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Gourmet Traveller

Gourmet Traveller August 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.

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12 Issues

in this issue

1 min.
august 2017 menus

DO-AHEAD MIDWEEK DINNER Fennel and leek soup with four spice (PICTURED; RECIPE P38) Fragrant seafood and burghul parcels (RECIPE P117) Rhubarb and pear dartois (RECIPE P178) Right now, before you even start thinking about this menu, go and buy a selection of young white wines – the 2017 vintage sémillons, rieslings and sweet moscatos are hitting the shelves as we speak – and stash a few away in the fridge. That way you’ll have done-ahead the drinks choices for this do-ahead midweek dinner. WINTER COMFORT Paccheri with sausage ragù and mozzarella (RECIPE P104) Fried Brussels sprouts, parsnips and sherry (PICTURED; RECIPE P35) Apple-caramel sponge pudding (RECIPE P99) Red wine, in a big glass, with a plate of rich, ragù-laced pasta and cheese – what could be more comforting? And what could be a more appropriate red wine than a…

2 min.
editor’s letter

awake at night through most of January, and the far more romantic winter variety that delivers temperatures just perfect for turning on the oven and revelling in it slowly warming up the kitchen, the smell of its contents reaching every corner of the house. When it comes to significant baking moments in my life I’ve always sought counsel from Gourmet Traveller. I chose my wedding cake from its pages (excellent results albeit the recipe was cooked by a pair of hands far more skilled than my own), and when my son turned one just a week after I started working here I took advantage of my proximity to the test kitchen and food editors to perfect a rich chocolate cake I’d had bookmarked for months. The recipes and stories in this month’s…

1 min.

ALECIA SIMMONDS Author, historian and law academic Alecia Simmonds is a food lover now based in Sydney after years spent in Paris and Rome. After attempting to commune with Emily Dickinson through the medium of baking (see page 78), Simmonds was not surprised to find Dickinson as gifted a baker as she was a poet. “Both arts ask you to balance creativity and restraint,” she says. “Meticulous attention to detail with the wild abandon of experimentation.” JULIA BUSUTTIL NISHIMURA Food writer and Italian teacher Julia Busuttil Nishimura spends her days cooking simple seasonal food in her small Melbourne kitchen. She shares these recipes and thoughts on her website, Ostro, and now in her début cookbook, which we preview on page 122. “My food favours intuition over strict rules,” says Busuttil. “It’s very much…

1 min.
our favourite plates of the month

ALL OF THE BAKED THINGS Bondi is lucky to welcome Rocker (and its killer counter selection of baked goods) to the neighbourhood. Duck in for a chunky prune and hazelnut muffin to go one morning, pull up a sunny stool the next for a dangerously good three-cheese toastie with speck and brown sauce. Rocker, 5/39-53 Campbell Pde, North Bondi, NSW, (02) 8057 8086 MAGGIE SCARDIFIELD HOME-SMOKED LOBSTER A series of stellar seafood meals in humble fish cafés and scallop shacks on Scotland’s wild western isles is crowned by the signature dish at chef Andrew Fairlie’s two-starred restaurant at The Gleneagles Hotel. Smoked over oak and finished simply with lime and herbed butter, the west-coast lobster has a beguiling sweet-smoky saltiness all its own. Restaurant Andrew Fairlie, Auchterarder, Perthshire, Scotland, +44 1764 694267, andrewfairlie.co.uk HELEN…

1 min.
think global, eat local

A feller from Leeds who came to fame cooking French food and a South African bloke whose restaurant is in Adelaide make for an interesting choice to kick off a campaign promoting Sydney’s food scene. But Marco Pierre White and Africola’s Duncan Welgemoed nonetheless proved more than equal to the task of launching what Airbnb calls the biggest announcement in its history. Having disrupted the accommodation landscape, Airbnb is setting its sights on food. But not restaurants. Instead, the Flavours of Home program, part of Airbnb Experiences, which is now offered in Sydney, along with Florence, Paris, Tokyo, New York and many other cities, helps travellers dive into a city’s unique food culture with the help of locals. White is all for it. “The most memorable travel experiences are when I…

2 min.
restaurant news

TOKYO There are strict rules at the newly opened Out in Shibuya: no menu, no bookings – just fresh truffle pasta, red wine and Led Zeppelin on vinyl. Melbourne restaurateur David Mackintosh (Pei Modern, Lee Ho Fook and Ides) is behind the “one dish, one wine, one artist” concept. If you’re lucky enough to snag one of the 13 seats, it’s not a bad deal: 150 grams of fresh pasta with five grams of truffle and a glass of red will set you back 4,000 yen ($46). SINGAPORE Joining an impressive contingent of Australian chefs in Singapore (Tetsuya Wakuda, David Thompson, Dave Pynt), Automata chef Clayton Wells will open Blackwattle in September, a 50-seater on buzzy Amoy Street in Chinatown. While he’s not sure what’s on the menu yet, as in Australia, the…