#GourMay

Welcome to GourMay 2018
– celebrating the finest of Canberra food and wine.

Every day we reveal a new and innovative offering from one of the city’s finest restaurants. You’ll discover the passion and quality of local chefs and restaurateurs by clicking on each date as we showcase yet another stunning signature dish.

To fully immerse yourself in this month-long foodie degustation, be sure to join us at one of the featured GourMay events. OutInCanberra is proud and excited to partner with some of the capital’s best venues to offer an even bigger and better GourMay.

Presented by

  • Whats on today

    Tuesday 1 May

    Feature Dish

    Aburi Hotate

    Venue

    RAKU

    We are kicking off GourMay with a restaurant which has been welcomed by locals with open arms. RAKU encapsulates the gourmet food experience with their precision and artfulness of Japanese culinary history. Plated beautifully here is the Aburi Hotate; a Canadian scallop charcoal grilled over an open flame with pickled green apple, jalapeno dressing and garlic mayonnaise. The scallop is the most delectable mouth-size bite, exploding with flavour.

    This seafood delight pairs well with a lighter, clearer sake. The chef recommended trying the Chikuma Nishiki; it suited the crispness of the grilled scallop and complemented its simplicity, while cutting through the perfectly paired dressings.

    Chikuma Nishiki

    Artisanal Japanese Sake

    Pairs nicely with
  • Whats on today

    Wednesday 2 May

    Feature Dish

    Lamb Rack ala Turk

    Turkish Pide House Woden offer a rich gourmet experience. Their Lamb Rack ala Turk is one of the chefs’ fusion specials, incorporating Mediterranean flavours with other cultures. This hearty rack of lamb is a mix of Turkish and Aussie and definitely won’t leave you unsatisfied. Rested on a bed of eggplant mash and complemented with a wine-red jus, a Turkish kick is added by incorporating a pomegranate molasses for a subtle sweetness.

    The team recommended a Turkish wine that goes by the title Kavaklidere. For the wine connoisseurs, it is best associated with a Cabernet Sauvignon or a Petit Verdot. Known for its bright fuchsia colour, the wine has intense notes of sour cherry and blackberry aromas.

    Kavaklidere 2015

    Bogazkere

    Pairs nicely with
  • Whats on today

    Thursday 3 May

    Feature Dish

    Pork Cutlet

    Venue

    Hale + Mary

    Heading into winter Hale +Mary in Kingston have adapted their menu to include a selection of gourmet mains. The Macadamia Crusted Pork Cutlet has all the best qualities of a Sunday roast served to restaurant standards. With a side of crushed sweet potatoes, left slightly chunky to absorb the sweeter flavours from the homemade apple chutney. Healthy green beans add the right amount of crunch to the hearty dish. The juicy pork cutlet itself is a generous 300g serving, smothered in a macadamia crust and showcased as a feature in the middle of the plate.

    The cutlet would pair well with a dry or firm body white wine, though the chef recommended the 2017 Nick O’Leary Riesling. She said a white pairing works well with pork – being a white meat – whereas a red would overpower the subtle flavours of sage and chutney.

    2017 Nick O’Leary

    Riesling

    Pairs nicely with
  • Whats on today

    Friday 4 May

    Feature Dish

    Miso Dengaku Eggplant

    Venue

    Akiba

    The Miso Dengaku Eggplant with Akiba-style Furikake is one the standouts favourites among most Akiba fans as it’s vegan and gluten-free as well as incredibly delicious. It was created by the sashimi chef and finished off with pepita, puffed rice, and nori to provide a crunch to the gourmet creation. First, they score the eggplant before deep frying allowing the flesh to become extremely soft.  The miso adds a sweet, rich hit of flavour before the eggplant is blowtorched and the furikake garnish is sprinkled over the top. Overall a share dish which is a really exciting way to devour eggplant.

    In a collaboration with Lark Hill Winery, the Akiba Electric Red 2017 was created to suit a handful of the menu. Among those pairing nicely with the Pinot Noir is the popular eggplant dish, the light pinot holds just the right among of acid to cut through the sweetness of the miso.

