Gourmet Traveller

All Destinations

Travel the world in search of the ultimate gourmet destinations discovering the many unique flavours that make up an area’s culinary identity...

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Montreal - Canada Canadian Crunch

Nose-to-tail chefs, crisp ciders and dainty pastries make a warm welcome in Montreal, whose culinary identity is sweeter than its comforting maple syrup, finds Fiona sims

Queues have started to form for Patrice Demers’ kouign amann. A yeasted French pastry from Brittany made with crisp layers of dough, copious amount of butter, and heavy with sugar, it’s traditionally eaten warm with a glass of cider after sunday lunch. But this isn’t Quiberon, this is the canadian state of Quebec. And the Quebecois are rather partial to their kouign amann for breakfast with a latte. To be fair, it’s not just the kouign amann they’ve come for. Demers is a huge star in…

  • Little & Large

    Menorca & Majorca Little & Large

    Sea, sandy beaches and sunshine may have long put neighbours Menorca and Majorca on the map, but the Balearic Islands’ juicy olives, lavish lobster stews and wild juniper gin are reasons to plot a course too. Centuries-old recipes and 21st-century chefs tempt Michael Raffael
  • In The Melting Pot

    Istanbul In The Melting Pot

    Straddling two continents and staying true to both, Istanbul has an enviable culinary kudos. Eclectic street food, new-wave cooks and coffee thicker than the fog on the Bosphorus all ignite the senses for Michael Raffael
  • Tribal Fare

    Papua New Guinea Tribal Fare

    Remote and tropical, Papua New Guinea is lapped by seafood-rich azure waters and steeped in tradition. Pork belly is roasted with spiritual fervour, while yams from fertile valleys and bananas, coconuts and ginger flavour the freshest feasts. Michael Raffael takes a bite…
  • Admirable Nelson

    New Zealand Admirable Nelson

    The laid-back pace of life in the rural haven of New Zealand’s South Island belies the variety of vineyards, breweries, dairies and other small-scale yet big-hearted producers, says Michael Raffael, who visits the coastal city of Nelson and the countryside beyond
  • Sweet like kandy

    Sri Lanka Sweet like kandy

    Tuk-tuks honk in the tropical heat, zipping past markets heaving with guava, coconuts and chillies. Kandy, Sri Lanka’s cultural capital, encapsulates the heart of this far-flung island – and heading into the surrounding Hill Country, Marc Millon finds empire-era tea estates steeped in calm
  • Chinese Takeaways

    Beijing Chinese Takeaways

    In Beijing, great food is far from ‘forbidden’. Here you can take a tour of traditional cuisine and myriad duck dishes, then taste the changes as chefs update the classics and embrace new Western ideas, says Alex Mead
  • Planet Auckland

    Auckland Planet Auckland

    The citizens of this New Zealand city and its environs, seen by many as a land apart, preside over a Pacific outpost of cool with a creative food scene to match. Michael Raffael joins them.
  • Isle of Plenty

    St. Lucia Isle of Plenty

    Its organic farms and lush landscapes are home to exotic vanilla, pineapple, papaya and thousands of cocoa trees. The island of St Lucia has a vibrant culinary culture that’s being redefined by its people. Lydia Bell ascends to a Caribbean food heaven
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