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Gourmet Traveller

Apr 01 2021
Magazine

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.

GOUMET TRAVELLER

WHAT GT LOVES THIS MONTH

Editor’s letter

Contributors

Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.

NEW ORDER • Hot Korean restaurant openings, seasonal vermouth and a new Sydney eats platform.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

ON THE PASS • with KIMMY GASTMEIER, CHERRY MOON GENERAL STORE

YOU HAVE EATEN?

THREE OF THE BEST • UTTERS FOR HOT CROSS BUNS

HOTEL NEWS • THE LATEST BOUTIQUE AND LUXURY HOTELS

A QUICK WORD WITH ROBYN MALCOLM • One of New Zealand television’s best-loved actors on eating baby food, mastering the croquembouche and Southland cheese rolls.

Brittle • A good brittle should be toasted and golden, delivering sweet satisfaction and a solid snap of pleasure as you crack into it.

LISA REIHANA • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet award-winning New Zealand artist and Ngāpuhi woman, Lisa Reihana.

THE KITCHEN GARDERNER PEARS • Ripening off the tree is the secret to this juicy fruit, writes SIMON RICKARD.

Central Otago NEW ZEALAND • SAMANTHA PAYNE delves into the distinct nuance of New Zealand’s southernmost wine region.

A TASTE OF CENTRAL OTAGO

OLD FASHIONED

THREE WHISKYS TO TRY

Dining out • This month, we head to Gimlet for martinis and bistro classics and hit the road to visit Restaurant Labart in Burleigh Heads.

GATSBY GLAM • Andrew McConnell’s polished new bar diner is a place to linger for bistro classics, writes MICHAEL HARDEN.

NATURE’S WAY • Sustainable thinking and a tranquil setting make Arimia ideal for lunch, writes MAX VEENHUYZEN.

A HIGH NOTE • Aria delivers elegance and precision with a menu that’s shifted with the times, writes KARLIE VERKERK.

QUICK LOOK

LOCAL HERO • With a focus on best produce, the sum is greater than its parts at this Burleigh gem, writes TORY SHEPHERD.

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

Beer batter • Recreate beachside holidays at home with this classic cooking technique.

CROSS COUNTRY • Labelled the best in the world, Yael Shochat’s hot cross bun recipe is all you need this Easter.

MADE in NZ • From whitebaiting in Taranaki to camping on the shores of Lake Benmore, three of Australia's leading chefs share memories of growing up in New Zealand and the places they hold dear.

BEN SHEWRY • Award-winning chef Ben Shewry made his name in Melbourne, running one of Australia's best restaurants, Attica. But it was a farm in North Taranaki that first shaped his food philosophy, teaching him the importance of great produce.

MORGAN MCGLONE • From fishing in the Coromandel to summers with his whānau in the Hawke's Bay, Ngāi Tūhoe chef Morgan McGlone reflects on a childhood spent between Aotearoa and Australia.

DAVE VERHEUL • Chef Dave Verheul of Melbourne’s Embla and Lesa recalls his childhood in the South Island and shares fond memories of travelling through picturesque Central Otago.

NZ DINING in 2021 • New Zealand chefs and restaurateurs prove that opportunity can come from chaos as they reinvigorate the country’s dining scene, writes LEISHA JONES.

6 THINGS TO KNOW ABOUT NZ • To the outside world, Australia and New Zealand may seem like the closest of cousins but to...


Expand title description text
Frequency: Monthly Pages: 156 Publisher: Are Media Pty Limited Edition: Apr 01 2021

OverDrive Magazine

  • Release date: March 28, 2021

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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.

GOUMET TRAVELLER

WHAT GT LOVES THIS MONTH

Editor’s letter

Contributors

Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.

NEW ORDER • Hot Korean restaurant openings, seasonal vermouth and a new Sydney eats platform.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

ON THE PASS • with KIMMY GASTMEIER, CHERRY MOON GENERAL STORE

YOU HAVE EATEN?

THREE OF THE BEST • UTTERS FOR HOT CROSS BUNS

HOTEL NEWS • THE LATEST BOUTIQUE AND LUXURY HOTELS

A QUICK WORD WITH ROBYN MALCOLM • One of New Zealand television’s best-loved actors on eating baby food, mastering the croquembouche and Southland cheese rolls.

Brittle • A good brittle should be toasted and golden, delivering sweet satisfaction and a solid snap of pleasure as you crack into it.

LISA REIHANA • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet award-winning New Zealand artist and Ngāpuhi woman, Lisa Reihana.

THE KITCHEN GARDERNER PEARS • Ripening off the tree is the secret to this juicy fruit, writes SIMON RICKARD.

Central Otago NEW ZEALAND • SAMANTHA PAYNE delves into the distinct nuance of New Zealand’s southernmost wine region.

A TASTE OF CENTRAL OTAGO

OLD FASHIONED

THREE WHISKYS TO TRY

Dining out • This month, we head to Gimlet for martinis and bistro classics and hit the road to visit Restaurant Labart in Burleigh Heads.

GATSBY GLAM • Andrew McConnell’s polished new bar diner is a place to linger for bistro classics, writes MICHAEL HARDEN.

NATURE’S WAY • Sustainable thinking and a tranquil setting make Arimia ideal for lunch, writes MAX VEENHUYZEN.

A HIGH NOTE • Aria delivers elegance and precision with a menu that’s shifted with the times, writes KARLIE VERKERK.

QUICK LOOK

LOCAL HERO • With a focus on best produce, the sum is greater than its parts at this Burleigh gem, writes TORY SHEPHERD.

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

Beer batter • Recreate beachside holidays at home with this classic cooking technique.

CROSS COUNTRY • Labelled the best in the world, Yael Shochat’s hot cross bun recipe is all you need this Easter.

MADE in NZ • From whitebaiting in Taranaki to camping on the shores of Lake Benmore, three of Australia's leading chefs share memories of growing up in New Zealand and the places they hold dear.

BEN SHEWRY • Award-winning chef Ben Shewry made his name in Melbourne, running one of Australia's best restaurants, Attica. But it was a farm in North Taranaki that first shaped his food philosophy, teaching him the importance of great produce.

MORGAN MCGLONE • From fishing in the Coromandel to summers with his whānau in the Hawke's Bay, Ngāi Tūhoe chef Morgan McGlone reflects on a childhood spent between Aotearoa and Australia.

DAVE VERHEUL • Chef Dave Verheul of Melbourne’s Embla and Lesa recalls his childhood in the South Island and shares fond memories of travelling through picturesque Central Otago.

NZ DINING in 2021 • New Zealand chefs and restaurateurs prove that opportunity can come from chaos as they reinvigorate the country’s dining scene, writes LEISHA JONES.

6 THINGS TO KNOW ABOUT NZ • To the outside world, Australia and New Zealand may seem like the closest of cousins but to...


Expand title description text