    Akiba Electric Red 2017

    Pinot Noir

    Pairs nicely with
  • Whats on today

    Saturday 5 May

    Feature Dish

    Bistecca Fiorentina

    A prime cut steak from QT Canberra’s Capitol Bar & Grill will have you salivating at the beautiful sight. This T-Bone “Bistecca Fiorentina” Dry Aged is cut from the short loin of the cow and contains a smaller section of tenderloin. The T-Bone Capitol Bar and Grill serves is dry aged in house for a minimum of 21 days to a maximum of 28 days. Grass Fed, from Cape Grim, North West Tasmania. This beef is guaranteed to be the best meat you will taste. The T-Bone is grilled on a wood-fired grill and served with an enticing Salsa Erbe on top.

    Matched with the iconic Clonakilla Shiraz Viognier 2016 from the Canberra District, a vintage which sits confidently next to such a tender cut.

    Clonakilla

    Shiraz Viognier 2016

    Pairs nicely with
  • Whats on today

    Sunday 6 May

    Feature Dish

    Golband Snapper

    Venue

    Kokomo's

    Kokomo’s Golband Snapper with yellow soybean dressing, rested on a bed of Asian salad is a light and refreshing way to indulge in gourmet dining. The tropical catch is pan-fried and has a salty kick to it. Coriander, mint, cucumber and tomatoes are dressed together with bean shoots to bring the gourmet dish together. The snapper is then completed with a chilli lime caramel dressing and garlic chips.

    The light dish is best paired with the Bitter Summer crushed cocktail – you’ll be whisked away from the cooler Canberra climate into a tropical escape with the combination of these two. Quality ingredients is what makes this beverage gourmet, Monopolowa Gin and Capari paired with ruby red grapefruit, and topped with mint sprig compliment the freshness of the fish. The bitterness of the cocktail ensures the sweet caramel, intense garlic and chilli spice are well balance.

    Bitter Summer

    Cocktail

    Pairs nicely with
  • Whats on today

    Monday 7 May

    Feature Dish

    Baked Rotolo

    Venue

    Belluci's

    Belluci’s in Manuka prepared us a dish fitting to GourMay for both its quality and its seasonal attributes.  The Baked Rotolo is notable firstly for its handmade pasta rolled around an exceptional filling of caramelised pumpkin, toasted pine nuts, and Yarra Valley Persian fetta. The pasta is baked until crisp and served with sauté baby spinach. The rotolo is then shown a little more love with an aromatic burnt sage butter and freshly grated Grana Padano over the top. Pumpkin and autumn go hand-in-hand, with this warmer sure to be a favourite all through winter as well.

    It would be rude not to pair with an Italian wine; the 2014 Suavia Massifitti works well in particular as it’s bold enough to hold up next to the well-seasoned dish and flavourful sauce.

    Massifitti 2014

    Suavia

    Pairs nicely with
  • Whats on today

    Tuesday 8 May

    Feature Dish

    Beef Tenderloin

    It would be unforgiving to host GourMay without an inclusion of a dish from one of Canberra’s premier restaurants, Sage Dining Rooms. This grain fed Beef Tenderloin has been sous-vide and then seared before being coated with a black pepper and buckwheat crust. Drizzled over the top is a duck fat mustard vinaigrette. Adding a slight crunch, the fried brussel sprouts sourced directly from the Sage Farm. The tenderloin rests on a bone marrow puree which is aesthetically cupped inside a bone. The dish is topped with fried capers and a sherry gel to cut through the fat from the bone marrow.

    Pair with a Raspberry and Black Pepper high ball cocktail; similarly, to the beef crust this cocktail holds subtle peppery notes which makes the two the perfect match. Allow the acidity of the raspberries to cut through the rich sauce of the gourmet dish.

    Raspberry & Black Pepper

    High Ball Cocktail

    Pairs nicely with
  • Whats on today

    Wednesday 9 May

    Feature Dish

    12-hour Braised Lamb Shoulder

    Walt & Burley brings GourMay a succulent dish to share in front of the fireplace. This Whole 12-hour Braised Cowra Lamb Shoulder couldn’t have come at a better time, it is the epitome of dining in Canberra once the cold front hits. Lamb shoulder takes time to perfect and this one, in particular, is why we associate the cut as a culinary pleasure. You won’t need a knife to devour through the moist lamb and with the accompaniment of peas x speck & maple, onion rings, mac & cheese and salad the perfect gourmet meal is in sight.

