Food & Wine
Gourmet Traveller

Gourmet Traveller March 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.

Bauer Media Pty Ltd
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12 Issues

in this issue

1 min.
march 2017 menus

A SPECIAL OCCASION Mrs Song’s thick fish soup (RECIPE P130) Apricot chicken biryani (RECIPE P91) Summer pudding (PICTURED; RECIPE P104) Match this globetrotting menu with an equally eclectic range of drinks. Pour a rich, strong barley wine for the gutsy soup (or a moderate IPA if you’re being more responsible), then switch to a heady white wine made from viognier for the biryani and finish with a chilled glass of strawberry liqueur with the pud. A CASUAL DINNER Ethiopian eggplant dip (RECIPE P37) Gnocchetti Sardi with pork and fennel sausage ragù, anchovy and mint (PICTURED; RECIPE P119) Blood plum galettes (RECIPE P37) The rich texture and smoky flavours in the eggplant dip call for a wine with yeasty, toasty characters, such as a late-disgorged sparkling. The very southern Italian flavours of the pasta bring to mind a red from…

2 min.
editor’s letter

newest deep-dive into Chinese food, she mentions that the local term for Jiangnan, the focus of her latest exploration (which you can taste on page 124), is yu mi zhi xiang: Land of Fish and Rice. Something about the phrasing appealed to me and I’ve tried to bring a similar poetry to my own cooking habits, with mixed results. Last month was the Land of Avocados it’s Okay to Pay Four Dollars for Because they’re Healthy, and April stands a good chance of being The World of Things that Ended Up Covered in Chocolate in Spite of All Common Sense and Reason. Putting it in capital letters definitely seems to give it a certain gravitas, no matter how questionable the activity. Take, for instance, That Semester I Wagged University and Made…

1 min.

FIONA DONNELLY Our Queensland editor, Fiona Donnelly, eats her weight in pizze and pasta during a trip to southern Italy in search of the perfect tomato. In her feature on page 144 she discovers the humble fruit is far more to Campanians than a cooking staple. “It was a Neapolitan cook who first suggested crushing and cooking tomatoes, and another Neapolitan who decided to use them to dress pasta,” she says. “No wonder they call Naples the capital city of the tomato.” FUCHSIA DUNLOP Trained as a chef at the Sichuan Higher Institute of Cuisine in Chengdu, Fuchsia Dunlop has spent two decades researching and writing about Chinese food for the likes of the Financial Times and The New Yorker. She is the author of five books, most recently, Land of Fish and…

1 min.
our favourite plates of the month

SAMBAL SELECTION The quality of the rice – a heritage variety grown in west Bali – and the sensational mixed sambal board point to the ambition and rigour at Kaum: part culinary treasure hunt, part research project drawing on recipes and techniques from across the Indonesian archipelago. Sambal kluwek, for example, is made from a nut that’s boiled, buried in ash for a month, then ground with chillies, shallots, sand ginger and tamarind. Kaum Bali, Potato Head Beach Club, Jl Petitenget 51B, Seminyak, Bali, +62 (361) 300 7990 HELEN ANDERSON GOAT’S STONES One of the dairies you buy from has just lopped the testicles off its new crop of goats – what do you do? If you’re David Moyle at Franklin, you list them on the menu as “goat’s stone with pickles and…

2 min.
cooking for a cause

Join Australia’s leading chefs in cooking to support the children of Syria. This month, cooks around Australia – professional and otherwise – will set the table in support of children affected by the Syrian conflict. The #CookForSyria Australia campaign follows on from the success of the UK version, which raised more than $350,000 and produced a best-selling book. The month-long initiative invites people from all over Australia to cook for the cause – both at home and in the country’s top restaurants. “My heart just breaks for the Syrian people,” says Kylie Kwong. “And I remember an amazing thing that Carlo Petrini from Slow Food said last year: ‘We must cook with compassion, but also turn compassion into action.’ This is that action.” To launch the campaign, on 27 February, Kwong is cooking…

2 min.
jorge vallejo, quintonil

Your restaurant in Mexico City is riding high at number 12 on the World’s 50 Best Restaurants list. What’s Quintonil all about, Jorge? We try to represent Mexican gastronomy from a contemporary point of view using local products, our culture and heritage. Some of our dishes use products that have been marginalised or forgotten, because they’re considered food for the poor people. That’s where we start – being proud of what we are and what defines us. What’s your favourite dish on the menu? We have a chia soup with green peas, lard and lettuce. It’s so simple, but that’s the thing: it’s delicious, healthy and it has soul. How does a renowned locavore plan for a MasterClass at the Melbourne Food and Wine Festival? I have the good fortune that one of my sous-chefs,…