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 • The Gourmet Traveller team shares what they are cooking and eating.
FIRE IT UP • The return of restaurants, a new high-end food delivery service and artful interpretations of iconic dishes.
RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA
PROVIDOOR
ON THE PASS
NEW PERSPEX-TIVE
SMOKE AND TERROIRS
THREE OF THE BEST • CONCEPT STORES
HOTEL NEWS • LOCAL STAYS AND GETAWAYS ACROSS AUSTRALIA
Sloe gin • Made from sloe berries, this English classic has gone global as gin lovers quickly catch on to its sweet appeal.
Nina Karnikowski • The travel writer on overcoming her fears, family ties and the future of sustainable travel.
Ronni Kahn • The social entrepreneur and founder of food rescue charity OzHarvest on Israeli cuisine and minimising food waste.
Sean Moran • Kylie Kwong introduces us to some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet chef and restaurateur Sean Moran.
FAST • Create simple, flavourful meals in less than 30 minutes with these everyday recipes.
Baklava • The history of this Middle Eastern treat is more layered than you might think.
CHEFS AT HOME • We ask chefs to share their go-to recipes for a cosy night in.
Sourdough • Making sourdough from scratch is one-part science and many parts practice, but this naturally leavened bread is worth mastering.
Leftovers
BACK TO BASICS • A chef-turned-baker from Sydney’s northern beaches believes slow, simple food is the way of the future, writes KARLIE VERKERK.
Food for thought • In times of uncertainty people seek transparency, which is driving a business boom for local producers, writes GEORGIE MEREDITH.
Working it out • Science has proven that the simple act of cooking can alleviate depression and improve our mental well-being. JORDAN KRETCHMER meets four people who have leveraged their relationship with food to find more balance.
Easy does it • Master the art of bread making, slow-cooked dishes to savour, Sardinian specialties, and the sweetest treats.
GLUTEN MORGEN • Sick of plain sourdough? Embrace the joy of daily breaditation as you expand your bread-making repertoire with these crowd pleasers.
SLOW & STEADY • Embrace life in the slow lane and linger in the kitchen as you savour these warming mid-winter recipes.
PARTNER PROMOTION • Wine suggestions by Seppelt Drumborg Vineyard
Island life • In her new cookbook Bitter Honey, chef LETITIA CLARK explores the food and culture of Sardinia, where meals are never a hurried affair.
YOUR OWN SWEET TIME • In her debut cookbook Beatrix Bakes, Melbourne baker NATALIE PAULL celebrates sugar, spice and all things nice.
Homeward bound • A local’s guide to regional Australia, making the most of down time, and the wonders of winemaking in the Victorian High Country.
ARE WE THERE YET? • There’s so much beauty in our own backyards. With travel restrictions easing, get road-trip ready with the help of these regional travel guides from some of the country’s most respected restaurateurs.
The art of... slowing down • ANNA HART upgrades her travel daydreams as she turns her back on the days of fast travel.
TOP DROPS • Victoria’s High Country has become one of the...