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.
Sail under the majestic Northern Lights
Explore the realm of the Polar Bear
WHAT GT LOVES THIS MONTH
Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.
ON THE PASS
FEEL-GOOD SOCIAL SERVICE
THE WHEEL PACKAGE DEAL
LISA TADDEO • The best-selling author on caviar, pasta platters and why she loves writing about food.
Sweet oranges • Last month SIMON RICKARD wrote about bitter oranges. Here, he examines their younger, sweeter sister.
JORDAN GOGOS • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet multidisciplinary designer and artist, Jordan Gogos.
Lavish liquidity • Crafted, cellared, and downed in a celebratory session. SAMANTHA PAYNE discusses decadent drinks.
Dining out • This month, we live the high life and visit some of the country’s most decadent dining destinations.
SK STEAK & OYSTER • This sleekly upscale grill is the epitome of glamorous excess – and yes, it comes with all the trimmings, writes FIONA DONNELLY.
MAGILL ESTATE RESTAURANT • Luxury among the vines is delivered with beautiful consistency, writes KATIE SPAIN.
BENTLEY • At 16 years of age, this classic runs as beautifully as ever, writes ALEXANDRA CARLTON.
GRILL AMERICANO • Just like the ’80s but so much better, writes MICHAEL HARDEN of the new steakhouse in town.
EVERYDAY • From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.
Lobster Thermidor • Impress dinner guests with this lobster showstopper replete with a decadent creamy sauce laced with Cognac and Gruyère.
PEARLS of WISDOM • Briny and bold, sturgeon roe – or caviar – has been scintillating palates for centuries. JORDAN KRETCHMER talks to caviar expert Lisa Downs for a masterclass on the shiny black superfood.
OMAKASE RISING • The once-underground scene keeps getting more popular, thanks in part to an influential group of omakase obsessives. CALLUM McDERMOTT takes a seat at one of Australia’s most in-demand tables.
Let’s do • There’s nothing quite like a long lunch. And with restaurants catering more and more for a lingering afternoon crowd, HANNAH-ROSE YEE settles in to investigate its allure.
LUXURY THROUGH THE AGES • When it comes to food, one generation’s trash is another’s treasure. JORDAN KRETCHMER takes a closer look at modern culinary luxuries and how they have evolved with time.
GUILTY PLEASURE • Macca’s soft serve with caviar, KFC and Krug or banana bread with foie? Hospo professionals love few things more than finding out which crazy high-low combos make their tastebuds crackle.
SET THE SCENE • Reverent or rambunctious, understated or over the top, a beautifully laid table turns a meal into an experience. The fineries themselves take many forms across cultures but you know it’s right when each detail builds anticipation for the decadence to come.
SUBSCRIBE TO GOURMET TRAVELLER & RECEIVE 3 BONUS ISSUES
Surprise and delight • Oysters 12 ways with Champagne to match, recipes from GT’s two new travel cookbooks, and celebrating culture with dishes from Chinese-ish.
the DECADENT DOZEN...