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.
SHINY AND NEW • Gelato spots to hit, new restaurants across the country, what to eat at the Australian Open, and the hottest hotel openings in 2023.
GAME, SET, SNACK
THREE TO TRY • NEW GELATO SHOPS
ON THE PASS
WHISKY BUSINESS • The high seas have often been associated with whisky and rum, but Oceania Cruises is taking this tradition to an elegant new level with its new spirits program. You can now learn the art of mixology at sea, try carefully curated smoked cocktails or peruse the Macallan Diamond Bar Cart aboard all Oceania Cruises. oceaniacruises.com
ESCAPE TO THE ISLAND
HOTEL AGENDA • With travellers returning in droves, Australia is bringing its A-game when it comes to hotels. With a host of new openings on the horizon, we take a look at the ones promising to make the biggest splash.
Anchovies • As a potent source of salty, umami flavour, these preserved fish make the perfect summer snack.
A QUICK WORD WITH ASH BARTY • The Barty party continues off the court, as the tennis champion speaks about travel, desserts and the joy of a simpler life.
Coriander • Love it or hate it, this annual plant is versatile with edible seeds, leaves and roots, writes SIMON RICKARD.
PROFESSOR MEGAN DAVIS • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet constitutional lawyer, Professor Megan Davis.
Clare Valley SOUTH AUSTRALIA • SAMANTHA PAYNE takes a closer took at the riesling region that revolutionised the way Australians drink wine.
Dining out • This month, we visit a Nordic diner in Melbourne, a Mexican cantina in Noosaville, and a Thai delight in Sydney.
BANDITA • Bandita’s freewheeling wood-fired take on Mexican is a breezy crowd-pleaser, writes FIONA DONNELLY.
FREYJA • Bursting with Nordic culinary ideas, this clever diner always delivers flavour, writes MICHAEL HARDEN.
PORKFAT • A reverence for Thai flavours is turning heads at this family-run Haymarket joint, writes MATTY HIRSCH.
LOST PHOENIX FARM • Come for the pastoral eye candy and linger for a long lunch at this cool farmhouse, writes KATIE SPAIN.
EVERYDAY • From easy-to-prepare dishes for entertaining to simple suppers, these everyday recipes keep things fast and fresh.
GET THE DIGITAL EDITION OF GOURMAT TRAVELLER
Tartare sauce • No seaside dining would be complete without this classic, creamy accompaniment.
HOT IN THE CITY • In 2023 Brisbane is set to sizzle as a mass migration of top hotel brands and celebrated chefs find their place in the sun. FIONA DONNELLY tells all.
CRUISE CONTROL • Green is the new deep blue as LEE TULLOCH makes a case for eco-conscious cruising.
KEEPING IT IN THE FAMILY • There’s an art to pan-generational travel. ANNA MCCOOE says it usually starts with finding a nanny.
SUMMER LOVIN’ • The days are long, the living is easy and the reading? Spectacular. HANNAH-ROSE YEE examines why holidays and books are a perfect pair.
SEA RAES and SUNSHINE • Long-established as one of Australia’s most beloved boutique hotels, Raes is floating a new luxury experience this summer. Gourmet Traveller jumps aboard to find out what it...