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

What we’re drinking…

Contributors

What we’re eating • The Gourmet Traveller team shares their favourite plates of the moment.

SLIDING DOORS • New restaurant openings from some of Australia’s best talent, truffle adventures, a feel-good food-delivery service, and the classic cookbooks you need on your shelf.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

NEW HORIZONS

ON THE PASS

THREE OF THE BEST • MODERN CLASSIC COOKBOOKS

HOTEL NEWS • LOCAL STAYS AND GETAWAYS FROM ACROSS AUSTRALIA

Cocktail garnishes • Shaken or stirred, no cocktail is complete without a carefully considered garnish.

Paul West • The River Cottage Australia host on slow cookers, growing produce and apprentice diets.

Tapsell • The actor, author and podcast host shares her love of Darwin, memories of seminal road trips and travel tips.

Maggie Beer • Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet cook, producer and restaurateur Maggie Beer

PERFECT PARTNERS • They are two of life’s simplest pleasures and make for a perfect match, when properly paired. Wine expert BANJO HARRIS PLANE guides us through the basics of pairing cheese and wine.

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

Mapo tofu • This Sichuan classic is silky, spicy and addictively mouth-numbing.

Parisian flan • In his new book, Everyone Can Bake, DOMINIQUE ANSEL demonstrates how to make the perfect sable tart shell for a flan.

Pastry cream for flan

LOVE BITES

From London to Sydney • Award-winning chef and restaurateur Clare Smyth has hit a number of career highs. Now, she’s bringing her modern fine-dining to Australia, writes KARLIE VERKERK.

Lights, camera, snack-tion! • Make your next movie night an interactive experience by pairing a cinematic classic with a complementary side dish. HANNAH-ROSE YEE shares a few of her favourites.

Original spin • Refined pub classics at The Old Fitz, Josh Niland’s nose-to-scale recipes, and timeless desserts with a twist.

Puttin on the Fitz • It’s pub grub but not as you know it. Chef NIK HILL brings fine-dining finesse to English pub classics at Sydney’s Old Fitzroy Hotel.

NOSE TO SCALE • Chef JOSH NILAND continues to make waves with his innovative approach to seafood, as showcased in The Whole Fish Cookbook, which became an instant classic this year, winning publishing’s top prize.

LET’S do the TWIST • From classics like sacher torte and tarte Tatin to affogato and churros, it’s time to reinvent your dessert repertoire.

In with the old • Exploring regional NSW, the timeless allure of a grande dame hotel, chef Leslie Hottiaux’s guide to Auckland, and the art of rediscovery.

CLOSE to HOME • With international travel temporarily off the cards, there couldn’t be a better time to pack a weekender and explore Australia’s regional towns. GT hits the open (and sometimes windy) road in New South Wales.

Village people • The South Coast is home to 47 separate villages, each with a distinct personality. JOANNA HUNKIN visits Shoalhaven Heads, where a new property is celebrating the town’s individual charm.

Neighbours

Ripe for the picking • The burgeoning wine region of Orange offers much more than world-class...