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.
THE HEAT IS ON • Chefs pick their favourite spicy dishes, a hot sauce shop, new restaurants to try and fiery condiments worth seeking out.
HOT PLATES • Chefs share the best spicy dish they’ve eaten this year.
THREE OF A KIND PEPPER GRINDERS
SOME LIKE IT HOT
ON THE PASS
A QUICK WORD WITH PALLAVI SHARDA • The Indian-Australian actor and star of The Twelve on her favourite spices, solo travel and the problem with dill.
Bitter oranges • The cook’s choice for a zesty marmalade, the bitter orange hits its peak in winter, writes SIMON RICKARD.
CHRISTINE MANFIELD • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet celebrated chef, author, and culinary travel guide, Christine Manfield.
Masala chai • Originating in India, this spiced black tea blend has become a favourite around the world.
Mornington Peninsula VICTORIA • Wondering what to pair with spicy food? The answer lies 90 minutes south-east of Melbourne, writes SAMANTHA PAYNE.
A TASTE OF MORNINGTON
THREE RYES TO TRY
Dining out • This month, we explore some of the hottest restaurants across the country, including Melbourne’s Parcs and Sydney’s Parlar.
SPIRIT HOUSE • There’s nothing quite like Sunshine Coast’s Spirit House. Here vibrant Thai dishes pair beautifully with idyllic water views, writes FIONA DONNELLY.
PARLAR • Chef José Saulog’s homage to Catalonia is the talk of the town with a buzzy vibe, seamless service and fine tapas to match, writes CALLUM MCDERMOTT.
THE LITTLE RICKSHAW • A menu of Southeast Asian spice and soul showcases the best of the Fleurieu Peninsula, writes KATIE SPAIN.
PARCS • Trash becomes treasure in the most surprising way at this Melbourne diner, writes MICHAEL HARDEN.
EVERYDAY • From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.
Harissa • This African chilli paste is a sure-fire hit as a marinade for lamb, a spicy rub for barbecued fish or to pep up stews or soups.
SPICE of life • These iconic spice blends span history, geography and a world of flavours, writes LARISSA DUBECKI.
BALANCING ACT • Umami’s spicy sidekick, yakumi might not be on the tips of our tongues yet but it plays a significant role in the Japanese kitchen, writes ANNE HASEGAWA.
A touch of MAGIC • Because spice begets spiciness, ANNA MCCOOE looks at the traditional aphrodisiacs, which are still seducing diners today.
HOT HISTORY • Across continents and cuisines, there are few places untouched by chilli’s lovely heat. NADIA BAILEY delves into its origins.
Turn up the heat • Chefs Helly Raichura and Paul Farag share their spice secrets, follow the Nutmeg Trail, and journey out of Africa.
Scents of PLACE • Chef PAUL FARAG takes us on an exciting culinary journey to the Middle East with some of his favourite dishes from Aalia.
PASSAGE TO INDIA • The spices of Bengali cuisine come to the table in a menu from Enter Via...