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.
WORKS OF ART • Discover the luxury of some of the world’s most beautiful handcrafted rugs at Behruz Studio.
What we’re eating
Where we’ve been
Sweet sensation • Australia’s luxury hotel boom, the radical new spirits by Noma alumni, and how to celebrate Friendsmas.
Sweet deal • Charlotte Ree, author of Just Desserts, talks about baking all night, avoiding baking disasters, and celebrating Friendsmas.
100 YEARS OF SYDNEY AIRPORT IN NUMBERS
Local luxury • After a quiet few years on the high-end hotel front, there’s a wave of new options hitting our shores.
Nornie Bero, Mabu Mabu
Ride in style
COMME AS YOU ARE
New flame • Whether as a gift or for your home, candles will set the festive mood.
EATING WITH Matt Okine • The comedian on Ghanaian street food, heartbreaking cheese and solo-ramen booths.
TRAVELLING WITH Nils Frahm • The German musician on crossing borders, the “emotional plane effect” and wanderlust.
Jerk chicken • Chilli, spice and smoke are the essential flavours of this classic Jamaican dish.
Barbecue sauces • Be it marinating, brushing or drizzling, these five sauces are ready for the grill.
‘TIS THE SEASON FOR SLOW HILLS CHICKEN • A SPECIALTY BREED WITH A FULL AND SUCCULENT FLAVOUR
Crème anglaise • LISA FEATHERBY demystifies a classic Christmas pudding accompaniment.
Variations on a crème
Electric feel • Elektra’s pan-European approach is a shift in the right direction, writes MICHAEL HARDEN.
CRÈME DE LA CRÈME • You know Fromager d’Affinois as the most decadent cheese on the board. But have you heard its origin story?
Golden child • XOPP, the next step for Golden Century, strikes a balance between old and new, writes DAVID MATTHEWS.
endless summer • Celebrate the new season and take your entertaining to the next level with kitchen appliances that produce outstanding results every time.
BEST IN SHOW • What makes the perfect Christmas ham? We asked a panel of experts to blind-taste test nine different hams, and the results are in.
FAST • MIKE MCENEARNEY shares recipes for fresh and fast Christmas dishes.
2019 IN REVIEW
TOP STORIES • Caitlyn Rees, sommelier and wine director of Mary's Group, helps untangle those wine tongue twisters.
Cookbooks of the year • We’ve cooked from some great books this year – here’s what inspired us to tie on the apron.
Dishes of the year • The editors of the GT Restaurant Guide enjoyed plates all around Australia this year. Here’s what they’ve loved the most.
So long, farewell
In Memoriam • MARGARET FULTON OAM, 1924-2019
The year that was • From battling illness and drought to opening and closing restaurants, we talk to key industry players about their year. Here, they reflect on 2019 and their hopes for the future.
WISH LIST • ’Tis the season for giving. From the food lovers to the thrill-seekers, our Christmas gift guide covers all your loved ones.
Summer DRINKING guide • From funky pet-nat to juicy reds, it’s all about a light and...