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

Restaurant news • Two restaurant groups expand their claims over Sydney’s CBD, young guns open their first restaurant and a Brisbane favourite opens a bar.

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

Matcha • We discover the best and brightest versions of this Japanese green tea powder.

Bhavna Kalra Shivalkar • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet the force behind The Modern Desi Co, who is sharing Indian culture through food.

Firepop • A fan-favourite pop-up finds a forever home in the inner west, writes MATTY HIRSCH, and proves its mettle in the process.

Gum Bistro • A relaxed inner-city newcomer from a talented young duo is making all the right moves at West End, writes ELLIOT BAKER.

Bossa Nova • Con Christopoulos’ new venture with chef Victor Liong brings a sushi train loaded with delicious hits and Brazilian good times, writes MICHAEL HARDEN.

Thelma • A new Adelaide Hills bistro nails the neighbourhood dining brief with a thoughtful menu focused on local produce and wines, writes KATIE SPAIN.

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

Alysha Moscatt and Lucy Kendall • The duo behind West Gippsland wine label Allevare are passionate about good wine powered by community and sustainability.

New favourites • SAMANTHA PAYNE raises a glass to the new wave of Japanese drinks coming to the fore. Kanpai!

Margaret River • ALEX MITCHESON heads west to scope out the best wineries in this remote wine region.

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

The perfect pairing • Indulge in an elevated wine experience with an exclusive Royal Caribbean Ponting Wines immersion cruise, plus your chance to win one for yourself.

Letting off steam • Ōita Prefecture is known as the onsen capital of Japan. It’s also a region where a centuries-old cooking method pushes the boundaries of natural cuisine, ALEX MITCHESON discovers.

Rules of the street • Japan has a reservation culture, not a show-up-and-see-whathappens culture. So if there’s anywhere you really want to eat at, or drink in, and they offer bookings, make one. And hey, once you’ve had a nice meal – don’t tip. Even if service was exceptional. It’s not really the norm in Japan.

Hard to get • The ultimate Japanese pantry is filled with secrets, discovery and years of building trust. LEE TRAN LAM meets the Australians who have gone to great lengths to secure prized Japanese goods.

Welcome Ceremony • Rooted in the tea ceremonies of Japan’s Heian period, omotenashi is an art form of hospitality. In Melbourne, the heart of omotenashi beats strong as chefs elevate simple meals into unique encounters.

Food

Everyday • JULIA BUSUTTIL NISHIMURA shares simple dinners, spring salads and easy entertaining dishes with a Japanese lean.

Onigiri • Chef MICA KAZATO of Sydney’s Parami shares her recipe for the traditional Japanese snack.

Top Seed • Beloved for their nutty flavour and crunchy versatility, sesame seeds – or goma – are the hero ingredient in these Japanese dishes.

Oishī Eats • As party season descends, Japan’s unparalleled snack culture becomes an entertainer’s muse. Enter Otoshi – perfect bites, designed to accompany drinks, that...