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.
Where we’ve been
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
GAME, SET, MATCH
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.
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.
Second coming • The permanent home of Cafe Paci is promising to be even better than the original, writes DAVID MATTHEWS.
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.
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.
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 gelati,...