Gourmet Traveller

The future. Two little words that carry so much power and potential; that represent hope and promise, or can strike fear and uncertainty into us all. Looking to the future can be thoroughly overwhelming – or it can lift you up, buoyed by the promise of better things to come. Which is the feeling we have tried to capture in this, our Next Gen issue. In this future-focused edition, we explore some of the fascinating new trends that will shape how we eat in the future – and meet some of the artisans preserving old traditions for a new generation. Chef Jo Barrett shares recipes that embody the lessons she learned as part of the Future Food System project, and we join a group of citizen scientists as they set sail…

Four Pillars Bloody Gins The creative cats at Four Pillars Distillery have two new gins to unleash on the world. The 2023 limited edition Bloody Shiraz Gin and Bloody Pinot Noir Gin. Best served on the rocks or with soda. fourpillarsgin.com Longines DolceVita The elegance of Longines’ DolceVita has stood the test of time for more than 25 years and now comes with a colourful new twist, including this green alligator version. longines.com Modern Country Homes Inside Out takes you inside some of Australia’s most innovative and exemplary modern homes in this beautiful hard cover book, featuring some of Australia’s leading photographers. aremediabooks.com.au A&K Reader Dinner Chef Paul Farag will take us on a journey to Egypt for our next reader dinner at his Sydney restaurant Aalia on June 6, thanks to Abercrombie & Kent. Book now. rsvpgt@aremedia.com.au…

Sheraton Grand Mirage, Port Douglas Two hectares of saltwater lagoon pools signal swimming and relaxing are top priorities at this Far North Queensland resort. Poolside dining at Lagoon House, glowing sunset dinners at Harrisons restaurant, plus spacious rooms round out a trifecta of sunshine state glory. Jordan Kretchmer, news editor Minjerribah (North Stradbroke Island) There are whales passing by in winter and wallabies in the streets all year round. Sometimes you don’t have to stray too far from home to feel awestruck. Minjerribah is a short ferry hop from the mainland, but its quiet beauty and abundant wildlife makes it feel a million miles away. Fiona Donnelly, Qld state editor Printhie Wines Cellar Door, Orange The five-course menu at Printhie is led by the wines, but head chef Jack Brown masterfully plays with native Australian ingredients to…

SYDNEY Kolture is a new Korean-focused hospitality outfit, with three restaurants opening across Sydney. Founder David Bae follows in his father’s footsteps (who was one of the first to bring Korean barbecue restaurants to Sydney in the ’90s) hoping to further establish Korean cuisine in Sydney. Tokki focuses on anju (Korean snacks with drinks) in Surry Hills; while Soot in Barangaroo will level up the Korean barbecue experience. Taking cues from high-end Australian steakhouses and classic Korean barbecue restaurants, self-manned smokeless grills will be ready to sizzle up premium and aged wagyu cuts alongside Australian cuts not typically found on Korean menus. Finally Leemix will open in Circular Quay, and is set to create a chef’s table experience for just eight people per seating. The Korean wave continues with Soul Deli’s relocation,…

Hobart’s festival of the radical and surreal returns this winter, and its culinary tentpole event the Winter Feast is set to lure one of Central Europe’s most respected chefs to Nipaluna. Now in its 10th year, the midwinter bacchanalian dinner will see Ana Roš of Hiša Franko in Slovenia collaborate with The Agrarian Kitchen’s Rodney Dunn and Stephen Peak. Roš’s cooking has earned her many accolades in the past seven years, and is known to reflect the complexity of Slovenian history, where the three main European language families – Latin, Germanic and Slavic – converge. The municipality of Kobarid where her restaurant is located is just 40 kilometres from the border of Austria and nine kilometres from Italy. “Ours is a small country,” says Roš, “and our culinary traditions betray strong…

You opened Freda’s Bistro with your dad when you were 24. How did you make such a big decision? I didn’t make the decision, my dad did. He signed a lease and told me that this is what we’re going to do, so we did it. I’ve always wanted to run my own business. There’s always that feeling that there was never going to be the “right time” to do my own thing, so when this opportunity came up, it felt almost like a once-in-a-lifetime chance. Having my own space is something that I’ve never taken for granted… even when things are a bit chaotic. What have been the challenges of being a young female chef-owner? It hasn’t been easy, and there have been many times that the pressure has felt…