Gourmet Traveller (Australia) - 1 Okt 2025
The French Issue
Bon voyage! Explore the Côte d’Azur, Corsica, Paris and more
A glimpse at the life – and kitchen – of the mother and daughter behind a Burgundy cooking school.
Lavish recipes from Melbourne’s four-level French destination Maison Bâtard.
Delicate spring recipes with origins in Marseille and surrounds.
Pan-fried blue-eye trevalla with confit chickpeas, roast cherry tomatoes and capers
Herb and pine nut crumbed lamb rack with basil pistou
Cured and smoked king salmon with gribiche sauce
Braised duck with grapes, duck-fat potatoes and watercress
Seared flank steak with roast potatoes and vadouvan curry butter
Cinnamon and orange palmiers with chocolate and coffee
Peppered pork cutlets with mustard crème and pickled cabbage
Seared lamb and barley salad with roast capsicum and olive tapenade dressing
Thyme pan-omelette with zucchini salad and seeded pastry toasts
Everyday
MASTERCLASS
Chocolate soufflés
Herb roast pork
Beet salad
Légumes frites
Spring vegetable and herb tart
Lavender calissons
Spring chicken cassoulet with sauce verte
King George whiting with mustard Parisienne
Bouillabaisse with rouille
Seasonal fresh berries and cream
King prawn crumpet with Marie Rose sauce
Roast chicken with green olives
Spicy tuna tartare
Pork sausages with lentil vinaigrette and fennel
Cognac and tarragon butter prawns
Rosemary panisse with anchovy and walnut sauce
Herb-crusted tuna Niçoise salad
Bonjour from Béziers
My French epiphany
Mediterranean jewel
How to buy groceries like a Parisian
Bienvenue!
One starry night
On the waterfront
DRINKS NEWS
BITTERSWEET SYMPHONY
UPFRONT
MEET THE MAKER
THE ART OF TRAVEL
COMMUNITY X KYLIE
OBJECT OF DESIRE
COCKTAIL HOUR
FOUR OF A KIND
CHECKING IN
REVIEW
HOME
A FEAST OF FUSION AT SEA
EDITOR'S LETTER
ROCHELLE EAGLE La grande maison, p94, photos
DEARNA BOND One starry night, p30, photos
KATE BETTES The real Riviera, p118, words
Pup Yeah! at QT Hotels & Resorts,
The Gold Coast’s new bathing beauty
Peter Gilmore on a decade of Bennelong
Springtime kick-off for festival fever
The hottest new dining openings
Restaurant news
BRISBANE GOES GOLDEN
TASTE OF TASMANIA
THE STYLE VAULT
CERAMIC MAGIC
GET YOUR FILL
PETER GILMORE BENNELONG, NSW
MARINA MAGIC
DISHES AND DESTINATIONS
MIND, BODY AND SOL
SHIPSHAPE SOJOURNS
SYDNEY’S FINE CHINA
ROAD TRIP READY
THREE TO TRY
WOOF OF APPROVAL
CHRISTMAS ON TRACK
SUITE SKIES
WHAT GT LOVES THIS MONTH
Dijon-style mustard
Spain, served authentically
Kon Karapanagiotidis
One starry night
A slice of Italy
SERVE IT UP
Sydney’s new Middle Eastern and Med vibes
New era for French Brissy favourite
Ho Jiak ups the flavour in Melbourne
Turkish home-style dining in SA
Montrachet
Mini Lokanta
Mini Lokanta
Ho Jiak Junda’s Playground
Caness
Cocktail hour at Le Grand Mazarin’s Bar de Boubalé,
Five essential French liqueurs for the home bar
Meet the man behind Jean Bouteille Wines
Australia’s thirstiest drinks news
How to mix a Tassie True Local
Drinks news
SPOTLIGHT ON
SWEET NECTAR
Bittersweet symphony
Bittersweet symphony
True Local
3
APPLE BRANDIES TO TRY
Jean-Baptiste Courdesses
How to buy groceries like a Parisian
5 ÉPICERIES PAR EXCELLENCE
MY FRENCH EPIPHANY
Tess Murray,
Sebastien Lutaud,
Analiese Gregory,
Dan Arnold,
Troy Wheeler
Ian Coker,
Kay-Lene Tan
Bonjour from Béziers
Porcine’s pâté en croûte masterclass,
Paris comes to Melbourne with Maison Bâtard
Weeknight meals to make and share
Settle in for a long lunch Provençal
Home-style cooking in Burgundy
Everyday
Herb-crusted tuna Niçoise salad
KEEP IT SIMPLE
Bouillabaisse with rouille
EASY WEEKEND ENTERTAINING
Thyme pan-omelette with zucchini salad and seeded pastry toasts
QUICK QUICHE
Spring chicken cassoulet with sauce verte
SIDE SWAP
Seared lamb and barley salad with roast capsicum and olive tapenade dressing
PROTEIN SWAP
Cognac and tarragon butter prawns
SPIRIT SWAP
Pork sausages with lentil vinaigrette and fennel
CHEAT’S TAKE
Peppered pork cutlets with mustard crème and pickled cabbage
INGREDIENT SPOTLIGHT
Cinnamon and orange palmiers with chocolate and coffee
FLAVOUR SWAP
Porcine’s pâté en croûte
Step by step
EQUIPMENT
REQUEST A RECIPE
Porcine’s pâté en croûte
Déjeuner en Provence
Déjeuner en Provence
Rosemary panisse with anchovy and walnut sauce
Braised duck with grapes, duck-fat potatoes and watercress
Pan-fried blue-eye trevalla with confit chickpeas, roast cherry tomatoes and capers
Herb and pine nut crumbed lamb rack with basil pistou
Herb and pine nut crumbed lamb rack with basil pistou
Lavender calissons
Spring vegetable and herb tart
Lavender calissons
La grande maison
Spicy tuna tartare
King George whiting with mustard Parisienne
King George whiting with mustard Parisienne
Roast chicken with green olives
Cured and smoked king salmon with gribiche sauce
King prawn crumpet with Marie Rose sauce
Seasonal fresh berries and cream
Seasonal fresh berries and cream
FRENCH LESSONS
FRENCH LESSONS
Légumes frites
Beet salad
Herb roast pork
Herb roast pork
Chocolate soufflés
Travel
Check out East Melbourne’s hip new stay
Discover Corsica’s crown jewel
The hottest new hotels in France
An insider’s guide to the Côte d’Azur
The art of... travelling like a Parisian
THE REAL RIVIERA
THE REAL RIVIERA
THE ESSENTIAL CÔTE D’AZUR
CODE ROUGE
Lanson Place, Melbourne
Isle of beauty
Isle of beauty
10 DAYS IN CORSICA
CLUB MED
BIENVENUE! LES BAINS GARDIANS, SAINTESMARIES-DE-LA-MER, CAMARGUE
BIENVENUE! LES BAINS GARDIANS, SAINTESMARIES-DE-LA-MER, CAMARGUE
LES SOURCES DE CHEVERNY, LOIRE VALLEY
LE GRAND MAZARIN, PARIS
MAISON 1896, BEAUNE
Gourmet shopping
Channel cool charm
Object of desire
GLACIAL GRAIN
NATURAL SELECTION
HAUTE POTS
at PressDisplay
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