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Gourmet Traveller

Gourmet Traveller October 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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Are Media Pty Limited
12 Issues

in this issue

1 min.

KRIS LLOYD cheesemaker So you want to be a cheesemaker?, p82 Kris Lloyd is coming up to two decades of cheesemaking in the Adelaide Hills. Lloyd is passionate about the art of making cheese, having overcome many challenges, and early mornings, along the way. “It’s a form of alchemy, a mixture of science and magic,” she says. “That is what is so exciting about it and why, 20 years on, I wake up on Monday excited to go to work.” DANI VALENT writer Summer camp, p84 Everything Dani Valent does is about “leading people to great food experiences” whether it’s her writing, recipes, cooking videos, food tours, or – as she explains in this month’s camping story – concocting salads from Esky scraps. “I love telling stories about food because I love learning about people,” she says.…

1 min.
editor’s letter

This issue is dedicated to eating and drinking in the great outdoors: packing up your Esky, picnic basket or backpack with the best bread, cheese and booze you can access and savouring that glorious springtime combination of excellent produce and abundant sunshine. But before we get stuck into that, I want to take you down a curved and moodily lit set of stairs to a basement in Sydney’s CBD. I’m talking about Restaurant Hubert, where last month we celebrated the launch of our annual Restaurant Guide and the announcement of this year’s Restaurant Awards. It was a night of jubilant celebration, raucous camaraderie and abundant Negronis as we announced Quay as our Restaurant of the Year and Josh Niland as our Chef of the Year among a suite of other categories. The…

1 min.
what we’re eating

NABEMONO, Master Den’s Poppu Uppu Kappo is gone, but anguish at its absence is lessened by its temporary successor, a sharply focused pop-up offering three Japanese hotpots – beef, seafood and mushroom – each accompanied by vegetables to simmer at the table. Get in quick as it’ll be gone by the end of October. Master Den’s Poppu Uppu, 1 Flinders Ln, Melbourne, Vic, (03) 9639 9500. MICHAEL HARDEN, VICTORIA EDITOR BRAISED BROAD BEANS, Ottoman Cuisine There’s broad beans, then there’s double-podded broad beans. But what about cooking them in the pod? Pick the beans when they’re very young and tender, and not only can the whole bean be eaten, they can be haunting and elegant, as this Turkish take, accented with dill and sumac, demonstrates. Ottoman Cuisine, 9 Broughton St, Barton, ACT, (02)…

2 min.
cliffanger in dundee

In characteristically damp Scottish weather, the new V&A Dundee looks from a distance like a blackened hulk beached on a riverbank or, more romantically, an ark awaiting the great flood. In fact, Japanese architect Kengo Kuma had the cliffs of Scotland’s northeast coast in mind when he designed the hotly anticipated first outpost of London’s celebrated Victoria and Albert Museum – and Scotland’s first design museum. His original design positioned almost the entire building in the River Tay, and though this had to be scaled back to a prow-like 13 metres, the effect is no less dramatic. The museum is part of a £1-billion revamp of Dundee’s dockyard and waterfront precinct, positioning the city of 150,000, about an hour’s train ride north of Edinburgh, on the itineraries of design-focused travellers. The opening exhibition,…

1 min.
the right stuff

Responsible drinking used to mean staying on the right side of blood-alcohol limits, but now it’s also about sustainability and minimising waste. Sydney’s Archie Rose Distilling Co’s new Summer Gin Project taps into this trend with its Bush and Coast releases. Ingredients that would otherwise be rejected – such as tiny, unripe peppercorns – make cameos, and the use of foraged native ingredients cuts down on food miles and cold storage. “There is no waste in working this way,” says master distiller Dave Withers. archierose.com.au Vegemite pie? Things get wild as Attica’s Ben Shewry shares his party food ideas at Gourmet Institute’s Melbourne event on 17 October. harveynorman.com.au/gourmet-institute “Shooting from a narrow wooden boat in torrential rain had its challenges,” writes photographer John Laurie with characteristic understatement about a GT shoot in…

2 min.
dan hong

Dan, what’s this about a new gig? Executive chef across the whole Establishment? I’m getting old! And I have three kids now. So basically I need to be a better father and husband. It’s a progression in my career where finally I don’t have to be slaving away in the kitchens till midnight every night. Even though my week still consists of doing service a few nights a week, I now have a better work-life balance. What does this new role involve? My role is to collaborate with and develop each of the chefs of each venue in the building: Mr Wong, Sushi E, Est, the main bar and Palmer & Co. I love seeing chefs under me grow into confident and creative leaders. Nothing makes me more satisfied. Where’s the smart…