Suckling pig, pecan, grape, lichen

GOMA Restaurant takes out two Chef’s Hats, third year running

Chef’s Hats are awarded on assessment of ambience, service, ‘x-factor’ and food, with a focus on customer experience, with over 500 restaurants reviewed for this year’s awards. For the third consecutive year GOMA Restaurant has been awarded two Chef’s Hats in the 2018 National Good Food Guide. The GOMA Restaurant is one of only six…

Waste Not, Want Not

The dichotomy between today’s foodie culture and sustainable eating often looks like exactly the same thing. We want the best flavours, the freshest produce and ingeniously prepared dining. We want to see the words ‘local’ and ‘organic’ appear at least once in the dish we’re about to order from the newest, hottest restaurant. We tend…

Recipe for a Bush Fire

QAGOMA Executive Chef Josue Lopez guest starred on Channel Ten’s MasterChef showcasing his signature Emu dish ‘After the Eucalypt Fire’ available on the GOMA Restaurant‘s Winter menu. We talk to Lopez about his experience in the MasterChef kitchen. Q&A You’ve carved a niche for creating dishes that respond to the surrounding art at QAGOMA, by telling…

Throwing cakes

‘O’Keeffe, Preston, Cossington Smith: Making Modernism‘ showcases the iconic art of Georgia O’Keeffe, one of the most significant American painters of the twentieth century, alongside modernist masterpieces by the celebrated and pioneering Australian artists, Margaret Preston and Grace Cossington Smith. United by their love of nature, O’Keeffe, Preston and Cossington Smith developed subjects from their…

The art of food and wine matching

QAGOMA Members recently enjoyed a relaxed afternoon appreciating the art of food and wine matching with QAGOMA Executive Chef Josue Lopez and David Bone of Cuttings Wine. Through the six pairings inspired by the seasonal GOMA Restaurant menu, members were given an exclusive taste tour through the Australian, Australia, New Zealand, Spain and back again.…