Innholdsfortegnelse for January 2026 i Gourmet Traveller

Welcome to the new-look Gourmet Traveller. The beginning of a new year is, after all, as good a time as any to refresh the magazine’s typefaces and layout designs. Keep your eyes peeled for some new regular sections in the magazine you know and love, such as the Café Culture page, kicking off with a look at Neil Perry’s Café Margaret in Sydney’s Double Bay. There’s also a deep dive into restaurant design, fresh content on timepieces and beauty, plus an expanded travel news section. As far as our food section is concerned, you’ll be pleased to hear it’s business as usual, bringing you more than 40 inspiring pages of recipes each month from some of the best chefs and culinary writers around. Meanwhile, for a bit of fun as…

How did you get into farming? My husband Joel and I had pretty standard jobs; he was an engineer and I worked in retail. We were both super sick of it, and in 2020 we quit, moved to Europe, and did a bunch of farm work. But we really missed our friends and Sydney. We asked ourselves: How can we be connected to the earth and close to our friends, music, culture and food? And you arrived at mushrooms as the answer? We’d been growing mushrooms as a hobby for eating at home, and realised it’s such a small space requirement that we could scale it up and farm in the city. We moved back from Europe and just went for it. Two years later, you supply some of the…

The world’s most popular spirit, baijiu, is making noise on Aussie shores. Long poured across China as a gesture of hospitality, this punchy grain liquor is crafted through a centuries-old process of solid-state fermentation, yielding flavours that swing from fragrant and fruity to bold and deeply savoury. Now, it’s capturing local curiosity. At Sydney’s Bar See See, you can enjoy the Blooming Wisdom (above); a clarfied soy cocktail made with Moutai Chun 1992, an aromatic baijiu. Meanwhile, at Melbourne’s brand new Chinese-inspired cocktail bar Moondrop, the M.S. Gibson brings a dry blend of baijiu, gin and Sherry. Cheers! Heaps Normal brings bitter citrus and fresh thyme to its non-alcoholic line-up with Fling, a limited-edition Orange Sour. But what’s with the “less than 0.5 per cent ABV” label? That’s just the…

Brand Americano Melbourne’s glamorous steakhouse brings its elevated style to Sydney, writes MICHAEL HARRY. CHRIS LUCAS HAS SEEN PLENTY OF RESTAURANT trends over his 30 years in the game, but one of his greatest learnings is the power of branding. His latest venture brings hit Melbourne steakhouse Grill Americano to Sydney, retaining all the graphic, glamorous features that made it an Instagrammable smash down south, from the black terrazzo floor to the cobalt blue velvet banquettes. “Doing Chin Chin 15 years ago, we didn’t think that way – a lot of things happened by accident,” Lucas says. “Now we’re more sophisticated in our approach and think very deeply about the cornerstone design elements of every restaurant.” The original Melbourne Grill opened in 2022 amid Covid lockdowns and earned fans for…

IN THE AUSTRALIAN SUMMER, A FROZEN DESSERT TICKS ALL THE BOXES FOR refreshment and nostalgia. This layered creation sees berries complemented by some very reliable sidekicks – basil and mint. “There’s also black pepper in the macerated berries for a little kick, and sweeter pink peppercorns in the crumb for a nice contrast to the creamy, fruity flavours,” says Gourmet Traveller’s senior food editor Maxwell Adey. While there are a few elements, the recipe is approachable, with one key sticking point: “It’s imperative to double-line your tin with baking paper to ensure the cake easily unmoulds,” he warns. The sorbet (“It’s loosely based on a Thomas Keller recipe and always delivers on texture,” says Adey) and dacquoise are handy base recipes to perfect. “The texture of a dacquoise survives freezing,…

