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

What we’re eating • The Gourmet Traveller team shares what they are cooking at home.

Editor’s letter

What we’re drinking...

Contributors

FINE TO GO • At-home dining, oyster deliveries, Jane Strode’s new purpose, charitable chefs and the best coffee subscriptions.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

CHEFS REFLECT

ON THE PASS

A VERY GOOD COOK • We chat with Jane Strode to find out how she’s balancing cooking with caring in Two Good’s kitchen.

SUPPLY AND DEMAND

THREE OF THE BEST • COFFEE DELIVERY SERVICES

GOOD NEWS • POSITIVE NEWS FROM THE INDUSTRY AND BEYOND

Harissa • A jar of harissa is the ultimate pantry staple, ready to spice up any soup, stew or marinade with a fiery kick.

Rina Freiberg • The artist on inspirational holidays, travelling for food and creating art anywhere.

Jimmy Shu • Chef-turned-television presenter Jimmy Shu gives us a taste of the Top End, speaks to his Chinese-Sri Lankan heritage and shares his love of rare seafood delicacies.

Varuni Kulasekera • Kylie Kwong introduces us to some of her favourite people and the individuals helping to grow a stronger community. This month, we meet Varuni Kulasekera.

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

MAKE IT A MEAL

Thali • What was once reserved for royalty has now become a modern Indian favourite.

CHEFS AT HOME • We ask chefs to share their go-to recipes for life in lock-d

Spice cake • Sugar and spice makes for a very nice treat when combined to create this flourless cake.

AN ESSENTIAL GUIDE TO RICE • We open the pantry and explain the fundamentals of everyday ingredients.

Glossary

New tricks • A good cook never stops learning, writes KARLIE VERKERK as she joins five chefs on a spice odyssey through Thailand.

Spice world • A few carefully chosen spices can transport your taste buds to any corner of the globe. LISA-MARIE CORSO speaks to three chefs about their favourite spices.

THE NEW Spice TRADERS • Today’s boutique spice merchants are championing ethical goods with an emphasis on sustainability, writes ALECIA WOOD.

Comfort cooking • An Ethiopian feast, recipes from the Dishoom team, Southern-fried specialties, and soups with spice.

SABA’S FEAST • Laced with intoxicating spices and fortifying aromats, SABA ALEMAYOH of Saba’s Ethiopian Restaurant shares her recipes for a traditional Ethiopian spread.

PARTNER PROMOTION • Wine suggestions by Bird in Hand

A note on injera

Flavours of Bombay • The team behind London’s much-loved Dishoom restaurant shares spice-fuelled recipes in the new cookbook, Dishoom: From Bombay with Love.

TURN UP the HEAT • Australian chef AARON TURNER takes us on a tour of Nashville with his new cookbook, The Hot Chicken Project.

Some like it hot • A simple soup makes for a comforting supper but these spiced versions elevate the staple to rich and complex meals that are as satisfying to make as they are to eat.

Through the looking glass • The magic and mystique of Morocco in pictures, an ode to past travels, and a chef’s insider guide to India’s biggest city: Mumbai.

The art of... appreciation • A global pandemic has reawakened ANNA HART and helped her discover a new lust for...