Cuisine et Vin
Gourmet Traveller

Gourmet Traveller

November 2020

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.

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12 Numéros

dans ce numéro

1 min.
what we’re eating

Gnocchetti Sardi alla campidanese, Acqua e Sale Handmade by chef Fabio Concas, this Sardinian classic is reason enough to flock to Perth’s best new Italian osteria. 391 Fitzgerald St, North Perth, WA. Max Veenhuyzen, WA state editor Scallops with Aleppo pepper, Rockpool Bar and Grill Fresh from Western Australia, these sweet and plump Abrolhos scallops are paired with a delicate spiced seasoning and orange oil. 66 Hunter St, Sydney, NSW. Jordan Kretchmer, writer Corn ga da don (crisp-skinned chicken with red rice), Tan Viet Noodle House After some 30 years of this signature dish: the allure of Tan Viet's chook with wafer-crackling skin shows no sign of abating. 100 John St, Cabramatta, NSW. Yvonne C Lam, digital editor…

1 min.

ANDREW McCONNELL chef and restaurateur Let’s drink to that In the spirit of celebration, Andrew McConnell has created a menu of elegant share plates with cocktails to match, all inspired by his glamorous new Melbourne venue, Gimlet at Cavendish House. “The sweet spot for matching food with cocktails is restraint,” says McConnell. “I like flavours that make you stop and think; that get your attention without screaming ‘look at me!’.” It’s a delicious and sophisticated affair. ROSA CIENFUEGOS chef and author Taco time Sydney’s resident “tamale queen” Rosa Cienfuegos has been dishing up authentic Mexican street food since 2018. Finding inspiration in the Mexican laneways of her childhood, the flavours are as vibrant as the colours. In this issue, we share recipes from her new cookbook Comida Mexicana. “Food is very important to Mexicans. It…

4 min.
travelling with rose carlyle

I hadn’t done that much travelling before I had children. I didn’t leave New Zealand until I was 15. I started practising law at 21 and had my first child at 26. When I had my third child, she was quite unwell and I stayed at home for a while, and then we started going on these sailing trips. We realised it was such a great way to give both ourselves and our children a way to see the world. I did a year-long sailing trip across the Indian Ocean with my family in 2014. My three children, my husband at the time and I set off from Thailand and ended up in South Africa. There are so many different cultures and landscapes along the way. We went to the Maldives…

1 min.
prawn cocktail

The prawn cocktail is, quite possibly, one of the most iconic dinner party dishes in recent history; see-sawing, as Nigel Slater once wrote, “from the height of fashion to the laughably passé”. Its popularity in Britain can be traced back to chef and food writer Fanny Cradock, who first published a recipe for the dish in 1967. However, its origins are believed to stem from the United States and the 1920s Prohibition era. Today, the retro appetiser continues to appear on menus in various guises but always with that signature Marie Rose sauce. Find one SK Steak and Oyster in Brisbane sticks to tradition, with Mooloolaba king prawns, iceberg lettuce and a dollop of Marie Rose sauce. The Gidley in Sydney serves a spicy, decadent version, accompanied by four golden, deep-fried prawn…

3 min.
hospitality honours

PROUDLY PRESENTED BY HOPE DELIVERY Neil Perry officially retired from Rockpool Dining Group in July but remains in service thanks to his Hope Delivery initiative. The social enterprise launched in March, creating restaurant-standard meals for those in need – from the homeless and unemployed to migrant workers ineligible for JobKeeper and JobSeeker. Partnering with OzHarvest to distribute meals, as well as handing them out to people in the street in Sydney and Melbourne, Hope Delivery has shared more than 200,000 meals since it launched – and is still going strong. As Perry told GT in September: “A restaurant belongs to the community, and part of being in a community is taking care of people who are less privileged.” Perry has certainly stepped up to the mark, both manning the pans to cook…

7 min.
pivoting hard

SIMULATION SENPAI BY CHASE KOJIMA This high-grade, masterfully made sushi spin-off from Sokyo head chef Chase Kojima gave Sydneysiders a chance to indulge in a luxury many missed while in lockdown. Kojima elegantly packed boxes with strips of fatty toro, sweet prawns, rich tongues of urchin and fleshy snapper, all draped over sushi rice. Maximising Kojima’s connections with specialist tuna dealers and his knowledge of the seafood markets, Simulation Senpai set new standards for takeaway meals. The luxe sushi boxes are still going strong with deliveries continuing to go out every Friday and Saturday. LAGOON DINING EXPRESS All about ease and convenience, Lagoon’s vacuum-sealed heat-and-eat meals – from fiery dan dan noodles to rich butter chicken – have a shelf life of up to 15 days, a boon for when the inevitable day…