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
TALL ORDER • New restaurant openings, a Southern Highlands escape and new Champagne vintages.
ON THE PASS
THREE TO TRY • BARBECUE BUTCHERS
GRILL GLOSSARY • Here’s our quick-fire guide to some of the most popular terms and techniques when it comes to cooking with fire.
Toasted muesli • Nutty, crunchy and warmly spiced, a good toasted muesli should make you spring out of bed on even the chilliest winter morning.
A QUICK WORD WITH CAMILLA FREEMAN-TOPPER • As one half of fashion label Camilla and Marc, the designer shares how technology has empowered her, why a trench coat is a travel essential, and where she loves to dine.
Seasonal secrets • When to plant your crops relies on more than just temperature, writes SIMON RICKARD.
OLIVER COSTELLO • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month we meet Oliver Costello, an expert in cultural fire management with a profound commitment to Country.
Hilltops NEW SOUTH WALES • A unique climate delivers vibrant, intense wines in the Hilltops region, writes SAMANTHA PAYNE.
A TASTE OF HILLTOPS
THREE BRANDIES TO TRY
New openings • From Canberra to Brisbane, we review four of the country’s most exciting new dining destinations.
CIAO BELLA! • Channelling fast-paced good times, Biànca injects Brisbane’s Ada Lane with a fun dose of la dolce vita, writes FIONA DONNELLY.
HOT TO TROT • A Paddington bistro goes the whole hog with French classics and pub vibes, writes KARLIE VERKERK.
FRENCH ALLURE • Scott Pickett’s sexy new clubhouse brings old-school, French flavours to the city, writes MICHAEL HARDEN.
GO NATIVE • A new arrival in Canberra takes flight with a fun-forward blend of native ingredients and Oz nostalgia, writes NADIA BAILEY.
FAST • Create simple, flavourful meals in less than 30 minutes with these everyday recipes.
Just ADD SMOKE • Add deep, earthy flavours to your cooking with smoky delights sure to become pantry staples.
Cuban sandwich • The Cubano is more than just another ham and cheese sandwich.
cheesecake Basque • Chef MAT LINDSAY from Sydney’s Ester shares his recipe for this burnt beauty.
BOOM TOWN • Melbourne is all fired up with a postlockdown optimism that’s ushering in a boom of new restaurants, bars and hotels, as MICHAEL HARDEN discovers.
FIRE starter Throw another shrimp on the barbie? Only if it’s fuelled by charcoal or wood, thanks. • ALEXANDRA CARLTON explores how the old-school Aussie gas barbecue has fallen from favour as cooking with fire becomes our new national obsession.
How to cook the perfect steak over charcoal
PLAYING WITH fire • Cherry Moon’s Kimmy Gastmeier shares her passion for wood-fired ovens and how it influences her baking, writes TRISTAN LUTZE.
TOO HOT to handle • A touch of chilli can be wonderful. But a rogue seed can spell disaster, as these chefs and restaurateurs tell GEORGIE MEREDITH.
fireside comfort • Stay cosy and content this winter with our ultimate hibernation guide, designed to pair perfectly with a roaring fire and glass of juicy red.
Turn up the heat • Wood-fired recipes from Brisbane’s Agnes, Tony...