CATEGORIES
BRIDGET CAMA AND ALLIRA DAVIS
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet the Uluru Youth Dialogue co-chairs and changemakers.
Vale, Jock Zonfrillo 1976-2023
Like so many, we were shocked and saddened to learn of the death of chef and restaurateur Jock Zonfrillo in May. As a chef, he was instrumental in shaping Australia's food identity over the past decade, championing the use of native ingredients and educating diners, one brilliant dish at a time. His creativity, passion and precision saw his Adelaide restaurant Orana named Gourmet Traveller's Restaurant of the Year in 2017.
The art of... being a better tourist
It’s when we progress beyond the environmental basics of “sustainable travel” that feel-good travel becomes thrilling, says ANNA HART.
Turning the page
Hong Kong is over. Or is it? JOANNA HUNKIN returns to the Fragrant Harbour as it enters a new chapter.
A CHEF'S GUIDE TO... Vancouver, Canada
Chef ALEX CHEN on British Columbia's best seafood, pasta and barbecue pork buns.
REEF ENCOUNTER
An expedition to the Great Barrier Reef aboard a superyacht in the name of science proves enlightening for STEPHEN CORBY. Here he explores the dangers to the reef and how we can help.
STARS IN THE CITY
GT checks in on Melbourne’s latest wave of luxury hotel openings.
THE INTELLIGENT EDIT BODY OF WORK
We've found the best products to care for skin from the neck down. Because in matters of self-care, the body keeps the score.
Exploring Hiroshima
STEPHEN CORBY goes from devastation to delight with chef Ben Shewry
A TASTE OF TOKYO
PAUL EWART eats and drinks his way around Japan's largest city in four days.
The art of... making the practical perfect
No other nation takes the packed lunch as seriously as Japan. ANNA HART recalls the lunchbox that changed her life.
NEW FASHIONED Kyoto
Temples. Tea ceremonies. Geisha. These are all reasons why Kyoto, is celebrated as Japan’s wellspring of tradition. A new generation, a however, wants to change the story
THE full SQUID
Pipit chef Ben Devlin takes his closed-loop approach from ocean to table, and then to the walls, via the Japanese art of gyotaku.
A COOKING CLASS OF ITS OWN
From venues hidden deep in city backstreets, to rural epicurean delights, taking a carefully selected cooking class or food tour can unearth the unexpected
How to host a HIBACHI PARTY
Fire up the coals and put the playlist on repeat. Backyard get-togethers are taking on a Japanese flavour and LEE TRAN LAM has the prep sorted.
RAMEN SECRETS
Guided by a local ramen head, ALEXANDRA CARLTON hits the streets of Tokyo in pursuit of the best bowls.
Okonomivaki
Made with tempura flour, this grilled pancake-like snack can be dressed up or down with your favourite toppings.
JAPANESE WHISKY
SAMANTHA PAYNE on the country that converted her into a whisky lover
MEET THE MAKER NOGUCHI NAOHIKO
Master brewer Noguchi Naohiko has been making sake since 1949. In 2017, he founded the Noguchi Naohiko Sake Institute, where he shares his wisdom and philosophies with a new generation of brewers.
PETERMEN
Fruits of the sea find a higher plane on Sydney's lower north shore at the Nilands’ latest undertaking
KOMEYUI
Melbourne’s Komeyui has a slick new Brisbane outpost and it’s bringing a little Zen interconnection to the everyday
LEONIE UPSTAIRS
This serene eatery is a lesson in temaki sushi and female-brewed sake
SARA MANSOUR
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet poet and lawyer Sara Mansour of the Bankstown Poetry Slam.
Medlars
Historically, the butt of literary jokes, this strange fruit is an acquired taste
A QUICK WORD WITH NASHEN MOODLEY
The director of the Sydney Film Festival on learning to cook from the heart, loving cinema of all kinds and his favourite place to eat in Tokyo.
Miso
This fermented soybean and rice paste is fundamental to Japanese cuisine.
SOCIAL CANTINA
South Eveleigh has been forging its name as a leading food precinct since it opened in late 2021, and now with the arrival of Coyoacán Social it will further embolden this status.
ON THE PASS with SHIN KATO, ISHIZUKA
Food news
Desert island kitchen
What do chefs cook when you take them away from their commercial grills and make them go Bear Grylls? They get resourceful. Alexandra Carlton finds out how they cook in the wild.
A quick word with Michael Franti
The chart-topping musician, humanitarian and hotelier on touring with U2 and life lessons from punk rockers.