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Gourmet Traveller

Jul 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.

GOURMET TRAVELLER

Contributors

WHAT GT LOVES THIS MONTH

Editor’s letter

TALL ORDER • New restaurant openings, a Southern Highlands escape and new Champagne vintages.

RESTAURANT NEWS

News

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.

HOTEL NEWS

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

HOT TODDY

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.

QUICK LOOK

HOT TO TROT • A Paddington bistro goes the whole hog with French classics and pub vibes, writes KARLIE VERKERK.

QUICK LOOK

FRENCH ALLURE • Scott Pickett’s sexy new clubhouse brings old-school, French flavours to the city, writes MICHAEL HARDEN.

QUICK LOOK

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.

Wine time

Turn up the heat • Wood-fired recipes from Brisbane’s Agnes, Tony...


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

OverDrive Magazine

  • Release date: June 27, 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.

GOURMET TRAVELLER

Contributors

WHAT GT LOVES THIS MONTH

Editor’s letter

TALL ORDER • New restaurant openings, a Southern Highlands escape and new Champagne vintages.

RESTAURANT NEWS

News

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.

HOTEL NEWS

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

HOT TODDY

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.

QUICK LOOK

HOT TO TROT • A Paddington bistro goes the whole hog with French classics and pub vibes, writes KARLIE VERKERK.

QUICK LOOK

FRENCH ALLURE • Scott Pickett’s sexy new clubhouse brings old-school, French flavours to the city, writes MICHAEL HARDEN.

QUICK LOOK

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.

Wine time

Turn up the heat • Wood-fired recipes from Brisbane’s Agnes, Tony...


Expand title description text