    Paired with the Frank Van De Loo’s Mount Majura T.S.G a Tempranillo, Shiraz, Graciano combo sure to rule the dinner table. The synergy between the wine and the food will make your evening feeling like a special night. The lush, full-bodied red is a pleasing match to the tender meat.

     

    Mount Majura T.S.G

    Tempranillo, Shiraz, Graciano

    Pairs nicely with
  • Whats on today

    Thursday 10 May

    Feature Dish

    Grazing Beef Tartare

    From the Bar menu, the Grazing Beef Tartare encompasses what it means to be gourmet in its presentation, high-end ingredients and preparation method. The raw beef sirloin from Murrumbateman’s Boxgum grazing is a cut is exclusively supplied to Monster Bar & Kitchen. The dish takes an Asian twist to the traditional culinary classic of raw meat and egg yolk, instead miso curing the egg and adding Asian rice seasoning for flavour and texture. Served with a side of black rice crackers to pile the tartar on. To reach its pitch dark tone, the rice is boiled in squid ink and cooked down into a congee. The paste is then blended, spread out and dried. Once it has reached its dried form the black rice can be transformed into a cracker by deep frying. Colour is injected with an avocado mousse and horseradish.

    If you’re enjoying this raw delicacy with a group of friends be sure to keep a rice cracker in one hand and the Girl with the Blue Eyes cocktail occupied by the other. Its bold colour and consistency is a suitable pairing, made eye-catching with the addition of blueberries which lay to rest on the rim of the glass. Massenez Crème de Cassis and the Earl Grey infused gin are fitting to the homey feel of the fireplace flames burning in the background. Flavors of lemon, mint whites & yuzu are also present.

     

     

    Girl with the Blue Eyes

    Monster Cocktail

    Pairs nicely with
  • Whats on today

    Friday 11 May

    Feature Dish

    Pepper Steak

    Otis Dining Hall brings GourMay this mouth-watering Pepper Steak. A classic French dish called Steak au poivre, which means steak with pepper and chips. Owner Damian and head chef Adam worked together in London almost ten years ago and have never let this menu item go. The simplicity of the dish had people lined up out the door in South Kensington and now likewise here in Canberra with over 100 sold a week. The cut of meat rotates depending on the season, currently, a 28-day aged prime beef is on offer. The pièce de résistance is all in the sauce, consisting of a mix of Australian peppercorns, mostly made up of Silkwood pepper from Queensland.

    Pair with none other than a local creation, The Murrumbateman Cabernet Sauvignon 2016 is not overly peppery therefore it will suit the peppery beef to form a balanced match. The Cab Sav will offer something a little more exciting than your safe choice of steak and Shiraz.

    Murrumbateman 2016

    Cabernet Sauvignon

    Pairs nicely with
  • Whats on today

    Saturday 12 May

    Feature Dish

    Tempura Calamari

    There is nothing like a share dish of Tempura Calamari with Negro Squid Ink and Lemon Mayonnaise to get you social on a Saturday. Betti Bravo’s on the Kingston Foreshore will show you and your crew a good time around good food. Using whole squid to allow for that textual quality of good seafood, you know you are in good hands after one mouthful of this gourmet dish. The calamari are battered in a squid ink tempura which is made to order to ensure a light and fluffy outside. To achieve the smokiness of the burnt lemon aioli the lemons are charred off. You’ll get an added kick of squid ink with each bite, served with fresh lime for that final citrus hit.

    The Classic Betti’s Margarita with Black Salt goes hand-in-hand with flavours from the calamari dish. The citrus plays well with the seafood and the black salt agrees with the squid ink tempura.

    Black Salt

    Margarita

    Pairs nicely with
  • Whats on today

    Sunday 13 May

    Feature Dish

    Linguine with Lobster

    We couldn’t get halfway through GourMay without featuring some Lobster. Antica Ricetta’s Linguine with Lobster uses a full lobster tail cooked in olive oil, garlic and fresh cherry tomatoes topped with fresh parsley. The most divine way to experience spaghetti, a touch of French sophistication to an otherwise common dish. This pasta is decadent, aromatic, and to be honest a little romantic.

