Five Sydney Royal Easter Show Winners You Can Cook with at Home
Gourmet Traveller highlighted five Sydney Royal Easter Show winners that are now available to home cooks: Del Bocia’s buffalo‑cream butter, Printhie Wines’ 2016 Swift sparkling, Stockyard Beef’s Black wagyu, Kenilworth Dairies’ honey yoghurt, and Wilson Family’s sunset late‑harvest olive oil. Each product earned top honors in the Royal Agricultural Society of NSW competitions, ranging from Champion Milk Product to District Exhibit awards. The article provides purchase links and notes price points—approximately $40 USD for the sparkling wine and $16.5 USD for the olive oil. These accolades signal premium quality and broad retail distribution across Australia.
Lennox Hastie’s Grilled Whole Flounder with Pil-Pil and Capers
Chef Lennox Hastie showcases a whole flounder grilled over charcoal, finished with a bright pil‑pil sauce of olive oil, garlic, chilli and capers. The fish, about 600 g each, is brushed with oil, seasoned, and cooked in a greased basket for...
Lennox Hastie’s Grilled Octopus with Braised Chickpeas and Sobrasada
Chef Lennox Hastie unveils a grilled octopus recipe that pairs charred tentacles with braised chickpeas, cumin, fennel and preserved lemon, finished with a spoonful of spicy sobrasada. The dish relies on high‑heat caramelisation, smoky pimentón and bright citrus to create...
James Turrell’s House of Light Is a Surreal Art Stay in Japan’s 760-Square-Kilometre, Open-Air Gallery
James Turrell’s House of Light, a meditation house in Niigata’s Echigo‑Tsumari Art Field, lets guests experience curated light shows at sunrise and sunset. The 200‑year‑old timber structure, raised 2.7 m to handle heavy snow, retracts its roof to reveal color‑filled skies...
Lennox Hastie’s Charred Corn with Espelette Butter and Manchego
Chef Lennox Hastie showcases a simple yet indulgent dish: corn cobs grilled until charred, brushed with a homemade Espelette butter, and finished with grated Manchego and chives. The recipe emphasizes the smoky sweetness of caramelised kernels, the bright heat of...
Lennox Hastie’s Grilled Bavette with Charred Onions and Romesco
Chef Lennox Hastie showcases a grilled bavette steak paired with charred onion hearts and a vibrant romesco sauce. The 1 kg cut is cooked high‑heat to develop a deep crust while its intramuscular fat renders, delivering buttery richness. A homemade romesco—made...
Inside the Rise of Luxury Whisky as a Design Object
Heritage whisky maker The Macallan has launched a new Timeless Collections line in partnership with iconic designer David Carson, revamping bottle aesthetics to emphasize architecture and storytelling. Carson hand‑crafted visual elements using paper, paint and natural materials, embedding a triangular...
Win a Two-Night Luxury Escape at The EVE Hotel Sydney
Gourmet Traveller’s 2026 Hotel and Travel Awards are inviting readers to vote in the People’s Choice categories—Best Tour Operator, Best Airline and Best Hotel Brand—to enter a draw for a luxury getaway. Participants must provide a brief reason for their...
Stephanie Alexander’s Almond Meringue Cake with Lemon Curd Cream, Figs and Raspberries
Chef Stephanie Alexander shares a sophisticated almond meringue cake layered with tangy lemon curd cream and finished with fresh figs, raspberries, and edible flowers. The recipe builds three light almond‑based meringue discs using ground almonds, cornflour, and stiff egg whites,...
Stephanie Alexander’s Gougères
Stephanie Alexander’s recipe revives the classic French gougère, a light choux pastry puff enriched with nutty Gruyère cheese. The method calls for a high‑heat blast at 180 °C followed by a lower 160 °C finish to achieve a crisp, golden exterior and...
Stephanie Alexander’s Avocado Bavarois with Crab and Finger Lime
Chef Stephanie Alexander presents an avocado bavarois layered with confit crab and finger‑lime pearls. The dish combines a silky avocado custard, gelatin‑set coriander custard, and rich crab meat, served in small glass dishes for visual impact. A splash of lemon,...
Stephanie Alexander’s Roast Rack of Pork with Pears
Chef Stephanie Alexander showcases a show‑stopping roast rack of pork with pears, a dish she describes as perfect for crackling lovers and special occasions. The recipe, originally created by chef Justin Dowd, emphasizes precise skin scoring, a fan‑forced oven, and...
Bar Carnation
Bar Carnation has taken over the former Gerald’s Bar in Carlton North, delivering a minimalist yet warm interior crafted by owner‑chef Audrey Shaw, a former architect. The venue features dark timber paneling, sculptural lighting, and mirrors, while retaining the original...
Tread Lightly
William and Trina Kay‑McPhail launched Tread Lightly, a sustainability‑focused restaurant tucked behind a former art gallery in Willunga, South Australia. The walk‑in‑only venue serves a zero‑waste menu that highlights offal, rabbit, beetroot‑based dishes and locally sourced produce, complemented by an...
Julia Busuttil Nishimura’s Lasagne Alla Portofino
Julia Busuttil Nishimura’s new recipe, Lasagne alla Portofino, offers a meat‑free, green‑focused take on classic Italian lasagne. The dish layers fresh basil‑spinach pesto, creamy besciamella, and a blend of ricotta, mozzarella, provolone, and Parmesan cheeses. Detailed ingredient quantities and step‑by‑step instructions guide home...