Gourmet Traveller October 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

I’m not sure there has ever been a more impressive introduction to a new job. Just 24 hours after farewelling the concrete skies of Auckland, I found myself basking in the majesty of the Sydney Opera House and the culinary jewel in its crown, Bennelong. Outside, the harbour sparkled under a radiant sun. Inside, Peter Gilmore greeted me warmly as I waited to meet my new team for the first time. The next night, we were back for the Gourmet Traveller 2020 Restaurant Awards, completing my whirlwind induction. As editor, it’s a given (and a great privilege) that you will cross paths with many of the industry’s brightest stars. It’s rather more unusual to meet them all in your first day on the job. I didn’t think it was possible to be…

1 min
where we’ve been

Soča Valley, Slovenia; Lisa Featherby, food director The emerald-green river that runs through the Soča Valley is spectacular and breathtaking – literally. It’s an icy dip in winter, but a truly cathartic experience. @lisafeatherby Dirk Hartog Island, WA; Laura Jacobs, art director Untouched coastline, an ocean full of red emperor, and evenings by the fire with a warming glass of shiraz, it’s little wonder that I had a hard time leaving. @laurajanejacobs Reynisfjara, Iceland; Emma Holland, subeditor A day spent driving along Iceland’s South Coast: black-sand beaches, wild winds, glacier lagoons and lots of sheep. A stopover done well. @_emmajholland…

2 min

EILEEN HORSNELL chef Cornering the Market After stints in fine diners such as Lûmé and Biota, chef Eileen Horsnell says that “fine dining was not sustainable for me in the long term”. At her tiny kitchen in Fitzroy’s Napier Quarter she is able to fully realise her philosophy of simplicity and valuing growers and producers. In this issue she supplies recipes that do just that. “Everything has to start with what’s available,” she says. “That’s when you get something that’s truly beautiful.” BEN DEARNLEY photographer Spicing up Spring One of Australia’s leading food photographers, Ben Dearnley has been shooting food for more than 20 years, with many of his photographs appearing in Gourmet Traveller. For this month’s issue, Ben captured our Persian-inspired spring feast. “I enjoy creating unique moods for each shoot,” he says. “The…

1 min
what we’re eating

FARMERS FUEL, Haoma An urban farm restaurant in the middle of Bangkok? Haoma deserves props for ambition alone, but chef Deepanker Khosla’s precise Indian cooking – like this spread of chutneys and addictive baati bread – makes getting behind his zero-waste food ethos easy. Haoma, 231/3 Sukhumvit Rd, Watthana, Bangkok, Thailand. MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR POOR MAN’S ORANGE AND RIVER MINT, Orana in Residence The 22-course extravaganza at Orana’s Sydney pop-up was a wild ride through rare and unusual ingredients, native and otherwise. Sweet, savoury poor man’s orange dressed with lamb jus and river mint is an arresting opener alongside potato damper and warm macadamia milk spotted with native thyme oil. 85 Commonwealth St, Surry Hills, NSW. DAVID MATTHEWS, SENIOR EDITOR ’NDUJA SPAGHETTI WITH RICOTTA SALATA, Il Lido Italian Canteen Fiery ’nduja meets salted…

3 min
farm to table

As a child, Jason Bangerter vividly remembers chasing lobsters on the kitchen floor of his grandparents’ Nova Scotia cottage. Holidays were shared between grandparents in Ontario hunting, fishing and foraging, while in Nova Scotia days were spent by the ocean digging for clams with his brother, visiting lobster boats and baking bread with his grandmother. Little wonder the culinary gene runs deep in this renowned Ontario chef, fuelling his passion for the area he calls home. “Ontario is home sweet home in every sense of the words. The terroir you inhabit dictates the cuisine in Canada, and the terroir is very different from region to region across the country. Ontario has so much variety to offer, from the southern region of Niagara where you find wine and sweet summer fruits, to…

2 min
the bean-less buzz

Espresso or filter? Soy milk or almond milk? Cold brew or iced latte? Ordering coffee is a multiple-choice ritual – and now there’s a new option to consider: bean-less. Food scientist Jarret Stopforth and entrepreneur Andy Kleitsch are behind Atomo, a US brand of coffee made without beans. It’s firstly a response to environmental threats (it’s been predicted that by 2050 only half the world’s current coffee-growing regions will still be viable), but it’s also fuelled by a desire to create a brew that’s not bitter. For the project Stropforth says he analysed “more than 1000 compounds that make up the flavour and aroma of coffee” and replaced them with other plant-based versions. But can a lab-made brew rival the complexity of coffee made with beans grown on the slopes of…