Gourmet Traveller

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.

Masthead

Editor’s Letter

Restaurant news • Fresh openings on Sydney’s Oxford Street, two spots to check out in the Adelaide Hills and a Melbourne group debuts a European restaurant.

Dishes And Destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.

Clothilde Bullen • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Wardandi (Nyoongar) and Badimaya (Yamatji) Aboriginal woman Clothilde Bullen OAM, the manager of Art, Culture and Collections at Edith Cowan University and chair of the board of The National Association for the Visual Arts.

Ramen noodles • Ready-made noodles create the perfect base for a steaming bowl of ramen.

Scholé • Chef Luke Burgess re-enters the chat with an intimate diner paying homage to Japanese technique and Tasmanian produce, writes ALIX DAVIS.

Molli • A handsome neighbourhood bistro embraces fermenting and preserving, writes MICHAEL HARDEN.

R by Raita Noda • An omakase restaurant in Redfern delivers dinner and a show – without the cringe, writes ALEXANDRA CARLTON.

Bar Francine • With a talented new chef at the helm, this popular pescatarian wine bar is writing an exciting new chapter, writes ELLIOT BAKER.

Drinks news • TOP DROPS, NEW OPENINGS, AND INSIDE TIPS FROM THE EXPERTS

Didier Mariotti • This month we enjoy a flight of sparkling conversation with the cellar master at Veuve Clicquot.

Bottled icons • Japan’s drinks culture is steeped in heritage and nuance, writes SAMANTHA PAYNE.

Mugi-Cha • We explore the origins of Australia’s signature drinks and learn how to re-create them at home.

Counter Culture • Japan is famous for putting its spin on imported dishes, but delve into the history of its signature ‘local’ dishes and you’ll find they too have foreign roots, writes LEE TRAN LAM.

At Your Convenience • In just 50 short years, the konbini has established itself as a beacon of Japanese culture both at home and abroad. MAX VEENHUYZEN explores the past, present and potential of Japan’s ubiquitous convenience stores.

The Gospel According To Takoyaki • IVY CARRUTH discovers the golden orbs of grilled octopus that are Osaka’s signature snack, tracking its status from humble street food to star attraction.

Treading Softly • In relocating production to Japan, this artisanal Australian ceramic brand found a new home that aligns seamlessly with its original ethos, writes CERI DAVID.

Everyday • JULIA BUSUTTIL NISHIMURA shares some of her favourite Japanese dishes for simple suppers.

The art of teishoku • At Brunswick eatery Ima Asa Yoru, owners AKO MIURA and JAMES SPINKS serve up traditional Japanese dishes from morning (asa) till late (yoru). Here, we take a peek at their set menu (teishoku) that is served at lunch or dinner.

Mochi • Beautiful to look at and grounded in technique, this recipe uses traditional mochi-making methods to create a trio of elegant desserts.

Ramen • A staple in Japan, the ubiquitous noodle dish is a global phenomenon for good reason: its versatility. Here, GT shares its favourites, from traditional to Taiwanese and Chinese iterations.

Tokyo kitchen table • The comfort of Japanese home cooking takes the spotlight for MILLIE TSUKAGOSHI LAGARES in her debut cookbook Umai.

The art of... seeking silence • City breaks are all about sensory overload, but a trip to Japan taught ANNA HART the value of silence...