For some diners, the realisation that very good things are going on at Petermen will set in early. It may strike when slender cuts of salted King George whiting hit the table, marinating in a citrusy gordal olive brine that knows better than to outshine the delicate sweetness of the flesh. Or when fat Jervis Bay mussels follow, preserved in a pulpy, dusky achiote vinaigrette with a pleasantly bitter and earthy edge.
For others, the switch might flick later on, over a gargantuan green curry for two that makes a star out of grilled Spanish mackerel, mined with muntries, pea shoots and barbecued cucumber. Then again, there’s a lot to be said for the braised saltbush empanadas, too – crusty, herbaceous and brightened by a piquant, tomatoey Turkish ezme salad.
This story is from the May 2023 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the May 2023 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.