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.

HARD TO FIND EDIT

Gourmet Traveller

Editor’s letter

GOURMET APPROVED • WHAT GT LOVES THIS MONTH

Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.

IRASSHAIMASE! • Restaurant openings in Sydney, Melbourne and Brisbane, Oz Harvest’s big night out, the best matcha to buy, and Tokyo’s hottest hotels.

RESTAURANT NEWS

HARVEST BOON

THREE OF THE BEST • MATCHA

LATEST EDITIONS

SOCIAL CANTINA

ON THE PASS • with SHINKATO, ISHIZUKA

EXPLORE JAPANESE CULINARY CULTURE • IMMERSE YOURSELF IN JAPANESE CUISINE AND CULTURE WITH OCEANIA CRUISES, THE WORLD’S LEADING CULINARY-FOCUSED CRUISE LINE.

Miso • This fermented soybean and rice paste is fundamental to Japanese cuisine.

AN EGYPTIAN ADVENTURE • Join Gourmet Traveller editor Joanna Hunkin and luxury travel specialists Abercrombie & Kent for an evening of adventure and intrigue at Aalia in Sydney’s CBD.

NASHEN MOODLEY • The director of the Sydney Film Festival on learning to cook from the heart, loving cinema of all kinds and his favourite place to eat in Tokyo.

Medlars • Historically, the butt of literary jokes, this strange fruit is an acquired taste, writes SIMON RICKARD.

SARA MANSOUR • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet poet and lawyer Sara Mansour of the Bankstown Poetry Slam.

Dining out • This month, we visit a stylish sake bar in Carlton, Komeyui’s Brisbane outpost and the Nilands’ new seafood joint in Sydney’s north shore.

LEONIE UPSTAIRS • This serene eatery is a lesson in temaki sushi and female-brewed sake, writes MICHAEL HARDEN.

KOMEYUI • Melbourne’s Komeyui has a slick new Brisbane outpost and it’s bringing a little Zen interconnection to the everyday, writes FIONA DONNELLY.

PETERMEN • Fruits of the sea find a higher plane on Sydney’s lower north shore at the Nilands’ latest undertaking, writes MATTY HIRSCH.

Kanpai! • Japan’s first brewery auberge, wine meets vinyl in Melbourne, top Japanese drops and life lessons from a sake master.

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

NOGUCHI NAOHIKO • Master brewer Noguchi Naohiko has been making sake since 1949. In 2017, he founded the Noguchi Naohiko Sake Institute, where he shares his wisdom and philosophies with a new generation of brewers.

JAPANESE WHISKY • SAMANTHA PAYNE on the country that converted her into a whisky lover.

WHISKY HIGHBALL

Made in Japan • Attention to detail and respect for provenance define Japan’s standout wine culture, writes NED GOODWIN.

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

Okonomiyaki • Made with tempura flour, this grilled pancake-like snack can be dressed up or down with your favourite toppings.

RAMEN SECRETS • Guided by a local ramen head, ALEXANDRA CARLTON hits the streets of Tokyo in pursuit of the best bowls.

How to host a HIBACHI PARTY • Fire up the coals and put the playlist on repeat. Backyard get-togethers are taking on a Japanese flavour and LEE TRAN LAM has the prep sorted.

A COOKING CLASS OF ITS OWN • From venues hidden deep in city backstreets, to rural epicurean delights, taking a carefully selected cooking class or food tour can unearth the unexpected, writes KATIE...