UDFORSKBIBLIOTEK
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Mad & Vin
Gourmet TravellerGourmet Traveller

Gourmet Traveller May 2019

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.

Land:
Australia
Sprog:
English
Udgiver:
Bauer Media Pty Ltd
Læs merekeyboard_arrow_down
KØB UDGIVELSE
23,04 kr.(Inkl. moms)
ABONNER
115,43 kr.(Inkl. moms)
12 Udgivelser

I DENNE UDGAVE

access_time1 min.
gourmet traveller

Acting Editor Amy Reedy Creative Director Liz Elton Travel Editor Helen Anderson Food Food Director Lisa Featherby Contributing Food Editor Nick Banbury Art Art Director Brooke Donaldson Designer Laura Jacobs Words Senior Editor David Matthews Subeditor Emma Holland Digital Editor Yvonne C Lam Editorial Coordinator Harriet Davidson Contributors Max Allen, Fiona Donnelly, Sue Dyson & Roger McShane, Pru Engel, Michael Harden, Kendall Hill, Matthew Hirsch, Lee Tran Lam, Gareth Meyer, David Sly, Max Veenhuyzen, Paulette Whitney Intern Madeleine Bentley Advertising Commercial Manager Rhyl Heavener (02) 8114 9420 Advertising Production Manager Kate Orsborn (02) 9282 8364 Senior Events Manager Cate Gazal (02) 8116 9342 Luxury & Homes Executive Jennifer Burke (02) 9288 9145 Director of Sales – NSW Karen Holmes (02) 9282 8733 Director of Sales – Vic, SA, WA Jaclyn Clements (03) 9823 6341 Victoria Head of Direct Sales Will Jamison (03) 9823 6301 Queensland Head of Sales Judy Taylor (07) 3101 6636 Creative Director…

access_time1 min.
editor’s letter

Italian cuisine is a great traveller. On menus from Taipei to Tehran it’s greeted like an old friend, though the burghers of Bologna might not recognise Chinese Bolognese pizza, nor might the Romans embrace carbonara alla Tokyo. Some of the most exciting openings in Australia this past year have been Italian – with varying degrees of “ish” – and it’s a measure of the remarkable diversity within cucina Italiana, its shape-shifting versatility and irresistible appeal, that we can hanker after Indian-spiced trippa alla Romana (Alberto’s Lounge, Sydney) and bug-tail carpaccio spiked with yuzu and seaweed dust (Fico, Hobart). In our Italian issue, we catch this new wave of Australian-Italian and chart the “respectful reinvention” underway. We also return to il bel paese, back to its glorious traditions and the source of all…

access_time1 min.
where we’ve been

Cardamom Mountains, Cambodia; Helen Anderson, travel editor Design guru Bill Bensley channels Indiana Jones and Jackie O at his new jungle camp, Shinta Mani Wild, in south-west Cambodia. Great fun, and a pioneering wilderness conservation project. @handersonglobal Hobart, Tasmania; Lisa Featherby, food director I squeezed time around a photo shoot in Tasmania to spend time in Hobart visiting markets, dining out and checking in at the fabulous Macq01. @lisafeatherby Coffin Bay, South Australia; Harriet Davidson, editorial coordinator It doesn’t get much more farm-to-table than oysters plucked straight from crystal-clear water, shucked, and finished with a squeeze of lemon. @harriet.olive…

access_time2 min.
contributors

ANTHONY MUSARRA restaurant manager, chef Northerly aspect, p86 Anthony Musarra is bringing to life the Valmorbida family’s vision of a new-age Italian providore. The historic corner store King & Godfree in Carlton, Melbourne’s Italian heartland, now has a rooftop bar, a deli and Agostino, a wine bar and cellar with a focus on food from northern Italy. In this issue, he shares the restaurant’s recipes, designed to be shared. “Agostino is about simple food using good produce without too much embellishing,” he says. LUKE BURGESS photographer, chef Sicily meets Africa, p132 “The rugged island of Pantelleria, off the south-west coast of Sicily, was the perfect spot to indulge my twin passions: food and photography,” says Luke Burgess. “I spent long days chasing the light and talking to amiable locals about the way they cook.” The…

access_time1 min.
what we’re eating

MUSHROOM, CHESTNUT AND RICOTTA RAVIOLI, Bennelong A dish of three small ravioli with a brown butter emulsion brings together in-season chestnuts and mushrooms, backing them up with the creaminess of ricotta, the crunch of smoked hazelnuts, the sweetness of raisins and the complexity of black garlic. Shavings of salted ricotta top it off. Bennelong, Sydney Opera House, Bennelong Point, Sydney, NSW. HARRIET DAVIDSON, EDITORIAL COORDINATOR GOOSE PROSCIUTTO, PERSIMMON, MACADAMIA AND FIG LEAF, Arc Dining Deft pleats of persimmon draped with slivers of goose prosciutto – a neat update on the Italian classic with melon. Things get interesting with the addition of a subtly tart Maleny milk curd cheese enriched with macadamia and a pool of fig leaf oil which ties it all together. Arc Dining, 5 Boundary St, Brisbane, Qld. FIONA DONNELLY, QUEENSLAND…

access_time2 min.
life of leo

It took a 15th-century genius to broker a rapprochement between Italy and France earlier this year, after escalating political tensions between the two nations threatened to scotch plans for a landmark Leonardo da Vinci exhibition at the Louvre. Both nations have claims on the Renaissance polymath. Da Vinci was born in the Tuscan hill town of Vinci in 1452 and died near Amboise in central France on 2 May, 1519 – a date that looms large this year as dozens of exhibitions around the world are staged to mark the 500th anniversary of the master’s death. Amid accusations from both sides of meddling in domestic affairs, Italian authorities appeared to backtrack on an agreement to loan key artworks to the Louvre, which holds the crowd-pleasing Mona Lisa and almost a third of…

help