Gourmet Traveller May 2020

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

Has it really only been a month since my last editor’s letter? It feels so much longer. Like everyone, we’ve spent the past month recalibrating as we learn to work from home and overcome all manner of technical issues. We’ve pivoted so many times, we can hardly see straight. But throughout the process, our purpose has remained clear. Gourmet Traveller has always been about sharing journeys and inspiring new adventures. Our stories and recipes are designed to give you a taste of the wider world and to celebrate different people, places and cultures. They invite you to learn something new and, at times, they challenge you (if you haven’t cried while trying to recreate a Gourmet Traveller chef recipe, are you really a GT reader?). When we first began planning this issue, just a…

1 min
what we’re drinking...

French 75 Keep track of the days and make Friday an event with a celebratory cocktail – and there is none simpler or more glamorous than the classic French 75. I use Plymouth Gin and top with Mumm. Joanna Hunkin, editor The Jean Claude Pandan via PS40 @ps40bar When I found out one of my favourite bars was sending out their off-kilter cocktails, I signed up straight away. Delivered with a smile, and sipped with an even bigger one. Jordan Kretchmer, writer 2017 Las Jaras Rosé via DRNKS @_drnks_ The Sydney-based natural-wine gurus have curated a series of isolation packs. The High Hopes pack features this lush Californian rosé. Georgie Meredith, writer & editorial coordinator…

1 min

WILLIAM MEPPEM photographer Omakase at home, p68 Australian photographer William Meppem has been shooting for more than 30 years, locally and across the globe. Eighteen of those years have been spent with Gourmet Traveller, helping to develop our photographic style and forging relationships with chefs across the country. “Having shot Tetsuya on various occasions throughout my career, it was an honour to shoot his skilfully crafted recipes for this issue,” says Meppem. ALEXANDRA CARLTON writer From Noma to Nippon, p58; A cook’s year, p108 For this issue, writer Alexandra Carlton interviewed Noma alumnus Thomas Frebel about his Tokyo restaurant, Inua. She also explores Japan’s love affair with seasonality. Carlton, who travelled through rural Japan late last year, says: “In Japan, knowing when produce is at its peak on any calendar day is as normal as…

2 min
what we’re eating

ROAST VEGIE AND CHICKPEA SALAD Harissa is one of those hail Mary ingredients for me and when there’s not a lot to work with in the fridge, roasting pumpkin and eggplant in harissa before tossing through chickpeas is quick, easy and full of flavour. Topped with tahini yoghurt and goat’s cheese, its a go-to weeknight meal. LAURA JACOBS, ART DIRECTOR NONNA’S RICE-STUFFED CHICKEN When we first tasted this family recipe from Matteo Tine in the test kitchen, I was desperate to recreate it at home. The chicken is tender and full of flavour, but the crisp, golden rice balls are absolute magic. I will be cooking this on repeat for years to come. If you missed it in the April issue, find it on our website now. JOANNA HUNKIN, EDITOR GNOCCHI WITH A WINTER…

9 min
the new order

Need to escape from reality for a little bit? Tourism Australia’s collection of 360-degree videos will digitally decamp you to some of the country’s most beautiful locations – kayak through the Katherine Gorge in the Northern Territory, snorkel along the Great Barrier Reef, or explore Kangaroo Island. youtube.com/user/australia QUICK FLICKS Run out of TV to watch while self-isolating? Quibi is the new mobile-only platform built entirely around snappy, minutes-long shows (Quibi is short for “quick bites”). Its food shows feature LA chef Evan Funke breaking down Italian staples on Shape of Pasta and comedian Andy Samberg hosting Biggest Little Cook-Off, where contestants battle to make tiny food, such as coin-sized pasta dishes. quibi.com Quick-thinking bars are upgrading your at-home happy hour. Enjoy tipples from Sydney’s Continental Deli, Melbourne’s Black Pearl and the Gold…

2 min
restaurant news

SYDNEY Chefs are tapping into our love of simple comfort food at this time: Peppe’s in Bondi is doing a great-value 1kg vegan lasagne (delivery or pick-up); Ragazzi has turned its CBD laneway location into a drive-through, offering fresh-pasta packs with duck ragù or puttanesca sauce; and Stanmore’s Sixpenny is turning its fine-dining sensibilities towards dishes such as moussaka, and also has its own general store with baked goods and produce. Down the road in Enmore, Stanbuli is delivering, so you can set up your own mezze spread at home. The Fish Butchery team are also prepping meal kits. One night you could be eating semolina spaghetti (made by Ciccia Bella’s Mitch Orr) with XO vongole, the next evening tiger prawn and ocean-trout sausage jambalaya. MELBOURNE Experience fine dining at home with Attica…