Gourmet Traveller March 2019

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.

Are Media Pty Limited
12 Issues

in this issue

1 min
editor’s letter

There’s a lot to be said for learning how to slow down a little in life. Making time to relax and be mindful, stop the endless rushing from A to B, and (attempting to) embrace the art of doing nothing at all. What seems so simple, though, often isn’t, and it’s frustrating how some things always seem to get in the way. There’s still always work to be done, socialising to do, and of course, mouths (yours or your family’s) to feed. And then there’s that barbecue you promised to host, and the birthday party you’ve been asked to bring a salad along to. Because we love the idea of taking a slower, more relaxed approach to life, this, our Fast issue, is dedicated to keeping things speedy in the kitchen. Because…

1 min
where we’ve been

Laura Jacobs, junior designer; Rottnest Island, WA An early swim, quick fish for whiting and a successful morning pulling up craypots was the Christmas Day I had dreamt of all year. Lunch is served. @laurajanejacobs Emma Holland, subeditor; Uluru, NT Sunrise hikes, intense heat, vivid blue skies and twilight purples. A magical trip to the Outback proved the ultimate escape from the city. @_emmajholland Matthew Hirsch, contributor; Sacred Valley, Peru Even shaggy alpacas roaming the verdant stretches of Peru’s aptly named Sacred Valley are hungry for their 15 minutes of Instagram fame. @il_vagabondo…

1 min

LILLIE O’BRIEN jam aficionado Masterclass, p36 Founder of small-batch preserve shop, London Borough of Jam, and author of Five Seasons of Jam, former pastry chef Lillie O’Brien finds reward in seeking out special, seasonal ingredients for her jam-making and embracing a spirit of play mixed with experimentation. “There’s true spiritual pleasure to be had from jam,” she says. “It isn’t twee or fusty, instead it’s all about exploration, discovery and harmony.” JADE GEORGE writer and publisher Best in Beirut, p132 Despite the challenges that living in the Lebanese capital can present, “so many of us Beirutis couldn’t imagine living anywhere else”, says Jade George. “It’s a city of raw energy, where old-fashioned hospitality is deeply ingrained.” George is the co-founder and editorial director of The Carton, a journal covering Middle Eastern food culture, with a…

1 min
what we’re eating

PRAWNS & HUMMUS, Bar Saracen This Aussie-Lebanese take on the traditional dish has superbly textured hummus (made with Australian chickpeas and Lebanese tahini) shaped into a bowl that holds sweet prawn pieces, paprika-infused oil and a flurry of fresh greens. Delicate and robust cohabiting deliciously with a backbeat of subtle paprika heat. Bar Saracen, 22 Punch Ln, Melbourne Vic. MICHAEL HARDEN, VICTORIA EDITOR BURRATA, Cavalier 2.0 With a sauce made from dehydrated tomatoes blitzed with fermented Chinese condiments, this ultra-creamy burrata dish channels the salty-sweet hit of sun-dried tomatoes without any of the daggy 1990s stigma. Cavalier 2.0, 96–97 545 Pacific Hwy, St Leonards, NSW. LEE TRAN LAM, NEWS EDITOR WOOD-FIRED BREAD, BURRATA AND CHARCUTERIE, Totti’s Sitting in the courtyard shaded by antique olive trees is the perfect setting for a long summer lunch. Start…

2 min
the new gold rush

“For a long time, Ballarat suffered from being too close to Melbourne,” says Simon Coghlan, a local boy and co-owner of a new boutique hotel in the Victorian goldfields city. “Now we’re really standing on our own two feet, with so much heritage but also a critical mass of artisans and entrepreneurs and a rich cultural life.” Only 75 minutes by express train from Melbourne and 90 minutes (“on a good day”) by car, The Provincial Hotel is located opposite the city’s train station on historic Lydiard Street, making it a car-free getaway from the Victorian capital. Coghlan, his wife and TV host Gorgi, and business partner Drew Harry opened the hotel late last year after extensive renovation to 23 suites and a stylish ground-floor restaurant and bar named Lola, after…

2 min
junghyun park atomix, new york

What did you cook while growing up in South Korea? Naengmyun (Korean cold noodles). My mother kept some packaged versions for me to make in her absence. I remember my first attempt being very challenging – far from the familiar technique of making packaged ramen. I had underestimated the intricacies of cooking. Tell us about the illustrated menu cards at your New York restaurant, Atomix. We thought dining experiences as an artform was rather too fleeting. Food – once consumed and digested – is gone. But when you have something tangible like our menu cards, it becomes a memento. The cards also convey a lot about Korean food, right? We like to detail things: a Korean cooking technique, a brief history lesson on Korean cuisine, or even a crash course in a…