Food & Wine
Gourmet Traveller

Gourmet Traveller May 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.
may 2017 menus

MOTHER’S DAY LUNCH Chicken livers, sourdough and onions (PICTURED; RECIPE P101) Duck with sauerkraut (RECIPE P110) Beetroot salad with sweet and sour dressing (RECIPE P116) Pear strudel (RECIPE P113) This menu draws its influences from all over – a touch of France here, Germany there, and a hint of the Middle East. Try a similarly eclectic drinks offering: a small glass of chilled golden Sauternes to start (heaven with pâté), succulent kiwi pinot noir with the duck and salad, and a sweet pear cider to finish. PASTA NIGHT Pumpkin galette with blue cheese and thyme (RECIPE P34) Pappardelle with osso buco ragù (PICTURED; RECIPE P32) Dark chocolate-matcha truffles (RECIPE P86) Pumpkin has a great affinity with the honeyed flavours of a well-cellared riesling or sémillon. The beef shin ragù is begging you to open a bottle of the biggest, blackest…

1 min.
editor’s letter

I’m not going to lie to you. There were a couple of times that we got it wrong. Trendcasting is a tricky business. No matter how carefully you polish the crystal ball or how deeply you gaze into the entrails, the future has a way of coming along and making a mockery of your most brilliant predictions. The ongoing popularity of smoking foods (GT’s Hot 100, April 2011) and fermenting them (May 2013) in restaurants can be taken as testament to their hotness, but barrel-ageing cocktails (April 2011) has proven to be a stayer in only the most out-of-touch hotel bars. We can safely say that we were on the money with Airbnb and Instagram (May 2012) being forces to reckon with in the food and travel spheres, but superconductive…

1 min.

SHARON VERGHIS Sharon Verghis is a Sydney freelance writer whose work has appeared in The Age, The Weekend Australian, Good Weekend, The Sydney Morning Herald and SBS online. In her chat (on page 66) with businessman Tom Pash and Neil Perry, she found the chef to be a hardworking man who’s finally realising his ultimate dreams. “Neil’s entering the most exciting phase of his career,” she says. “Who knows what the future entails, but he’s excited for good reason.” INO KUVAČIĆ Ino Kuvačić (pronounce it “ku-va-chitch”) learned to cook in Split, the city in the Dalmatia region of Croatia where he was born. He moved to Australia in 1997, and went on to work at the acclaimed likes of Sydney’s Otto and Melbourne dining landmark Grossi Florentino before he struck out on his…

1 min.
our favourite plates of the month

ABALONE SPRING ROLLS Our mission: to see off the World’s 50 Best Restaurants in style the morning after the big party. Our plan: to ask Melbourne’s best Asian restaurants to turn their hands to yum cha with a luxe Australian twist. The result: among other things, spring rolls stuffed with braised abalone and shiitake mushrooms. Mission accomplished. QT Melbourne, 133 Russell St, Melbourne, Vic, (03) 8636 8800 PAT NOURSE TOMMY RUFF, SPICED CARROT AND PICKLED ZUCCHINI Like the just-caught kingfish served as ceviche, these robustly flavoured tommy ruffs are caught off Kangaroo Island. Two pan-roasted fillets sit atop spiced carrot “linguine”, with the tang of pickled yellow zucchini and the crunch of toasted almond flakes. Southern Ocean Lodge, Hanson Bay Rd, Kangaroo Island, SA, (08) 8559 7347 HELEN ANDERSON POACHED SNAPPER, SMOKED ZUCCHINI AND…

1 min.
global preservation

Fermenting is by no means a new concept, but in the past few years the age-old preserving tradition has seen a revival like nothing else, with fermented ingredients popping up on restaurant menus and supermarket shelves worldwide. You may already have a well-thumbed copy of Sandor Katz’s bible The Art of Fermentation on the shelf, but our own home-grown king of live cultures is undoubtedly Adam James of Hobart’s Tricycle Café and his off-shoot fermenting company, Rough Rice. The self-taught chef knows his gochujang from his doubanjiang. For the past four years he’s been making everything from Sichuan chilli paste to genmai miso in his laboratory-style kitchen. “I’m intrigued by how fermenting can heighten umami,” he says. “With just a little time and salt, you can get incredible results.” James has been awarded…

1 min.
copper’s tops

1 Limited-edition Professional Series 750 blender, $1,395, from Vitamix. 2 Mauviel 1.8-litre saucepan, $275, from Williams-Sonoma. 3 Copper Mono hand-held mixer, $379, from Bamix. 4 Erik Magnussen for Stelton one-litre copper vacuum jug, $280, from Top3 by Design. 5 Escoffier roasting pan with rack, $429, from Chasseur. 6 Orwell salt and pepper shakers, $29.99 per set, from Academy Home Goods. 7 Stephanie Alexander measuring cups, $39.95 for a set of four, from David Jones. 8 Dualit two-slot NewGen toaster, $388.50, from JR Classic Trends. 9 Urkiola stainless-steel and PVD 200ml pitcher, $170, from Georg Jensen. 10 Salad servers, $68.50 per set, from The DEA Store. 11 Tom Dixon Brew Collection Cafetière, $360, from Dedece. 12 Canister, $49.95, from Domayne. 13 Orwell electronic kitchen scales, $59.99, from Academy Home Goods. Stockists…