Gourmet Traveller's Set Menu Podcast
1) Samin Nosrat's four secrets to better cooking: salt, fat, acid, heat
By focusing on teaching people the essentials of what makes food taste good rather than simply handing them recipes, Samin Nosrat's début took the cookbook world by storm. She joined GT's David Matthe...Show More
2) Inside Noma 2.0: a Gourmet Traveller exclusive
In an Australian exclusive and as part of just a handful of international media given access, Noma invited Gourmet Traveller to walk through the yet-to-open Noma space. Your tour-guide? None other tha...Show More
3) Learn how to drink whiskey from a master taster
Elizabeth McCall is a whiskey master taster, sensory scientist and Kentucky native. This week she sits down with Gourmet Traveller's Pat Nourse and a few bottles of Woodford Reserve.
4) Is ham the king of Christmas meats?
Chief Restaurant Critic Pat Nourse and Mitch Edwards from Australian Pork deliver the ham hacks you'll need to get you prepped for Christmas day and we chat entertaining with Melbourne chef Matt Wilki...Show More
5) Josh Niland is here to save Christmas
In this episode we chat with Australia's seafood maestro, Josh Niland of St Peter in Paddington. He sits down with Gourmet Traveller's Dave Mathews to discuss his whirlwind year and how to cope with a...Show More
6) Coffee and pastry
We have a caffeine-heavy chat with Single O Coffee buyer Wendy De Jong and the team behind Melbourne's Tivoli Rd Bakery, Michael and Pippa James call in to the office.  Plus the opening of our pop up ...Show More
7) What separates good gelato from bad gelato?
Mark Megahey of Redfern's Ciccone & Sons tells us about the art of making really good gelato.
8) A compelling case for drinking more gin
In this episode of Set Menu our host Samantha Teague talks to Harriet Leigh, the Head of Hospitality at Archie Rose Distilling Co in Sydney about gin drinking, distilling and mixing. Harriet, in her w...Show More
9) An expert's guide to drinking prosecco
Drinking for a living: Gourmet Traveller's Drinks Editor taste tests a selection of proseccos of mixed reputation and price point.
10) What's the difference between Sydney and Melbourne diners?
"It's amazing what two wog boys from Melbourne can do," says Chris Lucas (owner of Chin Chin and Kisume). Lucas sits down with Maurice Terzini (Icebergs) to compare their long history of opening resta...Show More