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Food & Wine
Gourmet Traveller

Gourmet Traveller September 2020

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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Country:
Australia
Language:
English
Publisher:
Are Media Pty Limited
Frequency:
Monthly
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$20.94
12 Issues

in this issue

1 min.
editor’s letter

And then it was September. Typically, this issue would herald the winners of our annual Restaurant Awards and Guide. Given there has been nothing typical about 2020 so far, it will come as little surprise to learn we have chosen not to publish them this year. Logistically, it was impossible. No sooner had our team of reviewers begun the process in March, it unravelled as the country went into lockdown. More importantly, we felt continuing with the awards – in any shape or form – wouldn’t serve the industry at a time when every chef and restaurateur is in a fight for survival. Particularly those in Melbourne, who have been hit doubly hard. We began work on this issue before the second Melbourne lockdown began. Already, we knew the impact of…

1 min.
what we’re eating…

Mandarin tart, Sean’s Panaroma Perfectly crisp pastry, silky crème patissiere, fresh mandarin and zesty ginger jelly result in a sublime dessert. 270 Campbell Pde, North Bondi, NSW. Cynthia Black, group food editor Beef carpaccio, Otto Super-thin slices of Grainge Angus beef come topped with shaved WA truffles, aïoli and salty capers. 8/6 Cowper Wharf Rdwy, Woolloomooloo, NSW. Georgie Meredith, writer & editorial coordinator Yellowfin tuna crudo, Raes The richness of raw tuna is balanced with fermented kohlrabi and a killer, umami-driven dressing. Worth the 9-hour drive. 6 Marine Pde, Byron Bay, NSW. Joanna Hunkin, editor…

2 min.
contributors

NADIA BAILEY writer The Olympic effect, p64 Nadia Bailey is interested in how food and culture intersect. Interviewing chefs about the dining culture during the 2000 Summer Olympics in Sydney, she gained fascinating insight into how the city has evolved over the last two decades. “It gave me a snapshot of Sydney as it once was: a time when the city’s dining rooms were all about glamour and excess, and modern-Australian cuisine was coming into its own,” she says. STEVE PEARCE stylist In for a penny, p84 With 18 years of experience under his belt, it’s no surprise Steve Pearce exercises a high level of consideration and finesse. Styling our Sixpenny feature – a menu of homely dishes that kept the fine-dining restaurant afloat during lockdown – Pearce made sure every dish was as comforting to look…

14 min.
ready to go

THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA RESTAURANT NEWS SYDNEY It may sound a little crazy to open a new restaurant in the current climate, and even more so without a wealth of hospitality experience behind you, but fortune favours the bold, and Marrickville is welcoming the arrival of Pepito’s. José Alkon is the Peru-born, Sydney-based cinematographer-turned-restaurant owner transferring his creative skills to hospitality via this new neighbourhood taberna. Chef Jeffrey Forrest is doing plates of house-made ham with salsa criolla, lettuce and chilli; and codorniz Nikkei (skewered quail with ginger). The wine list is a collaborative effort between nearby wine bar Where’s Nick, which champions grower-producer wines and there’s a focus on artisanal pisco-based cocktails. Arms Length has opened in Redfern, with a young-gun team led by Rebecca O’Shea (ex-Rockpool…

2 min.
chilli oil

CHILLI OIL, PLEASE This attention-grabbing bottle earns a spot on the shelf for its illustrated label alone, which depicts steam bursting from Mona Lisa’s ears. A subtle extra-virgin olive oil is infused with whole red chillies and dried chilli flakes, lending a soft, lingering warmth and muted aroma. It’s a solid cooking companion, which increases in throat-tickling intensity when heated. $40 for 500ml, drnks.com LAO GAN MA CHILLI CONDIMENT Dubbed “The Godmother” of chilli oil, this toasty, umami-packed jar is a flavourful Chinese classic. It brings a fierce, mouth-numbing heat that’s well balanced with a roasted-malt sweetness. A few surprise peanuts add a fun, crunchy element. Add it to steamed rice, egg noodles or congee for an instant chilli boost. $3.15 for 210gm, woolworths.com.au LULU’S REMEDY Home-made in small batches in Sydney’s Inner West, this spicy condiment…

4 min.
travelling with belinda bromilow

I’m from Perth originally and I’ve been back there visiting family. There are so many special places there. We’ve always spent a lot of time in Toodyay, where my parents have a property. Then Albany is extraordinary – such beautiful beaches. And there’s Cowaramup Bay, which is just before Margaret River – we used to go there a lot when I was growing up. I live in Bowral in the Southern Highlands of NSW. I’ve lived here for three years – I love it because it’s home, but I also love that it’s so close to Sydney, but also removed. The antique stores are amazing. But we spend a lot of time travelling for work. It’s breathtaking – the scale and intricacy of the architecture is ludicrous. My kids are five and seven…