Gourmet Traveller

Perhaps the only thing I love more than a tropical island getaway, is a tropical island nap. Forget spa treatments and guided meditation, for a restorative boost, I will take an afternoon siesta in the shade of a fluttering palm tree any day. Just thinking about it now warms my skin and slows my mind. Which is the same feeling we wanted to bring to this issue, easing you gently into 2023. You’ll find no New Year, New You affirmations in these pages. Rather, we invite you to sink into the comfort of island life, feasting on tropical recipes and refreshing drinks (the watermelon and ginger shrub on p90 will be my signature drink this summer). Grab a good book – as recommended by the marvellous Hannah-Rose Yee – and graze your…

KitchenAid Hibiscus Move over millennial pink, there’s a new colour in town and it is hot, hot, hot! Hibiscus is the Colour of the Year according to KitchenAid, with the blazing pink range promising to bring tropical flair to any kitchen counter. kitchenaid.com.au Maison de Sabré Jelligrain Designed to mimic the look and feel of full-grain leather, all-new Jelligrain is made from biocompatible silicone, to deliver both style and sustainability. Available in six tropical colours, to keep your phone safe and stylish. maisondesabre.com Summer Siesta by The Raconteur The Raconteur has captured the scent of summer with its new range of candles, inspired by three of Australia’s best loved wine regions: Margaret River, Mornington and the Barossa. theraconteur.co Oliver James Lilos Whether it’s in a pool, on the lawn, or hidden under the shade of your favourite palm tree, summer…

CLARE MAGUIRE chef and recipe developer Island life, p88 After working at Yotam Ottolenghi’s restaurant and private cheffing in Europe, Clare Maguire made the move to sunny Australia. For this issue she looked to the tropical produce and flavour-forward techniques of Thailand, Sri Lanka and Tonga for a summer-ready spread. “I took inspiration from places I’ve travelled to and worked in,” she says. So grab some ripe mangoes; char your pineapples; and challenge yourself to barbecue coral trout, wrapped in banana leaves for a tropical summer feast. BELINDA LUKSIC writer Bodacious beauty, p134 For Australian writer Belinda Luksic, food is inextricably bound to history; every dish a map of conquerors past. For this issue, she travelled to the Bodrum Peninsula in Turkey to delve into the heart of Ottoman cuisine. “Turkish food is remarkable. It’s a real…

Sydney Modern Project, NSW Expect to see this bright Yayoi Kusama sculpture blooming on Instagram feeds all throughout summer, with the arrival of Sydney’s newest gallery. Kusama’s piece might be the most eye-catching work on display but the world-class gallery has plenty of exhibitions worth carving a summer afternoon to see. Lauren de Sousa, art director Osborn House, Southern Highlands, NSW The Southern Highlands isn’t just a winter destination and this bright octopus with confit Robertson potatoes, tomato aïoli and paprika shows exactly why. Fireside cooking and whisky can be enjoyed in any season. Dominic Smith, senior food editor The Bower, Byron Bay, NSW The sprawling double daybeds, well-stocked bar and jungle-like garden surrounding this pool make a compelling case to lounge around like a lizard all day. But Byron’s ever-growing dining scene means pulling yourself away…

NORTHERN RIVERS If you’re taking a trip along Australia’s East Coast this summer, you’ll be greeted by a bounty of excellent openings. In Byron Bay, head to the newly opened Jonson Lane precinct. At the new Light Years, you’ll find Sarah Ellison interiors and punchy Asian eats. Next door, at Pixie Food & Wine, ex-Grossi Florentino chef Matteo Tine is on the pans doing modern Italian snacks. Think sweet fermented pumpkin atop a delicate blue swimmer crab tartlet; or albacore tuna smoked and cured in a Katz’s Deli-inspired pastrami rub. Pasta is also a focus, with spaghetti alla chitarra with vongole, and lobster tortellini. Drinks-wise they’ve called upon more Melbourne talent, with Joe Jones of Romeo Lane on board to pour mandarin Mimosas, ice-cold Martinis, and strawberry amaro to finish. Further north…

While the international players are the major drawcards of the Australian Open, the wider precinct is once again set to sizzle thanks to some tasty appearances by interstate and local chefs. This year, Sydney-based Josh Niland will bring his hero dishes from Fish Butchery and Charcoal Fish to Melbourne Park. Between sets you can smash his much-loved double yellowfin tuna cheeseburger, which recently gained global attention thanks to its appearance on Netflix’s Down to Earth with Zac Efron. “It’s a summary of six years of work that we’ve done here,” says Niland. “It’s dry-aged. It’s offal. It’s whole fish cookery. So in one handful you’ve got a whole lot of thinking behind it, without pushing someone into a corner saying, ‘You must respect the whole fish.’ It’s just a delicious, tangible,…