Food & Wine
Gourmet Traveller

Gourmet Traveller January 2017

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.

Bauer Media Pty Ltd
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12 Issues

in this issue

1 min.
january 2017 menus

AUSTRALIA DAY BARBECUE Sumac and coriander lamb cutlets with green hummus (PICTURED; RECIPE P37) Blackened corn with avocado and Aleppo pepper (RECIPE P95) Papaya and young coconut salad with lime-rum coconut granita (RECIPE P104) Nothing says “ridgy-didge” more than the foods of the Mediterranean, South America and South East Asia coming together at a barbie. Take the same approach with the drinks: tinnies of English-style IPA; juicy young red wine made from Spanish grenache; half-bottles of sweet German-style riesling. SIMPLE LIGHT SUMMER LUNCH Santorini salad (RECIPE P37) Flathead and sauce gribiche (RECIPE P111) Strawberry, elderflower and brioche summer puddings (PICTURED; RECIPE P122) The Santorini salad immediately suggests Greek – and Greek-style – wine matches. Serve a good dry assyrtiko from Santorini (a Hunter sémillon is a good local alternative) and a good pale, dry rosé (plenty of those around)…

2 min.
editor’s letter

As this issue goes to press, we are mourning the loss of a treasured colleague, British writer AA Gill, who passed away on 10 December. Adrian was truly unique, a writer without peer, and to us, his Gourmet Traveller family, more than our columnist, he was our champion. Adrian joined the magazine at a pivotal time. It was 2004, we were relaunching and pulling together a team of star contributors – he would be the jewel in the crown. “In principle I’d love to write. Two things: I’m really expensive and I’m a proper little madam. If you’re still interested, shout,” was his reply to an email soliciting his services. He went on to negotiate payment by suggesting we could arrive at some mutually agreed currency – “the Guatemalan quetzal or…

4 min.
in memoriam

Dear Adrian, This is going to make you squirm, but now is as good a time as any to say it: I want to thank you for your many kindnesses over the years we’ve worked together. It’s a pretty distant remove, this – a 15-minute talk once a month down a satellite link from the other side of the world – but I feel like I’ve gotten to know you over these 12 years and it’s been a pleasure. Taking copy down the phone is something I could’ve readily handed over to a junior, but to have done that would’ve been to have missed out on this curious friendship, and plenty more besides. Taking your words and committing them to the page has sometimes given me a contact high, an intimation of…

2 min.
sean s opens for breakfast

Sean Moran makes the living look easy. His Bondi Beach restaurant, Sean’s, opened 23 years ago with a commitment to produce-driven plates and home-style cooking and, with that core mission intact, it remains packed every weekend at lunch and dinner to this day. The only thing Sean’s wants for, really, is more of it. And now, after a 15-year hiatus between morning services, it has reopened for weekend breakfasts. The carte comprises just five or six simple dishes (“simple but done well”, says Moran) and, in typical Sean’s fashion, it will change week to week with the produce in the market. “I want it to feel simple and be done our way,” Moran says. That translates to the likes of house-made crumpets with blueberry compote, cultured cream and honey, and gougères…

2 min.
cow and the moon

Gelato master John Crowl has been lifting the world’s gelato game since 2011. WHO John Crowl’s passion for gelato began almost 25 years ago – long before he opened the Cow and the Moon dessert bar with his family in Sydney’s Enmore in 2011. “I picked up the skills while working in a Milanese gelateria and have continued to visit Italy every year since,” he says. Now, six years on, with four national awards and a world title under its belt, the gelateria is a major drawcard for the inner west. “We still get lines, especially after dinner,” says Crowl. “We recently renovated our space to make it more comfortable for people to sit and really enjoy our gelato.” WHAT There are 25 flavours made on site by a team of three…

2 min.
tara burke ceramics

Sydney ceramicist Tara Burke is a big fan of wabi-sabi. “That term is pretty in vogue at the moment,” she says, “but it is a big influence for me.” Burke’s high-fired stoneware and porcelain pieces are distinctive. Her pasta bowls, off-kilter pots and cups, and tiny vases for single-stemmed flowers are earthy and raw; often the outsides are left unglazed, with indents from busy fingers left as her maker’s mark. And while Burke’s colour palette is fairly neutral, personality abounds thanks to unexpected touches of gold, a penchant for peculiar proportions and details like small circular handles resembling ears. The majority of your pieces are hand-formed, Tara. Why the decision to step away from the wheel? I didn’t really find my groove until I started hand-building. You get much more freedom in…