Food & Wine
Gourmet Traveller

Gourmet Traveller January 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.

Bauer Media Pty Ltd
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12 Issues

In this issue

1 min.
gourmet traveller

Editor Joanna Hunkin Acting Creative Director Hannah Blackmore Deputy Editor Karlie Verkerk Food Food Director Lisa Featherby Contributing Food Editor Nick Banbury Art Art Director Laura Jacobs Senior Designer Melissa Martin Words Subeditor Emma Holland Digital Editor Yvonne C Lam Writer Jordan Kretchmer Writer & Editorial Coordinator Georgie Meredith Contributors Max Allen, Helen Anderson, Madeleine Bentley, Fiona Donnelly, Robert Drewe, Larissa Dubecki, Tim Flannery, Anna Funder, Michael Harden, Anna Hart, Pico Iyer, Kylie Kwong, Lee Tran Lam, Penny Lawson, David Matthews, Pat Nourse, Jessica Rigg, Maggie Scardifield, David Sly, Claudia Stephenson, Max Veenhuyzen Intern Ismat Awan Advertising Commercial Manager Rhyl Heavener (02) 8114 9420 Advertising Production Manager Kate Orsborn (02) 9282 8364 Senior Events Manager Cate Gazal (02) 8116 9342 Director of Sales – NSW Karen Holmes (02) 9282 8733 Director of Sales – Vic, SA, WA Jaclyn Clements (03) 9823 6341 Victoria Head of Direct Sales Will Jamison (03) 9823 6301 Queensland…

1 min.
editor’s letter

There is something deeply restorative about being near the ocean. Even the briefest seaside encounter, I find, has the ability to restore, reset and re-energise my mind. For this month’s cover shoot, we were lucky enough to spend a night up at Raes on Wategos in Byron Bay, where I found myself joined by two dolphins as I enjoyed a quiet morning coffee on the beach. If you’re not reading this under the shade of a tropical palm, hopefully this issue will offer you a summer escape of sorts – and inspire you to plan your next coastal getaway. January is, of course, a time for planning and looking ahead; a month of fresh starts and new beginnings. Here at GT, we have a few new beginnings of our own as…

1 min.
where we’ve been

Fitzroy Island, Queensland; Karlie Verkerk, deputy editor At this island paradise, the rainforest meets the Great Barrier Reef. There’s kayaking and hiking, and even a turtle rehabilitation centre. @karlie_verkerk Honeymoon Bay, Tasmania; Jordan Kretchmer, writer This lesser known horseshoe-shaped bay in Tassie’s Freycinet National Park has resplendent crystal-clear waters that will tempt you to dive in for a swim – even if it is always a little cooler in this part of the world. @jordisnacks Naoshima, Japan; Madeleine Bentley, contributor Perched on a pier sits Yayoi Kusama’s Yellow Pumpkin emblazoned in black polka dots. It’s one of the many sculptures that make up Naoshima’s open-air exhibition. @madeleinebentley PHOTOGRAPHY ALANA LANDSBERRY (PORTRAIT) & JAMES MOFFAT (RAES ON WATEGOS).…

1 min.

KYLIE KWONG chef Community x Kylie Our newest monthly contributor is the one and only Kylie Kwong. Along with opening her new restaurant later this year, she is contributing a monthly column to GT, which will showcase the producers, growers and activists whose work she deeply respects. “I love shining a light on characters who enhance our community through their motivation, integrity and generosity of spirit,” says Kwong. JAMES MOFFATT photographer Catching Raes When James Moffatt isn’t behind the shutter, you’ll likely find him enjoying his most common subjects: food and travel. For this month’s issue, Moffatt was on assignment at Raes on Wategos in Byron Bay. “It’s like stepping into an oasis – we could have easily been somewhere in the Mediterranean,” he says. “The conditions were probably better suited to swimming…

2 min.
what we’re eating

GOOLWA PIPIS IN XO WITH KOHLRABI NOODLES, The Summertown Aristologist David Chang may have called Golden Century’s XO pipis the best dish in the world, but this version by chef-in-residence David Moyle could very well knock it off its pedestal. Hand me a vial – I want to bottle that sauce. 1097 Greenhill Rd, Summertown, SA. YVONNE C LAM, DIGITAL EDITOR UNI WAFFLE, Kailis Fishmarket Cafe Yes, the Kailis family’s new seafood market will hum over summer, but easy-going dishes (and a snappy wine list) warrant braving the crowds; we’re coming for you, my sea urchin, salmon roe and waffle friend. 46 Mews Rd, Fremantle, WA. MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR SUCKLING-PIG SAUSAGE ROLLS, Bennelong Could this swish take on a finger-food classic be Sydney’s best bar snack? Quite possibly. These bite-sized morsels see braised…

2 min.
a luxury escape among the vines

Central Otago’s pioneering winery Gibbston Valley has opened its doors to the new architecturally designed Lodge & Spa, offering up Queenstown’s latest in luxury accommodation. A world-class destination, Gibbston Valley Lodge & Spa presents the ultimate in relaxed indulgence, fine wine, culinary excellence and five-star personal service. Arrive into Queenstown’s International Airport and within 20 minutes reach the 5-star luxury lodge, set among one of New Zealand’s iconic landscapes, for a weekend retreat of sensorial discovery and unmitigated relaxation. VILLAS IN THE VINES Twenty-four sumptuously comfortable and modern villas are nestled above Gibbston Valley’s historic Le Maitre vineyard. Offering unique and exclusive winery accommodation in Queenstown, New Zealand, each villa delivers uncompromising comfort within a generous 65 square metre open plan interior that opens out onto a covered courtyard and dining area, the perfect place…