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Gourmet Traveller January 2021

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:
Are Media Pty Limited
Frekvens:
Monthly
22,96 kr.(Inkl. moms)
115,03 kr.(Inkl. moms)
12 Udgivelser

i denne udgave

1 min
what gt loves this month

Alma Berrow Ceramics British artist Alma Berrow serves up summer on a plate that you can enjoy all year round, thanks to her playful ceramic creations. Follow her on Instagram to see more of her unique curios. almaberrow.com Dona Cholita Totopos If you’ve tried the chips and guac at La Casita in Brunswick Heads, you’ll know just why we’re hooked on these premium totopos. The ultimate summer snack. donacholita.com.au Blue Mountains Grown Gin Add a splash of feel-good factor to your next tipple with this new release. 100 per cent of profits go to supporting the Blue Mountains Botanic Garden, which was damaged in last year’s bushfires. gardengrowngin.com.au Calita, North Bondi Team GT farewelled 2020 with a seaside celebration at Bondi’s newest addition, Calita. Feasting on Mexican flavours and fresh seafood was the perfect end to a…

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1 min
editor’s letter

As we enter a new year, it’s time to celebrate some new beginnings here at Gourmet Traveller, as we welcome a number of new features and columns, as well as the return of some much-loved favourites. Sommelier and wine communicator Samantha Payne joins us with a new wine column, as we explore a different Australian wine region each month. Professional gardener Simon Rickard is here to share his insights on growing fruit and vegetables that will elevate any meal. And we are launching a new style section, featuring more home, beauty and fashion inspiration each month. We also welcome the return of restaurant reviews, which were put on hiatus last year. Our new review section has been expanded to feature restaurants from around Australia, including new openings and old favourites, plus those…

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1 min
dishes and destinations

Saint Peter Josh Niland pairs yellowfin tuna with tapioca and finger lime to celebrate his new partnership with G. H. Mumm. Designed to mirror the fine bubbles of Champagne, the delicate dish is on the menu until 31 Jan. 362 Oxford St, Paddington, NSW Joanna Hunkin, editor Poodle Bar and Bistro Only the self-hating could resist these vol-au-vent. McConnell alumnus chef Josh Fry turns up the fishy bling, topping a rich, salty mix of crab and white tarama with salmon roe. 81-83 Gertrude St, Fitzroy, Vic Michael Harden, Vic state editor Margaret River There are shinier cellar doors in Margaret River, certainly, but there’s something reassuring about Cullen’s homely stone and timber digs. Book lunch in the new BD Wine Room and make a day of it. 4323 Caves Rd, Wilyabrup, WA Max Veenhuyzen, WA state editor Black Springs, NSW An hour…

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1 min
contributors

TORY SHEPHERD writer Coming soon For fifteen years, journalist Tory Shepherd has been writing about politics, social justice, and other worthy topics. She’s travelled the world with various politicians, but her main memories of those trips are the food. For this issue, she was excited to research new restaurants closer to home. “2021 is already teeming with exciting new options. I’m going to need a bigger waistband!” JORDAN TOFT chef Snacks by the sea After being with Merivale for more than a decade, Jordan Toft’s delicate-yet-robust style of cooking has come to be a signature of the hospitality group. His latest venture, Una Más, draws on the Spanish tapas tradition, while injecting a relaxed beach-to-bar vibe. In this issue, Toft shares recipes, ideal for snacking your way through a summer afternoon. “It’s an ode to…

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2 min
restaurant news

MELBOURNE + VICTORIA New year, new adventures, and Attica Summer Camp is truly living this ethos. Ben Shewry’s ambitious new al fresco dining project is inspired by potluck dinners and the simple joy of cooking over a campfire, and will be heading to the Yarra Valley for a five-month residency. Back in the big smoke, Gum has opened in Collingwood, delivering punters ’70s vibes, well-made cocktails and pies by Footscray’s Pie Thief. St Kilda’s Little Prince Wine has also opened, and is the final piece of the puzzle for the long-standing corner hotel. Pickett and Co’s latest site in Little Collins Street sees its first outpost in the top end of Melbourne’s CBD. Housed in the historic Normanby Chambers building, Chancery Lane is a French-inspired bistro with a twist. The fit-out echoes…

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2 min
naturally nobu

Globe-spanning hospitality juggernaut Nobu has become equally synonymous with its excellent sushi, as it has its slick interiors. With 32 restaurants (plus hotels) around the world, including hotspots in Miami, London and Tokyo, Nobuyuki “Nobu” Matsuhisa’s eponymous Japanese restaurant has finally arrived in Sydney. Severine Tatangelo, pictured above, and her California-based design firm Studio PCH are responsible for the interiors, challenged with the task of creating a restaurant space that reflects each different location while also working cohesively with the brand and its signature Japanese aesthetic. It’s a job she’s familiar with, designing interiors for Nobu since 2006. When it came to designing Sydney’s Nobu, Tatangelo and her team wanted to imbue a strong sense of place. “Whenever we start working on a project, the first step is to get a…

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