EXPLOREMY LIBRARY
Food & Wine
Gourmet Traveller

Gourmet Traveller July 2018

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
Frequency:
Monthly
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12 Issues

in this issue

1 min.
editor’s letter

Sydney’s restaurants are quieter in winter. For a city that prides itself on being active, outgoing and fabulous, we’re pretty fond of rolling down the shutters and firing up Netflix, June through to August. Of course our draconian lockout laws don’t help cold-averse citizens to get motivated to go out and stay out. Melburnians are different. Unafraid of inclement weather and with a wardrobe of sharp black coats, they populate the city’s cosiest restaurants, often making them even busier as the mercury drops. The conventional wisdom is, no matter how elasticised and comfortable your loungewear, a bottle of Beaujolais split between two at Marion is a much better alternative than being cooped up at home. In this issue we give you the best of both worlds. There are plenty of excuses to…

1 min.
where we’ve been

Lee Tran Lam, news editor; Kumamoto, Japan This city in Japan’s south-west has lots of appeal: a 17th-century castle, great hidden eateries, and you can even fly over a volcano that was once the site of a villain’s lair in a Bond movie. @leetranlam Harriet Davidson, editorial coordinator; Bermagui, NSW Rolling green paddocks, deserted beaches, a killer wine shop and seaside oyster shacks. Even in winter, it’s the perfect city escape. @harriet.olive Emma Breheny, digital writer; Hong Kong Thickets of skyscrapers, pastel-coloured buildings, hills and mountains. These are a few of my favourite things and, in Hong Kong, they’re found in abundance. My first trip delivered on all expectations – it certainly won’t be the last. @breheny…

2 min.
contributors

PETER DOYLE Doyle on Doyle, p74 Whoever picked the TAFE Apprentice of the Year in 1974 knew their onions. The winner, Peter Doyle, went on to open the restaurants Reflections, Le Trianon, Cicada and Celsius, then headed the kitchen at Est, establishing a career at the pinnacle of Sydney fine-dining that is perhaps unrivalled. Doyle’s focus on good cooking hasn’t wavered in 40 years; as he steps away from restaurants, he’ll bring that commitment to teaching the chefs of tomorrow. ALISTAIR WISE Masterclass, p38 Alistair Wise is a pastry chef based in Hobart. He tried to make his mark in New York and London while working for Gordon Ramsay, but has ended up back in his home town whiling away his time in an old ice-cream truck and a bake shop with his wife Teena…

1 min.
what we’re eating

FOIE GRAS SKEWERS, Vin Picoeur At this kushiyaki restaurant, the skewers of pork, and charcoal-grilled fish and duck come with excellent French wine. Oh, and a whole pig in a glass cabinet that surveys proceedings. Take a skewer of deftly grilled foie gras, sauced with balsamic vinegar in one hand, a glass of something wonderful in the other and raise a toast. Vin Picoeur, Ginza 4-3-4, Tokyo. EMMA BREHENY, DIGITAL WRITER CHOCOLATE, COFFEE, HAZELNUT, MINT AND FERNET BRANCA, Monster Colours clash and textures collide at Monster, the crack of chocolate tuile meeting ganache, and the freshness of mint meeting the complexity of Fernet in a dish that suits the mix-and-match restaurant design to a tee. Monster, 25 Edinburgh Ave, Canberra, ACT, (02) 6287 6287. DAVID MATTHEWS, SENIOR EDITOR SOURDOUGH FLATBREAD, WITH SMOKED MUSSEL DIP…

2 min.
bali’s next wave

Executive chef Dwayne Cheer surfs before work (“though not as often as I’d like”). So does restaurant manager Maggie Kennedy and several of their staff. Their waterfront workplace – the new Como Beach Club at Canggu, on Bali’s south-west coast – is framed by the breaks of Echo Beach and Old Man’s, so surf conditions are scrutinised by staff and guests from breakfast lattes to late-night Negronis. Flanked by an infinity pool and a surf school run in partnership with safari operator Tropicsurf, the beach club is the showpiece bar, restaurant and lounging venue of Como Uma Canggu, the hotel group’s third resort in Bali. It’s the beachside complement to Como Shambhala Estate, the group’s pioneering wellness retreat, and the jungle hideaway of Como Uma Ubud. Interiors in the 119 rooms, suites and…

1 min.
cook portugal

Do the boarding-gate farewell, the passport wallet-phone check, settle in for a film, remove make-up before bedtime. Chanel has the oft-neglected travel ritual covered with its spruced-up cleansing collection, with four new facial cleansers and a toner for all skin types in oil, milk, foam and a non-rinse milk-to-water formula. $62 for 150ml, (02) 9900 2944 The Portuguese version of surf ’n’ turf, carne de porco à alentejana (above), is one of the dishes on the menu at Mimo Algarve, a new immersive cooking school on Portugal’s south coast. It’s the first outlet beyond Spain for the well-regarded Mimo group, which runs cooking schools, gourmet shops and food experiences in Seville, San Sebastián and Mallorca. Operating from Pine Cliffs Resort, the school runs two- to seven-day courses, family classes, supper clubs…