Pinot Partners – GTW Panel Tasting

The success of New Zealand’s Wairarapa pinot noir is well documented, while expressions from Marlborough no longer play second fiddle to its premier grape, sauvignon blanc. Our panel, convened by and including Peter Bourne, puts wines from both regions to the test, in

Gourmet Traveller WINE April/May 2021 issue

What to Drink with..Brassicas

Who would have thought the mighty Brassicas would be enjoying a renaissance after years of being boiled to death i their own juices? Peter Bourne explores what to pair with – love ’em or hate ’em – Brussels Sprouts, Sauerkraut, Gai Lan, Broccoli, Cavolo Nero, and Cauliflower, in

Gourmet Traveller WINE April/May 2021 issue

Rustic Feast – Food & Wine Pairing

With a hint of sadness we bid a fond farewell to summer – such as it’s been – but as the poet says, nothing gold can stay. Warm your heart with these simple dishes from Andy Harris, perfectly paired with delicious wines selected by Peter Bourne, in

Gourmet Traveller WINE April/May 2021 issue

Australia’s Best Cellar Door Awards

It’s the Gourmet Traveller WINE’s 10th annual Best Cellar Door Awards

Now more than ever, we need to support our wine producers and their cellar doors, so Peter Bourne scoured New South Wales as part of GTW’s quest to find the best of the best in every region of Australia. Peter writes about the star performers, including the outstanding wines from each winning Cellar Door, from Canberra District, Hilltops, Mudgee, Orange, and Southern Highlands, in

Gourmet Traveller WINE April/May 2021 issue

Barbeques Galore – Food & Wine Pairing

Hosting a dinner party over the Summer? Try these recipes by Andy Harris for Barbequed Prawn Panzanella Salad, King George Whiting with Tarator Sauce and others, along with wines to complement chosen by Peter Bourne, in

Gourmet Traveller WINE February/March 2021 issue

What to Drink with…Summer Herbs

Our herb garden has expanded with a newly installed pair of 1940s’ concrete wash tubs brimful of fresh herbs. Parsley, sage, rosemary and thyme are joined by chives, common and Vietnamese mint, marjoram and lemongrass. A handful of freshly plucked herbs adds pizzazz to almost all the dishes I cook. Thousands of years ago, trial and error determined which plants were safe to eat. No trial needed for the wines, thanks to Peter Bourne, in

Gourmet Traveller WINE February/March 2021 issue