Gourmet Traveller Mar 2023 – The Spanish issue

Gourmet Traveller

Editor’s letter

Dishes and destinations • The Gourmet Traveller team share where they’ve been and what they’re eating.

AN EATING AGENDA • World-renowned chefs on tour, Spanish snacks worth seeking out, hot hotel openings and marron goes mainstream.

RESTAURANT NEWS • THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

THREE TO TRY • OUTSTANDING OLIVES

ON THE PASS • WITH JOSEP ESPUGA, PT LEO ESTATE

Summer pruning • Timing is everything when cutting back fruit trees for a compact and fruitful crop, writes SIMON RICKARD.

CRAIG FOSTER • Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet former soccer star, broadcaster and activist Craig Foster.

Dining out • This month, we visit Clover Vin de Cav in Melbourne, a disco-destination in McLaren Vale, a hidden treasure in Brisbane and a cosy wine bar in Surry Hills.

CLOVER VIN DE CAV • A new dining trend is taking over Melbourne, writes MICHAEL HARDEN, with this wine bar at the fore.

FRANKIE ITALO DINING & DISCO LOUNGE • Pizze, good times and silky gelato make this disco-diner a destination, writes KATIE SPAIN.

BAR COPAINS • Good friends should go into business more often if this is the result, writes MATTY HIRSCH.

MR VAIN • Brisbane’s Mr Vain is a call to party like it’s 1999, writes FIONA DONNELLY.

Liquid assets • A new wine bar in Orange, McLaren Vale luxury suites, a natural wine brand to know and GT-approved Spanish sips.

SPOT LIGHT ON

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

TONY ZAFIRAKOS & MADDISON PARK-NEILSON • We meet the duo behind Aristotelis Ke Anthoula, a natural wine brand in South Pambula on the far south coast of New South Wales.

Vermouth 101 • Thanks to a new wave of Australian producers, vermouth is returning to drinks cabinets as the sexy sidepiece in a Martini or simply to enjoy solo, writes SAMANTHA PAYNE.

ESPRESSO MARTINI

Viva España • Arguably the most exciting wines in the world, Spanish drops offer a variety of styles with bold intensity, writes NED GOODWIN.

¡Salud! • SAMANTH PAYNE toasts the Australian wine producers working their magic with Spanish grapes.

FIRE AND WHISKY • For acclaimed chef Lennox Hastie, cooking with the raw power of fire presents an almost unlimited array of flavour combinations that champion the ingredients.

EVERYDAY • From easy-to-prepare dishes for entertaining to simple suppers, these everyday recipes keep things fast and fresh.

SEA TO SUMMIT • From the heart of Sydney’s CBD to the extraordinary Blue Mountains, the Leeuwin Coast Akoya finds a home on the plates of these award-winning restaurants where sustainability and Australian produce are the order of the day.

Bomba • MoVida’s Frank Camorra guides us through making his famous Catalan potato bomba.

JAMÓN • We ask the experts to explain this Spanish cured delicacy and discover what makes it so special.

CONTINENTAL DRIFT • Australia’s dining scene is on the verge of its next Spanish resurgence. LARISSA DUBECKI looks at the driving forces behind this social (and snacky) new movement.

Gildas gone wild • Lennox Hastie didn’t invent the gilda but he has helped rocket the humble pintxo to superstar status in Australia. Here, he asks fellow chefs to reinterpret the mighty snack on a…