THIS IS A COLLECTION OF THE dishes that have shaped me, with memories from home and the people who’ve helped me become the cook I am today. It’s an ode to Thai food and the culture that feeds my soul. In Thailand, some of the dishes my parents and grandparents grew up with are quietly fading away. It’s not just that they’re being forgotten because of the popularity of certain Thai dishes we see everywhere – it runs deeper than that. My dream is to bring these forgotten traditions into the spotlight, not just to preserve the recipes but to share the wonder I feel when I uncover an old technique or flavour combination that’s been hiding in plain sight. There’s an entire history to unpack in each bite –…

A GMT WATCH IS THE ULTIMATE TOOL for travel, allowing you to track two time zones simultaneously. Standing for Greenwich Mean Time, the GMT complication is driven by an additional 24-hour hand that points to a separate hour scale, often on the bezel. Whether crossing continents or juggling different time zones for work, a GMT watch keeps you in sync. Granted, your smartphone can do the same, but there’s something much more elegant about a wristwatch. We’re big fans of the Apple watch for its practicality, but there is something about the horological mastery of a GMT watch – its blend of functionality and craftsmanship – that makes it an essential companion for every stylish globetrotter. Rolex GMTMaster II watch design pairs an Everose gold 40mm case with a bicolor…

PROFILE Morgan Hoey, HOTEL MARVELL, BYRON BAY For our coastal issue, the culinary director talks all things oysters. You must have seen a few shucking injuries overseeing Byron Bay Oyster Bar & Seafood Restaurant, the hotel’s main eatery. Everyone’s got themselves really badly at some point. Off to hospital. That’s why I don’t rush people. It takes thousands to become an expert. The measure is, out of a dozen, how many can you shuck perfectly, without breaking the shell, stabbing the oyster, or putting the knife through your hand. Be firm, but gentle. Once you reach a flow state, you could almost close your eyes and do it by feel. Tell us about your fancy tank. It holds 500 dozen oysters – that’s 6000 – and they’re super-happy in there.…

Al Brown Turf ’n’ Surf All Purpose Sauce A bit of a cult favourite condiment (especially among New Zealanders), Al Brown packs a punch thanks to flecks of dill pickles. $12 for 270gm, reallygoodpeople.com.au Birch & Waite Parsley, Dill & Tarragon Seafood Sauce For a herbaceous kick to accompany fish and chips or a summer seafood barbecue spread, this free-range egg mayonnaise-based seafood sauce is an upgraded pantry staple. $6 for 250ml, harrisfarm.com.au Victor Churchill Cocktail Sauce It’s hard to beat a classic – and Victor Churchill knows classics. Balancing richness and tanginess, this cocktail sauce pairs perfectly with chilled prawns, crab sandwiches or fried morsels. $19 for 200gm, victorchurchill.com Umei Yuzu Mayo Melbourne-made Umei mayonnaises are plant-based and flavour-packed. This yuzu version brings the unmistakable fragrance and zest of…

FEW THINGS DEFINE AN AUSTRALIAN SUMMER quite like seafood, and whether you’re enjoying prawns hot off the barbecue, oysters straight from the shell or grilled octopus by the beach, the right drink can lift even the simplest dish. “The seafood industry in Australia is so diverse, from tropical to subantarctic, offering options to suit anyone’s tastes and skills,” says former sommelier Rosie Love, who founded Tether Agency, specialising in seafood and wine. But while many of us automatically reach for sparkling or white wine, Love points out that this wide spectrum of flavour and texture invites a broader view of pairing. Houston Barakat, wine director at Sydney’s Saint Peter, suggests starting with just a small step away from the default. “Dry sparkling rosé, generally speaking, will go with more seafood…

The Louis Vuitton Camera Box is a modern, hard-sided handbag that was first introduced by artistic director Nicolas Ghesquière in 2022 as part of the brand’s autumn/winter collection. While the shape, which is inspired by a Louis Vuitton trunk, might look like a vintage camera bag it’s actually a contemporary fashion item and has become one of the brand’s design icons. It’s available in several colours and materials including a collaboration with artist Takashi Murakami. Pictured is the classic monogram canvas edition with golden finish hardware and leather lining. It has a removable and adjustable strap and is spacious enough to fit items like a phone and wallet – or a small camera. $14,700, au.louisvuitton.com PHOTOGRAPHY WILL HORNER. STYLING MAXWELL ADEY.…

