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.

The World Is Your Oyster

Masthead

Editor’s Letter

This month’s challenge...

Food

Travel

Newsletters

Table Talk • NEWS, RESTAURANT OPENINGS AND FOOD FOR THOUGHT

Enter, Vito’s • A lofty spend, NYC research trips, Milan-made bow ties and a luxe lasagne all go into making Vito’s the room with the va-va-voom.

Restaurant News • THE LATEST FROM RESTAURANTS AND CHEFS ACROSS AUSTRALIA AND THE WORLD

Café Culture

Avocado

Benoît Gouez • The cellar master at Moët & Chandon talks us through the differences between vintage and NV Champagne – and when to enjoy them.

Review • INTRODUCING NOVEMBER’S RESTAURANT OF THE MONTH, HOBART’S ATLAS & VINE.

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

Best in show • At its finest, writes SAMANTHA PAYNE, Champagne moves well beyond the simple pleasure of a glass of sparkling wine.

Friends Of The Family • As GT celebrates its 60th anniversary, we asked some of the nation’s most beloved culinary figures what the magazine means to them. Here, they share their thoughts on the milestone

Excess All Areas • Dopamine décor is gaining traction in many of the world’s leading hotels as a backlash to beige,

A Moveable Feast • In the six decades since the launch of Gourmet Traveller, the way Australians cook and eat has experienced a thrilling evolution. LARISSA DUBECKI explores what has changed, and why.

Food • RECIPES TO INSPIRE, FROM WEEKNIGHT DINNERS TO BREATHTAKING CROWD-PLEASERS

Everyday • Here, our pick of some of GT’s past favourites of simple midweek suppers and light meals.

A Masterclass In Grissini • Crisp Italian breadsticks are the perfect accompaniment to a charcuterie board. MAXWELL ADEY shares his tips on this entertainer’s delight.

Party Time • In celebration of Gourmet Traveller’s 60th anniversary, Flour and Stone’s NADINE INGRAM created some show-stopping cakes and sweet treats.

Chef’s Table • What happens when the country’s top chefs are asked to bring a plate? Here, we share the impressive dinner menu.

Retro Revival • GT’s new cookbook Celebrations honours the magazine’s 60th anniversary with a menu inspired by dinner parties of the ’70s and ’80s, given a contemporary twist.

Travel • WHAT’S NEW IN GLOBAL STAYS AND EXPERIENCES

Fashionably Late • THE LATEST LUXURY TIMEPIECES FROM AROUND THE WORLD

Beauty Kit • GT’s edit of sumptuous, gilded skincare, chosen for a milestone worth celebrating in style.

New Wave • A laid-back seaside town enters its next stage of life,

Luxe Redux • A splash of chartreuse channels retro poolside glamour, finished with playful and textural accessories.

All Aboard • An epic journey that features on many a bucket list gets an exceptional culinary upgrade, as VIRGINIA JEN discovers.

Last Paradise • Lord Howe Island’s charm lies in its pristine forests with unique species, its wild, unspoilt beauty and its tight-knit, off-grid community,

Trail And Tide • Keep the fit light with breathable layers, supportive sandals and accessories that are equally functional yet stylish.

Beyond The Dunes • The Southern Eyre Peninsula calls itself the seafood capital of Australia, but between meals, NOELLE FAULKNER finds it’s also home to adventure aplenty.

Gt Approved

Last Meal • If you could place an order for your final bite to...