ArticleRetro revival
GT’s new cookbook Celebrations honours our 60th anniversary with a nostalgic dinner party.
Gourmet Traveller (Australia)
Gourmet Traveller (Australia) Magazine Online Subscriptions
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Gourmet Traveller is an Australian monthly magazine, focused on food, travel and dining culture. First published in 1966, it offers a sophisticated mix of culinary inspiration and destination features, appealing to readers with a passion for high-quality cuisine and memorable experiences. The magazine is known for its refined recipes, restaurant reviews and chef-led content, showcasing both established names and emerging talent from Australia and around the world. It also features in-depth travel guides, highlighting luxury destinations, unique stays and cultural experiences that complement its food-focused perspective. Beautiful photography and thoughtful writing create an immersive and aspirational reading experience. Gourmet Traveller also explores drinks, including wine and cocktails, alongside entertaining ideas and seasonal features. Its blend of expertise and inspiration makes it a trusted source for those who appreciate fine dining and travel. Available on PressReader, Gourmet Traveller magazine delivers expert insights, exceptional recipes and inspiring journeys for lovers of food and travel.
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In This Edition
ArticleChef’s table
Star chefs bring their favourite dish for a celebratory dinner menu.
ArticleSelection of raw wild fish, coral prawns and scallops with chickpea miso crème fraîche, capers and salt and vinegar chips
ArticleChampagne, strawberry and Davidson’s plum bombe Alaska
“Few desserts are as spectacular, especially when flambéed at the table,” says Ingram. “The best come from a wood-fired oven, where the inferno-like heat scorches the meringue and cooks it to perfection. There seems to be an obsession with using...
ArticleCharred prawn sandwich with fennel, lemon myrtle and lime
ArticleGrilled calamari with celery heart, picada verde and aÏoli
“My ultimate dinner party menu would involve something cooked over wood or coals, bringing a deep smokiness,” says McConnell. “Most of the work is done ahead, including the picada verde – a paste of ground almonds, garlic and herbs, spiked with...
ArticleSpicy baked snapper with Moroccan flavours and green olives
“Inspired by a Moroccan tagine, the preparation is completed several hours beforehand and the cook just has to slip the pan into the oven,” says Alexander. “The slivers of preserved lemon – and the saffron – add magic to the sauce....