THOSE DAYS WHEN YOU CAN’T GET A SEAT ON THE TRAIN and you’re facing eight hours of back-to-back meetings, the fantasy of being shipwrecked on a tropical island, Robinson Crusoe-style, is quite appealing. But, in reality, after a few days wouldn’t you be ready to swap the isolation and coconut juice for a decent coffee and some good conversation? That’s where beach cities come into their own. They have the escapist spirit of a coastal adventure, with all the best things that civilisation offers; rich culture, vibrant nightlife, delicious food and impressive architecture. Here, we round up our favourites. BARCELONA, SPAIN Pack your zinc cream and floppy hat for Barcelona’s five kilometres of golden coastline, but don’t forget there’s a lot more to do than just lie on the beach.…

SOMETHING IS HAPPENING ALONG Australia’s coastline; something polished and styled that reimagines the retreat we’re all desperately seeking this summer. It smells of coconutty Coppertone and sounds like mums yelling, “Put a shirt on, you’re burning!” The nostalgic beach holiday has made a graceful, very welcome return, though it leaves behind the scorching vinyl seats and the dads in dangerously tiny footy shorts. Thank God. Is it any wonder we’re craving comfort? There’s an easy reassurance in the soft slam of a screen door; in the striped canvas awnings that have become the unofficial flag of the retro beach motel. Paired with speckled terrazzo floors and more-comfortable-than-they-used-to-be rattan lounges, they give modern design a sense of memory. Leisure doesn’t have to be shouty to feel luxurious, and, besides, people are…

Snapper and pineapple ceviche SERVES 6 // PREP 15 MINS (PLUS MARINATING) Bright and zesty, this ceviche teams pineapple with delicate snapper for a vibrant twist on the Mexican classic – the perfect dish to cool off at golden hour. Serve it alongside our Spicy Margarita (see recipe, right) for a pairing that sings of summer. 550 gm skinless saddletail snapper fillets, pin-boned, thinly sliced 200 gm pineapple, thinly shaved on a mandolin 1 red capsicum, finely diced 2 golden shallots, thinly sliced 1 jalapeño, seeds removed, finely chopped 1 garlic clove, crushed 1½ tsp ground cumin ½ tsp Aleppo pepper 125 ml (½ cup) each lemon and lime juice 1 tbsp fruity extra-virgin olive oil 1 avocado, finely diced Micro coriander, to serve 1 Place snapper, pineapple, capsicum, shallot,…

Luxury accommodation doesn’t often involve an alarm clock, but at &Beyond’s new Botswana safari camps, launching in March, you might just be awoken by a lion’s roar. After days spent cruising the Okavango in traditional canoes, spotting bucket-list big cats and dining under the stars, the new tents at the Sandibe and Nxabega camps have super-king beds, private bathrooms and Delta-inspired interiors. Botswana Under Canvas, from $7500 per person for a seven-night journey, andbeyond.com PHOTOGRAPHY STEVIE MANN.…

Clockwise from top left: Skin Caviar The Mist, $280, La Prairie. Tinted SPF50 Reef Safe Face Sunscreen, $32, SunButter. Dior Solar The After-Sun Balm, $89, Dior. The Body Oil, $176, Augustinus Bader. #3 The Tinted Serum SPF50+, $204, Rationale. Sublimage L’extrait Huile Lèvres Ultimate Lip Oil, $462, Chanel. Emma Lewisham Sunceutical SPF50 Mineral Face Crème, $79, Mecca. PHOTOGRAPHY WILL HORNER. STYLING & MERCHANDISING JACQUI TRIGGS.…

