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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.
Chef Ewen Crawford shares recipes from Bistro Livi, in Murwillumbah, NSW. SERVES 5-6 AS A MAIN // PREP 10 MINS // COOK 4¾ HRS (PLUS RESTING) “This is based on the Italian tradition of braising meats in milk,” says chef Ewen Crawford. “We love...
Parmesan and pepper checkerboard shortbread MAKES 24 // PREP 2 HRS // COOK 14 MINS (PLUS CHILLING) 250 gm softened unsalted butter, chopped 50 gm (1 cup) freshly grated parmesan 330 gm plain flour 1 tbsp freshly cracked black pepper, plus...
Wild coral trout with prosciutto sauce Wild-caught Australian coral trout fillet with cardamom-scented prosciutto cream, grapefruit, chilli oil, fennel fronds and puffed barley. 2.5 gm each fennel seeds, black peppercorns and star...
“This is in the style of Spanish escabeche,” says Crawford. “We use beautiful baby octopus from Ballina, poached in a delicious white wine and vinegar stock, spiked with aromatic saffron and smoky paprika.” 600 gm baby octopus (about 10) 2...
“We usually use quail at the restaurant but this transfers beautifully to a small chicken,” says Crawford. “You could also use whatever mushrooms you have on hand. This dish will look impressive on any dining table.” 80 gm unsalted...
A true Otto classic, this Champagne lobster spaghettini has earned its place as one of Brisbane’s signature pasta dishes. Originally shared for Chefs Eat Brisbane by former head chef Will Cowper, it continues to feature on the menu under...
