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

Gourmet Traveller • Find even more of the news, recipes and travel stories you love on our website, newsletters and social media.

Food News • CREATIVE PEOPLE, SMART TOOLS AND BRIGHT IDEAS FOR CULINARY INSPIRATION

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

Café Culture

Japanese mushrooms • Beyond bioluminescence and beef Wellington.

Rice Culture • Tucked away in an industrial corner of the Gold Coast, founder Tomoko Onuki reveals the art of making miso and koji.

Tigerfish • Pass the dress code test and your reward is modern Asian cooking of a higher order.

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

Bamboo • A polarising classic is given a modern makeover to round off the corners.

Fruit forward • A new wave of artisanal liqueurs is reworking ancient recipes for a modern palate, writes SAMANTHA PAYNE.

From office space to Blade Runner • An empty industrial shell has been magically transformed into a glossy, buzzy Southeast Asian dining hall, writes MICHAEL HARRY.

2014 • With 2026 marking GT’s 60th anniversary, DAVID MEAGHER flicks through some iconic past issues.

Not-so regular • From vending-machine convenience to omakase-style experiences, LEE TRAN LAM discovers Japan’s fascinating relationship with coffee.

Japan ♥⁠ Italy • The romance between the two countries goes from strength to strength, writes GEORGIA CONDON, thanks to some fascinating similarities.

Pop-up paradise • In Fukuoka, the world’s most ephemeral restaurants arrive at dusk and disappear by dawn, writes IVY CARRUTH.

Tasting Tokyo • Whether you’re a regular visitor or it’s your first time, the Japanese capital’s dynamic food scene never fails to surprise and delight intrepid eaters, writes MAX VEENHUYZEN.

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

Balancing act • Adelaide restaurant Yakisan balances seasonal produce with fire-cooking and modern Japanese techniques. Here, the team shares its favourite dishes and the inspiration behind them.

Udon noodles • The ubiquitous udon is deceptively simple to make. Here, GT’s food editor MAXWELL ADEY shares the secret to perfect noodles.

Wagashi! • It’s time for a colourful and flavourful pop of Japanese cake-store classics – dialled up to 11! Here, GT’s luxe spin on some popular sweet treats.

Basic Instinct • Food writer and cookbook author EMIKO DAVIES shares some of her favourite family recipes that make use of staple ingredients in her cookbook, The Japanese Pantry.

Travel News

Made In Japan • THE LATEST LUXURY TIMEPIECES FROM AROUND THE WORLD

Beauty Kit • GT sources the essentials for a serene onsen-style bathing ritual. Just add water.

Let There Be Light • James Turrell’s House of Light provides an illuminating rural encounter in the heart of Tokamachi, writes LEE TRAN LAM.

Chromatic Play • Contrast a sculptural cobalt bag with a saffron maximalist coat for a vibrant look, finished with fluid neutral pieces.

Do Not Disturb • A flurry of new hotel openings means there’s never been a better time to visit Japan. Here’s our pick of the latest luxury openings, that you won’t want to leave.

New Life • While many of Japan’s rural outposts are shrinking, IVY CARRUTH discovers a town with a smart strategy for...