FAMILIAL terroir

A French father and daughter has the wine world fizzing with their future-forward approach to producing Champagne. DANI VALENT joins some of the country’s leading wine experts to find out what the fuss is all about.

Pithivier

A French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.

New classics

The future of wine lies in structure and a deeper connection to place, writes NED GOODWIN.

Natural wine is dead

As “natty” fans question the rules of engagement, SAMANTHA PAYNE settles in for wine’s next coronation. Long live post-natural wine!

Something special

With its new R.D. 08 release, Bollinger has saved the best until last, writes SAMANTHA PAYNE.

MEET THE MAKERS BEN CALDWELL & MAURICIO RUIZ CANTÚ

The adventurous duo behind Somos, a small batch wine brand based in McLaren Vale, South Australia.

SUCH AND SUCH

More is more at the sequel to Pilot – and Canberra dining is all the better for it, writes MATTY HIRSCH.

ALT PASTA BAR

Left-of-centre pasta plays lead alongside excellent snacks at this new-wave Italian-ish spot, writes MICHAEL HARDEN.

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