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.

Masthead

EDITOR’S LETTER

FOOD NEWS • CREATIVE PEOPLE, SMART TOOLS AND BRIGHT IDEAS FOR CULINARY INSPIRATION

Café Culture

Finger limes • Get to know this versatile native citrus fruit.

John Prince • The co-founder of Rooftop Bees traded his office job for beekeeping and has never looked back.

Review • INTRODUCING OUR APRIL RESTAURANT OF THE MONTH, ADELAIDE’S OMADA.

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

In defence of Moscato • Very few wines are as casually dismissed, but it’s time that changed, writes SAMANTHA PAYNE.

Gin-a-Colada • Life is sweet when coconut and pineapple join forces in a glass.

Design • EXPLORING THE AESTHETICS OF THE NATION’S BEST RESTAURANT SPACES.

Object of Desire

1999 • With 2026 marking GT’s 60th anniversary, DAVID MEAGHER flicks through some iconic past issues.

Sugar Rush • Sweet treats have always been a crowd-pleaser, but some become world-famous. ALEXANDRA CARLTON explores what makes a dessert go viral.

Neighbourhood watch • Award-winning journalist KATE LEGGE has collected recipes throughout her life. Here, she shares a carrot cake baked for her against the gritty backdrop of ’80s Washington DC.

Sweet Surrender • How does a dessert-inspired restaurant win two Michelin stars? KATE BETTES dines at Coda in Berlin to find out.

The Rise Of The Hotel Bakery • Having once vied for the hippest bar, an in-house pastry chef is now the major drawcard in luxury accommodation, writes DAVID MEAGHER.

Everyday • Easy entertaining, simple weeknight dinners and suppers to share.

Salt Acid Sweet • Sweet sensations come in many different guises. Here GT shares a selection of treats that offer some unexpected twists.

Flaky pastry • Ready to master a golden pie crust? MAXWELL ADEY shares his long-held secrets.

Decadent delights • Nothing says Easter celebration quite like chocolate. From coconut scrolls and fudgy cookies to rich pear tart and cheesecake, we share our choc-laden crowd-pleasers.

Baker Of Oz • Renowned pastry chef CHRISTOPHER THÉ, of Hearthe in Sydney, shares his favourite baked goods with a native Australian twist.

Travel

Travel News

Sweet Time

Beauty Kit • From vanilla to fig, GT sources the most appetising scents on the market.

Jewel purpose • Diamonds, rubies, pearls and chaat. ALEXANDRA CARLTON finds that everything from the gemstones to the snacks sparkles in Jaipur.

A Bigger Splash • In the heart of Belgravia, the billion-pound British outpost of The Peninsula offers a slice of heaven, as DAVID MEAGHER discovers.

Coastal Charm • Famous for its untouched beaches, the NSW Illawarra coast is also home to great driving roads and delicious local produce, writes NOELLE FAULKNER.

Gt Approved

Last meal • If you could place an order for your final bite to eat, what would it be? FRAN LEBOWITZ talks us through her choice.