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.
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
THE GREAT AUSTRALIAN BITE
ON THE PASS
GOOD LUCK CHARM
THREE TO TRY • LATE SUMMER POP - UPS
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
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...