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.

TIME TO RETREAT • A fine-diner pop-up, luxury subscription services, reviews from chefs’ kids, and the latest hotel openings.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

FLAT PACK

ON THE PASS

THREE OF THE BEST • LUXURY SUBSCRIPTION SERVICES

TOUGH JUDGES • Chefs and restaurateurs might win over critics and diners – but can they impress their kids?

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

THE FORGOTTEN CASUALTIES • With the collapse of the Made Establishment group, the spotlight has been on George Calombaris, writes TRISTAN LUTZE. But the small businesses that form the backbone of the industry are often left behind.

Easter chocolates • To give, share or enjoy on your own, these artisan treats are far from ordinary.

TRAVELLING WITH Sandra Sully • The news presenter on unique souvenirs, travelling by boat, and her love for New Zealand.

EATING WITH Nicole Byer • The comedian and Nailed It! host on dealing with hecklers, baking fails and working at a restaurant that featured on Ramsay’s Kitchen Nightmares.

Local knowledge • Bar Vincent is fast becoming a neighbourhood favourite, and for good reason, writes KARLIE VERKERK.

Details

AND ALSO…

Pitch perfect • Omnia takes the art of fine dining to a bistro setting, writes MICHAEL HARDEN.

Details

AND ALSO…

Wild child • A new wave of craft brewers engage their locals to foster a sense of community, writes MAX ALLEN.

Top drops of the month

Saskia Havekes • Kylie Kwong introduces us to some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet florist Saskia Havekes of Grandiflora.

FAST • Keep weeknights fresh with these simple, tasty meal ideas.

The ultimate hot cross buns • Sugar and spice, and all things nice.

Caramelising onions • Chef JACQUES REYMOND shares his tips for making perfect caramelised onions, and a recipe for French onion soup.

Also...

French onion soup

UPPER CRUST • A meat pie is a guaranteed crowd-pleaser – it’s comfort food at its finest. Secondary cuts are often overlooked, but make the best filling for a rich pie as they develop a deep flavour when cooked low and slow.

Family ties • While some say it’s unwise to mix business with pleasure, these establishments prove the unbeatable power of family.

PERSONAL SPACE • When her father died, MAGGIE SCARDIFIELD became her mother’s new travel companion, bringing the two women closer than ever before.

Next gen • We ask three chefs what their kids have taught them about food – and what they hope to teach them in return.

Gather round • Chefs’ recipes inspired by family traditions, Diana Henry’s oven-to-table comfort food, and new-wave New Zealand cuisine from Hiakai.

Close to home • Six chefs share the family recipes that inspired their approach to cooking for the shared table.

Wine suggestions

FROM THE OVEN to the table • In her latest cookbook, British author DIANA HENRY showcases her free-form style of home cooking.

ORIGINAL SPIN • At Hiakai in Wellington, MONIQUE FISO is reimagining Maori food traditions and New Zealand’s native...