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.
Bon appétit, baby • Parisian restaurant openings, Bentley’s rare wine store, an Australian chef in Paris, French delicacies, a truffle festival and luxe cruising.
RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA
PICASSO AND FRIENDS
MARCHÉ DU DIMANCHE
SOURCE OF INSPIRATION
THREE OF A KIND • PARIS RESTAURANT OPENINGS
ON THE PASS
Unlocking the vault
OOH LA LA!
HOTEL NEWS • THE LATEST BOUTIQUE AND LUXURY HOTELS
TESS HAUBRICH • The actor on a northern beaches childhood, sparring with Jackie Chan and baklava for dessert.
Fleur de Sel • Translating to ‘flower of salt’, this delicate seasoning should be used as a finishing salt to flavour dishes rather than in cooking.
Parsley • This fragrant Mediterranean plant is so much more than a garnish, writes SIMON RICKARD.
PASI PETÄNEN • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef and owner of Sydney’s Cafe Paci, Pasi Petänen.
Barossa Valley SOUTH AUSTRALIA • From big reds to big ideas, Barossa is living up to its reputation as a premier wine region, writes SAMANTHA PAYNE.
A TASTE OF THE BAROSSA VALLEY
The French Manhattan • In a mixing glass, combine 35ml of Cognac, 35ml of sweet vermouth and 15ml of high-quality orange liqueur, such as Grand Marnier or Cointreau. Add a dash of orange bitters, fill with ice and stir until well-chilled. Double strain into a Nick & Nora glass and garnish with a Maraschino cherry.
Dining out • From the glamour of Melbourne’s Entrecôte to Hey Jupiter in Adelaide, we review some of the country’s best brasseries and bistros.
FLYING HIGH • This bijoux brasserie offers an all-day slice of French heaven in Adelaide, writes KATIE SPAIN.
PARIS IN PRAHRAN • A move to Prahran takes this Melbourne brasserie to glamorous new heights, writes MICHAEL HARDEN.
MANGER ALL DAY • ALEXANDRA CARLTON finds classic French excellence in a room that hums rather than buzzes, plus a bakery and deli next door.
FACING MY WATERLOO • A historic pub on Tasmania’s east coast turns back time with ease and style, writes KATIE SPAIN.
EVERYDAY • From weeknight suppers to easy entertaining, these everyday recipes keep things fresh, fast and simple.
Soufflé • This French classic is the perfect dinnerparty dessert. Add a little finesse and voilà, a light, decadently rich showstopper.
BISTRO inferno • Is Australian bistronomy having a moment (again)?
Australia’s best bistros
COMME IL FAUT • Bistro, brasserie, bouillon or café? The answer lies in a unique social order. CALLUM McDERMOTT decodes the rules of French restaurant hierarchy.
FIELD OF DREAMS • Two Australian chefs take on rural France – first with their farm, then their table at new auberge Le Doyenné, writes SUE GOUGH HENLY.
It had to be stew • In Cassoulet Confessions, food writer SYLVIE BIGAR discovers the secrets of the French stew. Her odyssey leads her on a journey to a meeting of minds, and palates.
EARTHY PLEASURES • Musky, savoury, mysterious – there’s nothing quite...