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.
A GREAT ESCAPE • Luxury cabins, Kylie Kwong’s new restaurant, sake shops and made-to-order plates.
RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA
ON THE PASS
THREE OF THE BEST
HOTEL NEWS • THE LATEST BOUTIQUE AND LUXURY HOTELS
JENNIFER WONG • The writer and comedian touches on her Chinese heritage, Japanese cafés, and her new ABC series, Chopsticks or Fork?
Sesame oil • A little goes a long way when it comes to these five flavour-packed drops.
JAMES WILSON • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month we meet James Wilson of Spiral Foods – one of Australia’s largest importers of Japanese ingredients.
Yuzu • It may not be the most beautiful citrus in the orchard but yuzu has plenty of redeeming features, writes SIMON RICKARD.
Beechworth VICTORIA • There’s a new gold rush sweeping the historic town of Beechworth, writes SAMANTHA PAYNE.
A TASTE OF BEECHWORTH
THREE SHOCHUS TO TRY
Dining out • This month, we head to Surry Hills for an Indian feast and Melbourne for ACMI’s Hero.
LALLA LAND • After a slick refresh, this Italianate dining and wining space is better than ever, writes MAX VEENHUYZEN.
PASSAGE TO INDIA • A small Surry Hills terrace is the gateway to a world of Indian flavours, discovers JOANNA HUNKIN.
SMALL WONDER • Hobart’s tiny neighbourhood gem offers relaxed paddock-to-plate dining, writes KARLIE VERKERK.
HERO WORSHIP • ACMI’s new restaurant is a drawcard, with its broad menu and all-star cast, writes MICHAEL HARDEN.
FAST • Create simple, flavourful meals in less than 30 minutes with these everyday recipes.
Okonomiyaki • This Japanese-style savoury pancake is fun to say, and even more fun to make.
Gyoza • Juicy on the inside, golden on the outside, these Japanese dumplings are difficult to master but easy to devour.
JAPANESE PANTRY • We lift the lid on wafu cooking with our pick of the key ingredients that make Japanese cuisine so distinctive.
Umami • Umami is more than just a culinary buzzword. We take a deep-dive into our “fifth taste” and how best to achieve it.
GRAND MASTERS • Australia’s love affair with Japanese cuisine had complicated beginnings. MAX VEENHUYZEN talks to veteran chefs about the early days of the relationship.
TASTE OF JAPAN • Across Australia, there are plenty of spots to experience a little taste of Japan, writes ANNE HASEGAWA. You just need to know where to look.
Iron Chef • The commentary. The Chairman biting that yellow capsicum. The truly excellent cooking. Iron Chef was the only ’90s food show worth watching, recalls ALEXANDRA CARLTON.
THE ART of KINTSUGI • With a little bit of glue and a lot of care, Yoko Kawada breathes new life into broken objects, writes LISA MARIE CORSO.
The art kintsugi method
The savoury train • Kazuki’s modern Japanese recipes, cooking with miso, and exploring Asian flavours with Hetty McKinnon.
EAST MEETS WEST • Chef KAZUKI TSUYA pushes the boundaries with a Euro twist on traditional Japanese dishes.
MISO magic • Dial up the umami with the ultimate...