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Cuisine et Vin
Gourmet Traveller

Gourmet Traveller January 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.

Pays:
Australia
Langue:
English
Éditeur:
Bauer Media Pty Ltd
Fréquence:
Monthly
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12 Numéros

dans ce numéro

1 min.
editor’s letter

There is something deeply restorative about being near the ocean. Even the briefest seaside encounter, I find, has the ability to restore, reset and re-energise my mind. For this month’s cover shoot, we were lucky enough to spend a night up at Raes on Wategos in Byron Bay, where I found myself joined by two dolphins as I enjoyed a quiet morning coffee on the beach. If you’re not reading this under the shade of a tropical palm, hopefully this issue will offer you a summer escape of sorts – and inspire you to plan your next coastal getaway. January is, of course, a time for planning and looking ahead; a month of fresh starts and new beginnings. Here at GT, we have a few new beginnings of our own as…

1 min.
where we’ve been

Fitzroy Island, Queensland; Karlie Verkerk, deputy editor At this island paradise, the rainforest meets the Great Barrier Reef. There’s kayaking and hiking, and even a turtle rehabilitation centre. @karlie_verkerk Honeymoon Bay, Tasmania; Jordan Kretchmer, writer This lesser known horseshoe-shaped bay in Tassie’s Freycinet National Park has resplendent crystal-clear waters that will tempt you to dive in for a swim – even if it is always a little cooler in this part of the world. @jordisnacks Naoshima, Japan; Madeleine Bentley, contributor Perched on a pier sits Yayoi Kusama’s Yellow Pumpkin emblazoned in black polka dots. It’s one of the many sculptures that make up Naoshima’s open-air exhibition. @madeleinebentley PHOTOGRAPHY ALANA LANDSBERRY (PORTRAIT) & JAMES MOFFAT (RAES ON WATEGOS).…

1 min.
contributors

KYLIE KWONG chef Community x Kylie Our newest monthly contributor is the one and only Kylie Kwong. Along with opening her new restaurant later this year, she is contributing a monthly column to GT, which will showcase the producers, growers and activists whose work she deeply respects. “I love shining a light on characters who enhance our community through their motivation, integrity and generosity of spirit,” says Kwong. JAMES MOFFATT photographer Catching Raes When James Moffatt isn’t behind the shutter, you’ll likely find him enjoying his most common subjects: food and travel. For this month’s issue, Moffatt was on assignment at Raes on Wategos in Byron Bay. “It’s like stepping into an oasis – we could have easily been somewhere in the Mediterranean,” he says. “The conditions were probably better suited to swimming…

2 min.
what we’re eating

GOOLWA PIPIS IN XO WITH KOHLRABI NOODLES, The Summertown Aristologist David Chang may have called Golden Century’s XO pipis the best dish in the world, but this version by chef-in-residence David Moyle could very well knock it off its pedestal. Hand me a vial – I want to bottle that sauce. 1097 Greenhill Rd, Summertown, SA. YVONNE C LAM, DIGITAL EDITOR UNI WAFFLE, Kailis Fishmarket Cafe Yes, the Kailis family’s new seafood market will hum over summer, but easy-going dishes (and a snappy wine list) warrant braving the crowds; we’re coming for you, my sea urchin, salmon roe and waffle friend. 46 Mews Rd, Fremantle, WA. MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR SUCKLING-PIG SAUSAGE ROLLS, Bennelong Could this swish take on a finger-food classic be Sydney’s best bar snack? Quite possibly. These bite-sized morsels see braised…

2 min.
a luxury escape among the vines

Central Otago’s pioneering winery Gibbston Valley has opened its doors to the new architecturally designed Lodge & Spa, offering up Queenstown’s latest in luxury accommodation. A world-class destination, Gibbston Valley Lodge & Spa presents the ultimate in relaxed indulgence, fine wine, culinary excellence and five-star personal service. Arrive into Queenstown’s International Airport and within 20 minutes reach the 5-star luxury lodge, set among one of New Zealand’s iconic landscapes, for a weekend retreat of sensorial discovery and unmitigated relaxation. VILLAS IN THE VINES Twenty-four sumptuously comfortable and modern villas are nestled above Gibbston Valley’s historic Le Maitre vineyard. Offering unique and exclusive winery accommodation in Queenstown, New Zealand, each villa delivers uncompromising comfort within a generous 65 square metre open plan interior that opens out onto a covered courtyard and dining area, the perfect place…

2 min.
movers and shakers

SYDNEY Catching buses across Lebanon to carry out food research and cranking out more than 50 kilograms of falafel mix for taste-testing purposes – that was just part of Simon Zalloua’s prep for opening Jimmy’s Falafel at Merivale’s Ivy precinct in the CBD. The chef’s menu will have a veg-heavy focus, but falafel is the headliner here. Joining this Middle Eastern eatery at the Ivy complex: Bar Totti’s. It might be a scaled-down spin-off of Merivale’s Bondi restaurant, Totti’s, but Mike Eggert will ensure that Bar Totti’s is a worthy detour, thanks to his antipasti dishes and woodfired bread. Colombo Social, a social-enterprise eatery, in Enmore has opened its doors to diners seeking a menu inspired by Sri Lanka (think beetroot bahjis, roti tacos and fried chicken with a green-chilli mango…