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Gourmet Traveller

The official account for Australia's leading food, drink and travel magazine. Our September issue and 2019 Restaurant Guide are out now.

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“The remoteness is arresting. The bowl envelops us, clouds press down, mountains surround us. There’s no sense of a world outside. It’s as if we’re skiing in a terrarium.” David Matthews @davidpilihp spent a few days on the supersized ski resort of Whistler Blackcomb earlier this year, heli-skiing, making tracks through heavy snow and enduring some serious thigh-burn along the way. Read all about it in our September issue. Photo Megan McLellan @littlebrownfox and @emanuelsmedbol.

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Phil Wood has a dark secret. The executive chef at Laura, our New Restaurant of the Year, is a fan of the sun-dried tomato. “I know it’s bad but I can’t help it,” he says. And he reckons they’re the key to this salad of kipflers, calamari, olives and oregano. “They add a touch of spring.” Is that enough to win you over? The only way to find out is to make the salad yourself - it’s in our September issue, along with all our Restaurant Award winners and the top 100 restaurants in Australia. Story @michaelharden50, recipe @philacwood, photo @markroperphotography, styling @lisafeatherby.

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Steamed scallops with XO vermicelli. Moreton Bay bugs in black-pepper sauce. And Queen Chow’s special fried rice. This is just a taste of the 11-course banquet we’ve got planned for our next reader dinner in Sydney on 30 October at the recently opened @queenchowmanly. Join editor @sarahaliceoakes and managing editor @patnourse for a taste of China - book by calling (02) 9114 7341. Tickets $100 per person, including matched wines. More info via link in bio.

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The perfect finish to a perfect day is a generous chunk of @emmajademccaskill’s rocky road: a gloriously easy, come-as-you-are dessert that mixes spongy marshmallow with chopped almonds, freeze-dried strawberries and, in a very 21st-century twist, goji berries. Pop your handiwork in the fridge, wait 20 minutes and then bask in the praise you’ll no doubt receive. Find the recipe in our September issue. Photo @chris_chen_ styling Geraldine Muñoz @winterseven.

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I spy with my little eye - a spatchcock stuffed with hay? @barrochford chef Louis Couttoupes describes it as a “typical farmhouse roast chicken, with extra farmhouse”. We think we can get behind that. If you’re keen to try it for yourself, pick up the latest issue of GT for the recipe. Photo @markroperphotography, styling @lisafeatherby and recipe @boyandspoon.

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@ptleoestate chef @philacwood invited us over for lunch recently and showed us how he nails the relaxed hosting thing every time. To start, he served chargrilled mussels on the shell with shiitake and chilli, steaming the mussels before guests arrived. If he's really pressed for time, he'll grill them ahead, too, and serve them chilled. They taste just as good either way. Here's to being more like Mr Wood when we entertain. Want the recipe? Pick up our September issue, on stands now. Photo @markroperphotography Styling @lisafeatherby

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@jordanwtoft of Sydney restaurant Bert's sure knows how to create a photogenic dessert. But as pretty as this mini pavlova is, the eating is even better. So take a fork to it, what are you waiting for? The recipe's in our September issue, on sale now. Photo @bendearnley, styling @lisafeatherby.

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Sardine toasts are the dinner hack everyone needs. Brush the bread with sweet-sour agrodolce, lightly pickle some shallots, add plump sardines and - voilà - you’ve got yourself one very satisfying bite. Find @emmajademccaskill’s recipe in our September issue, on sale now. Photo @chris_chen_ styling Geraldine Muñoz @winterseven.

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There’s nothing square about these potato galettes from @barrochford in Canberra. Airy, crisp and multi-layered, they’re like the ultimate salt and vinegar chip - and pretty much the only thing we want to snack on with our cocktails right now. Find the recipe from chef Louis Couttoupes @boyandspoon in our September issue. Photo @markroperphotography, styling @lisafeatherby.

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Goodbye Mr Liquor and hello Kingdom of Rice. The @acmesydney gang is about to take over South Sydney’s Dirty Italian Disco and turn it Cambodian. Hit the bio link for the full story at the GT website.

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Well that's a couple of very happy faces. This snap was taken just over a week ago at the #gtrestaurantawards, with @chefpetergilmore basking in the glow of @quayrestaurant taking home the award of Australia's number one restaurant. Our chief restaurant critic Pat Nourse, looking dapper in his Tom Ford suit from @harroldsaus, seems just as delighted as the Quay crew - or maybe he's just relieved the Gourmet Traveller Restaurant Guide is done and dusted for another year. Either way, both are worthy of a toast right?

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Have you been missing @danielpepperell’s original take on Italian food? Good news! Restaurant Hubert is about to get an Italian sibling in the Sydney CBD, and Dan will be cooking across both venues. We loved the likes of the kingfish ham with melon he made at 10 William St, and have high hopes for this new chapter. Click the link in our bio for the exclusive.

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