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.
THREE TO TRY CULTURED BUTTERS
Kettle sours • Soured using fruits and lactobacillus, these beers offer refreshingly tart, easy drinking.
A QUICK WORD WITH THEA ANAMARA PERKINS • She is the granddaughter of trailblazing Indigenous activist Charles Perkins, the daughter of art curator Hetti Perkins and a creative force in her own right. The Arrernte and Kalkadoon artist reminisces about childhood trips to the Central Desert region and celebrates those working to preserve cultural stories.
THE KITCHEN GARDENER Compost • Preparing food for soil requires the right ingredients and technique, writes SIMON RICKARD.
LISA HAVILAH • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet arts administrator and Powerhouse Museum chief executive Lisa Havilah.
Hunter Valley NEW SOUTH WALES • This established wine region offers a few surprises with its new spirit of innovation, writes SAMANTHA PAYNE.
HEADLINE ACT • This stellar hit continues to deliver seasonal dishes and quality service, writes MICHAEL HARDEN.
DINNER THEATRE • Food and art collide in Mona’s new “revolving restaurant” concept for Faro, writes ALIX DAVIS.
ARTFULLY AMBITIOUS • Freewheeling creativity and sharp kitchen skills ensure this gallery restaurant succeeds as a drawcard in its own right, writes FIONA DONNELLY.
HIGH PERFORMANCE • Bennelong augments its always-elegant dining experience with a little late-afternoon jazz. It’s smooth, writes ALEXANDRA CARLTON.
MAY EVERYDAY • Create simple, flavourful meals in less than 30 minutes with these everyday recipes.
Khao soi • The magic of this dish lies in the contrast between fresh noodles bathed in spiced soup and the crunch of crisp fried noodles.
Colour your Kitchen
Culture of kindness • In mayhem and mourning, food is a universal tool for expressions of care, discovers ANNA McCOOE.
GROWING TOGETHER • Native Australian ingredients are true superfoods but their greatest value, writes MAX VEENHUYZEN, is to connect us with more than 60,000 years of First Nations knowledge.
Is that cultural APPROPRIATION on the menu? • It’s the question that strikes fear into the heart of any chef who has ever dabbled in cuisines from outside their own culture. But as LEE TRAN LAM writes, the conversation is worth having.
THE ART OF PLATESCAPE • Still life has always been one of the art world’s most enduring forms. Now a group of Australian artists are transforming the genre with their visions of food, wine and good times, writes HANNAH-ROSE YEE.
Plate That Funky Music • The tunes you get served at your favourite restaurant or bar can make or break your experience. Here’s how they hit the right notes, writes ALEXANDRA CARLTON.
SOUND BITES • Let the good times roll with these dishes and playlists from some of our favourite bars and restaurants.
Vegan larb, tofu, grapefruit and coriander
Barbecue T-bone steak and nahm jim jaew
Grilled sticky rice with katsuobushi butter
Braised pork belly with apple and yuzu kosho
Cucumber and stracciatella