Gourmet Traveller April 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.

Are Media Pty Limited
R 45,58
R 228,36
12 Issues

in this issue

1 min
what gt loves this month

Euston+Ellis Here at GT, we’re firm believers that a table just isn’t complete without some artfully draped napery. And we’re loving this quirky and colourful collection from Australian designer Liz Ellis. eustonellis.com Pleasant State We’re instant converts to this new sustainable cleaning system, which features stylish, reusable glass bottles. Simply fill with warm water and dissolve the bar of plant-based cleaning product. pleasantstate.com July Carry On Light With interstate travel now firmly back on our schedules, it’s the perfect time to upgrade your cabin bag to this sleek new release from July. The Australian-made case is said to be the lightest in the world at just 1.8kg. july.com Melbourne Food and Wine A year after the country’s biggest food festival was cancelled, the event returned in epic form, with 1800 diners sitting down for the World’s Longest…

1 min
editor’s letter

It’s remarkable to think it’s been a year since Covid first turned our world upside down. Last year, our April issue went on sale the day Australia entered a nationwide lockdown. At the time, I wrote that it may be a “little while” until many of us saw our families again. Little did I know that 12 months later, borders would still be closed and I would be no closer to returning home or seeing my family in Aotearoa New Zealand. Working on this issue, dedicated to New Zealand, has been one of the most torturous experiences of my life. And also, the most joyful. It has given me the chance to shine a light on some of the people and places I most admire (and miss the most), and allowed…

1 min

LEISHA JONES writer NZ dining in 2021 Having worked in hospitality for much of her life, Leisha Jones writes about food with well-versed empathy and experience. In this issue she showcases how and why the dining scene in the land of the Long White Cloud is continuing to gain momentum. “Over the past year I’ve become more enamoured with my home country than ever before and I love celebrating the people that contribute to it.” NICOLA EDMONDS photographer and writer Spread your wings Nicola Edmonds spent many years hauling her camera gear through customs and travelling on a shoestring budget. In the past year she’s stayed closer to home and taken great pleasure in rediscovering New Zealand. A visit to NZ’s newest lodge, Falcon Brae, was a special treat. “Being so thoroughly cosseted in such a luxurious…

1 min
dishes and destinations

Hunter Valley, NSW A week spent picking grapes in New South Wales’ verdant wine hub left me in complete awe of the wine region’s flourishing, underrated beauty. Georgie Meredith, writer and editorial coordinator Bistrot 916, Sydney Perfectly pink duck breast is paired with crisp, salty chips and buttery béarnaise at Dan Pepperell’s new venture, which brings a touch of Paris to Potts Point. The frites are good, the people-watching is better. 22 Challis Ave, Potts Point, NSW Laura Jacobs, art director Hero, Melbourne This aesthetically pleasing, saline, snacky skewer plays a starring role at Karen Martini’s new restaurant Hero. It’s as worthy of a visit as the refurbished ACMI building it’s housed in. ACMI Fed Square, Melbourne. Jordan Kretchmer, writer Hello Auntie, Sydney If my aunty made these golden fried chicken and sweet-salty caviar bites I’d pay her a visit…

4 min
restaurant news

SYDNEY Chippendale’s Kensington Street has welcomed Jung Sung, a sleek, modern Korean-leaning destination restaurant. Korean-born, New York-trained, now Sydney-based chef Insup Kim, earned his stripes cooking at the Shangri-La Sydney and Del Posto in New York. Here you’ll find him serving bowls of bibimbap with soy-marinated Moreton Bay bug, puffed grains, seaweed and egg, alongside butter-poached bug with crustacean bisque and gochujang aïoli; while dessert sees a corn cob-shaped serve of sweet corn custard spiked with doenjang with caramelised pistachios. Korean food in Sydney is being further repped by husband-and-wife duo Illa Kim and Daero Lee, via Soul Deli. After the couple pivoted their more formal Soul Dining restaurant to do rice bowls, they were inspired to open a second venue, focused as a deli and café in Surry Hills. Here, you’ll…

6 min
on the pass

You originally moved from Wellington to Sydney to pursue a career as a chef... I got a job at Rockpool and went on to Tetsuya’s, and each job just led to the next. By the time I was 27 I was starting to get really tired, so I took a bit of a break and went to the Blue Mountains and started to reassess what I really wanted to do with my career. I got really clear about what my values were and what I wanted to commit to. I was so inspired by the nature I was surrounded by that I just wanted to cook with fire and hone the craft as a baker. What led to you to wood-fired baking? For eight years I was focused on my cheffing…