    Obtained for the dictations of the vegan philosophy, the Sensi Vegante Chianti Superiore is a perfect pairing. It’s pale ruby in colour with a floral and deity aroma which mixes nicely with the Linguine Lobster. Vegante it’s a non-filtered wine and is packaged with materials strictly ecological and with less environmental impact.

    Sensi Vegante

    Chianti

    Pairs nicely with
  • Whats on today

    Monday 14 May

    Feature Dish

    Pear William Tatin

    Buvette Bistro & Wine Bar has created the most heavenly tart to ever hit your lips. This dessert is one to make you speechless, a tart with class to put it bluntly. The Pear William Tatin is one of the only reasons to look forward to winter. Delivered to your table piping hot with a scoop of house made vanilla bean ice-cream made with double cream for an extra layer of gourmet. Forget side plates you’ll be digging at it with just a spoon watching the spectacle of the thick ice-cream melt in front of your eyes. Even those with the sweetest tooth will find it hard to make their way through this delight. The pears undertake a two-hour caramelisation and slow-cook process; after the first sugar dip, the pears are left to set before restarting the process to reach that perfect caramel colour and taste. The pears are cut evenly and placed around the mold nice and steady before being baked with the fresh pastry to perfection.

    A classic dessert needs to be paired with a classic sweet wine. Chateau Roumieu 2009 will be your best pick. Gourmet in its own right from the Sauternes region in Bordeaux, France known for its quality dessert wines, this pairing has older characteristics with both sweet and savoury notes to which amount to the ‘perfect pear.’

    Chateau Roumieu 2009

    Semillon Sauvignon Blanc

    Pairs nicely with
  • Whats on today

    Tuesday 15 May

    Feature Dish

    Wood-grilled Calamari

    Venue

    Temporada

    Temporada prepared us a dish which was so good looking and fitting to autumn tones that we felt guilty indulging it. The sashimi grade Wood-grilled Calamari is sourced from the south coast. It is wood-grilled to enhance the unalloyed flavours of the fresh calamari. The romesco sauce with marikina fermented salami is what sets the calamari into an autumn menu. Thick and full of textures from the soft salami which is cooked down with almonds and shallots. This work of art is sliced and reassembled on your plate both photo ready and easy to get around.

    Equally, as autumn in its colour, the 2017 Nebbilo Rose is a light match to the calamari. Made right here in Canberra by Mada Wines whose niche is producing small-batch wines, the Rose pairs well to the sweetness of the romesco and the spice of the salami.

    Mada Wines 2017 Nebbilo

    Rose

    Pairs nicely with
  • Whats on today

    Wednesday 16 May

    Feature Dish

    Charcuterie Board

    Canberra Wine House is allowing you to make your own gourmet creation using their collection of quality ingredients. The Charcuterie Board is full of textures including rolled prosciutto, carved ham’s, finely sliced chicken and crumbly cheese. Garnished with colourful fruits and a bunch of platter essentials like olives and dried fruits this share board is the most delightful way to watch the sun go down and enjoy a bottle of vino.  As its name suggests this is predominately a meat platter with a local flair. Poachers Pantry Sicilian chicken, ham off the bone and prosciutto are all key elements. Rabbit terrine with pistachio and cranberries and the smoked trout pate make for interesting spreads on top of the rye bruschetta from grocer Fresh Fodder. The hunk of cheddar cheese from the Hunter Valley will keep you going well into your second bottle of wine along with the Bateman’s Bay peanuts. For something sweet, the Pialligo bacon jam, seasonal fruits from local farmers or the dried figs will give you the balance you are looking for.

    Lamberts Vineyards 2013 Rose was selected specifically for its excellence in pairing with prosciutto. It’s as sweet as strawberry jam and pairs especially well with salty treats.

    Lamberts Vineyards 2013

    Rose

    Pairs nicely with
  • Whats on today

    Thursday 17 May

    Feature Dish

    Leg of Lamb

    Venue

    Gan-Jeez

    We can’t get enough lamb this GourMay, Gan-jeez mission to make Indian dining a gourmet experience is set in stone with this eight-hour slow-cooked Leg of Lamb in garlic-ginger and lamb jus. An Indian and Australian fusion on a fine hunk of meat, this dish is made to be shared and loved by all who have forks around it. Accompanied by a spinach porridge, onion pickle and coriander foam, the aromas from this blend plus the masala gravy will spark your interest.

