Our March issue is out now

Our March issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

The Land of Flat Whites and Club Sandwiches?

There's something in the poetry around food that I can't resist. In Fuchsia Dunlop's newest deep-dive into Chinese food, she mentions that the local term for Jiangnan, the focus of her latest exploration, is yu mi zhi xiang: Land of Fish and Rice. Something about the phrasing appealed to me and I've tried to bring a similar poetry to my own cooking habits, with mixed results.

Last month was the Land of Avocados it's Okay to Pay Four Dollars for Because they're Healthy, and April stands a good chance of being The World of Things that Ended Up Covered in Chocolate in Spite of All Common Sense and Reason. Putting it in capital letters definitely seems to give it a certain gravitas, no matter how questionable the activity. Take, for instance, That Semester I Wagged University and Made Nothing But Lasagne, or The World of Things I Grilled and Served with Taramasalata at Dinner Parties. (I was tempted to call our peek behind the kitchen door at Sydney seafood sensation Saint Peter something like The Land of Fish and Fish, but that might be taking things a step too far.)

More broadly speaking, I've dubbed this The Issue of Things I Want to Cook Again and Again, not least for the lamb sausage pasta with mint from Luca, the British-Italian restaurant that's taking London by storm. I'm thinking about making it for a supper club at my place when I join in #CookForSyria, a campaign running this month that aims to bring Australians together around the dining table and in the kitchen to raise money for children affected by the conflict in Syria.

 


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
The Producers: Box Grove Vineyard Verjus
14.08.2017
What is bee pollen?
09.08.2017
David Jones’ new food hall opens in Bondi Junction
03.08.2017
OzHarvest is fighting food waste by looking in your refrigerator
24.07.2017
Meet Your Maker: RL Foote Design Studio
18.07.2017
Our Baking Cookbook is here
06.07.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

Women in Hospitality

A new organisation is empowering women working in the hospit...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

Inside Out almond milk

Thicker, creamier milk, with a more pronounced almond flavou...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×