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 what they are cooking at home.

THE NEW ORDER • Restaurants move to takeaway meals, Japanese-inspired corner stores, online cooking tutorials, and other good news.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

ON THE PASS

THREE OF THE BEST • OBJECTS TO BRIGHTEN YOUR KITCHEN

GOOD NEWS • POSITIVE NEWS FROM THE INDUSTRY AND BEYOND

THE FUTURE OF AUSTRALIAN TRAVEL • In the midst of the coronavirus crisis, the travel industry has ground to an abrupt halt. MERCEDES MAGUIRE investigates what the future holds for the industry and how Australians travel.

Yumi Stynes • The presenter on cooking with kids, giving up alcohol and travelling long distances for ingredients.

Shoyu • Whether for cooking, marinating or pairing with sushi, these soy sauces are all you need.

Subhana Barzaghi • Kylie Kwong introduces us to the individuals helping to grow a stronger community. This month we meet Buddhist practitioner Subhana Barzaghi.

Old times’ sake • Sakes made with age-old Japanese methods are proving popular with Australian sommeliers and drinkers, writes MAX ALLEN.

Top drops of the month

THE JAPANESE PANTRY • From rice to miso, stock up on these essentials to create easy Japanese meals any day of the week.

MAY FAST • Japanese cuisine is full of simple, accessible recipes that pack a big flavour punch. Try these classic dishes that are quick to make, using everyday pantry basics.

Dashi • Chef MICHAEL RYAN shows us how to make dashi, a Japanese stock, then how to use it in chawanmushi.

Sukiyaki • Ladle. Eat. Repeat.

EAST meets WEST • Japanese and Italian are two of the world’s most loved cuisines, so why not combine them? Enter wafu pasta.

FROM NOMA TO NIPPON • Chef Thomas Frebel spent more than a decade at Noma before Japan captured his heart and mind. He tells ALEXANDRA CARLTON what drew him to Tokyo, where his restaurant Inua is breaking boundaries.

CROWD PLEASER • Japanese society is governed by a strict set of unspoken rules. JANE LAWSON explains the basics of Japanese etiquette and how to avoid offence.

Seasonal change • Tetsuya at home, yakitori at Sydney’s Chaco Bar, dishes from Yoko Dining in Brisbane, and Nigel Slater’s autumn recipes.

Omakase at home • When it comes to cooking at home, chef TETSUYA WAKUDA, of Sydney’s Tetsuya’s and Singapore’s soon to be relaunched Waku Ghin, likes to keep it simple.

SET THE BAR • Sydney’s Chaco Bar is pushing boundaries with its menu of Fukuoka-style yakitori.

Modern izakaya • Recreate the flavours of an energetic Tokyo izakaya at home with a selection of sweet, spicy and smoke-kissed dishes from Brisbane’s Yoko Dining.

AUTUMN LEAVES • As the days become shorter, many of us seek solace in warming comfort dishes. NIGEL SLATER shares his cold-weather recipes.

Spirited away • Exploring Japan’s seasons, culture and food.

The art of… enjoying culture shock • Unfamiliarity is good for you. And Japan delivers just the right amount of the strange and startling, writes ANNA HART.

A COOK’S YEAR • Seasonal eating is something of an obsession in Japan, with special menus designed to celebrate the most fleeting of ingredients, writes ALEXANDRA CARLTON.

A CHEF’S GUIDE TO… Tokyo Japan...