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
Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.
AND THE BEAT GOES ON • Just opened and under-the-radar restaurants to try, OzHarvest’s next project, Melbourne’s new rooftop garden, plus new hotel openings.
ON THE PASS with ALANNA SAPWELL, BEACH BYRON BAY
HARVEST TO TABLE
OAT MY GOODNESS
THE WHEEL DEAL
THREE TO TRY • REUSABLE COFFEE CUPS
A QUICK WORD WITH ARKA DAS • The writer and star of Here Out West on roti hacks, Anthony Bourdain and Sydney’s best Indian food.
THE KITCHEN GARDENER Basil • Sweet and fragrant, basil is one of summer’s blessings. It’s easy to grow and will flourish in pot or garden, writes SIMON RICKARD.
JOSÉ ROCA • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet the artistic director of the 23rd Biennale of Sydney, José Roca.
Kimchi • Salted, seasoned and fermented, this Korean staple will power up your culinary artillery.
Northern Tasmania TASMANIA • The cool-climate vineyards in the Tamar Valley and Pipers River yield some of Australia’s finest pinot noir, writes SAMANTHA PAYNE.
A TASTE OF NORTH TASMANIA
Dining out • This month, we explore some of the best and brightest new openings around the country, including Sydney’s Shell House.
A REAL PEARL • Top-shelf dining in a sundress-and-sandals setting? How Sydney is that, writes ALEXANDRA CARLTON.
SMOOTH OPERATOR • Debonaire newcomer Rothwell’s is tailored to deliver good times, writes FIONA DONNELLY.
COUNTRY CHARM • Eight family-owned wineries and a rustic-yet-chic dining space proves a winning combination, writes KATIE SPAIN.
BRIGHT LIGHTS • You’re in for high-octane fun at Chris Lucas’s neon-lit Melbourne newcomer, writes MICHAEL HARDEN.
EVERYDAY • From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.
Pol sambol • Hailing from Sri Lanka, this vibrant and versatile condiment delivers a spicy-sour kick of coconut.
Sang choi bau • A beloved Chinese classic, these fresh yet flavour-packed lettuce parcels sing with balance.
WRITING NEW CHAPTERS • From Austin to Zurich, Australian chefs help populate kitchens around the world. This international experience doesn’t just look good on résumés: it also spells good things for eaters, especially when returning expats bring back new flavours, ideas and ingredients to Australia. Three recent arrivals talk to MAX VEENHUYZEN about coming home and lessons learned on the road.
UNDER THE RADAR • From Pino’s in Newcastle to Cornersmith in Sydney’s Annandale, more and more eateries are opting not to trumpet their plant-based credentials. NADIA BAILEY finds out why.
Lessons in balance • When it comes to cuisine, balance can mean different things to different people. ANNE HASEGAWA explores the concept across six unique Asian cultures.
THE SCIENCE of FLAVOUR • Why do some flavours work well together and others not? It’s all a matter of science, discovers JORDAN KRETCHMER.
WASTE NOT, WANT NOT • Is a plant-based diet really the most sustainable way to live? ALIX DAVIS investigates.