The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

A great escape

On the run from the law, Kendall Hill seeks refuge in cocktails, canapés and the effortlessly stylish interiors of Lord Howe Island’s newly revamped Capella Lodge.

Many before me have come to Lord Howe Island, the bucolic holiday destination 700km north-east of Sydney, and waxed lyrical about its carefree charm. They cite the fact that no one locks cars or houses, that children don't wear shoes to school, and that the speed limit is a grandmotherly 25kmh. But I discovered a new benchmark for how laid-back life on Lord Howe can be.

On my first morning there I strolled along Cobbys Beach, past sculpted kite-surfers preparing to duel with the elements, and reached a dead-end. So I headed inland a bit and found a small gate, secured only by a wire loop, which opened onto grass-fringed asphalt. I assumed it was the main road and wandered merrily along it towards the township, admiring the luscious subtropical surrounds until, suddenly, the road reached a dead-end too. How curious. Glancing around, it dawned on me that this road looked a little too wide for cars, and it had strange markings on it, and it was flanked by windsocks… Oh Magoo, you've just invaded the airstrip.

This was on 11 September, of all days. Not a soul tried to stop me. It wasn't until I was on the real main road later that I saw the signs warning that trespassers on the runway risked fines that "exceed $5000". I hope they're not retrospective.

Naturally, I raced straight back to my digs at Capella Lodge and laid low for a spell lest the island's lone policeman, a man named Roo, got wind of my terrorist act.

Capella is the ideal spot to recover from a rude shock. This sister property to Kangaroo Island's superlative Southern Ocean Lodge is owned by Baillie Lodges, the talented team of former P&O Australian Resorts director James Baillie and his wife Hayley. The nine-room resort is tucked into a kentia palm garden at the quiet southern side of the island, at the base of the towering Mounts Lidgbird and Gower, with postcard views across rolling green pasture to the Pacific. At your doorstep are countless walks through World Heritage-listed landscapes, the world's southernmost coral reef and a nine-hole golf course (grab some clubs and leave your money in the honesty box).

The lodge has just emerged from a facelift looking fresh, original, and expensive. Highlights include the dark and handsome basalt bathroom walls, artworks and fabrics by Mambo artist Bruce Goold and Julie Paterson of Sydney's Cloth textiles, and the supremely comfortable oversized swivel chairs by Tom Stepp, architect at the Royal Danish Academy of Fine Arts.

The star of the accommodation is the Lidgbird Pavilion, a two-storey suite with plunge pool and daybeds galore, an outdoor bathroom shaded by frangipani and the sort of effortlessly stylish interiors we'd all love at home if only we could afford them. That said, it's almost impossible to appreciate every interior flourish - the blackbutt flooring, sculptural Artemide Tolomeo floor lamps, wicker egg chair suspended on the upper deck - when you're surrounded by walls of glass that focus your attention on the island's inescapable beauty.

Design is only half the winning formula at Capella; inspired service is the other key ingredient. Hence each evening guests gather for cocktails and canapés in the Kentia Lounge or, in my case, have them home-delivered to the Lidgbird so I can snuggle in my Tom Stepp chair by the Ecosmart fire, serenaded by one of the 84 pre-programmed CDs on the Bose.

Afterwards, hosts Libby Grant and Mark MacKillop and their staff preside over a relaxed dinner in the airy restaurant suspended above the ocean. Local produce - yellowtail kingfish, sweet and sunny tomatoes, juicy watermelon - features strongly on the menu alongside ingredients from mainland suppliers. The three-course menus, matched with wines from the lodge cellar, might run to an Asian-style king-prawn dumpling soup with green tea noodles, Clarence River squid stuffed with tartufo, chilli and fregola, soy-braised pork belly with scallops, taro and edamame purée, and raspberry beetroot parfait with chocolate jelly to finish. It is, without doubt, the finest dining on the island, guaranteed to induce an excellent night's sleep.

My favourite memory of the stay at Capella was waking at dawn in my king bed to panoramic views of sea, sky and mountains changing subtly with the light. The Lidgbird vantage point had the added bonus of being the perfect eyrie for fugitives on the watch for advancing constabulary. I'd see Roo coming long before he saw me.


By Air
Qantaslink operates regular direct flights between Sydney and Lord Howe Island from $485 each way.131 313.

Capella Lodge
Suites from $650 per person per night including breakfast, sunset drinks and canapés, three-course dinner with selected wines, non-alcoholic beverages and island airport transfers. Lagoon Rd, Lord Howe Island, NSW, (02) 9918 4355.


By Air
Qantaslink operates regular direct flights between Sydney and Lord Howe Island from $485 each way.131 313.

Capella Lodge
Suites from $650 per person per night including breakfast, sunset drinks and canapés, three-course dinner with selected wines, non-alcoholic beverages and island airport transfers. Lagoon Rd, Lord Howe Island, NSW, (02) 9918 4355.

Signature Collection

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

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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