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

Contributors

Editor’s letter

What we’re eating…

REVIVE & THRIVE • How to support Melbourne hospitality, new-breed produce, upcoming distilleries, and hotels worth travelling for in Australia.

Freeze-dried powders • Versatile and long-lasting, freeze-dried powders are an easy way to add unique flavours to your cooking.

EATING WITH Michael Zavros • The award-winning artist on his Greek-Cypriot heritage, Catalan cooking and food as art.

TRAVELLING WITH Starley • The Australian pop star on her Mauritian heritage, pursuing her dreams in London and life’s silver linings.

Groundswell Giving • Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet the trio behind the philanthropic initiative Groundswell Giving.

WINES TO WATCH • A fine wine takes time but these young winemakers are well on their way to producing some of Australia’s most interesting drops.

FAST • Create simple, flavourful meals in less than 30 minutes with these everyday recipes.

Preserved lemons • An indispensable ingredient in Moroccan cuisine, preserved lemons add an instant zing to tagines, roasts and salads.

How to sterilise jars

A note on storage

Step by step

Spanakopita • Whether for breakfast, lunch or dinner, this versatile Greek pie is an easy crowd-pleaser.

GOING NATIVE • What does the future of food look like in Australia? It’s time to tap into our native bounty and relearn the country’s rich Indigenous culture through storied bush-food practices, writes SAMANTHA PAYNE.

AUTHENTICITY • Of all the descriptors in the food-writing vocabulary, none is more loaded than the word “authentic”, writes YVONNE C LAM. But is there a way to reclaim it from the clutches of a hungry but misinformed public?

NEW WORLD ORDERING • Vegan, coeliac, no soy – and hold the onions, please. How do chefs find catering to diners’ dietary restrictions and allergies? LEE TRAN LAM investigates.

FUTURE FEASTS • Petri-dish fish, food that takes you through the looking glass, and goannas cooked in desert sand. ALEXANDRA CARLTON asked Australian food experts to imagine what we’ll be eating in the future, and their answers are wild.

The new wave • Dishes from some of Australia’s brightest young chefs, bold flavours from Adelaide’s Parwana Afghan Kitchen, and sustainable cooking with Cornersmith.

BRIGHT YOUNG THINGS • They’re young, gifted and dedicated to their craft. Meet seven men and women who are learning from some of Australia’s most respected chefs as they forge their own future.

PARTNER PROMOTION • Wine suggestions by Bird in Hand

Land of plenty • The family behind Adelaide’s Parwana Afghan Kitchen honours Afghanistan’s rich culinary heritage in their new cookbook.

Waste not, want not • Cherished by the local community (and beyond), the award-winning Cornersmith café in Sydney champions sustainability. In their new cookbook, Use it All, co-founder ALEX ELLIOTT-HOWERY and chef JAIMEE EDWARDS share recipes and clever ideas to minimise food waste.

Zero-waste tip

Hit refresh • Exploring Queensland’s Sunshine Coast, reconnecting with nature in Wolgan Valley, and a chef’s guide to Brisbane.

The art of... failing • The future is unpredictable, but we know one thing for certain: if we aren’t getting things wrong, we definitely aren’t getting it right, writes...