Food & Wine
Gourmet Traveller

Gourmet Traveller June 2017

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.

Bauer Media Pty Ltd
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12 Issues

in this issue

1 min.
june 2017 menus

BREAKFAST OF CHAMPIONS Gingerbread granola (RECIPE P36) Liège-style waffles with rhubarb-vanilla jam (RECIPE P106) Green shakshuka (PICTURED; RECIPE P36) Look, champ, it’s breakfast, so you should probably stick to nonalcoholic drinks: a hearty smoothie, perhaps, full of kale and beetroot and chia seeds and stuff. But you should also know that a good moscato would be a delicious match for the waffles; and the shakshuka would be great with a sparkling shiraz. QUEEN’S BIRTHDAY MORNING TEA Danish pastries (RECIPE P83) French crullers (RECIPE P178) Double eggs and soldiers (PICTURED; RECIPE P116) Tea, of course. Couldn’t have a birthday for Her Maj without tea. Perfect match for the pastries, too. And champagne, of course – rosé Champagne to match the salmon roe on the eggs. Or perhaps some English sparkling wine. That’d be fitting. She even makes one herself, you know,…

1 min.

ROBERT DESSAIX After finally admitting that he was hopeless at all forms of leisure except siestas and cooking soup, travel writer and memoirist Robert Dessaix decided to write a book about the importance of leisure. “You should always write about things you’re in the middle of discovering if you want your readers to stay with you,” he says, “not things you know all about.” He claims to have now mastered travelling in India, having coffee with friends and doing absolutely nothing at all. See page 158. KENDALL HILL Senior writer Kendall Hill has overseen our hotel guide since its inception three years ago, and the novelty of discovering great new hotels still excites him. “Jackalope was the standout new property for me this year.” Even before it was finished, he says, “it was…

2 min.
editor’s letter

“It is an epitome – not, indeed, of English food, but of the forces that drag it into the dirt. It voices the true spirit of gastronomic joylessness. Porridge fills the Englishman up, prunes clear him out, so their functions are opposed. But their spirit is the same: they eschew pleasure and consider delicacy immoral... “Everything was grey. The porridge was in grey lumps, the prunes swam in grey sauce... Then I had a haddock. It was covered in a sort of hard, yellow oilskin, as if it had been in a lifeboat, and its inside gushed salt water when pricked. Sausages and bacon followed this disgusting fish. They, too, had been up all night. Toast like steel: marmalade a scented jelly. I paid the bill dumbly, wondering again why some…

1 min.
our favourite plates of the month

TURKEY BREAKFAST TACOS Served on bright plastic plates, the tacos at this Tulum food stall are a local favourite – they’re almost always sold out by noon. Turkey braised with a mix of charred chillies is shredded and piled with thick slices of boiled egg on tortillas made to order by a trio of abuelas. Taquería Honorio, Satélite Sur y Andromeda Ote, Tulum, QR, Mexico, +52 984 134 8731 SAMANTHA TEAGUE THE ROYALE The Royale, the signature toastie of Great Wheels of Cheese, a newcomer to the Sydney market scene, combines onions with three cheeses for “an intense French onion soup vibe”. The masterstroke? Cheese on top as well as inside. greatwheelsofcheese.com.au PAT NOURSE MEE SIAM Perth’s record with South East Asian food has long been impressive, but the recent boom in hawker breakfast options…

2 min.
if the choux fits

Melbourne might have the best croissants in the world (hello, Lune) – now Newcastle could also be a star contender in the pastry stakes. Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, moved to New South Wales’ second-largest city two years ago and is now making waves with his choux-pastry smarts. Soon after arriving in Newcastle, Poelaert, who has worked with Michelin-awarded French chefs including Sébastien and Michel Bras of the revered Laguiole restaurant Bras, and Alain Gelle of La Meunerie, turned his attention (and all those years of training and technique) to sweets. “I knew I could bring something new,” he says. “Something new but Old World, and give it a bit of a twist.” In January, Poelaert and his wife, Tara, launched Choux…

2 min.
sunday muesli company

Muesli laden with spice and grain puts flavour and flair back into breakfast. WHO When they couldn’t find the right muesli in their local stores, partners Peter Deering and Sunday Barca-Irving began making their own. Two years later, they started the Sunday Muesli Company, which now operates out of a small commercial kitchen in south-east Melbourne. “It all started with Sunday,” says Deering. “She had a large number of recipes that naturally aligned with a number of dietary requirements, and focused on holistic whole-food principles.” WHAT There are currently four styles of toasted muesli in the range made with 100 per cent organic ingredients, such as pepita, mulberry, quinoa, amaranth, puffed millet, cacao and coconut. “We’ve created one for every kind of morning,” says Deering. The pair use a variety of grains,…