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.
TAKE A SEAT • New restaurants to try, Four Pillars Distillery’s glow up, fresh bottle shops and international hotel openings.
ON THE PASS
Great southern land
IT’S ONLY NATURAL
THE ART OF DINING
THREE TO TRY • UNIQUE BEERS
Prove your mettle
PILLARS OF STRENGTH
BIANCA SPENDER • The fashion designer and daughter of the late Carla Zampatti shares how living in France and Italy still influences her everyday life; the pearls of wisdom she learnt from her mother; and what she wants to pass on to her own children.
Non-alcoholic spirits • These zero-proof spirits and liqueurs take alcohol-free cocktails to a sophisticated new level.
Corn • Worshipped and traded, then popped and roasted over an open flame, corn’s domesticated beginning is the reason it’s so popular, writes SIMON RICKARD.
MATT WHILEY • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Re owner and sustainability advocate Matt Whiley.
Dining out • This month, we explore some of the best new wine bars around the country, pairing top drops and serious snacks.
SMALL TOWN HERO • McLaren Vale adds a wine bar with a Taiwanese touch and global cocktails to its line-up, writes KATIE SPAIN.
PUBLIC INTEREST • Part bottle shop, part bistro, Public Wine Shop has plenty to recommend it, writes MICHAEL HARDEN.
APERITIVO HOUR • In a city fuelled by chic wine bars, this Italian newcomer holds its own, writes ALEXANDRA CARLTON.
ROGUE TRADER • Perth’s favourite nouveau bistro unveils its wine bar spin-off that has eaters as well as drinkers in its sights, writes MAX VEENHUYZEN.
EVERYDAY • From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.
Bubble tea • This Taiwanese elixir, bursting with little pearls of tapioca, is as refreshing as it is fun.
Canelé • These classic baked beauties are rich, rum-spiked and swimming in the deep sweetness of caramelised sugar.
lift your SPIRITS • Native botanicals, zero-waste practices and a healthy does of artistry set small-scale Australian distilleries apart, writes SAMANTHA PAYNE.
CRYSTAL CLEAR • For some, choosing the right glass to pair with a wine is as critical as the wine itself. GEORGIE MEREDITH explains.
Making a splash • Across Australia, bottle shops are coming together with wine bars in a drinking hybrid we can all raise a glass to, writes GEORGIE MEREDITH.
C’EST UN SACRILEGE! • Although categorically fluid, the beverage world exists in a series of fenced-in boxes. But what do we make of those who dare defy boundaries? SAMANTHA PAYNE takes a postmodern look at the Australian drinks scene and the outliers claiming libation liberation.
ICE, ICE, BABY • It’s the secret ingredient in every cocktail, but how much thought are you really giving to the ice you put in your drinks? HANNAH-ROSE YEE meets Australia’s bespoke ice makers who want to help you chill out.
THE ART OF IT • Browsing a bottle shop is a bit like visiting an art gallery. Bottles beg for attention in a kaleidoscope of colour and creativity. If you look closely, a thoughtfully designed...