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.

Gourmet Traveller

WHAT GT LOVES THIS MONTH

Editor’s letter

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

Contributors

FORWARD PLANNING • New restaurant openings to look forward to, retro cakes, a specialty knife shop and no-waste shopping.

RESTAURANT NEWS

ON THE PASS

THREE OF THE BEST • JEWISH BAKERIES

HEY, DAD • Three chefs share how fatherhood has changed them and what they’re looking forward to eating this Father’s Day.

RICHARD E. GRANT • The legendary British actor on Bondi, mini burgers at the Oscars and playing a drag queen.

Tonic water • Whether paired with gin, vodka or simply served with ice, these fizzy drops are the perfect tonic at the end of a long day.

Rootstock • If you want to grow beautiful fruit, don’t forget your roots, writes SIMON RICKARD.

RODNEY DUNN • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month we meet Rodney Dunn, the man behind Tasmania’s beloved restaurant and cooking school, The Agrarian Kitchen.

Coonawarra SOUTH AUSTRALIA • South Australia’s little strip of terra rossa has so much more to offer than its famed cabernet sauvignon, discovers SAMANTHA PAYNE.

A TASTE OF COONAWARRA

BOLLINGER + SAFFRON

Dining out • This month, we try Aru’s cult-worthy dishes in Melbourne and refined Indonesian-Thai in Bulimba.

CURRY FAVOUR • Indonesian and Thai flavours find a refined place in the sun at Melrose, a new rooftop terrace restaurant from Brisbane’s Venzin Group, writes FIONA DONNELLY.

BOLD TYPE • Khanh Nguyen’s new joint offers a big menu with cult-worthy dishes, writes MICHAEL HARDEN.

COOL CHANGE • A changing of the kitchen guard takes a CBD favourite in an unexpected but welcome new direction, writes MAX VEENHUYZEN.

QUICK LOOK

AMAZING GRAZE • A vibrant agrarian adventure awaits at this historic hotel’s regional restaurant, writes TRISTAN LUTZE.

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

Kombucha • This refreshing and good-for-you drink is surprisingly easy to brew at home.

A few notes on kombucha

Bánh xèo • This crêpe-like classic typifies the salty-sweet flavours of Vietnam.

BEGIN again • Spurred by a life-changing event or an inner voice, these three hospitality stars share their stories of new beginnings.

RIDING the WAVE • Something special is happening to Korean food in Australia. KEVIN CHENG meets the chefs redefining the cuisine as the Korean cultural wave finally crashes onto our shores.

THE NEW VINTAGE • A new generation of winemakers has arrived in the Hunter Valley, and they’re shaking up the status quo, writes GEORGIE MEREDITH.

ONES TO WATCH

TURNING OVER NEW LEAVES • First there was the counter meal era. Then came the big-name chefs. Circa 2021, plant-based eating is the next big thing in hotel dining. MAX VEENHUYZEN checks in with the movement’s ringleaders.

Spring harvest • Exclusive recipes from Neil Perry’s Margaret, a farm-to-table feast at Frida’s Field, spice-fuelled soups and easy but impressive baking.

CLOSE TO HOME • More than a year in the making, Margaret aims to reinvent the neighbourhood restaurant. NEIL PERRY shares recipes from his most personal project to date.

Greener pastures • Frida’s Field is a Byron Bay hinterland...