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Gourmet Traveller

Jun 01 2022
Magazine

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.

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

TRUFFLE TRIBUTES

FLAVOUR CAST

THREE OF A KIND • PARIS RESTAURANT OPENINGS

ON THE PASS

Unlocking the vault

FEELING CHIPPER

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 like...


Expand title description text
Frequency: Monthly Pages: 156 Publisher: Are Media Pty Limited Edition: Jun 01 2022

OverDrive Magazine

  • Release date: May 22, 2022

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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.

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

TRUFFLE TRIBUTES

FLAVOUR CAST

THREE OF A KIND • PARIS RESTAURANT OPENINGS

ON THE PASS

Unlocking the vault

FEELING CHIPPER

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 like...


Expand title description text