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.

Into the wild • Off-the-grid eco cabins, zero-waste catering, an ethical dairy farm, and bushfire relief initiatives.

Restaurant news

Feeling scrappy • How do you become Australia’s first zero-waste caterer? Dan the Man in Sydney steps up to the challenge.

Keeping it in the family • This micro dairy is paving a new ethical way to produce milk, where kindness and family come before profit.

Going native

Daily grind

Give a little, give a lot

Off-grid cabins • Connect with nature at these tiny houses.

It’s a wrap • Copenhagen restaurant Amass declared it was done with cling film – and others followed its lead.

Cruise control

You’ve got ale

GARDEN ISLAND

ZERO HERO

On the Pass

Imitation game • Australian plant-based meat alternative Fable counts chef Heston Blumenthal as one of its fans.

WEATHERING CHANGE

TRAVELLING WITH Fabien Cousteau • The environmental advocate and aquanaut deep dives into his peripatetic life.

EATING WITH Andy King • The zero-waste party organiser on the challenges of mass catering, leftovers, and his new podcast.

Nut butters • Spread on toast or spooned straight from the jar, these nut butters are worth a spot in the pantry.

Dwayne Bannon-Harrison • Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet Indigenous food and culture facilitator Dwayne Bannon-Harrison.

borders Crossing • Lagoon Dining brings an Asian flavour to Lygon Street’s expanding repertoire, writes MICHAEL HARDEN.

Lagoon Dining

AND ALSO…

Nomad by nature • A change of scenery brings fresh flavours to a Sydney favourite, writes KARLIE VERKERK.

Nomad *

AND ALSO…

Southern belle • A wave of sustainable winemakers in South Australia’s McLaren Vale are leading the way in adapting to climate change with award-winning wines, writes MAX ALLEN.

Top drops of the month

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

Nigiri sushi • Sokyo’s executive chef CHASE KOJIMA talks us through the precise art of draping finely cut slices of seafood over hand-pressed rice.

Tool kit

Saag paneer • It’s easy being green with this spice-fuelled Indian classic.

Worker bees • As pollinators, architects and cooks, bees play a critical role in our ecosystem, writes MAGGIE SCARDIFIELD. Plus, they give us nature’s sweetest treat.

Natural selections • Ditching single-use plastic, going vegan and flying less aren’t the only ways to lead a more eco-conscious lifestyle. ALEXANDRA CARLTON discovers some other changes to help reduce your own carbon footprint.

LOCAL TRIPS

NOT SO FANTASTIC • From takeaway containers to cling film, plastic has always been a key part of many restaurant kitchens, writes LEE TRAN LAM. But as chefs aim to be more sustainable, is running a plastic-free business possible?

Brave NEW WORLD • Meet the forward-thinking brands forging a better future by focusing on purpose over profit without skimping on luxury.

Pure and simple • Plant-based dishes, Emma McCaskill’s zero-waste menu, sustainable seafood, Hartwood’s barbecue,...