Gourmet Traveller

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.

FUNKY AND FRESH • Hot summer pop-ups, new restaurant openings, food festivals to book ahead, an Australian wine bar in America and a Hobart café that gives back.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

THE GRAPE MIGRATION

MELBOURNE’S BACK

THE GREAT AUSTRALIAN BITE

ON THE PASS

GOOD LUCK CHARM

HELLO, JAPAN

Pack man

THREE TO TRY • LATE SUMMER POP - UPS

SOCIAL SKILLS

MORNING GLORY

JUST THE TONIC

Egg noodles • From simple stir-fries to lavish celebration dishes, there’s no limit to what you can do with the humble egg noodle. These five deliver both bounce and bite.

A QUICK WORD WITH DOUGLAS LIM • Malaysia’s king of comedy is destined for Melbourne in March. But first he checks in with GT to talk touring, good food and Lunar New Year.

Pineapples • This exotic tropical plant only yields a single fruit but its sweetness is worth the effort, writes SIMON RICKARD.

BENJAMIN LAW • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet writer and presenter, Benjamin Law.

Dining out • This month, we visit a South Australian seafood diner, a Cantonese joint in Melbourne, a Perth bar, and the revamped Icebergs Dining Room and Bar.

ANGLER • This upmarket fish and chip joint impresses with top-notch sustainable seafood, writes KATIE SPAIN.

MOONHOUSE • Commune’s newcomer delivers good times and plenty of Aussie-Cantonese soul, writes MICHAEL HARDEN.

CASA • This neighbourhood bar find its groove with great classics and service, writes MAX VEENHUYZEN.

ICEBERGS • A Sydney icon returns, not so much reinvented as revitalised and primed for decades more to come, writes MATTY HIRSCH.

Wine club • A new Byron Bay bar, tasting Tasmania, a Barossa winemaker and top drops to try.

DRINKS NEWS • TOP DROPS, NEW OPENINGS, AND INSIDE TIPS FROM THE EXPERTS

BELINDA VAN EYSSEN • South African-born winemaker Belinda van Eyssen runs sustainability-driven wine brand The Cutting in the Barossa Valley with her viticulturist husband Daniel McDonald.

Good tidings • Toast new beginnings and invest in future good times, with this trio of top drops, as suggested by NED GOODWIN.

Yarra Valley VICTORIA • SAMANTHA PAYNE discovers why the Yarra Valley’s community and terrain make it such fertile ground for innovative drinks.

A TASTE OF YARRA VALLEY

LUNAR ECLIPSE

THREEE TO TRY 3

WILL YOU BE MINE? • Personalised, thoughtful gifts that will warm your loved ones heart

EVERYDAY • From easy-to-prepare dishes for entertaining to simple suppers, these everyday recipes keep things fast and fresh.

Kek lapis • This Indonesian layered cake symbolises longevity and prosperity for the year ahead, and is surprisingly easy to make.

Nostalgia bites • Food and memory is inextricably linked especially during Lunar New Year. Here three Australian writers reflect on the tastes that take them back to childhood.

TRAY OF TOGETHERNESS • The Lunar New Year snack box, or tray of togetherness, is a concoction of confections traditionally offered to visitors to bring them luck, happiness and good fortune for the...