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Gourmet Traveller

Gourmet Traveller March 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

I’ve learned a lot of handy kitchen hacks since I started working at Gourmet Traveller. After a summer spent at home entertaining, my Negronis are getting decent reviews, I feel I’m close to mastering the pavlova and I’ve embarked on a kombucha experiment with reasonable success. This month, however, things got a little less practical and a little more philosophical as I got a lesson in the Australian chef’s elastic understanding of time. This issue is dedicated to dishes you can create quickly. The brief: secret-weapon midweek meals, easy weekend brunches and quick desserts. The goal: getting it done in 30 minutes. Less time in the kitchen, more time at the table. The obvious complement to this line-up was a series of time-saving tips from some of the country’s best chefs. Some responses…

1 min.
where we’ve been

Maggie Scardifield, news editor; Mornington Peninsula, Vic A stay at GT favourite Jackalope. A yacht to the Portsea Polo. And a helicopter back to Melbourne for dinner at Osteria Ilaria. A fleeting visit, but thanks to Stella Artois, it was one hell of a ride. @mjscardi Brooke Donaldson, art director; Tamworth, NSW My partner, Michael, and I decided to join family at the country music festival, our first time ever and our first experience of rodeos. We then had to head to Noosa for a few days to cool off after the scorching Tamworth heat. @brookedonaldson1 Lisa Featherby, food director; Udaipur As a first-timer to India, I was surprised at every turn, and the food was a revelation – so fragrant and flavoursome, and never better than when served with a view over the rooftops…

1 min.

O TAMA CAREY chef Hopper mad, p156 Hot hoppers, mango curry and good times are just a few of the things that draw O Tama Carey back to Sri Lanka, “the land of my people”. The Sydney chef has visited frequently, almost always in pursuit of the perfect hopper – “It’s fiddly to prepare and tricky to perfect,” she says. One of the reasons for opening a Sri Lankan eatery in Sydney next month “is to have a good excuse to visit my favourite place more often”. SHANE MITCHELL writer Town and country, p136 Mitchell first attended the Grand Ole Opry at Ryman Auditorium one summer as a teenager and nearly suffered heatstroke in the balcony pews. “Back then, the only way to stay cool was to fan yourself with a program,” she says. “For…

1 min.
what we’re eating

THE GESH BOWL, Mecca Specialty coffee isn’t the only thing boosting mornings at Mecca. Fermented vegetables and pickled cucumber sit alongside avocado and a dukkah-crusted poached egg in this zingy breakfast bowl. It’s as light and bright as the café-roastery that serves it. Mecca, 26 Bourke Rd, Alexandria, NSW, (02) 9698 8448. HARRIET DAVIDSON, EDITORIAL COORDINATOR DOUGHNUTS, SOUR CREAM, SALMON ROE AND CHIVES, Cutler & Co Maybe you don’t expect doughnuts at a fine-diner, but then Cutler & Co doesn’t do same-same. You’ll find these crisp-fried choux “doughnuts” in the splendidly revived front bar. Ripped open and topped with sour cream and briny salmon roe, they have all the fat, salt, acid and crunch a bar snack needs. Where’s that second bottle? Cutler & Co, 55-57 Gertrude St, Fitzroy, Vic, (03) 9419 4888…

2 min.
delta hues

By the time the Mekong River ends its 4,350-kilometre passage across Asia, it has branched into nine tributaries that snake across a vast delta in southern Vietnam and empty into the South China Sea. Most travellers stay afloat on the Mekong aboard cruise ships, but the latest way to see the delta is to stay in it. Opened in January, Azerai Can Tho is set on an islet in one of the Mekong’s larger tributaries, the Hau River. It’s hidden in plain sight of Can Tho, Vietnam’s fourth-largest city, and at the centre of the nation’s “rice-bowl” farming region. By Vietnamese standards the city is sleepy and the region unexplored, says the hotel’s Australia-born general manager, Susan Noonan. “There’s really nothing else like this region,” she says. “There’s a strong sense here of…

2 min.
hotel, cinema, café, action

For Mark Dundon, the man behind Melbourne coffee empire Seven Seeds, there’s nothing worse than staying in a hotel that fails to reflect its location. Cookie-cutter layouts and isolation from the neighbourhood are among his pet hates. So those flaws are precisely what he and business partners Russell Beard and Ping Jin Ng sought to avoid when designing their joint project, Paramount House Hotel, which opens in Sydney’s Surry Hills in early April. They envisage the 29-room hotel as a portal to inner-city life, where “guests can become a part of the community and become immersed in Surry Hills”, says Dundon. The hotel occupies the upper floors of the heritage-listed Paramount House, the former Paramount Pictures Studios, and the one-time film-storage warehouse next door. It joins a hub of like-minded tenants. The lobby…