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.

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.

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

LUCKY STAR

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

HIGHBALL

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...