[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-494429-105":59,"doc-detail-494429-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","australian-gourmet-traveller-2026-10","Australian Gourmet Traveller 2026-10","","Seasonal Greek food features and dining inspiration span the magazine issue, ranging from everyday spanakorizo and tirokafteri to masterclass char-grilled octopus and spring feast taverna dishes. Gold rush entries include modern Greek pastry and filo creations, while The Odyssey highlights a 15th anniversary recipe collection and classic baked lamb, veal parcels, and vegetable sides. Travel and lifestyle coverage adds culinary cruising promotions, including specialty voyages and celebrity chefs, plus columns on cafés, drinks news, wine varietal insights, maker profiles, archives, and travel updates.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/australian-gourmet-traveller-2026-10/494429/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/australian-gourmet-traveller-2026-10/494429.png","ImageObject",300,407,{"name":92,"@type":93},"Taylor Morgan","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-13","2026-10-01",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What types of Greek dishes are highlighted in this issue?","Question",{"text":112,"@type":113},"The issue features everyday staples, taverna dishes, and dessert-style creations, including spanakorizo, tirokafteri, octopus preparations, and filo-based pastries and cakes.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Does the issue include any travel-related culinary content?",{"text":117,"@type":113},"Yes. It includes a promotion for Oceania Cruises specialty voyages that emphasizes elevated onboard dining and guest experiences with notable chefs.",{"name":119,"@type":110,"acceptedAnswer":120},"Which wine varietal is discussed in the magazine sections?",{"text":121,"@type":113},"Assyrtiko is covered as “The most versatile of the Greek wines,” with dedicated content in the Drinks News area.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},494429,1791098648,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},1099523885336,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Secure your preferred sailing & stateroom across Viking’s river, ocean and expedition voyages. Hurry, 2027 departures are selling fast.  \nNO KIDS • VOTED WORLD’S BEST  \nALL-INCLUSIVE PRICING  \nCONTACT YOUR LOCAL TRAVEL ADVISOR ,  \nCALL 138 747 OR VISIT VIKING. COM  \n*Conditions apply. For full T&Cs [visit viking.com](visit viking.com)  \nPHOTOGRAPHY ALICIA TAYLOR .  \nFO O D  \nEveryday  \nSpanakorizo with smoked trout, feta and eggs 78  \nTomato, saffron and prawn orzo with chilli  \nand oregano butter 79  \nTirokafteri with crisp fragrant lamb 80  \nSpaghetti with roast broccoli, feta and lemon 81  \nBeetroot, cabbage and radish slaw with feta, pickled currants and pistachios 82  \nCrisp-skinned king salmon with spring vegetables and herb ladolemono 83  \nGreek-style roast chicken and potatoes with  \ntomatoes and oregano 84  \nSouvlaki-style pork cutlets with grilled maroulosalata and yoghurt dressing 85  \nMasterclass  \nChar-grilled octopus 88  \nCharred octopus with smoked almond skordalia, parsley oil and pickled green chilli 89  \nSpring feast  \nAniseed flavours star in these taverna dishes from Helena and Vikki Moursellas.  \nOuzo-cured kingfish with pickled fennel and orange oil 92  \nPipis with fennel and charred dill and yoghurt pita 92  \nOuzo-poached chicken salad with tomato and fennel 95  \nGrilled calamari with fava and dill oil 95  \nVine leaf wrapped snapper with fennel butter and freekeh salad 97  \nPork keftedes skewers with fennel and pickled grape salad 98  \nOrange yoghurt cake with ouzo candied fennel 98  \nGold rush  \nChef Andrew Ferrara of Adelaide’s Omada transforms Greek classics into fillo pies and pastries.  \nKoulouri bread with baked feta 102  \nFillo soldiers with pickled pepper and anchovy 104  \nSpanakopita 104  \nGreek moussaka pie 107  \nBrown butter tiropita fillo pie with oregano 109  \nPrawn cigars with oregano labne 109  \nKataifi cones with spiced crème pâtissière  \nand macadamia butter 110  \nThe Odyssey  \nSimon Gloftis celebrates Hellenika’s 15th anniversary with a book of beloved recipes.  \nClassic baked lamb with potatoes 113  \nVeal and rice wrapped in silverbeet 114  \nRadish salad with capers and mint 117  \nGreek green beans with tomato, dill and parsley 117  \nGOURMET TRAVELLER 5  \nRE GULARS  \n11 UPFRONT  \nEditor’s letter and news.  \n24 CAFÉ CULTURE Caffeine and baked treats.  \n25 IN SEASON Broad beans.  \n26 REVIEW Delmonte.  \n30 DRINKS NEWS New openings and releases.  \n42 ALL ABOUT ASSYRTIKO The most versatile of the Greek wines.  \n45 MEET THE MAKER  \nNicholas Ikonomos of Adelaide Distillery.  \n46 FROM THE ARCHIVES Looking back on 60 years.  \n124 TRAVEL NEWS The latest arrivals.  \n126 ANCIENT TIMES Hellenic-inspired timepieces.  \n127 BEAUTY KIT Mediterranean fragrances.  \n154 LAST MEAL Mary Coustas.  \nON THE COVER  \nCharred octopus with smoked almond skordalia, parsley oil and pickled green chilli, p89  \nAthina ceramic plate from Alex and Trahanas.  \nRecipe and styling Maxwell Adey Photography James Moffatt Photo chef Kathy Knudsen  \nFEA TURE S  \n58  \nSUBSCRIBE  \n[magshop.com.au/GMT](magshop.com.au/GMT)[ ](magshop.com.au/GMT)Details p74  \nAnd the winners are...  \nFind out who snagged a trophy at the GT Restaurant Awards.  \nAthens rising  \nCreative neighbourhoods have made the capital cool again.  \nThe battle for baklava  \nWith many nations laying claim to the treat, will UNESCO make a call?  \nPearls of wisdom  \nThe Greek island heritage of Broome’s pearling industry’s is as strong as ever.  \nThe real influencers  \nHow migrants from Greece have shaped Australian cuisine, past and present.  \nPHOTOGRAPNHY GETTY IMAGES .  \n6 GOURMET TRAVELLER  \n128  \nTRAVEL  \nThe new sublime  \nAn idyllic hotel in the misty Peloponnese offers a different Greek escape.  \nDream project  \nHow a disused winemaking facility was transformed into a luxe design hotel.  \nGreece is the word  \nEscape the busy streets of Athens and take a road trip to the sparkling Saronic Gulf.  \nA FOOD  \nODYSSEY  \nEditor David Meagher  \nGuests on every Oceani","cbCaibIExcAUcArh","https://ap.wps.com/l/cbCaibIExcAUcArh","pdf",93154459,156,"English","# Upfront\n## Editor’s letter and news\n## Café Culture\n## In Season\n## Review\n## Drinks News\n## All About Assyrtiko\n## Meet the Maker\n## From the Archives\n## Travel News\n## Ancient Times\n## Beauty Kit\n## Last Meal\n# Travel\n## The new sublime\n## Dream project\n## Greece is the word","[{\"question\":\"What types of Greek dishes are highlighted in this issue?\",\"answer\":\"The issue features everyday staples, taverna dishes, and dessert-style creations, including spanakorizo, tirokafteri, octopus preparations, and filo-based pastries and cakes.\"},{\"question\":\"Does the issue include any travel-related culinary content?\",\"answer\":\"Yes. It includes a promotion for Oceania Cruises specialty voyages that emphasizes elevated onboard dining and guest experiences with notable chefs.\"},{\"question\":\"Which wine varietal is discussed in the magazine sections?\",\"answer\":\"Assyrtiko is covered as “The most versatile of the Greek wines,” with dedicated content in the Drinks News area.\"}]","Australian Gourmet Traveller 2026-10 | PDF",1790891952,240]