RECEIVING A POSTCARD FEELS SENTIMENTAL and novel. These days, with Instagram and FaceTime, there seems to be no need to document far-flung adventures for friends and family. Who can be bothered with the painstaking quest to locate a stamp in foreign lands, anyway? And when it would arrive would be anyone’s guess. Delivery is much swifter at Lisbon’s famed Belcanto, where the postman masquerades as a white-gloved waiter. “To start your Lisbon experience,” says my server Nelson, smiling as he places the palm-sized memento into a place card holder. Staring back at me is a watercolour illustration of the olive-green restaurant door I walked through just moments ago. More than a charming welcome, the postcards, designed by in-house sommelier Rostyslav Fedotov, are a creative way to present Belcanto’s nine-course tasting…

THE CAMPANILE DI GIOTTO CHIMING ACROSS THE medieval streets of Florence could be the world’s most impressive lunch bell. The soul-stirring peals serenading the city every day at 11.30am are a signal for locals to line up near the buzzing Sant’Ambrogio market for lampredotto. The famous slow-cooked tripe, stuffed into crunchy panini with salsa verde and spicy red pepper oil at street stall Pollini, is such “un’offerta allettante” (a tempting offer) that a quick sandwich becomes an appetiser before a multi-course lunch at the rustic Cibrèo Trattoria next door. Excessive? Si. But in my defence, your honour, I’m only following orders. Before unleashing her charges for an afternoon’s wandering, tour leader Francesca had offered her mid-autumn advice for maximising the joys of a Florentine meal: “Look for the pumpkin, the…

WAKE UP WITH MARGARET After switching short-lived Chinese restaurant Song Bird to Italian Gran Torino in August, Neil Perry has pulled off another Sydney pivot, turning popular venue Next Door into Café Margaret. The neighbouring venue to his standout Double Bay restaurant Margaret now serves around the clock, commencing with a breakfast menu that includes a bacon, cheese and egg roll with chipotle mayonnaise and spring onions; house-made scones with jam and cream; and a Reuben-style sandwich with salt beef (David Blackmore Wagyu, naturally) and Swiss cheese. The health-conscious can look to a classic Bircher muesli or a bowl of spinach, potato, corn and pickled vegetables topped with a boiled egg and miso and honey dressing. From lunchtime the much-talked-about Next Door cheeseburger remains, along with small plates, salads and…

Restaurateur Hannah Green’s latest venture, Daphne, opened its doors in November. “I wanted to create a space that was casual enough that you could pop in for a quick drink and snack, and beautiful enough to entice you to stay for the full kit and caboodle,” Green tells Gourmet Traveller, of the Brunswick East space. “Somewhere fun, chill and welcoming, with good music and great vibes.” Daphne Review by MICHAEL HARDEN. IT DOESN’T COME AS A SURPRISE THAT Hannah Green’s latest project has such an impressive sense of calm confidence. Green is, after all, a lauded hospo veteran who, with her first standalone project, Etta, added skilled restaurateur to her front of house and sommelier renown. Still, with Daphne, just a few doors from Etta in the former Bar Romantica…

MAKE IT YOURSELF Combine 40ml El Tequileno Blanco, 10ml Fair kumquat liqueur, 5ml Tio Pepe, 20ml fresh grapefruit juice, 20ml fresh lime juice, 10ml agave nectar, two drops orange bitters, and three broken kaffir lime leaves in a cocktail shaker. Fill with ice and shake until chilled, then fine-strain into a highball with a black salt rim and filled with ice cubes. Garnish with two small watermelon slices. IF THE BIRTH OF THE MARGARITA AND THE shortage of European spirits after World War II popularised tequila beyond its homeland, the Paloma also played a key role. Its combination of warm, earthy agave tones and a sharp grapefruit backbone made the drinking world sit up and take notice of this once niche spirit. How grapefruit and tequila found one another is…

IN 1984 I READ GEORGE ORWELL’S NOVEL of the same name. I remember very little about it except for an early line in the book which is a description of a building’s hallway and that it “smelt of boiled cabbage and old rag mats”. It was such a foreign simile to me because I had never smelt cabbage at that point in my life boiled, fresh or otherwise. No disrespect to the team on Gourmet Traveller in 1984, but I suspects that if I worked here then I would be very familiar with the smell of that vegetable. Cuisine in Australia was quite different in the 1980s to what we think of today as fine food. We’ve definitely come a long way. GT in the 1980s had a regular feature…

