Gourmet Traveller

SUBSCRIBE NOW magshop.com.au/gmt Details p88 The word iconic is thrown around far too often these days – to the point where it officially sits on our “blacklist” of banned words in the GT style guide. Despite what some millennials think, the word ic

After shouldering my way through spice bazaar backstreets, the resonant quiet in Sultan Ahmet Camii (Blue Mosque) stills the pace of Istanbul. This place of worship remains so beautiful with its painterly blue floral tiles and decorated domes despite

The best hot cross buns, new restaurant openings across the country, Noma’s next move, and an artisan chocolatier. A new Argentinian-Australian restaurant is lighting up Balmain with its fire-cooking focus. In the footprints of the former Efendy sit

Airfreighted in fresh (not frozen) this butter is one of life’s true luxuries. Transform a humble baguette, balance slices of peppery radish, or finish a risotto with a swipe of this butter that envelops the mouth in a balanced yet unctuous finish. T

Europeans have a friendly rivalry about how much more they love the potato than their neighbours. Whether it’s British chips, French pommes frites, Low Countries’ frieten, or Spanish patatas bravas, every nationality thinks their recipe for fried pot

Thank you Stephanie Alexander for your ongoing contribution to the community, enabling so many young people to form positive food habits for life. Twenty-five years ago as a young chef I was deeply inspired by Stephanie, being mentored by her has bee

This month, we visit a Hobart pasta bar, a Balmoral Beach institution, a Melbourne fine-diner, and a Swan Valley winery restaurant. Level 55, 525 Collins St, Melbourne, Vic vuedemonde.com.au CHEF Hugh Allen OPENING HOURS Lunch Fri-Sat; Dinner Wed-S

4 The Esplanade, Balmoral, NSW batherspavilion.com.au CHEF Aaron Ward OPENING HOURS Lunch Wed-Sun; Dinner Wed-Sat PRICE GUIDE $$$ BOOKINGS Recommended VERDICT Beachy keen Respecting the legacy of a storied restaurant while trying to keep it in tune

4 Victoria St, Hobart, Tas pitzipitzi.com.au CHEFS Oskar Rossi, Federica Andrisani and Dana Gleeson OPENING HOURS Dinner Fri-Tue PRICE GUIDE $$ BOOKINGS Recommended VERDICT Welcome, little one When you’ve got something to celebrate, Fico is a food-l

3210 West Swan Rd, Caversham, WA sandalford.com CHEF Alan Spagnolo OPENING HOURS Lunch Daily; Dinner Fri-Sat PRICE GUIDE $$ BOOKINGS Recommended VERDICT Historic dining A question, esteemed GT reader: how long does a venue need to be active before w

Top drops, how to mix a perfect Martinez, legendary liquors and the icons of Australian wine. Paolo Saccone, Etymon’s director of wine Krug and roast chicken. But my ultimate is Nebbiolo with fassona, the wagyu of Italy’s Piedmont. Burgundy red, Ch

The first written mention of the Martinez – the Martini’s predecessor – appeared in 1884 in The Modern Bartenders’ Guide by OH Byron. Described as a Manhattan made with gin instead of whisky, the influential tipple featured in several volumes over th

What led to your big idea? I realised you’ve got to commit to six servings if you want to enjoy a nice bottle. I wanted to be able to drink any wine in any quantity, whenever I wanted, without having to think about when I was going to drink from that

How we tell stories throughout history forges the legends we’re in awe of today. Based on truth but retold so many times some of the facts get distorted, before you know it, an icon is born. Then there are stories you wish were true; a personal favou

VEGETARIAN GLUTEN FREE DAIRY FREE This Roman dish is typically made with veal, but in this recipe we’ve used Murray cod. The firm-fleshed fish goes well with the saltiness of prosciutto. Mushroom XO is a vegan take on the classic Asian condiment.

