine dream
Object of desire
TANGERINE DREAM
TANGERINE DREAM
GRANDE DAME
HORSE POWER
at PressDisplay
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