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.

Colophon

Editor's Letter

News

Fish sauce • We explore four of the best fermented condiments to make your dishes sing.

Kimberley Moulton • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

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

Tom Wallace • We share a drop with the head winemaker for Devil’s Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

Best in class • The top drops to keep an eye out for on wine lists (and why they’re worth the splurge), according to SAMANTHA PAYNE.

Rooibos Americano Perfecto • We explore the origins of some of Australia’s signature drinks and learn how to recreate them at home.

And the winners are... • To the survivors, the thrivers and those who are changing the game. We raise a glass to the winners of Gourmet Traveller’s Annual Restaurant Awards, representing the very best in Australian dining.

A taste of refuge • Fleeing war and persecution, Australia’s new arrivals push our food culture forward. DANI VALENT explores the contributions of the country’s refugee communities.

Everyday

King Clarence’s mapo tofu • Chef KHANH NGUYEN shares the secret to mastering his signature prawn mapo tofu from this year’s Best New Restaurant winner.

Family affair • These family recipes by FARIDA AYUBI from Parwana Afghan Kitchen tell the story of a rich cultural heritage with hospitality at its core. Here, we share a flavourful and fragrant feast in celebration of this year’s Outstanding Contribution to Hospitality award winners.

Heart And Soul • Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

From personal experience • Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie’s Table.

Travel

The art of... relishing restaurants • Does working in hospitality make someone a better or worse diner, asks ANNA HART.

Heathcote Bound • MICHAEL HARDEN hits the road to explore regional Victoria’s Heathcote, home to this year’s Best Destination Dining and a host of other delights.

Swell Hotel • We take the guesswork out of local travel with our tips on where to stay, eat and play. This month GT heads to the NSW North Coast.

Barcelona Buzz • A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

Glam Packed • Red’s fiery renaissance is Catalan-approved. Pair with animal print and glitzy accoutrements for maximalist vibes.

Be Our Guest • Inspired by the sense of place conjured by Europe’s Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation, discovers SUDESHNA...