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

Editor’s letter

WHAT GT LOVES THIS MONTH

Contributors

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

FEELING ’22 • Hot restaurant openings, test your food knowledge with our culinary quiz, big ticket events and a new summer-ready drink to try.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

FOR GOODNESS SAKE

ON THE PASS • with PAULA PANTANO, LOLA’S LEVEL 1

THE CULINARY QUIZ

THREE OF A KIND • SUMMER EVENTS WORTH BOOKING

RECIPES FOR SUCCESS

CRÈME DE LA CRÈME

PREMIUM MARKET

Mayonnaise • Swiped on a sandwich or mixed through a salad, these mayos are the best on the market.

MEG MASON • The best-selling author of Sorrow and Bliss on a Kiwi camping Christmas, feijoas and why she can never eat another Ginger Nut.

MARLON MOTLOP • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Marlon Motlop, proud Larrakia man and farm manager of Indigenous food producer The Native Co.

Sugar snap peas • These little delicacies may be the youngest vegetable we grow but they deliver an abundance of sweetness, writes SIMON RICKARD.

South Tasmania • The wine produced in southern Tasmania has an ethereal quality that speaks to the nuances of the sub-region, writes SAMANTHA PAYNE.

A TASTE OF SOUTH TASMANIA

TOMMY’S MARGARITA

A TASTE OF AOTEAROA • Join Gourmet Traveller editor Joanna Hunkin along with Tourism New Zealand and New Zealand Trade and Enterprise for an evening of wining and dining, as we explore New Zealand’s regions and celebrate the country’s extraordinary produce at one of Sydney’s most acclaimed new openings, Lana.

Dining out • This month, we review the best waterside dining across the country, including Rickys in Noosa and Stokehouse in St Kilda.

YOU’RE SO FINE • Stately Noosa stayer Rickys is in sparklingly good form – bigger and better than ever – sailing towards its second decade, writes FIONA DONNELLY.

HOUSE RULES • Chef Jason Staudt’s dishes are the perfect match for this beachfront icon, writes MICHAEL HARDEN.

CORE VALUES • Chef Clare Smyth puts her signature stamp and personal touch on Crown’s finest jewel, writes KARLIE VERKERK.

LOVE SHACK • A beachside diner delivers top-notch pipis and a pitch-perfect coastal vibe, writes KATIE SPAIN.

EVERYDAY • From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.

Hortopita • Packed with bitter greens, herbs and salty cheese, this savoury Greek pie makes for the perfect light meal.

Fattoush • A virtuous mix of crunchy vegetables and toasted pita, this Mediterranean salad sings of summer.

MEDITERRANEAN PANTRY • From Spain and Italy, to Morocco and Turkey, the Med encompasses 21 different countries, each of which meets the sapphire blue coastline of the famous sea. Here, we hero a few essential ingredients from across the region.

THE LIFE AQUATIC • We ask the experts to give us a crash course in all things crustacean this summer, including the most common varieties found in Australian waters and what to look for when you hit the fish markets.

APPOINTMENT EATING • To ensure you have a flavour-packed 2022, LEE TRAN LAM rounds up 22 of the most intriguing new dining experiences to mark in your diary.

TAKE one...