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Gourmet Traveller

Gourmet Traveller February 2018

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 only time I’ve had to deal with dietary requirements was when I was pregnant. The doctor told me to avoid unpasteurised cheese, charcuterie and undercooked meat and eggs. Conveniently my body dictated that I stick to a pretty strict diet of water crackers, Vegemite toast and endless bowls of beef pho. I always imagined I’d have one of those green-smoothie pregnancies – kale salads for lunch, nuts and seeds as snacks, the potential of new life forcing me to be the kind of righteous eater I’d never had the discipline to be. The reality was I was consumed by a series of entirely irrational food aversions. My favourite foods betrayed me. Fish was unpalatable, garlic was unbearable and even a good strong cup of tea – my greatest comfort –…

1 min.
where we’ve been

Sarah Oakes, editor; Noosa, Qld A couple of long, lazy days enjoying bushwalks and beautiful beaches with my family in Noosa. @sarahaliceoakes Liz Elton, creative director; Tulum, Mexico After spending time in Tulum with my husband, Tim, I couldn’t decide what I was saddest to leave behind: the beach? The food? The gorgeous dogs that play with you on the sand? I still can’t decide. @liz.elton Pat Nourse, managing editor; Yunnan, China I have fallen hard for Lijiang. Dubbed “the slowest city in China”, it’s a place filled with music and culture, and is home to Zhongyi, one of the most fascinating wet markets I’ve seen anywhere, tadpoles, black truffles and all. @patnourse…

1 min.

RUSSELL SHAKESPEARE, photographer Game on Gold Coast, p150 “The Gold Coast is a dream location to shoot,” says Russell Shakespeare, who lives in Currumbin. “I’m still discovering gems in the landscape, and the food and bar scenes are hopping.” A few of his favourite GC things include surfing at Currumbin Alley beach at dawn, heading to the waterfalls of Mount Cougal National Park, and slow-cooked pork shoulder from the woodfired oven at Broadbeach restaurant Lupo. MATTHEW CLAYFIELD, journalist Postcard from nowhere, p170 During a week in Transnistria, a self-proclaimed nation between Moldova and Ukraine, freelance foreign correspondent, critic and screenwriter Matthew Clayfield learns the Transnitrian kopek has “the weight and feel of an arcade token” but is worth even less. “No other country in the world, including Russia, recognises it,” he says. “The result is…

1 min.
what we’re eating

KINGFISH CARPACCIO, GREEN CHILLI AND POMEGRANATE, Canteen Pizza Canteen might specialise in pizza and porchetta with a side of pinot noir, but it also caters handsomely for the beachside set. This pretty plate of lime-cured wild kingfish, black radish and pomegranate has the light-and-summery brief nailed. Canteen Pizza, 110 Marine Pde, Cottesloe, WA, (08) 6555 7766. MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR BEETROOT, LIQUORICE SPONGE AND WALNUT, Bocca di Lupo Set within the new Mitolo Wines cellar door, Bocca di Lupo presents a bold take on Italy. Chef Tom Jack teams lightly pickled baby beetroot with a block of liquorice sponge, walnut crumbs and dabs of chocolate – a fine foil to Mitolo’s grenache, shiraz and sagrantino blend. Bocca di Lupo, 141 McMurtrie Rd, McLaren Vale, SA, (08) 8323 9304. DAVID SLY, SOUTH AUSTRALIA EDITOR MORETON BAY…

2 min.
curiouser and curiouser

Prolific creative duo David and Yuge Bromley bring their art and design flair to the Victorian city of Ballarat with the opening next month of the Pub with Two Names. Set in the former Peter Lalor Hotel – aka the Royal Highlander, hence the new name – the Bromleys’ hotel début features a 100-seat restaurant and bar and, come autumn, accommodation and an events space decorated in their exuberant style. Bromley nudes fight for space on hand-illustrated walls; bronze animals sit on antique cabinets. The hotel’s 17 rooms upstairs have been transformed into just five apartments, two of them occupied by the artists-in-residence. The remaining three will offer what is arguably Ballarat’s most colourful lodgings, a riotous assembly of paintings, sculpture, textures and patterns curated with a (slightly mad) gallerist’s eye. “The brief…

3 min.

Ceramicist Katherine Mahoney and barista Stephen Dyer think we’ve reached peak plastic. When Dyer – a big fan of Mahoney’s ceramics – opened Sydney’s Pusher Espresso Bar last year, he contacted her to create pieces for the business. Horrified at the number of single-use coffee cups a café churns through, the pair put their heads together and came up with Claycups: beautiful, dishwasher-safe ceramic vessels that certainly elevate the morning coffee ritual. Each cup is handcrafted by Mahoney from Australian stoneware, glazed, and then wrapped in a protective felt sleeve and topped with a silicone lid. The first samples, more an experiment than anything else, sold out within an hour of gracing the Pusher countertop. What makes a Claycup special? Dyer: People love them because it’s a piece of art, enabling you…