Gourmet Traveller July 2022

July luggage You’ll always stand out from the crowd – and baggage carousel – with July’s vibrant new magenta colour range, which includes free personalisation on every case. july.com/au Maison Balzac Elise Pioch Balzac has been bringing a touch of French flair to Australian tables for 10 years now and her new collection, Les Fruits de Mer, is her most playful yet. We especially love the new pom pom candle holders. maisonbalzac.com Jaraman half-bottles Good things come in small packages and as demand for quality wines in small formats grows, Taylors Wines has released its Jaraman collection in demi-bottles. Small but mighty. taylorswines.com.au The Tasman, Hobart There’s a lot to love about Hobart’s grandest new hotel, The Tasman, but guests staying in the St David’s Park Suite have one extra-special luxury: this timber bath, handcrafted from Tasmanian…

There are few things more inviting than the aroma of gently toasted spices on a cold winter’s night. Or, as was the case when we shot the cover for this issue, an Arctic autumnal afternoon. The scent alone is enough to start warming you, even before you sit down and tuck into their subtle, complex flavours. It’s easy to see why spices have been so coveted throughout history, acting as a form of currency across centuries and civilisations. As Max Anderson discovered when he visited Indonesia’s Maluku Islands, spice was once so valuable to the Dutch, they traded Manhattan – then known as New Amsterdam – for the islands, which were the sole source of nutmeg at the time. In this issue, we explore a world of spice, flavour and history, from…

NADIA BAILEY writer Hot history, p73 Writer Nadia Bailey went deep into the library stacks to research the chilli’s spread across the world. “Chillies are commonly referred to as ‘chilli peppers’ due to the Spanish colonisers, who came to the New World in search of black pepper (which was very expensive at the time),” says Bailey. “Instead, they found chillies and – equating its heat with black pepper’s spice – called it pepper as a canny marketing move. Though the capsicum family has no relation, the term persists to this day.” HELLY RAICHURA chef Passage to India, p92 Helly Raichura shares her Indian heritage through her restaurant Enter Via Laundry. The Carlton North restaurant focuses on the hyper locality of Indian cuisine, and the nuances within it. In this issue Raichura shares recipes from its current Bengali…

Lake House, Daylesford You know a dish is good when you order it again a day later - and so does your dining companion. A thick layer of sweet spanner crab sits atop chewy koshihikari rice in a rich umami-spiked sauce on the Lake House’s autumn menu. Joanna Hunkin, editor Shangri-La Yanuca Island, Fiji Yes it’s good for kids - but you know a resort hits the “luxe family vacay” mark when parents get an hour or two each day free of all parental responsibilty. I took mine at golden hour, along with a herbaceous gin cocktail known as a Basil Smash. Thanks kids club! Anna McCooe, acting deputy editor Ori’s Bar, Bondi Da Orazio’s bar offshoot is peddling this golden disc that sandwiches layers of mortadella with cacio e pepe sauce, all before coating in breadcrumbs…

SYDNEY While chef Somer Sivrioğlu may have become a household name in his birth land of Turkey thanks to his role judging Masterchef, he’s back in Australia, opening Maydanoz down the Wynyard end of the CBD. Focusing on vegetables – but not wholly vegetarian – the 100-seat restaurant plucks inspiration from the Aegean Turkish coastline. Meze-style bites favour bright herbs, spices and grains and legumes, be it carrot hummus with turmeric and dukkah; dolmas with sun-dried eggplant, rice, chickpea, tomato and mint; and cavolo nero and leek pie with zucchini and haloumi. Wine-wise, mineral-driven drops taken from amphora vessels and organic vineyards will lead the wine list, which can be enjoyed alongside complimentary dips and flatbread during Maydanoz’s weekday happy hour. The CBD scores another win with the arrival of French brasserie,…

On Saengyojanr (Ging Thai, Melbourne) “I visited The Boiling Crab in Glen Waverley recently and indulged in a spicy seafood boil that is now one of my absolute favourites. Even though it’s Cajun-style, the aroma and warmth reminded me of my childhood in Thailand, eating stir-fried crab with chilli jam.” The Boiling Crab, Shop 7-9, 52 O’Sullivan Rd, Glen Waverley, Vic. Dan Hong (Mumu, Sydney) “A couple of weeks ago I had an amazing Sichuan-braised fish at Loon Fong in Chinatown. Most people are used to the chilli oil version but there are many different versions including a green Sichuan pepper and pickled chilli braised fish that we had. Not super spicy in terms of heat, but the numbing sensation was insane, as the green Sichuan peppercorns are known to be the most fragrant…