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Gourmet Traveller

Jul 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

WHAT GT LOVES THIS MONTH

Editor’s letter

Contributors

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.

RESTAURANT NEWS

HOT PLATES • Chefs share the best spicy dish they’ve eaten this year.

THREE OF A KIND PEPPER GRINDERS

ETHICAL OMINIVORES

SOME LIKE IT HOT

HEAT WAVES

WINE TASTING

KITCHEN DREAMING

TOP CHOCS

HARISSA HITS

ON THE PASS

SALTY SWEETS

HOTEL NEWS

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

TRINIDAD SOUR

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.

GLOSSARY

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...


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

OverDrive Magazine

  • Release date: June 26, 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

WHAT GT LOVES THIS MONTH

Editor’s letter

Contributors

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.

RESTAURANT NEWS

HOT PLATES • Chefs share the best spicy dish they’ve eaten this year.

THREE OF A KIND PEPPER GRINDERS

ETHICAL OMINIVORES

SOME LIKE IT HOT

HEAT WAVES

WINE TASTING

KITCHEN DREAMING

TOP CHOCS

HARISSA HITS

ON THE PASS

SALTY SWEETS

HOTEL NEWS

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

TRINIDAD SOUR

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.

GLOSSARY

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...


Expand title description text