Gourmet Traveller3 min de lectureRegional & Ethnic
James Wilson
In 2004 I shifted my Billy Kwong menu from conventional ingredients to local, organic and biodynamic. This is when I first met Spiral Foods founder James Wilson, as I began to use his delicious organic tamari and brown rice vinegar. Spiral sauces hav
Gourmet Traveller5 min de lectureRegional & Ethnic
Grand masters
Australia, one can confidently say, is crushing hard on Japanese food. From exclusive, seemingly impossible-to-book omakase restaurants such as Minamishima in Melbourne or Sushi E in Sydney, to regional styles of ramen and Hokkaido baked cheese tarts
Gourmet Traveller2 min de lectureRegional & Ethnic
Lucky Star
There are few chefs who could say they’ve emerged from the past year with a renewed sense of energy, and Kylie Kwong feels fortunate to count herself as one of them. “I know I am on the best path for this next chapter because everything just feels ri
Gourmet Traveller1 min de lecture
The highball, in its simplest form, is a base spirit topped with carbonated water; think gin and tonic, scotch and soda, or rum and Coke. Although the Brits lay claim to this fizzed tipple, its popularity in Japan is irrefutable. While the whiskey hi
Gourmet Traveller5 min de lectureCooking, Food & Wine
On The Pass
After developing their own line of Japanese-style Basque cheesecakes in lockdown last year, Sydney’s 15 Centimeters has released a dedicated tea-flavoured series, which includes hōjicha milk tea and single origin matchaflavoured cakes. Keep your eyes
Gourmet Traveller1 min de lecture
Hotel News
Sustainable hotel group Crystalbrook Collection is set to open the first five-star hotel in Newcastle. Transforming the long-standing Roundhouse building (which started out in the 1970s as the City Administration Centre) and located opposite Civic Pa
Gourmet Traveller2 min de lecture
Often inanimate objects become sentimental fixtures in our home. Whether it’s the fragile souvenir that reminds you of your first holiday or the mug you were gifted on your birthday, we form emotional attachments to the things that anchor our every d
Gourmet Traveller2 min de lectureRegional & Ethnic
Passage To India
A whimsical, surrealist mural runs the length of Foreign Return’s sleek, teal-and-brass dining room. It’s a playful introduction to a restaurant that aims, just like the surrealist movement, to challenge expectations. The name Foreign Return comes fr
Gourmet Traveller1 min de lecture
Colour Cues
Mix and match cheerful colours and bold shapes for a dining space that is sure to get the conversation started. For a living area that’s both warm and welcoming, combine a neutral palette with tactile textures. ■
Gourmet Traveller3 min de lecture
Uniquely Japan
Based on the places I’ve travelled to, Okinawa makes me think of an exciting and eclectic mix of aspects of Japan, America, Australia and even Hong Kong. The beaches, such as Manza Beach, are dreamy and the sea is as clear as any I’ve seen in Austral
Gourmet Traveller2 min de lectureCooking, Food & Wine
Small Wonder
There must be something in the water, and the soil, and the air, in Tasmania. Well, it’s no secret to locals, but us mainlanders are starting to catch on. The creativity and talent thriving in our most southern state seems particularly palpable right
Gourmet Traveller1 min de lectureCooking, Food & Wine
Three Of The Best
Sake curator and educator Melissa Mills traded a career in dentistry to follow her passion for sake, going on to study Japanese, before undertaking formal training in 2016. Mills has had the pleasure of tasting more than 1,500 sakes while on the pane
Gourmet Traveller1 min de lectureRegional & Ethnic
Three Shochus To Try
Produced using traditional methods, this single-distilled shochu is made from barley, bringing crisp flavours and a fresh character. $42 for 700ml selected retailers This shochu, crafted with sweet potato, black koji and water sourced directly fr
Gourmet Traveller1 min de lectureRegional & Ethnic
Dishes And Destinations
The sun was shining and the Champagne flowed as I arrived in Matakana, north of Auckland, to reunite with my closest friends after more than a year apart. The day was spent dining alfresco and playing Kubb on the lawn overlooking this spectacular vie
Gourmet Traveller2 min de lectureRegional & Ethnic
Also known as potstickers, these pleated, crisp-bottom dumplings are originally a Chinese creation. However, they’ve become a venerated dish in Japan. The difference between Japanese gyoza and Chinese jiaozi lies in the garlic – gyoza contain a riche
Gourmet Traveller6 min de lectureRegional & Ethnic
