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 eating…

Contributors

READY TO GO • Excellent new restaurant and café openings, supporting Melbourne hospitality, Momofuku Seiōbo reopens and new hotels to escape to.

Chilli oil • Fragrant and fiery, these five chilli oils will bring even the simplest of dishes to life.

TRAVELLING WITH Belinda Bromilow • The Perth-born actor shares her intrepid highs and lows, tips for long-haul trips with children and thoughts on travelling with a conscience.

EATING WITH Nick Liberato • The host of Netflix’s Restaurants on the Edge talks Philly cheesesteaks, home cooking and his love affair with Italian food.

Julie Gibbs • Kylie Kwong celebrates some of her hospitality heroes and the individuals helping to grow a stronger community. This month, we meet cookbook publisher and storyteller Julie Gibbs.

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

Bombe Alaska • Few desserts impress like this sugar-sweet spectacle.

Haloumi • This semi-hard, unripened cheese is easy to make at home, and even easier to devour.

LASTING FRESHNESS WITH SMART REFRIGERATION

STATE OF THE INDUSTRY • The Australian hospitality industry is in crisis, with many predicting up to a third of all restaurants will close permanently following the Covid-19 pandemic. TRISTAN LUTZE speaks to some of the industry’s leading voices about the future and what needs to change.

Chefs reset • With restaurants closed and chefs shut out of their kitchens, the recent pandemic gave many time to pause, reflect and ask themselves ‘what next’? We asked five chefs to share their experiences.

BRAVE NEW WORLD • Sydney’s once-bustling Chinatown has felt the sting of Covid-19 more than most. YVONNE C LAM questions how much longer this storied enclave of restaurants, bars and food businesses can endure?

The Olympic effect • NADIA BAILEY looks back at the original Olympic effect.

Piece of cake • Fresh and bold dishes from Nomad, Sixpenny at home, and Maha Bar’s modern meze with cocktails to match.

HOME for GOOD • To mark the return of Nomad to its original Sydney site, we asked executive chef JACQUI CHALLINOR to share her recipes for the dishes we’ve missed the most.

In for a PENNY • A shift from tasting menus to baked goods and take-home meals proved a successful pivot for Sydney’s Sixpenny during lockdowns. Chef DAN PUSKAS shares the dishes that fed the community and kept the restaurant afloat.

RAISE THE BAR • There’s no shortage of flavour or fun at Collingwood’s Maha Bar. Chef SHANE DELIA shares his modern twist on meze with cocktails to match.

Paving the way • The art of dining out, exploring the birthplace of New Zealand pinot noir, a chef’s guide to Margaret River, off-grid adventures, and checking into Halcyon House in northern NSW.

The art of… dining out • Isolation and travel bans have ANNA HART reminiscing about meals gone by.

HIDDEN TREASURE • It may not share the international profile of New Zealand’s more famous wine-making regions, but the Wairarapa is home to some of the world’s best pinot noir. We hit the road to discover the historic country charm of Martinborough and its neighbours.

Margaret River, Western Australia • Chef AARON CARR shares his top tips for eating and drinking on the south-west coast of WA.

GOING OFF GRID • Switching off has never...