    As sweet as it looks, this Passionfruit Cocktail will go down nicely next to the leg of lamb. The sweet tones of the passionfruit will provide you a rounded aftertaste for the most fulfilling dinner.

    Passionfruit

    Cocktail

    Pairs nicely with
  • Whats on today

    Friday 18 May

    Feature Dish

    Prawn Malabar

    Venue

    Blu Ginger

    Ease into Autumn with this Prawn Malabar from Blu Ginger. Choose from mild or medium delicate spices and scoop out the delicious succulent prawns which have been simmered in coconut milk. To get the currying process going the chefs start off with a gravy base and add diced onion, capsicum and tomato. The second round of sautéing is nice and quick ensuring the prawns aren’t cooked for too long and this is where the fragrance comes in! Mustard and curry leave topped with coconut milk and ready to go.

    Form a complete palate by accompanying the curry with the Squealing Pig Sauvignon Blanc. Its combination of gooseberry and fresh garden herbs will be an added layer to the spicy expressions from the main attraction.

    Squealing Pig

    Sauvignon Blanc

    Pairs nicely with
  • Whats on today

    Saturday 19 May

    Feature Dish

    Spaghetti Ai Fruitti Di Mare

    Venue

    Bicicletta

    One of the tastiest pastas to get around this season is the Spaghetti Ai Fruitti Di Mare from Bicicletta in New Acton. A classic gourmet Italian dish made up of a concoction of fresh king prawns, clams, scallops, loligo squid, baby octopus & cherry tomato sautéed with fragrant garlic and chilli Bisque. All of our favourite seafood with an after hit of spice.

    From the Canberra district the Wily Trout Sauvignon Blanc 2017 is a full bodied white wine that won’t over power the freshness of the fish.

    Wily Trout 2017

    Sauvignon Blanc

    Pairs nicely with
  • Whats on today

    Sunday 20 May

    Feature Dish

    Dark chocolate brioche French toast

    Venue

    Natural Nine

    Natural Nine have shared a mouthwatering dessert for GourMay; a dark chocolate brioche French toast with a Johnnie Walker Gold Label sure to spark your interest. Enjoy the sweetness of the brioche with a salted caramel and toasted coconut ice cream. The spectacle of the oozing French Toast in collaboration with a whisky classic: Johnnie Walker Gold Label is a refined match. The whisky finish leaves a lingering wave of wood and light west-coast smoke, complimented reby the dark chocolate richness of the brioche French toast. The entire taste sensation is rounded out by the sweet and savoury salted caramel that blends perfectly with the delicately honeyed notes of its liquid companion. This dish is as rich as it is flavoursome, and will leave you wanting more.

    If this pairing has left you with nothing but whisky on your mind, the Natural Nine x Johnnie Walker Degustation with whisky ambassador Simon McGoram is on Wednesday 23 May at 7pm set to make any whiskey fan a connoisseur.

    Johnnie Walker Gold Label

    Whiskey

    Pairs nicely with
  • Whats on today

    Monday 21 May

    Feature Dish

    Snapper Citrus

    Venue

    Podilato

    The Snapper Citrus from Mantra’s Podilato is an A grade example of how fish should be enjoyed coming into cooler months. A colourful collaboration of winter fruits and vegetables which makes this dish both exotic and comforting all at the same time! The snapper lays to rest on a bed of eggplant caviar; a thick and filling pairing of braised eggplant with onion, garlic, and vinegar. The sides are as equally as an enticing as the main event. Fennel caramelised with fresh ruby, grapefruit, orange, baby leek and baby coriander add a huge pop of colour, plus the caramelised fennel puree is an extra hit of flavour with each mouthful of fresh snapper.

    The dish is acidic therefore enjoying this plate with a sweet and slightly woody Riesling such as the 2017 Lake George Giannoula is a perfect pairing. 

