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Gourmet Traveller

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


What's better than a roast chicken dinner? A recipe that cooks everything - bird and sides - in just a single pan. Enter our roast chicken with roasted broccolini and cavolo nero, and a super-savoury anchovy butter rubbed under the skin. Pick up our July issue to make this stunning dish the centrepiece of your dinner table this weekend. Recipe @lisafeatherby, photo @chris_chen_ and @bendearnley, styling @lucytweedstylist.


Dreaming of bright, sunny skies and a swim in the sea? Bali’s turquoise waters, relaxing spas and laid-back atmosphere could be the answer. @thelawncanggu is perfect for an afternoon spent with a glass (or a bottle) of wine, followed by a dip in their pool. @mjscardi got the local scoop on Bali’s hidden beach bars, literary events and the freshest seafood – find these and other insider tips in our July issue, out now.


Fun dishes. No tablecloths. Humble service. The new @quayrestaurant opens this Thursday after its most extensive renovation in years. And it sounds like the fine-diner could be loosening up after 30 years at the forefront of Australian dining. Head to the link in our bio for the story. Photo @nik_to. #quayreveal #quayrestaurant


Where to for your next holiday? Japanese countryside for the true onsen experience? Or perhaps a slice of big-city living in New York or London, where the hottest restaurants, cocktail bars and cutting edge figures in food are at your fingertips? To help you decide, head to the link in our bio and take the quiz - your next holiday could be on us. Photo of Emerald Lakes, New Zealand.


A little bit like a Snickers bar, this miso-spiked shortbread topped with caramel and peanuts is a one-two hit of sweet and savoury that makes it hard to stop at one. It’s the work of pastry chef Yu-Ching Lee @lemonpiy, who shares her recipe in our July issue. If weekends aren’t for treats like these, what are they for? Photo @bendearnley; styling @winterseven.


Twenty-two courses and thousands of kroner later, our intrepid restaurant critic @patnourse digests Noma’s new plant menu one dot-point at a time. Here is the celeriac shawarma, served with a gravy of truffle, mushroom and seaweed. “32. The Noma kombu account must be a hotly contested prize among Denmark's providores this season.” Head to the link in our bio for more.


In our Masterclass cookbook you’ll find some of the world’s landmark dishes explained step-by-step by top chefs. Learn how to pleat dumplings, cure a fillet of salmon and make pastry to suit every occasion. Conquer coq au vin, black pepper crab and kouign-amann, and overcome your fears of making soufflé, roti canai or pho. This collection of essential recipes for the modern cook is on sale now at all good newsagents and select supermarkets.


Epic is the only way to describe this toastie, involving a whole loaf of ciabatta full-to-bursting with sopressa, roasted capsicum, Swiss cheese, mortadella, Pecorino Romano and more. Picnics, birthday parties and Netflix-marathons are infinitely better with this guy around. Find the recipe in our July issue. Photo: @bendearnley. Recipe and styling: @lisafeatherby.


It’s tempting to dive headfirst into this pot of pipis after you catch a whiff of the lemongrass, lime, galangal and ginger that enrich the sauce. The best bet is to serve it with plenty of rice to ensure you don’t miss out on a drop. Cook it this weekend for a crowd - the recipe by @tonytan53 is in our July issue. Photo @aliciataylorphotography styling @clairedelmar.


Our take on the Thai takeaway favourite, pad see ew, this dish is all about texture. Silken noodles, tender slices of beef and plenty of crunchy peanuts promise adventure in every mouthful. And the best part is it can be on the dinner table in less than 30 minutes. Who needs Uber Eats? For more super-quick recipes pick up a copy of our July issue, on stands now. Recipe @maxwelladey photo@aliciataylorphotography styling @kirstenbookallil.


Yu-Ching Lee’s madeleines come with an extra dose of nostalgia for those familiar with kaya, the coconut spread that’s seen across Indonesia, Malaysia and Singapore. For anyone else, they’re the perfect gateway to kaya’s seductive qualities as a staple with your morning toast. Get the recipe in our July issue, on sale now. Recipe @lemonpiy photo @bendearnley styling @winterseven.


Australia’s wildest wine festival, @rootstock_syd, has called time after five years at the forefront of raising Australians’ awareness of natural wine. Along the way there’s been crowdfunding, support for important social causes and of course lots of dancing. RIP Rootstock. Full story in bio. Photo by Alana Landsberry.