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.

A luxury escape among the vines • New Zealand’s iconic wine region opens new luxury destination: Gibbston Valley Lodge & Spa in Queenstown

Natural selection • Honesty box roadside stalls, chef sea changes, Kylie Kwong’s next move, and a luxury lodge in New Zealand.

Movers and shakers

Chef sea changes • Coastal moves on the agenda for 2020

The (new) Old Clare

SHOP

High roads

GAME, SET, MATCH

Festival watch

COLD CHIP

Escape to the island

New beginnings • After running Billy Kwong for close to two decades, Kylie Kwong has an exciting new eatery – and role – planned for 2020.

2020 openings

SHOP

Kitak Lee

Submarine suites

Melbourne Food & Wine

Tabarin Peninsula, Antarctica

INTO THE WILDERNESS • From sailing Canada’s rugged coastline to foraging adventures with its new-generation chefs, these unique wilderness experiences transport travellers into the country’s wild heart, alongside the people who love them most.

PLAN YOUR CANADA ESCAPE

EATING WITH Takashi Murakami • The Japanese artist on finishing art during a typhoon, working with Marc Jacobs and decorated burgers.

TRAVELLING WITH Sara Wiseman • The New Zealand-born actor on sailing, teenage adventures and walking as a form of meditation.

Good to go • Ditch single-use picnic wares and set your rug with glassware, plates and containers to keep.

Hearth and soul • Brunswick East’s Old Palm Liquor is very much a product of its place, writes MICHAEL HARDEN.

Details

AND ALSO…

Second coming • The permanent home of Cafe Paci is promising to be even better than the original, writes DAVID MATTHEWS.

Details

AND ALSO…

Indira Naidoo • In our new monthly column, Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet Indira Naidoo.

A CHEF’S GUIDE TO… Reykjavik, Iceland • In our new series, A Chef’s Guide, we ask the world’s best chefs to share where to eat and drink in their hometowns. This month, we hear from RAGNAR EIRÍKSSON.

New wave • How many more wine labels does Australia need? The answer, it seems, is a lot more, writes MAX ALLEN.

Top drops of the month

Yoghurt • Pot-set or not? PENNY LAWSON, of Penny’s Cheese Shop in Sydney, tells us what’s what in the world of yoghurt.

TOP 10

Fruit granita • LISA FEATHERBY shares how to make icy summer refreshers at home.

A note on sugar

Step by step

Summer pudding • This classic dessert is a fruit-filled British favourite.

Shrubs • From tart and tangy to spicy, these vinegar-based syrups add unique flavour to summer cocktails or non-alcoholic tipples.

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

TRENDING IN 2020 • The food and travel trends to look out for in the coming year.

Scorched sweets

Chefs without borders

The light side • Heavyweights of the hospitality industry come to its defence with stories of friendship, success and creativity, writes FIONA DONNELLY.

SUMMER LOVIN’ • From beaches and weekend getaways to queue-worthy fish and chips and...