    2017 Lake George Giannoula

    Riesling

    Pairs nicely with
  • Whats on today

    Tuesday 22 May

    Feature Dish

    Lamb Shoulder

    Monster’s pulled lamb shoulder is a signature dish which has stood the test of time on the shared plates menu. Sourced from Crookwell’s Lost River, the lamb is seasoned with a Mediterranean style rub of cumin, pomegranate molasses, and a generous amount of lemon ginger. After its coat, the shoulder is cooked for seven hours until tender and pulled off the bone. Cooked in a lamb sauce from the jus of the pomegranate molasses and then plated with brik pasty, vine leaves, pomegranate seeds, pistachio, and labneh.

    If you’re enjoying this pulled lamb dish with a group of friends be sure to keep a fork in one hand and the Girl with the Blue Eyes cocktail occupied in the other. Its bold colour and consistency is a suitable pairing to the lamb, made eye-catching with the addition of blueberries which lay to rest on the rim of the glass. Massenez Crème de Cassis and the earl grey-infused gin are fitting to the homey feel of the fireplace flames burning in the background. Flavours of lemon, mint whites & yuzu are also present.

    Girl with the Blue Eyes

    Cocktail

    Pairs nicely with
  • Whats on today

    Wednesday 23 May

    Feature Dish

    Bossam

    Venue

    Lazy Su

    Winter in a bowl is Lazy Su’s ‘Bossam‘ Korean Noodle Soup. Combining the rich flavours of a 12-hour pork broth, braised pork belly, Asian greens, soy egg and hand-pulled noodles.  A soup of this calibre is no easy feat, save yourself the time and opt for a warm-me-up soup from the boys who know how to Bossam. Warning: you may never be able to touch a basic chicken noodle soup again.  

    Make your night out worthwhile by pairing with the Yakuza Sour. After a warm-up soup comes the warm-up cocktail and this one has a little something sour to keep things interesting. 

    Yakuza Sour

    Cocktail

    Pairs nicely with
  • Whats on today

    Thursday 24 May

    Feature Dish

    Gnocchi

    At Courtyard by Milk Crate the house made Gnocchi is on a rotating seasonal menu. You’ll find it every day but the ingredients will differ. The potatoes are roasted upon a bed of sea salt to draw the moisture before adding flours and yolks. The key is to not overwork it, just combine until smooth. For those who played with play-doh as a kid, this method should come naturally.

    This week we were treated to the chicken pesto gnocchi which has a slightly saltier taste to it than a red sauce gnocchi. A richer sweet wine such as the ALAMOS Malbec will be a good match to offset the wine.

    ALAMOS

    Malbec

    Pairs nicely with
  • Whats on today

    Friday 25 May

    Feature Dish

    FEATURED DISH COMING SOON

    Stay tuned, we are revealing one exceptional dish a day, found right here in Canberra for GourMay!

    BEVERAGE

    COMING SOON

    Pairs nicely with
  • Whats on today

    Saturday 26 May

    Feature Dish

    FEATURED DISH COMING SOON

    Stay tuned, we are revealing one exceptional dish a day, found right here in Canberra for GourMay!

    BEVERAGE

    COMING SOON

    Pairs nicely with
  • Whats on today

    Sunday 27 May

    Feature Dish

    FEATURED DISH COMING SOON

    Stay tuned, we are revealing one exceptional dish a day, found right here in Canberra for GourMay!

    BEVERAGE

    COMING SOON

    Pairs nicely with
  • Whats on today

    Monday 28 May

    Feature Dish

    FEATURED DISH COMING SOON

    Stay tuned, we are revealing one exceptional dish a day, found right here in Canberra for GourMay!

    BEVERAGE

    COMING SOON

    Pairs nicely with
  • Whats on today

    Tuesday 29 May

    Feature Dish

    FEATURED DISH COMING SOON

    Stay tuned, we are revealing one exceptional dish a day, found right here in Canberra for GourMay!

    BEVERAGE

    COMING SOON

    Pairs nicely with
  • Whats on today

    Wednesday 30 May

    Feature Dish

    FEATURED DISH COMING SOON

    Stay tuned, we are revealing one exceptional dish a day, found right here in Canberra for GourMay!

    BEVERAGE

    COMING SOON

    Pairs nicely with
  • Whats on today

    Thursday 31 May

    Feature Dish

    FEATURED DISH COMING SOON

    Stay tuned, we are revealing one exceptional dish a day, found right here in Canberra for GourMay!

    BEVERAGE

    COMING SOON

    Pairs nicely with
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