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Gourmet Traveller

The official account for Australia's leading food, drink and travel magazine. Our Party issue is out now.


Think of this super-simple starter as a prawn cocktail detouring through Mexico. Lime, jalapeños and coriander bring the oomph while avocado and corn chips for scooping give everything a summery taste. Get the recipe in the November issue of GT, out now. Photo @bendearnley recipe @lisafeatherby styling @clairedelmar.


Whether you’re planning your first (or third) barbecue of the season, make room for this panzanella-style salad of charred peppers, smoky almonds and herbs. We like it best paired with grilled chicken but it’s happy alongside fish, skewers of haloumi or an array of salads. Find the recipe by @lisafeatherby in our latest issue. Photography @chris_chen_ styling @lisafeatherby.


Sure, the cellar door at @voyagerestate deserves attention. But so, too, does Spanish-born chef Santi Fernandez’s menu, which features these bite-sized morsels of barbecued kangaroo with rosella and muntries. Pick up our November issue to find out where else @maxveenhuyzen likes to eat in Margaret River. Photo @jessicawyld.


That moment when the party really kicks off. Pick up our November issue for plenty of celebration-worthy cakes, including this choc-orange number with crushed Jaffas on top. Recipe @jacikoludrovic, photo @bendearnley, styling Geraldine Muñoz @winterseven.


If prepping ahead is the key to a killer party, then these seafood tacos are the perfect plan of attack. Have all your garnishes ready well before you char the corn kernels and grill the calamari, so that when everyone arrives, the snacks are ready to roll. Find the recipe by @lisafeatherby in our Party issue, out now. Photo @bendearnley, styling @clairedelmar.


Not-for-profit @givecafe stands out among the cafés of Canggu for its vegan Indo plates. This dish won over GT editorial coordinator @harriet.olive: red rice surrounded by tempeh with green beans, lawar (the Balinese bean and coconut salad), sambal times three, mushroom rendang, eggplant and chilli tempeh. Just add a coconut.


It's beginning to look a lot like summer. Make like the @maidenii vermouth guys, Shaun Byrne and Gilles Lapalus, and create your very own watermelon punch bowl for all your cocktail needs - the recipe for their Summer of Vermouth is in our November issue, out now. Photo Jack Hawkins @jackhawkins.psd.


What happens when you put a table-tennis obsessed Heston Blumenthal in a room with a journalist and a ping-pong table? High comedy, it turns out (cc @gcalombaris). For the full interview, head to the link in our bio. @thehestonblumenthalteam


Looking for a showstopping cake? @jacikoludrovic to the rescue! Her berry and olive oil bundt cake is all about contrasting colours and the lemon icing cascading down the sides. Find the recipe in our hot-off-the-press November issue. Photo by @bendearnley with styling by Geraldine Munoz @winterseven.