Food From The Heart
The food that we grow up eating stays with us forever. My mother didn’t work outside the home, but she was always busy. Her kitchen was constantly in motion. Throughout the house there was always evidence of our next meal, or food for the future. As
Gourmet Traveller2 min de lecture
Beechworth VICTORIA
Samantha is a sommelier, writer and wine consultant. @sl_payne Nearly 170 years after the original gold rush swept the Victorian town of Beechworth, the area is setting a new gold standard, leading the way when it comes to delightful Victorian char
Gourmet Traveller3 min de lectureCooking, Food & Wine
Simon is a professional gardener, author and baroque bassoonist. @simon_rickard When the editor asked me to profile yuzu for this issue, I was only too happy to oblige. For the past decade or so, I have spent several months each year working in Jap
Gourmet Traveller6 min de lectureCooking, Food & Wine
Southern Lights
There comes a time in a woman’s life when she must seize control of her own destiny. For Charlotte Badger, that moment came in 1806 when she, along with another female convict bound for domestic servitude in Van Diemen’s Land, convinced the crew of t
Gourmet Traveller3 min de lectureRegional & Ethnic
Restaurant News
Surry Hills has welcomed Bar Suze, a wine bar by three pals who met working across the likes of Pinbone, Acme and 121BC. In the kitchen Phil Stenvall’s Swedish heritage comes through in the ever-changing menu, which may include smoked prawns with saf
Gourmet Traveller1 min de lecture
The Art Kintsugi Method
Kawada examines the broken pieces and files down the edges to create channels. She then glues the pieces together and holds firmly until the glue is set, before removing excess glue. Kawada uses masking tape to protect the ceramic surface then fills
Gourmet Traveller2 min de lectureCooking, Food & Wine
What is umami? Put simply, umami is savouriness. The word literally translates to ‘savoury deliciousness’ in Japanese. It’s that rich, meaty intensity that coats your mouth and ignites your taste buds when you slurp on ramen or first bite into nori-w
Gourmet Traveller6 min de lectureCooking, Food & Wine
22 Reasons To Visit TOKYO
Yes, you’ll find exceptional ramen, sushi, yakitori and tea in Tokyo – but you can enjoy the world’s best pizza there, too. That’s how next-level the dining scene is in Japan’s capital. Its wood-fired slices outshine what you’ll find in Naples (just
Gourmet Traveller1 min de lecture
Goumet Traveller
Editor Joanna Hunkin Creative Director Hannah Blackmore Deputy Editor Karlie Verkerk Group Food Director Sophia Young Senior Food Editor Dominic Smith Acting Art Director Joshua Morris Group Designers Jeannel Cunanan & Kelsie Walker Digital Ed
Gourmet Traveller1 min de lecture
A Taste Of Beechworth
Chris Catlow knocks it out of the park with his latest chardonnay. A slow build of stone fruit and delicious Granny Smith apples comes before a crescendo of minerality and vanilla oak. The wine is equal parts ethereal and powerful – new world Chardon
Gourmet Traveller6 min de lectureRegional & Ethnic
Taste Of Japan
Kara-age. Yakitori. Sushi. And snacks – lots of snacks. For many Japanese Australians working in food and wine, the comforts of home come in bite-size pieces. From restaurants and supermarkets, to gardens and festivals, it turns out there are plenty
Gourmet Traveller2 min de lecture
Hailing from Akita in northern Japan, Melbourne-based chef Kazuki Tsuya has forged his own path, while drawing inspiration from top chefs. “When I started cooking in 2002, all the articles in food magazines were about Tetsuya and I thought: he came f
Gourmet Traveller3 min de lectureCooking, Food & Wine
Iron Chef
In the late 1990s and early 2000s, I’d eagerly park myself on our Brescia sofa to watch Iron Chef, the cult classic Japanese TV show that was part cooking, part crazed gameshow. The judges on the show would be feasting on uni and tonburi seeds. I’d b
Gourmet Traveller11 min de lectureRegional & Ethnic
East Meets West
Saori Tsuya, who owns and helps run Carlton fine diner Kazuki’s with her chef husband Kazuki, pauses when asked to explain the restaurant’s approach. “It’s hard to describe exactly what we do here,” she says of the restaurant where Japanese and Europ
Gourmet Traveller6 min de lectureRegional & Ethnic
VEGETARIAN GLUTEN FREE DAIRY FREE SERVES 4 800 gm chicken tenderloins100 gm Kewpie mayonnaise225 gm panko breadcrumbs (Japanese)Peanut or grapeseed oil, to shallow-frySteamed rice, Japanese pickled vegetables, tonkatsu sauce, micro green sh
... Ou découvrez quelque chose de nouveau