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 • Our favourite plates of the moment.

Blue-sky thinking • Fiji’s new groove, the fate of food, and best in transit.

Fiji rediscovers its roots • How fresh ideas and new investment are transforming the Pacific destination – and its hotel buffets.

Tang-Ya Yang • FORMOSA BITES, HOBART

RESTAURANT NEWS

Best in transit • These model airports deliver efficiency and pleasure in equal measure.

River meets ocean

Summer solstice, Stonehenge, UK

Changing climates • Is it all apocalyptic doom? A new look at the future of food offers cautious optimism.

Sustainable supplies • Go green in the kitchen with eco-friendly alternatives.

TRAVELLING WITH Ben Quilty • The artist on the lure of the Western Desert, the world through a child’s eyes, and the inspiration of Beirut.

EATING WITH Patricia Karvelas • The broadcaster on political cravings, her vegetarian years and native ingredients.

Cave dwellers • A well-stocked cellar should satisfy every taste and occasion with bottles worthy of the wait, writes MAX ALLEN.

Top drops of the month

Good times • Chef Tansy Good returns with a country bistro that’s all classics and class, writes MICHAEL HARDEN.

Details

AND ALSO…

Set for take off • In Canberra’s suburbs, Pilot lands as a project with local values and big ambition, writes DAVID MATTHEWS.

Details

AND ALSO, IN SYDNEY…

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

Made from scratch • Australia’s best bread, makers and growers on getting started, Ben Devlin builds a restaurant, and mastering the classics one step at a time.

DAILY BREAD • A storied sourdough starter, sea air and the expert hands of artisan bakers make Iggy’s Bread a Sydney favourite. Step inside for the ultimate proof.

I wanna be a Producer • People doing big things usually start small. We talk to Australian growers and makers about the dreams behind their dream businesses.

Purpose built • Opening a restaurant is tough. Building it yourself? That’s another world of pain. Just days before launch, FIONA DONNELLY drops into the worksite at Pipit, the new NSW North Coast venue by chef and handyman Ben Devlin.

MASTERCLASS • Perfect pie, a rich pound cake, savoury pickles, crisp pork crackling, and dhal to die for. Our experts give the low-down on how to take your technique up a level.

Meat pie • BOURKE STREET BAKERY’S PAUL ALLAM AND DAVID McGUINNESS WALK US THROUGH MAKING THE PERFECT PIE.

PASTRY PERFECTION

Pound cake • A FOOLPROOF POUND CAKE IS A STAPLE IN ANY BAKER’S REPERTOIRE. LISA FEATHERBY REVEALS THE FORMULA.

MAKE TO MEASURE

TRICK IT UP

Japanese pickles • MASTER FERMENTER ADAM JAMES, OF HOBART’S ROUGH RICE, ON HOW TO MAKE CRISP AND REFRESHING NUKAZUKE PICKLES.

Perfect roast pork • MIKE McENEARNEY, OF KITCHEN BY MIKE, ON HOW TO GET PROPER PORK CRACKLING.

TOOLKIT

Tempered dhal • O TAMA CAREY, OF LANKAN FILLING STATION, EXPLAINS HOW TO ADD LAYERS OF FLAVOUR TO THIS SOUTH ASIAN STAPLE.

DIAL UP YOUR DHAL

Cayenne Pepper • Gippsland food and drink ambassador paves a new foodie trail… with Porsche E-Hybrid power

Taste of home • Sunda staff meals, Satellite Island seafood, Mexican made easy, northern Thai traditions, and...