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Gourmet Traveller

Gourmet Traveller July 2019

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.

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12 Issues

in this issue

1 min.
editor’s letter

The best thing about cooking in winter is the balance of effort and effect shifts a little. In the season of stews and soups, braises and broths, one-pot wonders and self-saucing puddings, even a short stint in the kitchen is rewarded exponentially – with rich flavour, quantities to feed a crowd, and the full suite of emotions triggered by sharing good food and good wine with good people. In this season of long, chill nights, we slow down with set-and-forget braises and sensational soups. We ask some of the country’s top chefs for their winter pick-me-ups – and we toss into the pot their favourite jaffle fillings (love Danielle Alvarez’s wicked jaffle of black truffle and camembert). Max Allen surveys the burgeoning Australian whiskey scene, and we pull up a stool at…

1 min.
where we’ve been

Stokehouse, Melbourne; Harriet Davidson, writer & editorial coordinator Bollinger poured from a hanging hula hoop. How else to celebrate 30 years of service? Happy birthday Stokehouse. @harriet.olive Bicheno, Tasmania; Helen Anderson, travel editor The most thrilling way to see Tasmania is at 1500 metres, on a helicopter commute with Unique Charters from Launceston to a pierside lunch at Freycinet Lodge. @handersonglobal Karijini National Park, Western Australia; Max Veenhuyzen, WA editor It’s a special thing to be on traditional Banjima land, doubly so when in camp with roving native food pop-up, Fervor. @maxveenhuyzen…

1 min.

MAX VEENHUYZEN writer Root cause, p64 Max Veenhuyzen, Gourmet Traveller’s Western Australia editor, is a food and travel writer, and photographer living in Perth on land belonging to the Noongar people. A regular contributor to GT, in this issue he extols the virtues of the humble carrot. “As good as a bunch of carrot sticks in the lunchbox might be,” he says, “chefs around the country are recasting this root vegetable in new, exciting roles.” MICHAEL RYAN chef The Tokyo effect, p138 “Japan, and Tokyo in particular, has been my muse for decades,” says Michael Ryan, chef-owner of Provenance in Beechworth, north-east Victoria. But in a city of some 160,000 restaurants, where do you start? In their new book Only in Tokyo, Ryan and fellow chef and Japanophile Luke Burgess reveal their favourite izayakas, vinyl…

1 min.
what we’re eating

MUSSELS AND ’NDUJA, Marion Deliciously saline mussels are the heroes of this dish at this Fitzroy wine bar favourite. Bread toasted with a faint note of garlic adds texture, while ’nduja gives it all a moreish spicy kick. A glass of textural orange-style Brave New Wine Doppelgänger, meanwhile, can only improve things. 53 Gertrude St, Fitzroy, Vic. LISA FEATHERBY, FOOD EDITOR SCALLOPS, SHIRO AND KATSUOBUSHI BUTTER, Stillwater Grilled scallops from Bass Strait star on their half shells with a splash of white soy and bonito-infused butter, and a sprinkle of bonito flakes. The heat sets the flakes in motion on the way to the table, a little piece of theatre from head chef Craig Will. Stillwater, 2 Bridge Rd, Launceston, Tas. HELEN ANDERSON, TRAVEL EDITOR SMOKED MULLET DIP WITH POTATO CRISPS, Fleet Not only does…

2 min.
culture trip

Chase Kojima was still a teenager when he encountered Chuka cuisine in Kyoto. The cooking style, effectively a Japanese interpretation of Chinese cooking but geared to suit local tastes, paved the way for popular dishes such as miso ramen and gyoza. It was the general approach to Chinese food in Japan rather than the detail that stuck with the youngster, who went on to run Japanese diner Sokyo in Sydney. Growing up in the US, his early experience of Chinese food was confined to take-out. “Everything in Japan is light,” he says. “It was so much better.” Fast-forward and Japanese-Chinese fusion is on the chef’s mind again. His new Sydney restaurant, Chuuka, is built on the fusion of the two cuisines. Due to open in late July, it’s a collaboration between Kojima…

1 min.
power of seven

When Kim Seagram opened Stillwater, her destination restaurant in Launceston’s colonial-era flour mill, she set out to “capture northern Tasmania on a plate” Nearly 20 years later, the Canadian-born Launceston entrepreneur has extended the same brief for travellers, carving out space in the mill for a boutique hotel full of northern Tasmanian character. Like the restaurant downstairs, the seven rooms of Stillwater Seven are a showcase of local talent: design by Cumulus Studio, beds by Hobart-based AH Beard, woollen throws by Waverley Mills, bathroom products by Lentara Grove, and walls hung with works by local artists. The showpiece curved bar-pantry in each room is made by local artisan Simon Ancher from Tasmanian blackwood, and filled with produce from a rollcall of star regional producers: Coal River Farm cheeses, Tasmanian Butter Co…