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.

CULTURE TRIP • Three of the best Italian tours, the latest in luxury hotels, and festivals to mark in your calendar.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

MAKING A MOZZA

ON THE PASS

THREE OF THE BEST • LUXURY TOURS OF ITALY

HOTEL NEWS • THE LATEST IN LUXURY HOTELS, VILLAS AND LODGES

Hamish MacDonald • The award-winning journalist on working in Afghanistan, the beauty of the human spirit and Sardinian specialties.

EATING WITH Nicole da Silva • The actor on standout auditions, Nutella doughnuts and working with the UN.

Salami • Whether sliced, spread or cooked, these five Australian pork salami are our top picks from the world of preserved meats.

Daniel Johnston • Kylie Kwong introduces us to some of her favourite food heroes and the individuals helping to grow a stronger community. This month, we meet chef Daniel Johnston of Don Peppino’s in Sydney.

Great expectations • Coogee Pavilion’s much-anticipated Mimi’s ups the ante – and the prices, writes KARLIE VERKERK.

Details

AND ALSO…

Euro vision • Modern-Australian osteria Tedesca offers an original menu influenced by Italy and beyond, writes MICHAEL HARDEN.

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AND ALSO…

Bitter brew • Vermouth and amaro stem from a long homemade tradition of experimentation and regional influences, writes MAX ALLEN.

Top drops of the month

MARCH FAST • GIOVANNI PILU, of Sydney’s Pilu, brings his signature Sardinian style to the midweek table.

Focaccia • This classic olive oil-drenched Italian flatbread is surprisingly simple to make at home. Chef DAVID LOVETT shows us how it’s done.

Eggs in purgatory • Shakshuka’s Italian cousin makes for a hell of a good meal any time of the day.

THE ITALIAN PANTRY • Olive oil, passata, pasta, sardines and more. With these staples on hand, it’s hard to go wrong with the classics.

LA FAMIGLIA • Italian emigration has played a central role in shaping Australia’s culinary landscape. We meet three families who have brought a taste of Italy to our national palate.

ACROSS THE BORDER • From spaghetti with meatballs in the US to coffee in Melbourne, Italy’s food identity has evolved with the movement of its people, writes JOHN IRVING.

Dear Italy... • Four writers recall the moment they lost their hearts to Italy – and the regions that stole them.

Catch of the day • Brodetto has come a long way from its humble beginnings as a fisherman’s stew, writes JOHN IRVING. Today, variations on the traditional staple dot Italy’s Adriatic coast.

Buon appetito! • Italian autumn dishes, recipes from Fico in Hobart, wine-bar dining, and classic Venetian desserts.

Italian accents • As summer draws to an end it’s time to use up the last of those beautiful tomatoes and leafy herbs, and create dishes that celebrate the changing of the seasons.

Under the Tasmanian sun • At Meadowbank vineyard in the Derwent Valley, chefs FEDERICA ANDRISANI and OSKAR ROSSI of Hobart’s Fico prepare a leisurely lunch for friends.

More than APERITIVI • A new wave of wine bars is adding brio to old-school eating and drinking. Here, six chefs shake up the art of the enoteca.

Sweet satisfaction...