Each issue Australian Traveller Magazine looks at everything food; including gourmet getaways, recent restaurants and a special new recipe to try. By Elisabeth Knowles. ARTHOUSE DINING
The Queensland Art Gallery has taken over management of all its food and beverage outlets, with all food prepared onsite, including fresh cakes and biscuits. There are four new venues covering casual and fine dining: GOMA restaurant, GOMA Lounge Bar, GOMA Café and the QAG Café. Stanley Place, South Bank, Queensland.

The AT team went out for a quick bite at a great, newly revamped pub in the inner-city Sydney suburb of Chippendale last month. The Duck Inn Pub and Kitchen is a gorgeous, light-filled, open and modern take on the traditional corner pub – a little touch of The Hamptons just off busy Cleveland Street. They have Uno competitions, boutique cider, a great wine and beer list, and exceptional seasonal meals at decent prices – a cut above your usual pub grub. And it’s just across the road from the Seymour Centre, so if you’re going to see a show, this is a great place to pop in for dinner first (entrée and main pre-theatre deals for $26).
74 Rose St, Chippendale. (02) 9319 4415; theduckinnpubandkitchen.com


APRIL 13-22
Orange FOOD Week (FOOD = Food of Orange District) sees the best of the region’s farmers, provedores and producers take over this great NSW inland town, with wine tours, brunches, lunches, banquet dinners and night markets.

MAY 18-27
High Country Harvest takes place in Victoria’s snow country. Be an alpine brewer for a day at Bright Brewery, or celebrate con brio at Myrtleford’s Italian food fest, La Fiera.

MAY 19-20
Clare Valley Gourmet Weekend lets you taste the region’s latest vintage, as well as fill your belly with SA’s best produce.


Yamba Prawns with Mint, Parsley and Preserved Lemon
To celebrate the reopening of Sydney’s newly renovated Park Hyatt, Chef Andrew McKee from The Dining Room shares his favourite quick, simple but guest-pleasingly delicious meal idea, which can be served as snacks or paired with a salad as a main.

Yamba king prawns, peeled with head left on
Mint leaves
Parsley leaves
Extra virgin olive oil
Preserved lemon

Roughly chop equal quantities of mint and parsley and add to finely chopped preserved lemon and olive oil. Season with salt and pepper.

Thread metal or wooden skewers through the prawns from the tail end. If using wooden skewers, soak in cold water for 30 minutes prior to cooking so they don’t burn.

Marinate the prawns in the mint-parsley-lemon oil mixture.

Ideally grill the prawns over charcoal; however, they can also be cooked over a conventional barbecue or even under a hot grill. Baste and serve hot with lemon wedges.

The Dining Room is right on Sydney Harbour, overlooking the Opera House. It’s open for breakfast, lunch, afternoon tea and dinner daily.
(02) 9256 1661; sydney.park.hyatt.com

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