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.

FARM TO TABLE • Finding inspiration in the woods and shores of Canada is easy for this passionate Ontario local and award-winning chef.

Kicking caffeine • The future of coffee, Dan Hong’s next moves, luxe eco-friendly retreats, and Aria turns 20.

The bean-less buzz • Could the coffee bean become a has-been?

Ghan with the wind

Q&A WITH ATTICA SOMMELIER JANE LOPES

GOOD CLEAN FUN

Australian conservation stays • These luxe retreats combine environmentalism with creature comforts.

On a winning streak

World view

Isabelle Caulfield • POLY, SYDNEY

PEN PAL

ARIA BY NUMBERS

RESTAURANT NEWS

Art of glass • Colour your world (and your dining table) with these bold and beautiful tumblers.

Amanda Keller • The radio host on strange recipes, broadcasting underwater and dancing with Chris Hemsworth.

Rhoda Roberts • The Indigenous arts leader on a work-life spent travelling and downtime connecting with her Widjabul homeland.

Mustard • Whether sweet or spicy, seeded or smooth, these five mustards more than cut it.

Terrine • US chef Brian Polcyn and author Michael Ruhlman’s latest book, Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie, demystifies an ancient culinary craft.

Tool kit

Lettuce dream • From classic iceberg to frilly French heirlooms, the appeal of lettuce extends far beyond bagged mesclun mix, writes PAULETTE WHITNEY.

Riesling rules • For Barossa-based winemaker John Hughes, there is only one grape variety that really matters, writes MAX ALLEN.

Top drops of the month

A handmade tale • At Navi, Julian Hills’ creative focus is evident from produce to plate, writes MICHAEL HARDEN.

Details

AND ALSO…

Star turn • At Chuuka, two top chefs combine Chinese and Japanese influences to bring Sydney a restaurant that goes big, bright and bold, writes DAVID MATTHEWS.

Details

AND ALSO…

STARRY NIGHT • A who’s who of dining gathered at Sydney’s Bennelong for the Gourmet Traveller Restaurant Awards.

SUMMER ESCAPE • Long summer days and balmy nights call for spaces where you can relax, retreat and reconnect. Make your space the ultimate outdoor zone with Domayne.

FAST • Recipes LISA FEATHERBY Photography BEN DEARNLEY Styling GERALDINE MUÑOZ Fast weeknight staples and basics to build a meal around.

Gardens of Eden • For many chefs, their gardens are an extension of their kitchen. A new book, The Garden Chef, features the green spaces of leading restaurants, from Melbourne’s Attica to Mirazur on the French Riviera.

OPEN SEASON • Be they freshly minted or due to drop any minute, these are the venues to have in your sights this spring and summer.

MERIVALE MARCHES ON

ALMOST FAMOUS • Many diners follow restaurants with the dedication of groupies trailing musicians, writes NADIA BAILEY, and hospitality merchandise is their badge of honour.

COASTAL FLAVOURS • The Curated Plate Culinary Festival in Queensland served up a host of local and international talent. Franklin chef Analiese Gregory went behind the scenes on the Sunshine Coast.

Around the Sunshine Coast

COOK WITH PRECISION • Temperature control means...