Food & Wine
Gourmet Traveller

Gourmet Traveller November 2016

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.

Bauer Media Pty Ltd
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$3.65(Incl. tax)
$18.29(Incl. tax)
12 Issues

In this issue

3 min.
editor’s letter

When The Australian Gourmet Magazine was launched in 1966, a conversation with food lovers began that continues to this day. The magazine shone a light on cooking trends and cultural shifts, and introduced new ideas, cuisines, chefs and dining experiences to Australia. In 1988 we added travel to the mix, merging with Traveller magazine to become the magazine you know today. While we may look a little different now, our philosophy rings just as true in 2016 as it did when it was conceived five decades ago – to celebrate excellence and good taste. In this very special 50th anniversary issue we pay homage to the trailblazers and tastemakers who have helped shape the Australian food scene that we now enjoy, and we look to the next generation of chefs forging…

2 min.
australians know a few things about the good life

COFFEE CONNOISSEUR Latte Hot milk to 1cm below the brim, silky froth right to the lip, then top with milk foam art! Flat White The Creatista is the first Nespresso machine to offer the world-famous Flat White in its menu. Macchiato Served in an espresso cup, combine 40mL of extraction coffee with 10mL of frothed milk or a dollop of foam. Cappuccino The perfect Cappuccino has equal parts hot milk and froth to the brim, with a dome of froth on top. Espresso Favoured by those who enjoy the aromatic simplicity of great coffee with the perfect layer of crema. MASTER THE ART OF BEING A COFFEE CREATISTA Heart Pro tip The heart is the basic latte art design. Pour the milk from an elevated position so it glides under the coffee. When the cup is ¾ full, bring the jug closer to…

1 min.
palate to palette

John Olsen designed a limited-edition fine-art tea towel for GT in 1972; it featured the recipe for his favourite Indonesian soup, soto ayam. In John Olsen: A Recipe for Art ($39.99, hbk), Olsen’s art and cooking collide once again. The cookbook features around 40 of the artist’s favourite recipes, and numerous sketches and drawings, including Love in the Kitchen (1969; above). His advice for nailing a party? “Don’t get into a fuss, and never, ever try to cook a dish that you haven’t tried before,” he says. artgallery.nsw.gov.au/shop PHOTOGRAPHY ROB SHAW (BUNTING) LOVE IN THE KITCHEN, 1969, PRIVATE COLLECTION, MELBOURNE © JOHN OLSEN. LICENSED BY VISCOPY, SYDNEY…

1 min.
the 2016 rootstock rundown

“This year, only natural wines that have been certified organic or grown to the equivalent of Australian organic standards will be shown,” says Bennie. “We’re looking more at cultural edifice this year – how various cultures contribute to the mix of food, farming, eating and drinking in Sydney. Our food and produce will again focus on provenance and process, and we’ll have some Aboriginal and Torres Strait Islander influence, too. Duncan Welgemoed (Africola), Aaron Turner (Igni), Pasi Petänen (Café Paci) and David Moyle (Franklin) will cook up a storm, grilling stingrays and kangaroo tails. Some killer wines will be poured by the likes of returning star Christian Tschida from Austria, and first-timers from Jura, Domaine de la Pinte, Philippe Bornard and Tony Bornard. We’ll have our dynamic talks program on…

3 min.
gourmet traveller hits the high street

We re bringing our pages GT Sydney. Ringing in GT’s 50th year was always going to be epic. As part of the mammoth celebrations we’re swinging open the doors to Gourmet Traveller’s first-ever bricks and mortar store, thanks to an exciting collaboration with long-time GT friends Sorry Thanks I Love You. The GT x STILY Christmas Boutique, in Sydney’s historic Rocks precinct, will feature a selection of handcrafted, mostly Australian-made items from past Meet Your Maker columns, as well as a discerning edit of GT’s favourite smallgoods and food- and travel-related gifts. The thoughtful collection – housed in a 200-square-metre space next-door to the Museum of Contemporary Art – has been carefully assembled by Caroline Ball, co-owner of Sorry Thanks I Love You, and GT staff writer and Meet Your Maker columnist,…

2 min.
restaurant news

SYDNEY Chase Kojima, chef of Sokyo in Sydney and Kiyomi on the Gold Coast, will open a more casual restaurant in The Star in Sydney in late November. Gojima will be a casual rice-burger bar, and will occupy the space across from GT Restaurant of the Year, Momofuku Seiobo. The eatery will offer dine-in and takeaway options – rice buns filled with Tasmanian salmon sashimi, pickles, miso sauce and American cheese, for instance, and matcha and genmaicha custard for dessert. The drinks menu will include wine, Japanese beers and thickshakes. BRISBANE Chef Damon Porter, late of Aquitaine at South Bank, will be behind the grills at Vaquero when it opens in Albion this month. The protein-championing restaurant is from Nick Pinn, the operator behind Malt Dining, Malt Pier and Malt Traders. It has…