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Gourmet Traveller

Gourmet Traveller March 2020

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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.
editor’s letter

It took me 28 years to make it to Italy for the first time, flying into Venice’s Marco Polo Airport ahead of a two-week, self-guided tour that would see my husband and I work our way down to Florence and Rome before meeting friends on the Amalfi Coast. After years of salivating through various cooking shows and staring enviously at friends’ photos, my expectations were sky high. But not once during those two weeks did I come even close to disappointment. Everywhere we went, Italy charmed us. Experiences that in any other country would have incited frustrated meltdowns became amusing diversions. We gorged ourselves as much on history, art and culture, as we did on pizza, pasta and gelato. After two weeks, we had but whet our appetite, resolving to return…

1 min.
where we’ve been

Point Puer, Tasmania; Lisa Featherby, food director This historical region is wild and beautiful, and you’ll eat the best apricots of your life from roadside stalls on your way there. @lisafeatherby Bellingen, NSW; Georgie Meredith, writer & editorial coordinator The high-pitched hum of cicadas provides a nostalgic summer soundtrack to this verdant, tropical haven. Never Never Creek’s pebble-strewn waters are a perfect escape. @georgiemeredith Matakana, New Zealand; Joanna Hunkin, editor Surrounded by rolling hills, wineries and white-sand beaches, Matakana has long been one of my favourite spots. Just an hour’s drive north of Auckland, a weekend visit is a must. @hunkies_news…

1 min.

NICKY PELLEGRINO writer Dear Italy, p81 New Zealand-based author Nicky Pellegrino spent childhood summers staying with family in Italy, and continues to travel there year after year. Her bestselling novels A Year at Hotel Gondola and A Dream of Italy both have an Italian flavour. For this issue, she writes a love letter to the region of Basilicata, still an undiscovered part of the country. “The south to me feels like the real Italy: beautiful but grittier,” she says. BENITO MARTIN photographer More than aperitivi, p114 Photographer Benito Martin developed an eye for light and composition from a young age while growing up in a family-run photography studio. For this issue, Martin played with shadow and depth to match the mood and energy of Australia’s hottest new Italian bars. “I love seeing how different light can look…

2 min.
what we’re eating

CHAR-GRILLED CELERIAC AND CRISP TARO ON CELERIAC CREAM WITH GREEN APPLE GRANITA, Magill Estate Chef Scott Huggins is behind this clever vegan dish with sweet and earthy flavours. It possesses a delightfully playful mix of warm and cool, luscious creamy texture and crunch. 78 Penfold Rd, Magill, SA. DAVID SLY, SOUTH AUSTRALIA EDITOR SPICY RICE NOODLES, CHICKEN AND SPRING ONION, Yoko Dining Slippery rice noodles loaded up with a chilli-rich, ragù-like sauce that’s topped off with a tumble of spring onion, fried shallot and roasted buckwheat. Is it Japanese? Who cares? Pass the chopsticks. Howard Smith Wharves, 2/5 Boundary St, Brisbane, Qld. FIONA DONNELLY, QUEENSLAND EDITOR ANCHOVY AND EGG ON RYE TOAST, Napier Quarter Slices of boiled egg with salsa verde and a hollandaise-like mayonnaise steer this toast into almost-breakfast territory. But slivers of salty…

2 min.
restaurant news

SYDNEY Will the long queues outside Peppe’s in Bondi finally settle down now that a second restaurant, Peppe’s Osteria, has opened in Waterloo? The new outpost of the vegan pasta joint has taken over Paperbark’s old site and as well as Peppe’s popular gnocchi, it offers new specials (like ribbon-shaped mafalde with zucchini). There is also natural wine by locals (The Other Right, Jauma) and Italian favourites (Rabasco). Matteo Downtown channels Milan and other Italian hotspots with its new CBD bar. Expect wine-friendly snacks (’nduja and octopus panini, and baccalà mantecato) and a salumeria section with pecorino and deli meats that staff will slice to order. ADELAIDE With a menu that ranges from spicy spaghettini corte d’Assise to the smoky arrosticini skewers of the day, Vincenzo La Montagna draws on his Italian roots at…

5 min.
on the pass

Your restaurant Caterina’s is inspired by your student days in Perugia, Italy. What was being in central Italy like? Incredible. Italy was Italy and the closest we had here was Lygon Street: parmigiana and carbonara, and probably bad versions as well. However in Perugia, I got to taste vitello tonnato, tortellini alla panna and real Roman-style pizza. Did your regulars really chip in to help you buy Caterina’s? Yeah, it’s crazy. I bought the restaurant to save my job and all the staff. Because I’m in the corporate end of Melbourne, one client gave me $50,000, one gave me $20,000, one gave me $5000. Everybody gave me the money I needed to make the deposit: it was all based on goodwill. Caterina’s celebrates its 25th anniversary in 2020. What’s stayed on the…