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.

GOURMET TRAVELLER

Editor’s letter

Where we’ve been

Contributors

What we’re eating • Gourmet Traveller staffers share their favourite plates of the moment.

Winter escape • A Japanese-Chinese restaurant opens in Sydney, a boutique stay in Tasmania, and luxury resorts in the Whitsundays.

Culture trip • The new restaurant from Sokyo’s Chase Kojima and Lee Ho Fook’s Victor Liong combines Japanese and Chinese cuisine.

Power of Seven • Launceston restaurant Stillwater has opened a hotel upstairs with just seven rooms full of Tasmanian character.

OLD GUARD

Adam Wolfers • GERARD’S BISTRO, BRISBANE

RESTAURANT NEWS

South Arm, Tasmania

Whitsundays rising • Bask in winter sunshine at these freshly minted and upgraded resorts.

Take stock • Sturdy pots and casseroles are a must for the season of slow-cooking.

EATING WITH Sam Neill • The actor and winemaker on pinot noir, on-set catering and hurricane shelters.

TRAVELLING WITH Simone Young • The international conductor on a life of long-haul, broken sleep and perpetual motion.

GREEN & BLACK’S PURE PLEASURE • Premium chocolate tastes better when it’s made from a recipe built on genuine sustainability for all generations.

SMOOTH AS SILK

Pancakes • The chef behind Bar Liberty and Capitano, CASEY WALL, shares his recipe for pancakes inspired by the American South.

Toolkit

Great escape • Gathering essentials for a winter holiday is part planning, all pleasure, writes PAULETTE WHITNEY.

Stocks & broths • Whether served on their own, or as a base for warming winter dishes, these five restorative elixirs deliver cold-weather comfort in a pinch.

Baked Vacherin • Alpine indulgence at its finest.

Fever pitch • The appetite for local whiskey is growing fast, with larger batches set to complement a spirited craft culture, writes MAX ALLEN.

Top drops of the month

True local • A new chef is turning East Brunswick bistro Etta into a package deal, writes MICHAEL HARDEN.

Details

AND ALSO…

Rocking encore • Mary’s Underground has transformed a night out, with good food and live music centrestage, writes DAVID MATTHEWS.

AND ALSO…

Details

CRACKING IDEA • New Kettle Flat Bread Crackers are the perfect base for any entertaining occasion. Start your build with Chilli Jam – wholesome and zingy with plenty of crunch.

FAST • Fast weeknight staples and basics to build a meal around.

Winter warmers • We asked some of the country’s top chefs for their go-to cold-weather dishes. The result? Big, hearty braises, nourishing soups, rich meat sauces, and roasts to set and forget. All simple, all delicious. And they even threw in some jaffle fillings for good measure.

Lamb tagine • NEIL PERRY, ROCKPOOL DINING GROUP

Roast chicken with chilli and Sichuan pepper • MARK BEST, BISTRO BY MARK BEST, GENTING DREAM

BEST-EVER JAFFLE FILLINGS

Minestrone • MAGGIE BEER, CHEF AND AUTHOR

WINTER COMFORT 101

Quince and lemon pudding • JACLYN KOLUDROVIC, ICEBERGS DINING ROOM & BAR

Bottle service • Whether it’s sipping, snacking, or wining and dining in style, Australia’s latest wave of wine bars has it covered. Here’s where to settle in for winter and beyond.

ROOT CAUSE • Carrots have traditionally been the stuff of side dishes and crudités, but now kitchens...