Gourmet Traveller (Australia) - 1 Nov 2024
The Japan issue
Japanese snack party Cooking with sesame Onigiri masterclass
Sesame-crusted kingfish with whipped avocado and wasabi
November
Beloved for their nutty flavour and versatility, sesame seeds – or goma – are the hero ingredient.
Comfort of home
Oishī eats
In her cookbook Gohan, Emiko Davies shares the beauty and simplicity of Japanese home cooking.
Party season calls for Japanese snacks – otoshi – perfect bites that look as impressive as they taste.
Charred broccolini with miso-tahini dressing and green chilli togarashi
Cold somen noodles with poached chicken and soy-ginger dressing
Sesame-crusted kingfish with whipped avocado and wasabi
Charred sticky soy quail with fried black rice and pickled shiitake
Kushiyaki wagyu skewers with black pepper and Japanese garlic
Everyday
Top seed
Shiitake and chicken rice
Chilled dressed tofu
Salmon donburi
Matcha tiramisu
Seasoned okra
Raspberry and matcha cheesecake
Japanese-style prawn toast
Asparagus tempura with sesame salt and nori aïoli
Sardine nanbanzuke
Cherry tomato, mizuna, tofu salad
Pork and prawn gyoza
Tebasaki with green bean salad
Lamb katsu
Beef yaki udon
Ginza lamington
Japanese salmon taco with sriracha mayonnaise
Curry scallop katsu sando
Yuzu mayonnaise lobster rolls
Marinated tuna don
Smoky eggplant with bonito flakes, soy and ginger
Yuzu spanner crab on tempura nori
Cream puffs with vanilla whisky cream
Pork tsukune with rich egg yolk
Hard to get
Letting off steam
Welcome ceremony
Rules of the street
Fresh air
Islands of the rising sun
DRINKS NEWS
Hot hotels
NEW FAVOURITES
WINE PEOPLE
CELLAR DOOR GUIDE
COMMUNITY X KYLIE
THE ART OF TRAVEL
OBJECT OF DESIRE
UPFRONT
COCKTAIL HOUR
FOUR OF A KIND
CHECKING IN
MASTERCLASS
HOME
REVIEW
Tokyo-tastic
YOUR GRAND ADVENTURE AWAITS
HARVARD WANG Welcome ceremony, p68, words/photos
ALEX MITCHESON Letting off steam, p58, words
MICA KAZATO Masterclass, p90, recipe
Byron’s latest hot hotel arrives
Where to try icy and fun kakigori
Slick new restaurant openings
PorkStar turns 20 this year
Restaurant news
CHILL HOUSE
FASHION LENS
SHUTTERBUG
BEAUTY CRUSH
BIRTHDAY STAR
THREE TO TRY
DAIRY TO BE DIFFERENT
HOLIDAY NOTES
KAKIGŌRI COOL
SWITCH IN TIME
NEVERENDING STORY
DISHES AND DESTINATIONS
KATSUJI YOSHINO ISHIZUKA, VIC
WHAT GT LOVES THIS MONTH
CRUISE NEWS
Matcha
THE ULTIMATE IN LUXURY
Bhavna Kalra Shivalkar
A favourite pop-up finds a permanent home in Enmore
A sushi train with Brazilian vibes in Melbourne
A new Adelaide Hills bistro
A relaxed bistro comes to West End
Firepop
137 Enmore Rd, Enmore, NSW
Gum Bistro
237 Boundary St, West End, Brisbane
Bossa Nova
70 Bourke St, Melbourne, Vic
Thelma
176 Piccadilly Rd, Piccadilly, SA
How to make a Kizakura Smash
Margaret River cellar doors
New-wave Japanese sips
Drinks news
SPOTLIGHT ON
Drinks news
HIT THE DECKS
HEAT WAVE
JAM PACKED
HEAVY METAL
FLOWER STAR
Alysha Moscatt and Lucy Kendall
New favourites
Margaret River
Kizakura Smash
3 YAMAHAI SAKES TO TRY
The perfect pairing
WIN A 7-NIGHT TASMANIA AND SOUTH AUSTRALIA CRUISE FOR UP TO FOUR PEOPLE*
Letting off steam
Letting off steam
Rules of the street
HARD TO GET
HARD TO GET
EXPLORE FURTHER
WELCOME CEREMONY
WELCOME CEREMONY
GIFT GUIDE to make Christmas effortlessly thoughtful
THE ART OF GREEN
Oishī eats
Japanese home cooking
Onigiri masterclass
Spotlight on sesame
Everyday recipes
Everyday
Cherry tomato, mizuna, tofu salad
Pork and prawn gyoza
DOUBLE SERVE
Tebasaki with green bean salad
ORIGINS
Marinated tuna don
MIX IT UP
Lamb katsu
OZ TWIST
Smoky eggplant with bonito flakes, soy and ginger
PREPARE AHEAD
Beef yaki udon
Sardine nanbanzuke
Cold somen noodles with poached chicken and soy-ginger dressing
Raspberry and matcha cheesecake
FLAVOUR TIP
Step by step
Onigiri
REQUEST A RECIPE
MIX IT UP
TOP SEED
TOP SEED
Teriyaki-glazed carrots with sesame togarashi
Japanese-style prawn toast
Charred broccolini with miso-tahini dressing and green chilli togarashi
Sesame-crusted kingfish with whipped avocado and wasabi
Asparagus tempura with sesame salt and nori aïoli
Charred sticky soy quail with fried black rice and pickled shiitake
Ginza lamington
OISHĪ EATS
Yuzu spanner crab on tempura nori
Japanese salmon taco with sriracha mayonnaise
Curry scallop katsu sando
Kushiyaki wagyu skewers with black pepper and Japanese garlic
Yuzu mayonnaise lobster rolls
Cream puffs with vanilla whisky cream
Pork tsukune with rich egg yolk
Comfort of home
Comfort of home
Seasoned okra
Shiitake and chicken rice
Chilled dressed tofu
Matcha tiramisu
Salmon donburi
Travel
Japan hotel openings
Okinawan cruising
The art of returning
Ski resort magic
The art of... returning
Islands of the Rising Sun
Islands of the Rising Sun
CRUISE CONTROL
Kirra Point Holiday Apartments
4 Miles St, Kirra, Qld
FRESH AIR MAX VEENHUYZEN.
SNOW ANGEL
Gourmet shopping
HOTELS
Object of desire
Serene scene
TEA CEREMONY
SERENE SCENE
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