Icon is a big word. Impactful, powerful and resolute. But it is not immutable, fashion influences perceptions of quality just as quality, to a great extent, determines fashionability. The Langtons Classification is the barometer of it all when it com

The executive chef across Sydney’s The Gidley, Bistecca and Alfie’s certainly knows his way around a prime cut. With an impressive wet-ageing facility housed within Alfie’s, Pratt ensures butchery and cooking across all venues is top end. In Victoria

Alla Wolf-Tasker is sitting in the dining room at Lake House, the Daylesford destination she founded with her late husband Allan, 40 years ago. That she’s occupying a table is unusual. She can’t remember the last time she ate in her own restaurant. B

In 2012, I was alone in Paris with a dark secret. Despite writing about food for years, I had never been to a three-Michelin-star restaurant. I needed to fix that. I felt like I needed a benchmark meal to help me calibrate my criticism: how could I k

Eyes on the horizon (it’s visible from every room), you can feel the ascension. Southern Ocean Lodge 2.0 is early in its relaunch season and the hallowing is taking place in real time. Just over four years ago, the original lodge was a perfectly buck

GT’s all-stars return to the spotlight, new riffs on classic flavours, and Embla’s Dave Verheul shares the food he cooks when entertaining at home.

The Australian meat pie descends from medieval European “coffins”: bland pastry parcels meant to preserve the food they contained (and not originally meant to be eaten). After British settlement, the meat pie became one of Australia’s first fast food

A new era for New Zealand’s top lodges, a love letter to iconic cities, Peter Gilmore’s guide to Italy, unseen Paris, and a weekend in the Barossa. Anna is a travel and lifestyle journalist, and author of the travel memoir Departures. @annadothart B

It’s never an easy proposition taking on an icon, let alone three of them simultaneously. But this is exactly what Rosewood Hotels & Resorts, the Hong-Kong-based ultraluxury hotel brand, is doing in New Zealand. Late last year, Rosewood made a foray

There are luxury cruises, and then there are luxury cruises onboard a sailing ship. The difference is distinct – big ship cruises feel steady, like you’re hardly travelling on the ocean, but on a yacht, it’s thrilling under sail when the sea has swel

French cuisine has a long, proud history. François Pierre La Varenne published the first French cookbook in the mid-1600s. More than a century later France was well into its Napoleonic Era, with classic recipes and techniques spreading like beurre sa

You might recognise the verandah of this iconic South Australian homestead, which was once owned by Channel Nine and home to the fictional McLeod’s Daughters. But while the sweeping views and stonework of Kingsford remain untouched, the property has

It takes one to know one. Which is why when Peter Gilmore tells you a restaurant is good, you can trust it will be something exceptional. The executive chef behind two of Australia’s most iconic restaurants – Quay and Bennelong – knows exactly what i

Fornasetti Original Sin large candle, $899, Libertine Parfumerie. 1 The Row wide shaft 100 knee-high boots, $3841, Matches Fashion. 2 G-Chrono watch, $3275, Gucci. 3 Balmain button-embellished faux patent leather-trimmed houndstooth tweed jacket, $35

1 Dinosaur Designs Carve rug, $1990, Designer Rugs. 2 Sophie Lite chair, $3945, Poliform. 3 Shapes of the Mind VII by Lucas Wearne, $1600, Curatorial + Co. 4 Edge Eric buffet in Onyx, $2420, King Living. 5 Huxley Organic dining table, $4560, GlobeWes

At a cellular level, niacinamide is the ultimate support act. It’s the precursor to NAD+, which keeps cells firing but declines with age. It’s also an anti-inflammatory, which increases the epidermal production of skin barrier lipids. That means it p

1 Inspired by Vietnamese traditional lacquerware with trails of orange flower, rose and musk. Diptyque Do Son Limited Edition Eau de Parfum, $303, Mecca. 2 An overnight facial. Cosmetics 27 Mask 27 gel cream face mask, $143, Mecca. 3 Luxurious skinca

Clockwise from above left: 70’s Ceramics bowl on base in Comet, $109, House of Orange. Tura large marble cake stand, $155, Horgans. Angus mango wood round footed platter, $100, Madras Link. Davis & Waddell acacia wood footed cake stand, $75, Peter’s