Gourmet Traveller September 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

Katie Swift Cordials With flavours like strawberry and rose, or Seville orange and saffron, these retro-inspired cordials are more sophisticated than the ones of our childhood but just as tasty. Add a splash of gin and soda for an instant cocktail. katieswiftcordials.com Allpress Coffee Award-winning coffee roasters Allpress Espresso are making lockdown life a little easier with their new coffee capsules, which capture the rich, hot air-roasted flavour of Allpress coffee. allpressespresso.com Morris Single Malt Whisky Treat Dad to something special this Father’s Day with a bottle of Australia’s newest single malt whisky. Produced in Rutherglen, Morris Whisky is made from locally sourced ingredients, and finished in fortified wine barrels. morriswhisky.com Curio Blankets Rug up and enjoy spring’s crisp, clear evenings alfresco, with these bright, bold and deeply comforting blankets. Made in Australia from 100 per cent…

1 min
editor’s letter

As I write this letter, Sydney is now deep into its second month of lockdown. Queensland has just faced its longest lockdown of the past 12 months and Victoria is entering its sixth lockdown. Fair to say, the winter of 2021 has proven pretty bleak for most of us, particularly those working in the travel and hospitality industries. But as I look ahead to September and the arrival of spring, I can’t help but feel a sense of renewed hope. As spring produce starts to take over our gardens and markets, nature reminds us that nothing lasts forever. Even the bleakest of winters eventually come to an end, giving way to new growth and opportunities. This issue is dedicated to new beginnings – and those who have embraced change. From Kylie Kwong’s…

1 min
dishes and destinations

Fabbrica x Alex and Trahanas What do you get when a pasta purveyor and cult homeware brand collaborate? The answer: a delicious and stylish dinner. Slicked in a rich sausage and cime di rapa ragù, the nautical-inspired pasta shapes whisked us off to Puglia. Jordan Kretchmer, writer Port Cygnet Cannery Head south from Hobart to enjoy a relaxed Sunday farm lunch. The menu changes according to what’s happening on their nearby sister farm, and with local suppliers and chef Lachlan Colwill’s expertise it’s bound to be delicious. Alix Davis, contributor Breakfast spread Fried, scrambled or poached, eggs are a Saturday lockdown essential in our household. Here, they’re dressed up with fragrant green herbs, leftover roast tomatoes, smoked salmon and a sprinkling of salty Greek feta. Just add sunshine. Georgie Meredith, writer and editorial coordinator Colin Wood’s Jersey cheese Made by…

1 min

KEVIN CHENG writer Riding the wave For Taiwanese-Australian writer Kevin Cheng, visiting restaurants run by first-generation Australians is just like having dinner at a relative’s home. For this issue, he speaks to Korean-Australians who are pushing the envelope of Korean cuisine in Australia. “I hope it will inspire more people to be curious, and most importantly, eat Korean food,” says Cheng. “Korean cuisine is so diverse; we are so lucky that Korean-Australians share this with us every day.” KRISTINE DURAN stylist Greener pastures Model-turned-food stylist Kristine Duran went from being in front of the lens to finessing food for the camera. The Northern Rivers local – who also runs The Little General Newrybar – put her love for produce and community into action to style our spring-inspired shoot at Frida’s Field in the Byron Hinterland. “Alastair, the…

10 min
restaurant news

BRISBANE Hospitality partners in life and work Lauren Smith and Andrea Gatti (ex-Hellenika manager and sommelier respectively) had plans to relocate to Europe last year, but given this dream was put on hold the pair are channelling a little slice of Sicily in Fortitude Valley with the opening of their restaurant and wine bar Rosmarino. Located within the revamped heritage-listed Stewart and Hemmant hub, the modern Italian 60-seater sees head chef Dario Manca draw on his Sardinian heritage. The dining room and sunny courtyard is primed for navigating a menu of cheese, salumi and fresh pasta (including hand-folded culurgiones); joined by an 800-strong wine list, focused on organic and biodynamic wines particularly from Sicily’s Mount Etna region. James Street has welcomed a two-pronged Italian restaurant and bar by chefs and twins, James…

1 min
on the pass

Tell us about the concept behind The Humble Onion? The Humble Onion is a modern Australian bistro paying tribute to the simple, modest food of my upbringing. We make our own bacon, focaccia, sauces, even our own humble HP sauce. It’s really the food of my youth but all made on site, understanding the processes and trying to elevate products. What are some of your favourite spring ingredients to work with? The optimism of spring is always a response to how depressing winter can feel, so it’s all about fresh, crunchy, raw (or very little treatment) for the spring vegetables. The water is still cold so the seafood amazing, and blossoms for summer stone fruit are starting to come through. I also love jasmine and elderflower, plus our preserved citrus from…