BACK ON THE MENU
Gourmet Traveller|January 2022
Dream no longer – overseas dining is back on the cards. Here are the spots chefs and restaurateurs are yearning to revisit, from Italian seaside trattorias to road-side snacks in Vietnam.
GEORGIE MEREDITH
BACK ON THE MENU

Dream no longer – overseas dining is back on the cards. Here are the spots chefs and restaurateurs are yearning to revisit, from Italian seaside trattorias to road-side snacks in Vietnam.

GUY GROSSI, Grossi Florentino, Vic

For me, there are two standouts that I just can’t wait to visit. The first is Dario Cecchini – the butcher of Panzano in Chianti, Tuscany. His food doesn’t just speak of heritage, region and tradition, it shouts it from the rooftops. Dario has a number of spots that show off the amazing bounty from the local Chianina cattle; one is his family’s macelleria, where you can enjoy meatballs made from lean meat, served rare and skewered with local rosemary. The other is the restaurant Officina, where you can have a quintessential bistecca alla Fiorentina experience, which involves a perfectly grilled T-bone weighing more than a kilo. The second destination has to be Uliassi, Mauro Uliassi’s amazing beachside dining room in Senigallia. It is a true temple of gastronomy that flexes the bounty of the sea, teamed with a contemporary take on local Italian. Dishes like his pasta with octopus, lard and rosemary always stand out, as do of course the new creations. The whole experience puts you at ease, whether you’re eating on the patio where you can literally touch the sand and smell the ocean, or inside the elegant dining room. This is an experience you won’t forget.

JORDAN TOFT, Mimi’s, NSW

هذه القصة مأخوذة من طبعة January 2022 من Gourmet Traveller.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة January 2022 من Gourmet Traveller.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

المزيد من القصص من GOURMET TRAVELLER مشاهدة الكل
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 mins  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 mins  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 mins  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 mins  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 mins  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 mins  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 mins  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 mins  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 mins  |
September 2024