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Gourmet Traveller

Gourmet Traveller January 2021

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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Country:
Australia
Language:
English
Publisher:
Are Media Pty Limited
Frequency:
Monthly
$4.03
$20.18
12 Issues

in this issue

1 min
beat the heat

HIT REFRESH Channel your inner minimalist and revive your outdoor living spaces with these modern monochromatic pieces. BOLD MOVES Spritz colour into your surrounds with bright glassware and homewares, or commit to the trend and re-tile your space in a summery hue.…

1 min
great australian bites

ANCHOVY, MELBOURNE Pan-fried Vietnamese blood pudding served in a cos leaf with pickled ginger, rau ram and ginger dressing. ESMAY POP-UP, VARIOUS LOCATIONS, QUEENSLAND Saltbush and vinegar dusted pigs’ ears. FICO, HOBART Confit pigeon legs, chargrilled and served with a black pepper dressing. FLEET, BRUNSWICK HEADS Curried emu egg on cos lettuce. IGNI, GEELONG Chicken skin crackers topped with salted cod roe paste. LE REBELLE, PERTH Blue manna crab mixed with lemon, mayo and pickles, served on brioche toast. LUMI, SYDNEY Wagyu tartare with cured egg and bone marrow, served on brioche. SAME SAME, BRISBANE Prawn larb taco with lettuce, shallots and fragrant chilli. SHŌBŌSHO, ADELAIDE Barbecue scallop with yuzu, tapioca, salmon roe and beurre blanc, served on the shell.…

1 min
editor’s letter

As we enter a new year, it’s time to celebrate some new beginnings here at Gourmet Traveller, as we welcome a number of new features and columns, as well as the return of some much-loved favourites. Sommelier and wine communicator Samantha Payne joins us with a new wine column, as we explore a different Australian wine region each month. Professional gardener Simon Rickard is here to share his insights on growing fruit and vegetables that will elevate any meal. And we are launching a new style section, featuring more home, beauty and fashion inspiration each month. We also welcome the return of restaurant reviews, which were put on hiatus last year. Our new review section has been expanded to feature restaurants from around Australia, including new openings and old favourites, plus those…

1 min
lebanese pickles

Pickles can be as simple as vegetables packed into jars with vinegar, the result being a pickle that’s crisp and sharp. Sugar and other flavourings will balance acidity and add complexity. The recipe here is for Lebanese pickled turnip, beetroot and apple, which is traditionally served as part of a meze platter. As the turnip pickles, it first turns pink, then beetroot red and, by the end of the process, the two vegetables are indistinguishable. This recipe makes 10 cups. Step by step 1 Stir 2 tbsp fine sea salt and 2 tbsp caster sugar with 125ml (1/2 cup) boiling water in a large jug until dissolved. Add 375ml (11/2 cups) cold tap water, 750ml (3 cups) white wine vinegar and 2 garlic cloves, thinly sliced. 2 Peel 1kg turnips and 2 medium beetroots,…

1 min
adelaide hills wineries

With more than 60 wineries to choose from, there’s a cellar door around almost every corner. Renowned for its cool-climate wines, including sauvignon blanc, chardonnay and pinot noir, the region is also pushing boundaries with newer styles, as roads twist and turn, and steep hills and deep valleys create different microclimates. For stylish cellar doors with a view, you can’t go past the big names: Shaw + Smith, Mt Lofty Ranges, Nepenthe, Bird in Hand, Lobethal Road and The Lane. If low-intervention drops are more your taste, be sure to stop by Ngeringa, CRFT Wines, Ochota Barrels, Unico Zelo and La Prova. Plus the cellar door next to The Summertown Aristologist for Lucy Margaux, Commune of Buttons and Château Comme Ci Comme Ça. SAVE THE DATE From delicious wine and local produce…

1 min
methods for sterilising jars

1 Put jars and lids through the hottest cycle of a dishwasher without using any detergent. 2 Lie down jars and lids in a hot water urn, cover with cold water then cover boiler with a lid. Bring water to the boil over a high heat and boil jars for 20 minutes. 3 Stand jars upright, without touching each other, on a wooden board on the lowest shelf in the oven. Turn oven on to lowest possible temperature, close the door and heat jars through for 30 minutes. Remove from oven or dishwasher with a towel, or from boiling water with tongs and rubber-gloved hands; water will evaporate from hot wet jars quite quickly. Stand jars upright, without touching each other, on a wooden board or a bench covered with…