SALT IS LIFE. I MEAN THAT IN THE LITERAL sense, and in the sense of all things flavour. With a nod to journalistic transparency, and just so you know who you’re dealing with here, I’ll confess: I’m one of those heathens who salts my food before even tasting it. Several years ago, my partner and I were at a super-celebrated, über-cheffy Sydney restaurant, after inheriting a booking that a friend had made months in advance, only to find herself unable to use. “Did we want it?” she’d asked. We did. So, we’re sitting there, smugly enjoying our luck and the atmosphere, gawping at this striking space alongside one of the world’s most iconic landmarks. The bread came out with a flourish, as everything tends to at a restaurant of this…

Bruschetta with whipped feta, jamón and cherries MAKES 8 // PREP 10 MINS // COOK 5 MINS (PLUS PICKLING) 250 gm cherries 60 ml (¼ cup) red wine vinegar 1 tbsp caster sugar 1 tbsp thyme, plus extra to serve 200 gm Danish feta 1½ tbsp lemon juice 1 garlic clove, finely chopped 70 ml extra-virgin olive oil 8 thick slices rye sourdough 8 slices (about 70gm) jamón Ibérico 1 bunch rocket, leaves picked 1 Using the heel of your hand, squash cherries on a board to release the pit. Combine cherries, vinegar, sugar, thyme and 1/2 tsp each cracked black pepper and salt flakes in a bowl and stand, tossing occasionally, to quick pickle. 2 Process feta, lemon juice and garlic in a small food processor until smooth. With…

FLAMES HAVE ALWAYS FASCINATED LENNOX HASTIE, CHEF-OWNER of Firedoor and Gildas, in Sydney. “Cooking over fire forces me to slow down, to listen to the ingredients, and to reconnect with the world around me,” he says. While barbecuing over gas can’t achieve quite the same results, Hastie concedes it’s “a good starting point”, particularly for home cooks, and has adapted his recipes accordingly. “I chose dishes that are perfect for long summer days and warm nights. I also took inspiration from my time in northern Spain, where seafood, meat, and vegetables are grilled in equal measure.” Barbecued clams with butter beans and jamón SERVES 4 AS A STARTER // PREP 20 MINS // COOK 15 MINS (PLUS SOAKING, STANDING) “Clams pop open over the heat of the grill, releasing their…

COOL CONVENIENCE Stocking Sydney flavours and elevated essentials for a memorable stay, Paramount House Hotel’s new self-service lobby mini-mart blends an Australian milk bar concept with the convenience of Japan’s ubiquitous vending machines. Treats and staples from local businesses including taramasalata from Baba’s Place; assorted goodies from Penny’s Cheese Shop; onigiri from Parami and a signature bottled cocktail by Bar Planet can be purchased around the clock, and are joined by luxury goods like caviar, pâté and a curated wine fridge. Beyond the edible, hotel guests can enhance a stay with vintage Nintendo Game Boys, tarot cards and chess sets borrowed via a self-service, custom-built locker. paramounthousehotel.com TOTE COUTURE Trust Hermès to prove that style doesn’t stop when the sunscreen goes on. The maison’s practical Maillon Marin beach bags are…

ON A TRIP TO CAPE TOWN TWO years ago, I met my sailor friend, Paul, for oysters and chardonnay. (Yes, I have a sailor in every port.) He told me about the three-week crossing they’d just made from the Falkland Islands. I told him about my upcoming hiking trip near Durban, casually mentioning that I wasn’t sure if Durban was north or south of Cape Town. Paul laughed at me, and the next day, staring at an 18th-century navigation map at the South African Naval Museum, I understood how daft I’d sounded. Cape Town is famously the southernmost city on the continent of Africa. It was developed from a small Khoikhoi settlement into a port and resupply station for the Dutch East India Company, a key stop between Europe and…