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.

Masthead

Editor’s letter

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

News

Cucumber pickles • A classic preserve, a sandwich staple or just a solo snack. We taste-test a stack to find the pick(le) of the bunch.

A Quick Word With Lorinda May Merrypor • The lead in the hit international musical & Juliet on discovering Australia, a passion for cooking, and learning to manage big feelings.

Wild foraged plants • While foraging wild plants is all the rage, SIMON RICKARD warns of its perils.

Moo Baulch • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet the chair of Australia’s national domestic violence prevention body, Our Watch, Moo Baulch OAM.

Lvn Restaurant • Bird in Hand’s new restaurant has snapped up a former Restaurant Botanic chef with excellent results, writes KATIE SPAIN.

Bosco • Inside a dark industrial warehouse, a veteran restaurateur is highlighting bread and open-fire Mediterranean cooking, writes ELLIOT BAKER.

Maíz • This third incarnation of an inner west Mexican mainstay is easily its finest and most fully formed, writes MATTY HIRSCH.

Greasy Zoe’s • This tiny hand-crafted gem of a restaurant is deliciously committed to the regional and the sustainable, writes MICHAEL HARDEN.

Drinks News • TOP DROPS, NEW OPENINGS, AND INSIDE TIPS FROM THE EXPERTS

Meet The Maker David Lowe • Chief winemaker David Lowe turns the fruit from his organic and biodynamic Tinja Farm in Mudgee, NSW, into the Lowe Wine range.

Art of fermentation • Yeast is wine’s unsung hero, writes SAMANTHA PAYNE.

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

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

Sweet khorasan pie dough • A lesson in shortcrust pastry from baker extraordinaire MIKE RUSSELL of Baker Bleu.

Game On • Chef Vaughan Mabee from New Zealand’s Amisfield cooks the wildest of food from the bottom of the world. ALEXANDRA CARLTON discovers that it tastes like nothing she’s ever eaten before.

Wild Things • Rare ingredients, often from the wild, are the things to covet in today’s mass-produced world, writes LEE TRAN LAM.

Animal Magnetism • From the Big Five in Africa to pandas in China, animal tourism is booming. LEE TULLOCH discusses the ethics of these close encounters.

Earthly delights • Head outside for an autumnal fire feast, recipes from a remote island chef, and mushrooms take the spotlight.

Fire Feast • Theatre meets flavour when you cook over charcoal or woodchips. This autumn, GT heads outside to embrace the primitive power of an open flame.

Land & Sea • From Lord Howe Island, with love. Chef DENNIS TIERNEY shares some of the best recipes from his new book, The Stranded Chef.

The Wild Ones • Autumn is the season to celebrate fungi. Here, GT shares the recipes that make your mushrooms magic.

Nirvana Land • A magical, mystical and occasionally luxurious trip to a remote corner of Nepal proves enlightening for ANNABEL HESELTINE.

The art of…urban savagery • Are we more in touch with our inner animal in the wilderness or in the city, asks ANNA HART.

The Jungle Nook • A unique tented camp in the Golden Triangle where...