Gourmet Traveller

Each issue is packed with great dish ideas, hot restaurants and bars, entertaining tips, the best hotels and lavish spreads on some of the world’s most intoxicating travel destinations - everything you should expect from the Australia's premier food and travel magazine.

Editor’s letter

Masthead

Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.

NEWS

Butter • It’s the unofficial motto of chefs everywhere: Butter makes it better. These are five of the best.

Potatoes • What’s not to love about the humble spud? The staple crop is as easy to grow as it is versatile, writes SIMON RICKARD.

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.

Vue De Monde • A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.

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.

Pitzi • The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.

Sandalford • Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.

Drinks News

Martinez • Each month, we explore the origins behind the world’s signature drinks and learn how to recreate them.

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.

Storied spirits • We love a drop with a good backstory. SAMANTHA PAYNE retells some of her favourite liquor legends.

Australia’s most wanted • For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.

Everyday • Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.

Crêpes Suzette • ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.

High Steaks • Charred, blushing and delicious, well-butchered beef has long been a dining centrepiece. Understanding the different cuts is essential to ensure your steak is sizzling. JORDAN KRETCHMER talks cuts with the experts.

The XX factor • Do women do restaurants differently? DANI VALENT sits down with some of Australia’s most renowned and long-standing female restaurateurs to talk nature, nurture and imposter syndrome.

The Michelin debate • Australia doesn’t have a Michelin Guide, but should it? DANI VALENT explores the calls for and against.

From the ashes • Destroyed by bushfire in 2020, Kangaroo Island’s Southern Ocean Lodge is having its phoenix moment, writes ANNA MCCOOE.

Pie in the sky • From footy stands to petrol stations, the Aussie meat pie is everywhere. LEE TRAN LAM discovers how food personalities from across the country would reinvent this icon today.

Tried and True • Simple pleasures take centrestage as we present some of Gourmet Traveller’s best-loved recipes.

Perfect Partners • Classic flavour combinations, forever linked in culinary matrimony, take on new ideas to keep interests piqued.

Come On Over • DAVE VERHEUL of Melbourne’s agenda-setting wine bar Embla shares the recipes he cooks when entertaining at home in his new book, On Sundays.

The art of…being iconic • What makes a city iconic? Perhaps we can all learn a lesson from Argentinian brand building, argues ANNA HART.

Legends of reinvention...