Gourmet Traveller November 2018

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

My husband is a passionate home brewer. As with many passions, the accoutrements of his hobby have slowly made their way into our lives and living spaces. A quaint workshop in our backyard I once envisioned as a greenhouse has been transformed into a small bar replete with hand-fashioned oak bar, upcycled stools, two beers on tap and a revolving selection of bottles. The garage transitioned into a microbrewery some time ago, our car left unsheltered on the street to face the elements, sometimes several blocks away during busy periods at the Greek Orthodox Church across the road. I often find beer bubbling away under the dining table or lining the laundry benches if conditions in the shed aren’t quite right. Of course there are upsides to having a small brewery in…

1 min
where we’ve been

Laura Jacobs, junior designer; Cottesloe Beach A calm and clear afternoon walking along the coast from Leighton beach to Swanbourne was so picture perfect, even the galahs were taking in the view. @laurajanejacobs Lisa Featherby, food director; Bangkok It only took one meal in Bangkok, en route to Phuket, to have me so excited to be back in Thailand – the bright colours, the markets and street food can’t be beaten. @lisafeatherby Helen Anderson, travel editor; somewhere in the South Pacific Ocean Vertigo test aboard Majestic Princess, en route to Sydney. From its glass-floored “sea walk” on Deck 16, look down at the churning ocean, 39 metres below, for a reliable surge of adrenaline. @handersonglobal…

2 min

SHAUN BYRNE bartender & author In the mix Shaun Byrne has mixed drinks since he was allowed into bars, and hasn’t looked back. After working in the UK for four years, he came home to join Gin Palace in Melbourne, then launched Maidenii, an Australian vermouth brand, with winemaker Gilles Lapalus. In their first book, The Book of Vermouth, they show off the aromatised wine in all its glory. “Vermouth and cocktails go hand in hand,” he says. “I encourage you to grab a bottle.” PALISA ANDERSON restaurateur Farm fresh Palisa Anderson is the director of Chat Thai, a group of nine Sydney eateries founded by her mother, Amy Chanta. After working in London, New York and Tokyo for many years, she returned to join the family business. At Boon Luck, in Byron Bay, she…

1 min
what we’re eating

HOUSE CHEESE AND SALUMI, Osmiza Antonic Andrea The signs strung with ivy above Trieste lead down many roads. The reward? Small farms, osmize, selling only what they make: wine, salumi, eggs from their hens, and, in this case, aged and fresh cheese worth a detour. Sure, each osmiza opens just a handful of days a year. But what days. Osmiza Antonic Andrea, Località Ceroglie 34, Duino-Aurisina, Trieste. DAVID MATTHEWS, SENIOR EDITOR VEGAN CURRIES AND RED RICE, Give Cafe This not-for-profit stands out among the cafés of Canggu for its vegan Indo plates, this dish of red rice, for instance, surrounded by tempeh with green beans, lawar (the Balinese bean and coconut salad), sambal times three, mushroom rendang, eggplant, and chilli tempeh. Just add a coconut. Give Cafe, Jalan Padang Linjong 85, Canggu, Bali,…

2 min
belle of bellarine

“We want people to reconnect with the beauty of doing nothing,” says Claire Gemes. Hence the private courtyards furnished with hammocks and outdoor showers, and “spa bars” in each suite at Lon, her new retreat and spa on Victoria’s Bellarine Peninsula. The 80-hectare property has been owned and farmed by Gemes’ family since the 19th century. The sandstone farmhouse, previously the family home and a B&B run by her parents, has been renovated so each of the seven suites has views of Bass Strait, Lake Victoria and the Point Lonsdale Lighthouse. With the number of guests capped at 16, an adults-only policy, an honesty bar and a minimum two-night stay, Lon is geared for winding down and switching off. “Sometimes a walk to the beach is all you’ll do all day,” Gemes…

2 min
meet alberto

Were you a fan of Dan Pepperell’s distinctive take on Italian food when he was the chef at 10 William St? Us too. What if we told you that he was getting back into the spaghetti business? Anton and Stefan Forte, owners of two-star Restaurant Hubert, have teamed up with their Swillhouse group colleague Toby Hilton to take over the Sydney ristorante formerly known as Berta and open a modern-day enoteca. Why the Italian direction after Hubert? “We’ve always known Dan cooks super sick Italian food,” says Anton Forte. In his time as head chef at 10 William St, Pepperell gained many fans for his imaginative approach to Italian cuisine (his bottarga dip served with a hot pretzel remains a signature to this day), and he applied a similar model to…