EXPLOREMY LIBRARY
Food & Wine
Gourmet Traveller

Gourmet Traveller February 2017

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.

Country:
Australia
Language:
English
Publisher:
Bauer Media Pty Ltd
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12 Issues

in this issue

1 min.
february 2017 menus

PACK A PICNIC Carrot and almond hummus (RECIPE P34) Spelt, cashew and broccoli bowl with yoghurt dressing (PICTURED; RECIPE P92) Labne and pistachio cheesecake (RECIPE P108) All the earthy-tasting grains and legumes in this menu would be delicious washed down with a chilled ale. There are some very good mid-strength beers around at the moment (below 4 per cent alcohol): Pirate Life Throwback IPA is a particular favourite – and it’s sold in cans, too, so it’s perfect for a picnic. A LIGHT LUNCH Chilled avocado soup with grilled corn (RECIPE P37) Citrus-cured salmon with lemon labne and cauliflower salad (RECIPE P82) Coconut-macadamia-lime tart with mango (PICTURED; RECIPE P84) This menu is crying out to be paired with a glass or two of riesling – made from organically grown grapes, of course – preferably a fresh, vibrant young expression…

2 min.
editor’s letter

Welcome to our Clean Eating issue. This is the 156th edition of Gourmet Traveller that I have sent to press, and it’s my last. It has been such an honour to bring you this magazine each month for the past 13 years (a tenure that makes me its longest-serving editor, apparently) but I’ve decided it’s time for me to move on to new challenges. What an adventure it has been, though. Can you think of a better way to spend your working days than dreaming up stories about food, wine and travel? The greatest joys of this job haven’t been the perks or the parties (although some of the parties were pretty damned good); it’s been realising our vision for this publication and leading a brilliant team of people to make it…

1 min.
contributors

LARISSA DUBECKI An introduction to the world of slow travel saw writer Larissa Dubecki wend her leisurely way along the Seine from Paris to the English Channel by river-cruise ship – an excellent way to discover Normandy’s preserved-in-aspic culture and proud resistance to the forces of change. “Sadly there were no Viking pillagers to report, but Normandy retains a real sense of being apart from the rest of France,” she says. “It must be all that cider.” Her account is on page 140. DAVID CHANG Why take the plunge and make a kimchi for yourself? “Because it's quite simple and you can learn how to make kimchi with other vegetables once you master it.” So says David Chang, the Korean-American chef behind the Momofuku restaurant group, a known kimchi obsessive, and the author…

1 min.
plenty of good fortunes

“New year, new you.” We’ve heard the mantra loud and clear – but in 2017 we’re more excited about new year, new fortune, thanks to two of the country’s hottest Chinese restaurants serving custom-made fortune cookies at the meal’s end. Ricky & Pinky in Melbourne and the newly opened Queen Chow in Sydney are both dishing out the treats. “You’ll never find peace of mind until you listen to your heart,” says the strip inside a buttery, house-made giant from Ricky & Pinky. That particular fortune is based on a George Michael lyric, while others come from such late music legends as Prince, Leonard Cohen and David Bowie. The cookies are made using a traditional tuile recipe and baked fresh twice daily, says chef Andrew McConnell. “We wanted to make something…

1 min.
bennelong’s elderflower and cucumber smash

Reboot and refresh with this sweet and savoury non-alcoholic cocktail. The festive season overflowed with Champagne, alfresco Spritzes and bottles of fine wine. Now it’s over, February is the perfect month to give your liver (and head) a rest and to relax with this refreshing non-alcoholic cocktail from Bennelong, in the Sydney Opera House. “It combines quintessentially cooling ingredients – mint, cucumber, soda water – with a nice hit of seasonality, too,” says bar manager Aaron Gaulke. “We smash all the ingredients together to express the oils and flavours, add some ice and then top it up with a touch of soda, or tonic, if you’re feeling that way inclined.” Happy recovering. Bennelong, Sydney Opera House, Bennelong Point, Sydney, NSW, (02) 9240 8000, bennelong.com.au SAMANTHA TEAGUE > Muddle a small half-peeled cucumber,…

1 min.
at a glance: barbecure

As summer blazes on so do the barbecues, and Cure Cancer Australia is setting your tongs a challenge. The inaugural Barbecure fundraising campaign encourages Australians to host barbecues, with all the money raised going towards funding cancer research. Paul Hogan, who famously threw a “shrimp on the barbie” for a Tourism Australia advertising campaign 33 years ago, fronts the new national initiative intended to become an annual summer tradition. Register your Barbecure online as an individual, group or workplace and raise funds by either charging guests a ticket price or collecting donations at the event. The goal of the campaign is to raise a million dollars by the end of February, and there are plenty of grilling tips and recipes online to help fire things up. For information and to register…