Gourmet Traveller

Each issue is packed with great dish ideas, hot restaurants and bars, entertaining tips, the best hotels and lavish spreads on some of the world’s most intoxicating travel destinations - everything you should expect from the Australia's premier food and travel magazine.

A FOOD ODYSSEY

Editor

EDITOR’S LETTER

This month’s challenge...

WHAT’S HAPPENING ONLINE IN OCTOBER • Find even more of the news, recipes and travel stories you love on our website, newsletters and social media.

Creating unforgettable African safaris since 1962

Table talk • NEWS, RESTAURANT OPENINGS AND FOOD FOR THOUGHT

FOOD NEWS • CREATIVE PEOPLE, SMART TOOLS AND BRIGHT IDEAS FOR CULINARY INSPIRATION

RESTAURANT NEWS • THE LATEST FROM RESTAURANTS AND CHEFS ACROSS AUSTRALIA AND THE WORLD

CAFÉ CULTURE • UPDATES FOR THE EARLY BIRDS

Broad beans

Review • INTRODUCING OCTOBER’S RESTAURANT OF THE MONTH, MELBOURNE’S DELMONTE.

Delmonte • The menu revolves expertly around comfort, excellent ingredients and traditional technique.

ALSO TAKING BOOKINGS... • For reviews of the latest openings, including the gems below, head to gourmettraveller.com.au

Drinks • TOP DROPS, NEW OPENINGS, AND INSIDE TIPS FROM THE EXPERTS

Mem Hemmings • WINEMAKER, AND BEVERAGE MANAGER AT THREE BLUE DUCKS

Midas Margarita • The Apollo Restaurant Group’s Matt Whiley gives the classic margarita a golden Greek makeover.

All about assyrtiko • Among all the wines of Greece, SAMANTHA PAYNE highlights this hardy variety as the most versatile for bringing to the table.

Adelaide Distillery • For Nicholas Ikonomos, making spirits with his uncle Peter Kozno is all about curiosity, patience and a healthy dose of Greek heritage.

1968 • With 2026 marking GT’s 60th anniversary, DAVID MEAGHER flicks through some iconic past issues.

AND THE WINNERS ARE... • The Gourmet Traveller Restaurant Awards are always special, but with 2026 marking the magazine’s 60th anniversary, the event was nothing short of spectacular.

Athens rising • Once merely the place you landed before skipping off to the islands, FELICITY BYRNES discovers the Greek capital is having a second coming fuelled by creative energy and neighbourhood reinvention.

The battle for baklava • As Türkiye petitions the UN for official recognition of its version of this cherished pastry, a sticky skirmish has reignited across the globe,

Pearls of wisdom • Once upon a time, the ocean’s bounty formed a link between the Greek islands and Western Australia. Today, that heritage lives on, writes IVY CARRUTH.

THE REAL INFLUENCERS • Greek migrants have been shaping how Australians eat since the 1800s, with restaurant menus today offering everything from ouzo-flavoured fish to remixed moussaka. But, writes LEE TRAN LAM, the journey wasn’t always a smooth one.

Everyday • Easy entertaining, simple weeknight dinners and suppers to share.

CHAR-GRILLED OCTOPUS • Nothing evokes a Greek island taverna quite like grilled octopus. GT’s MAXWELL ADEY shares his secret to nailing the perfect texture and flavour.

SPRING FEAST • Aniseed gets its moment in the sun, with an epic banquet of Greek taverna-style recipes from cookbook authors HELENA AND VIKKI MOURSELLAS.

Gold rush • Omada chef ANDREW FERRARA transforms Greek classics into fillo pies and pastries for a mash-up that could have been bronzed by the Mediterranean sun.

THE ODYSSEY • To celebrate the 15th anniversary of The Calile’s esteemed Greek restaurant, SIMON GLOFTIS shares his favourite dishes in his cookbook Hellenika.

Travel

TRAVEL NEWS

ANCIENT TIMES • THE LATEST LUXURY TIMEPIECES FROM AROUND THE...