Gourmet Traveller January 2022

SUBSCRIBE NOW magshop.com.au/gmt Details p84 The last time I swam in the Mediterranean was three years ago, in the grey half light that fills the sky just before dawn. Our early morning dip capped off a night of endless dancing and laughter as we celebrated my best friend’s wedding on the tiny island of Poros in Greece. Together with about 70 other guests, we took over a small seaside resort and embarked on a week of festivities that saw us spend our days floating in the Med and our evenings eating at different tavernas around the island. It was heaven. Imagine my surprise, as I sat poolside at Brisbane’s lush Calile Hotel last year, to find myself transported back to that halcyon holiday, as I dined at Hellenika for the first time. Like…

Oroton for pets Just when you thought your best friend couldn’t get any cuter, Oroton has unveiled a stylish new range of pet accessories, including dog leads and leather collars in a range of sizes. oroton.com Aje x Local Supply Australian fashion house Aje has teamed up with ethical sunglass brand Local Supply to create an exclusive range of sunnies that are stylish, sustainable and support local charities with every purchase. localsupply.com Svante Officially a watering can, this playful creation by Swedish designers Mats Broberg and Johan Ridderstråle serves up both form and function. Available in copper, brass and nickel. robertplumb.com.au WHERE WE’RE GOING Gabrielle Chanel Fashion Manifesto After premiering in Paris in 2020, this must-see exhibition makes its international debut at the National Gallery of Victoria. Follow it up with a leisurely lunch across the river at…

SIMON GLOFTIS chef and restaurateur Grecian odyssey, p88 Forging a name for himself in the kitchen before opening venues across Brisbane and Burleigh Heads, Simon Gloftis (who is of Greek and Polish descent) understands the art of Mediterranean dining. Sharing recipes that are part of his family legacy and that appear on the menu at Hellenika, Gloftis’ poolside Greek restaurant, this Med-spread will add good vibes your summer dining repertoire. “I am really close to these recipes because I cook all of them myself,” says Gloftis. SUSAN GOUGH HENLEY writer Coastal vines, p118 Travel, wine and food writer Susan Gough Henly divides her time between a farmhouse in France and a treehouse on Sydney’s Northern Beaches. Along the way she fell in love with South Australia’s verdant McLaren Vale. “Sometimes the French take themselves too seriously and…

Cloudy Bay and East 33’s Natural Wonders tour With vistas like this, the journey is nearly as delightful as the destination, when you hop aboard a seaplane to visit East 33’s oyster farm at Wallis Lake in NSW. There, you’ll be treated to an oyster-inspired three-course lunch with matching Cloudy Bay wines. Jordan Kretchmer, writer Mosconi, Brisbane Catherine Anders’ cooking is a Mediterranean masterclass in how to make the best produce taste even better. These tender Freemantle octopus tentacles, resting on a simple white bean purée, brightened by a sauce vierge, tastily illustrate her deftness of touch. 164B Arthur St, Fortitude Valley, Qld. Fiona Donnelly, Qld state editor El Grotto, Perth Perth’s favourite beachside cantina pays tribute to the beloved tortas of Mexico via this flank steak, refried black bean and avocado sanger, served in a flat…

MELBOURNE Kata Kita is the second restaurant from the Sanusi family, opening on La Trobe Street in Melbourne’s CBD. Showcasing Indonesian hospitality by combining traditional recipes with locally sourced produce, order up babi guling (five-hour slow-roasted spiced pork) with lawar (vegetables with coconut and fried shallot sambal); and Indonesian-style hot and spicy crab. The family also want to familiarise people with bebek goreng madura, a slowly simmered duck dish, served with lemongrass and galangal sambal. Also in the CBD, QT Melbourne is bringing an extra hit of luxury to its lobby, with the arrival of the Champagne Bar. Bottles of vintage Champagne and Martinis can be enjoyed alongside the new snack menu replete with lobster rolls and oysters. Connie’s Pizza is moving on up to a bigger home above Heartbreaker. The late-night hole-in-the-wall…

If you’re not familiar with the wonders of sake, this new edition from the mountains of the Aichi Prefecture is the ideal introduction. Sake Sake’s Junmai is a contemporary take – replete with its Jonathan Zawada-designed label and unusual food pairing suggestions – on 2500 years of tradition. Direct from Sekiya Brewery, it uses rice, water and koji to create bright, balanced pure sake, with blossoming floral notes and a subtle, savoury backbone. $69, sakesake.me Christmas may be over but there’s still time to treat yourself with a subscription to Gourmet Traveller and the chance to win a share of up to $200k cash. magshop.com.au/xmas28…