Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
We caught up with Nespresso Australia and New Zealand coffee
ambassador Mitch Monaghan over a couple of cappuccinos to talk
about "positive cups", the future of coffee farming, and how he
takes his coffee.
What were you doing before Nespresso?
I have worked in a really wide range of jobs, from zookeeper to barista. What I love about the world of coffee is that there is always more to learn and of course, more to drink and enjoy.
You've done a bit of travelling back and forth to Lausanne, where Nespresso was born. What's your favourite thing to do when you touch down?
I go straight outside to walk around Lake Geneva. The snow-capped mountains across the lake on the French border and the turquoise water are all picturesque reminders about how lucky I am to do what I do.
And how do you take your coffee when you're at home?
One of my favourite coffees would be a strong but smooth cappuccino, especially for weekend mornings. I love experimenting with different flavours, too - whether it's adding some spices or working with different flavours to create a twist on the Espresso Martini.
How important is sustainability in the coffee business?
Coffee is the second-largest raw export in the world, after oil. The importance of sustainable practices across all stages of operations is paramount. This means how the coffee is grown, how it is packaged, produced and transported, and, of course, how it is disposed of after consumption.
How does sustainability fit into the Nespresso story?
Nespresso began with a simple idea: enable anyone to create the perfect cup of coffee - just like a skilled barista. From a values point of view, it was important for us to do this in a sustainable way.
What are some of the ways you ensure responsible practice?
In 2003, we launched a partnership with a leading environmental NGO, the Rainforest Alliance. We provide growers with support, training, financing and technical assistance to improve sustainability, quality and productivity of their coffee. The growers who are a part of the program are also paid a premium above market prices for their beans.
Does the company keep a close eye on its carbon footprint, too?
Machine use and coffee growing are bigger footprint contributors than packaging - which is why Nespresso has been designing greener machines and will continue to do so.
And what is the "positive cup" strategy all about?
This is a program that sets out the steps Nespresso will implement to achieve its sustainability goals by 2020. It incorporates goals in the areas of coffee sourcing and social welfare, use and disposal, aluminium sourcing and resilience to climate change. We have goals in place to assist farmers in achieving high certification standards - in water management, biodiversity and the fair treatment of workers, for example.
What has been the most rewarding experience you've had since taking the job almost a year ago?
In March, I was on my first visit to our production centre in Avenches, in the North West of Switzerland. It was quite emotional to finally visit the "Wonka factory" for coffee.
One of the projects we are currently working on is the expansion of the AAA Farmer Future Program, which initially will involve a first-of-its-kind retirement fund for farmers in Colombia. We are also working with farmers and communities in Sudan to revive the country's high-quality coffee production and create positive economic and social development.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Tequila is the new black. At least it is for Jennifer Hawkin...
Craft brewing in Australia is hitting a sour note, and that’...
A fresh, bright Italian-accented sundowner.
Small is the order of the day in restaurants, with tight win...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×