ArticleGold rush
Chef Andrew Ferrara of Adelaide’s Omada transforms Greek classics into fillo pies and pastries.
Gourmet Traveller (Australia)
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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
ArticleSpring feast
Aniseed flavours star in these taverna dishes from Helena and Vikki Moursellas.
ArticleThe Odyssey
Simon Gloftis celebrates Hellenika’s 15th anniversary with a book of beloved recipes.
ArticleVine leaf wrapped snapper with fennel butter and freekeh salad
Aromatic fennel seeds combine with fresh fronds to power a butter that’s the ideal partner for white-fleshed fish. 175 gm (1 cup) cracked freekeh, rinsed 75 gm (½ cup) walnuts 4 150gm skinless snapper fillets 36 preserved vine leaves,...
ArticlePork keftedes skewers with fennel and pickled grape salad
Pork and fennel are a classic pairing even beyond Greece. Here, the grated fennel keeps these pork keftedes beautifully tender while lending an aniseed sweetness that perfectly complements the meat. Pictured p96 200 gm thick Greek-style...
ArticleTomato, saffron and prawn orzo with chilli and oregano butter
ArticleBeetroot, cabbage and radish slaw with feta, pickled currants and pistachios
ArticleCrisp-skinned king salmon with spring vegetables and herb ladolemono
2 Ōra king salmon fillets (about 150gm each), skin on, patted dry 1 bunch asparagus, trimmed on an angle 150 gm frozen peas 75 gm sugar snap peas, strings removed, halved on an angle 20 gm salted butter Finely grated zest of ½ lemon Snow pea...
ArticleGreek-style roast chicken and potatoes with tomatoes and oregano
1 kg waxy potatoes, such as Dutch creams, peeled, cut into 4cm pieces 1 large Spanish onion, cut into wedges 1 head of garlic, halved horizontally 1 small lemon, thinly sliced 6 oregano sprigs 2 tsp rigani (dried Greek oregano) 80 ml (1/3...