Gourmet Traveller

Gourmet Traveller

July 2021

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 Nummer

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2 min
toasted muesli

IRREWARRA Almond and coconut This golden rubble combines everything you want in a toasted muesli; whole nuts, solid chunks of maple-rolled oats, thick flakes of coconut and sweet pops of dried fruit. Brown rice syrup brings an earthy sweetness to complete the mix. A luxurious way to start the day – and a perfect afternoon snack. $13.30 for 500gm, irrewarra.com.au SONOMA Spelt maple and almond The packet might look modest, but the contents are something to boast about. Toasted oats are combined with spelt to bring an extra level of nuttiness, amplified by shards of roasted almond. Maple syrup and vanilla combine to bring a subtle sweetness that doesn’t overpower the blend. $14.70 for 500gm, sonoma.com.au THE MUESLI FOLK Choconola Chocolate in your breakfast may sound intense, but this Tweed-based muesli-maker finds just the right balance. Nibs of cacao give…

1 min
how to cook the perfect steak over charcoal

Any backyard barbecue enthusiast will tell you there are a million ways to cook a steak – and their way is the best way. Recently, the reverse sear method – a combination of indirect and direct grilling – is the technique everyone’s talking about. Irene Sharp, who runs online blog and events business Aussie Grill Sisters with her sister Desi, explains exactly how to do it: 1 Start your steak away from the direct heat of the charcoal until the internal temperature reaches 51°C. 2 Give it a quick sear over direct heat for around two minutes, flipping frequently until it reaches 54°C. 3 Rest for 5 to 10 minutes for a medium rare steak.…

2 min
frizz fixer

The self-help mindset of change-from-within has hit the hair care aisle in recent years, with the integrity and condition of our manes becoming more important than ever. Happily, this approach is perfect for cooler months, when less moisture in the air and heating can leave hair dry, limp and prone to frizz. In the short-term, less-damaging heat styling tools (hello, Dyson) and shine sprays can mask your hair woes. But longer term, adopting hair care rituals that are as relaxing as they are regenerating means a healthier crown and less styling required. Smoothing a leave-in oil through just-washed mid-lengths and ends, letting it dry naturally while you start your day, is just one of the perks our shift towards the remote office has allowed. To maintain condition, get protective of…

1 min
what gt loves this month

Trudon boutique Trudon candles have been lighting Europe’s grandest residences for nearly 400 years. Now, Australia has welcomed its first boutique in Sydney’s Paddington, just next door to Santa Maria Novella. trudon.com.au Coravin Pivot There’s no excuse to drink bad wine with the new Coravin Pivot making it even easier to savour a glass of something special. The compact system can be used on cork or screw-top bottles, keeping wine fresh for up to four weeks. coravin.com.au The Caley Speaking of special, Yalumba has released its fifth vintage of The Caley, capturing the very best of Coonawara cabernet and Barossa shiraz. At $365 a bottle, it’s one to cellar for a special future occasion. yalumba.com Manta La dolce vita vibes are high at Manta on Woolloomooloo’s Finger Wharf, where the seafood arrives fresh from Port Stephens daily,…

2 min
on the pass

How did you get into cooking? My mother-in-law used to own a hawker stall in Penang, which specialised in char koay teow. When she came on holiday here, she bought her special sauce to do her char koay teow, and that’s when the idea popped into my head to bring her char koay teow to Melbourne. I started selling dishes online, and then in June 2019 I had a pop-up in the Hawker Hall. Eventually I found my own shop in Hardware Lane in May 2020. Can you tell us more about your signature dish? It’s a street food dish that’s very popular in Malaysia. The Penang char koay teow is a bit different from the other states in Malaysia – this one is more on the savoury side, a little…

4 min
oliver costello

I first came to know of Oliver Costello and his amazing work through Groundswell Giving. Oli knows that there is right fire, and there is wrong fire. Firesticks is his life’s work; bringing Indigenous knowledge back onto Country to heal our environment and its people. When Oli leads a burn with Firesticks, it’s about culture, connection and community. All are welcome. Knowing that knowledge holders like Oli are leading the way and shaping the national conversation about fire and land management fills me with hope for the future. Fire is more than just an element to Oliver Costello, it’s a spiritual responsibility. The proud Bundjalung man has always felt deeply connected to his natural surroundings, spending his formative years exploring, hunting and fishing around his local Byron-Lismore area. It wasn’t until…