Gourmet Traveller (Australia) - 1 Jul 2025
The Japan issue
The best day trips from Tokyo, Kyoto & more
WHERE TO EAT, DRINK AND SHOP IN JAPAN
Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu
The comfort of Japanese home cooking takes the spotlight in Millie Tsukagoshi Lagares’ cookbook Umai.
Serving up traditional Japanese dishes from Melbourne’s Ima Asa Yoru.
GT’s favourite ramen recipes, from traditional to Taiwanese and Chinese iterations.
MASTERCLASS Mochi
Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu
Nagoya-style beef mazesoba with radish and garlic chives
Tsukemen ramen with chashu pork and black garlic-miso bomb
Everyday
Layered crêpe cake
Japanese savoury pancake
Cucumber and shio kombu salad
Kimchi and tuna otsumami
“Anything goes” nabe
Smoked mackerel and egg udon
Chicken nanban
Spaghetti with mushrooms and soy
Matcha strawberry marble cake
Spinach, tofu and ginger gyoza
Chicken and prawn chawanmushi
King salmon ochazuke
Niratama donburi
Sake-steamed clams with udon noodles
Shogayaki with daikon and cabbage salad
Warm madeleines with yuzu curd
Yuzu kosho ramen with shio koji chicken
Prawn, mushroom and rice gratin
Fried mushroom and tofu ramen
Shoyu duck ramen with togarashi and umeboshi
Ajitama
Agedashi tofu
Spinach with black sesame dressing
Crab cream croquette with prune tonkatsu
Grilled kingfish with miso glaze
Capsicum kinpira
Rice soup
Miso soup
ON THE COVER
Day tripper
The gospel according to takoyaki
At your convenience
Treading softly
Counter culture
Department store of plenty
GT at sea
Hot ticket
New openings and expert tips.
Editor’s letter and news.
Samantha Payne on Japan’s drinks culture.
Clothilde Bullen.
Seeking silence.
Iconic chair.
Mugi-Cha.
Ramen noodles.
Didier Mariotti.
Statement maker.
Dining out.
BE ENCHANTED BY THE FAR EAST
EDITOR'S LETTER
IVY CARRUTH
ANNIKA KAFCALOUDIS
LEE TRAN LAM
Canopy Bar, Adelaide.
Hot new restaurant and bar openings
Melbourne’s latest luxe hotel
Australian coffee in Japan
Rick Stein to open in Sydney
Restaurant news
CAFÉ CULTURE
THE STYLE VAULT
HOT STUFF
UPGRADE TIME
ONE TO WATCH
RAE OF LIGHT
HIGH-STAKES VIEWING
THREE TO TRY
THE FOOD OF PALESTINE
SEAFOOD BY THE SEA
DISHES AND DESTINATIONS
LITTLE MARKET, BIG IDEAS
ATSUSHI KAWAKAMI SUUPAA, VIC
WHAT GT LOVES THIS MONTH
COCOA TO GO-GO
ADVENTURES OF CONVENIENCE
Clothilde Bullen
Ramen noodles
A new chef for Brisbane’s Bar Francine
A handsome new bistro for Abbotsford
Luke Burgess returns to Hobart
Omakase theatre in Redfern
Scholé
Molli
Molli
R by Raita Noda
Bar Francine
Turner Stillhouse in Tasmania.
Meet the maker Veuve Clicquot’s Didier Mariotti
Japanese heroes and bottled icons
Drinks news and latest openings
How to mix a Mugi-Cha
Drinks news
SPOTLIGHT ON
Didier Mariotti
Bottled icons
Bottled icons
Mugi-Cha
3 BLENDED JAPANESE WHISKIES
Counter culture
Counter culture
At your convenience
At your convenience
The gospel according to takoyaki
The gospel according to takoyaki
Treading softly
The art of teishoku,
Everyday recipes by Julia Busuttil Nishimura
Step by step instructions to perfect mochi
Six diverse ways with ramen noodles
Tokyo kitchen table recipes
Spinach, tofu and ginger gyoza
Everyday
MEAT LOVERS
Chicken and prawn chawanmushi
MAKE IT VEGETARIAN
Chicken nanban
ORIGINS
MAKE IT GF
King salmon ochazuke
Niratama donburi
QUICK MEAL
Sake-steamed clams with udon noodles
GLUTEN-FREE
Spaghetti with mushrooms and soy
Shogayaki with daikon and cabbage salad
PRODUCE TIP
Warm madeleines with yuzu curd
PRODUCE TIP
Matcha strawberry marble cake
FLAVOUR SWAP
Step by step
Mochi
REQUEST A RECIPE
SERVING TIP
ALTERNATIVE COOKING METHOD
RAMEN
Fried mushroom and tofu ramen
Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu
Yuzu kosho ramen with shio koji chicken
Nagoya-style beef mazesoba with radish and garlic chives
Yuzu kosho ramen with shio koji chicken
Shoyu duck ramen with togarashi and umeboshi
Tsukemen ramen with chashu pork and black garlicmiso bomb
Ajitama
Tsukemen ramen with chashu pork and black garlicmiso bomb
The art of teishoku
WHAT IS TEISHOKU?
Miso soup
Spinach with black sesame dressing
Agedashi tofu
Crab cream croquette with prune tonkatsu
Prawn, mushroom and rice gratin
Grilled kingfish with miso glaze
Capsicum kinpira
Rice soup
Tokyo kitchen table
Tokyo kitchen table
Smoked mackerel and egg udon
Japanese savoury pancake
“Anything goes” nabe
Cucumber and shio kombu salad
Kimchi and tuna otsumami
Layered crêpe cake
Cucumber and shio kombu salad
WIN!
Where chefs eat and drink in Japan
A love letter to Japanese depāto
GT at Sea Crystal Symphony
The art of seeking silence
The art of... seeking silence
Day tripper
Day tripper
STILL WATERS
HOT TICKET
URBAN POLISH
Crystal Symphony
BY THE NUMBERS
DEPARTMENT STORE OF PLENTY
DEPARTMENT STORE OF PLENTY
FIVE MUST-VISIT TOKYO DEPARTMENT STORES
Gourmet shopping
Statement maker
Object of desire
STATEMENT MAKER
DRAMA CLASS
TAKE A SEAT
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