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Gourmet Traveller November 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

Congratulations reader, you made it! November is here and you are still standing. Well done you. Well done us. Let’s toast to that! Christmas is still to come but this issue is a cracker. A Celebration Special dedicated to sharing the success stories of 2020; victories both big and small. They have been hard fought and each and every one deserves to be celebrated. This year has challenged us all; forcing individuals and businesses to rethink, recalibrate and reposition. The hospitality industry, in particular, has undergone seismic change, driving new levels of creativity, resilience and social enterprise. We wanted to celebrate the industry as a whole and toast each and every business that has fought to survive this year. To every restaurant, bar, pub or cafe that has reopened its doors – we…

1 min
what we’re eating

Gnocchetti Sardi alla campidanese, Acqua e Sale Handmade by chef Fabio Concas, this Sardinian classic is reason enough to flock to Perth’s best new Italian osteria. 391 Fitzgerald St, North Perth, WA. Max Veenhuyzen, WA state editor Scallops with Aleppo pepper, Rockpool Bar and Grill Fresh from Western Australia, these sweet and plump Abrolhos scallops are paired with a delicate spiced seasoning and orange oil. 66 Hunter St, Sydney, NSW. Jordan Kretchmer, writer Corn ga da don (crisp-skinned chicken with red rice), Tan Viet Noodle House After some 30 years of this signature dish: the allure of Tan Viet's chook with wafer-crackling skin shows no sign of abating. 100 John St, Cabramatta, NSW. Yvonne C Lam, digital editor…

1 min

ANDREW McCONNELL chef and restaurateur Let’s drink to that In the spirit of celebration, Andrew McConnell has created a menu of elegant share plates with cocktails to match, all inspired by his glamorous new Melbourne venue, Gimlet at Cavendish House. “The sweet spot for matching food with cocktails is restraint,” says McConnell. “I like flavours that make you stop and think; that get your attention without screaming ‘look at me!’.” It’s a delicious and sophisticated affair. ROSA CIENFUEGOS chef and author Taco time Sydney’s resident “tamale queen” Rosa Cienfuegos has been dishing up authentic Mexican street food since 2018. Finding inspiration in the Mexican laneways of her childhood, the flavours are as vibrant as the colours. In this issue, we share recipes from her new cookbook Comida Mexicana. “Food is very important to Mexicans. It…

10 min
party popper

THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA RESTAURANT NEWS MELBOURNE As Victoria slowly reopens, with it comes some new offerings from bold and brave hospitality folk. Tiny pop-up pasticceria Monforte Viennoiserie has cropped up in Carlton North. You’ll find a changing rotation of short-run pastries: one week you may get a leatherwood honey and sea salt croissant, the next, one topped with asparagus, goat’s curd and hazelnut. Owner Giorgia McAllister Forte spent the past four years learning tricks of the trade from Boris Portnoy at All Are Welcome. As Marion reverts back to its original wine bar format, just a few doors down you’ll be able to enjoy the community grocery vibes of this pivot permanently. Morning Market will take cues from the Marion Grocer, offering sandwiches, salads and coffee, alongside fresh…

1 min

BRUNO PAILLARD Première Cuvée A blend of more than 30 crus, this smooth, citrus-forward drop has less sugar than most, resulting in a rounded flavour with a crisp, clean finish. Citrus notes are underpinned by hints of berry from the pinot noir. The perfect pairing with summer shellfish. 750ml for $110, dynamicwines.com.au FLEURY Blanc de Noirs The Fleury vineyards were the first in the Champagne region to gain biodynamic certification, officially granted in 1992. Made from nothing but pinot noir, this full-bodied bottle brings a fruit-driven flavour that’s pleasantly crisp and refreshing. 750ml for $75, differentdrop.com BOLLINGER La Grande Année 2012 was a very good year for the Champagne region, resulting in this special drop from Bollinger that will only get better with age. A classic blend of pinot noir and chardonnay, it brings a soft creaminess to the palate,…

4 min
jon owen

I first met Jon Owen at a Wayside Chapel fundraising event held at Billy Kwong in 2018. I felt an instant connection; Jon exudes a natural warmth and openness that instantly makes those around him feel really comfortable. For me, he is like one of my brothers, and with our shared Asian backgrounds the conversation always turns to food and family. I’d like to celebrate and thank Jon for his continuous care of those who are the most vulnerable in our community. With every challenge, comes an opportunity. Which means 2020 has not been without its positives, says Jon Owen, chief executive and pastor of Sydney’s Wayside Chapel. “We’ve been getting people off the street and into hotel rooms, the Government has been paying for that. It’s been quite an amazing moment…