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Gourmet Traveller

Gourmet Traveller May 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.

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12 Issues

in this issue

1 min.
editor’s letter

Some of my fondest food memories from growing up in the Snowy Mountains are of spending long afternoons exploring a nearby ravine in the national park. We’d skim along dirt tracks overrun with blackberry bushes, plucking the fruit and filling up ice-cream buckets to the brim. We’d come home a little scratched-up from altercations with blackberry barbs, but with a full bounty of juicy berries that my mum would then turn into pies, soft buttery teacakes and jam. We lived in a small, isolated township called Cabramurra. Our nearest supermarket was nearly two hours away, so cooking interesting meals required a fair amount of ingenuity and a heavy reliance on the deep freezer. But my parents were adventurous eaters and passionate cooks; they used whatever resources they could to recreate dishes…

1 min.

ALEXANDRA CARLTON writer Under the table, p82 Perusing Gumtree and Facebook Marketplace, Alexandra Carlton noticed ads for homemade food, from Indian samosas to Egyptian hawawshi. “I wanted to know who these home cooks were and if the food was any good,” she says. It is – and no, she didn’t get food poisoning during her research. “‘Kitchen watched over by a strict mother’, read one Facebook ad, which was endorsement enough for me.” KATE REID baker Great expectations, p78 Kate Reid started acclaimed Melbourne croissanterie Lune in 2012, while she was recovering from anorexia. Throughout her adulthood, food has been her greatest passion and her fiercest enemy. “Anorexia well and truly has you long before you know you have it,” she says in her heartfelt account of illness and recovery. “But at some point in…

1 min.
what we’re eating

BARRAMUNDI COLLAR, LEMON MYRTLE SALT AND BURNT BUTTER, Pony Dining Nut-brown butter makes everything better – including this clever snack of barramundi collar. Flake off the clean white flesh, dip it in the butter and repeat. The lemon myrtle is used sparingly. And yes, you’ll want to lick your fingers. Pony Dining 18/45 Eagle St, Brisbane, Qld, (07) 3181 3400. FIONA DONNELLY QUEENSLAND EDITOR SCALLOP AND MACADAMIA TARTS, Paper Daisy It takes imagination and no small amount of patience to use slivers of green macadamia as the pièce de résistance on these one-bite scallop and cucamelon tarts. The canapés change often at Paper Daisy, but local seafood, tropical plants and sharp wit are always on the menu. Paper Daisy, 21 Cypress Cres, Cabarita Beach, NSW, (02) 6676 1444. PAT NOURSE, MANAGING EDITOR FLATHEAD TACO,…

2 min.
the “fun” takeover

Hong Kong-based Ovolo Hotels is making a serious play for the Australian market – with a big emphasis on the word “play”. With a service ethos it labels as FUN (“fabulous, unconventional, never boring”), the group’s hotels typically feature bold design and an uncommon number of freebies, from minibars and “loot bags” of snacks to guest laundries and nightly happy hours. The launch last month of Ovolo Inchcolm in Brisbane is the latest milestone in the group’s rapid expansion. Since opening its first Australian hotel in 2013, Melbourne’s Ovolo Laneways, the family-owned company has acquired another five east-coast properties. It bought the hotel on Sydney’s historic Woolloomooloo wharf for $35 million in 2014 and spent another $20 million on renovations, followed by the opening of a sister property, Ovolo 1888 Darling Harbour,…

2 min.
chase kojima

Which ingredients are you excited to be experimenting with right now? Bluefin tuna, sea urchin and truffles. I have a sushi dish called Chase Toro Toro: I make toro sushi, put sea urchin and Australian truffles in it and serve it on crisp nori. My friend James Audas, a former sommelier for Noma, explained that it’s the best one bite you can have of one thing. It is. It’s craziness, it makes you want to swear. Where does the name come from? There’s a super chef in the US called Masa Takayama with a dish called Masa Toro Toro. It’s toro and caviar. You eat it with a spoon with some wasabi soy sauce. So I was like, Chase Toro Toro. Tell us about the lamb chops with Vegemite miso sauce you’ll be demonstrating…

1 min.
at home in bali

Alila Villas Uluwatu This clifftop jigsaw puzzle of striking Modernist architecture houses 65 villas on the southern tip of Bali. Each has its own pool and cabana, but guests also gather at the 50-metre pool with views across the ocean, at the yoga pavilion and in the two restaurants. Each villa, with one to three bedrooms, has a butler who’s also trained as a babysitter. The Club at The Legian These one- and two-bedroom beachside villas may be in busy Seminyak, yet they’re cocooned by tropical gardens and private pools. Stays include butler service, snacks and minibar drinks, breakfast, airport transfers and a private car for shopping in Seminyak. The Villas at Ayana Resort Bali Expect massages, flower baths, butler service and a guaranteed sunset reservation at the resort’s Rock Bar during…