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.
WHAT GT LOVES THIS MONTH
Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.
HELLO, 2021 • Behind the scenes at Nobu, GT’s summer media guide, chef snacks, plus new hotel and restaurant openings.
THREE OF A KIND • ARCHITECTURAL STAYS TO BOOK IN 2021
SNACK PACK • Chefs share their favourite nostalgic, noteworthy and fine-dining bites.
ON THE PASS
LOVE ON A PLATE
SUMMER OF FUN
A QUICK WORD WITH ALAN CUMMING • The gregarious star of stage and screen talks about his love affair with Adelaide, veganism and on-set snacks.
Dairy-free ice-cream • Serve up the ultimate summer indulgence with these rich and creamy dairy-free desserts.
Skye Blackburn • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Edible Bug Shop founder Skye Blackburn.
Peaches • Nothing says summer quite like these sweet stone fruits, writes SIMON RICKARD.
Riverland SOUTH AUSTRALIA • SAMANTHA PAYNE explores a misunderstood wine region that’s earning international renown.
A TASTE OF THE RIVERLAND
THREE VODKAS TO TRY
Dining out • We head around the country to check out some of the best dining experiences on offer. This month, we review Brisbane newcomer Agnes, among others.
FAST • Create simple, flavourful meals in less than 30 minutes with these everyday recipes.
Lebanese pickles • Pickles are a versatile fridge staple, adding brightness to any snack plate or meze spread.
Methods for sterilising jars
Notes on vinegar
Club sandwich • This iconic, expertly stacked offering can be enjoyed any time of the day or night.
THE SHAPE OF THINGS • What we eat, how we drink and where we go will all look a little different in 2021. GRACE MacKENZIE rounds up the biggest trends set to shape the year ahead.
TINY BUT MIGHTY • Small restaurants pack a powerful punch with their intimate service and creative, sustainable menus, writes NADIA BAILEY.
ONE BITE WONDERS • Now you see them, now you don't. MICHAEL HARDEN looks at the rise of the snack attack and why Australia is obsessed with all things deliciously small.
GREAT AUSTRALIAN BITES
Coming soon • After 2020 derailed so many plans, this year will see a number of new restaurants open across Australia. Here are just a few things to get excited about.
Mix and match • Mediterranean-inspired recipes from Una Más, delicious meze dishes, fresh Californian flavours, and Hong Kong street snacks.
Snacks by the sea • Inspired by the Mediterranean art of grazing, chefs JORDAN TOFT and ANDREW WANDLESS create petite plates that are packed with flavour at Una Más in Coogee.
SMALL WONDERS • Ready. Set. Snack! These delicious meze dishes make for quick and easy entertaining
Summer graze • Dip into the colourful food culture of America’s sunny west coast with vibrant recipes from VIVIAN LUI’s new cookbook, Eat California.
EAT LIKE A LOCAL • Chef ARCHAN CHAN documents the iconic Cantonese dishes and flavours she grew up with in her debut book Hong Kong Local.
The art of... bite-sized travel • After months of restrictions, even the simplest snack-sized trip will...