Gourmet Traveller October 2020

YVONNE C LAM writer A question of authenticity, p62 As a founding member of Diversity in Food Media Australia, GT’s very own digital editor Yvonne C Lam is keen to champion fresh voices and faces. In this issue, she explores the concept of authenticity and what it really means in relation to cuisine. “My approach is never to shame or cancel – I find it far more interesting to shine a light on the people who make up our rich food and dining landscape.” CATH MUSCAT photographer Waste not, want not, p100 While Cath Muscat has been responsible for capturing thousands of images for cookbooks and magazines throughout her career, working with the team from Cornersmith on their new cookbook, Use It All, was a firm career highlight. “Even on the busiest days on set, when there’s…

If this year has taught us anything, it’s that you can’t predict the future. Nothing is for certain. Thinking about the future can be a tricky business at the best of times. On occasion, it can be thoroughly overwhelming. But this year has also served as a potent reminder that humans are nothing if not adaptable. Our capacity to problem solve, change perspective and course correct is immense. When we first pencilled in the theme for this issue – back in the halcyon days of 2019, before fire ravaged the country and Corona was nothing more than a summer tipple – we were planning to explore future trends; looking at what the next five years might have in store for us. Then the world turned upside down and the future became a…

Breakfast fish cakes, Shelter Fish cakes for breakfast? Aye, aye, captain! These light yet crisp cakes pair perfectly with a zingy cos salad, capers and two well-poached eggs. 41 Pacific Pde, Lennox Head, NSW Karlie Verkerk, deputy editor Peking duck at home, Lee Ho Fook Victor Liong’s finish-at-home Peking duck pack combines a dry-aged, air-pumped, glazed-skin bird with pancakes and six saucy, crunchy, salty trimmings. leehofook.com.au Michael Harden, contributor Burrata, XO carrot and shitake, ’nduja oil and pickles, Bart Jr This decadent cheese and pickle flavour bomb is best ordered with a blood-orange Margarita (or two). 92 Pitt St, Redfern, NSW Grace MacKenzie, intern…

THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA RESTAURANT NEWS SYDNEY The CBD is set to welcome Fabbrica, a new pasta shop from the team behind Ragazzi. Nearby you’ll also find Tequila on York. The pop-up comes from the crew behind Paddington’s Tequila Mockingbird, and is set to run through to November, peddling wagyu beef tartare tacos and queso tamales. Toby Wilson (formerly of The George) is back on the taco train too, with his new shiny new taco truck. It will have a regular residency at Rosebery’s Gelato Messina. Follow it on Instagram (@ricostacotruck) to see where else it will roll into. Another pop-up is set to take on Woolloomooloo by way of Juan Montago. It will see the John Montagu café transform into a Colombian-inspired diner by night. The kitchen…

INDIGIEARTH Quandong This entirely Aboriginal-owned-and-operated bush-food producer perfectly captures the essence of quandong, with this chewy, crumble-like powder. There’s a fruity-yet-earthy character, underpinned by soft fermented notes. Containing twice the amount of vitamin C as an orange, it’s a solid addition to muesli or simply sprinkled over yoghurt. 50gm for $29.50, indigiearth.com.au FRESH AS Blackberry This powdered version of the humble blackberry completely concentrates the fruit’s distinct flavours. It’s bold and rich, with a natural tartness that balances out the fructose intensity. Add to smoothies or use in baked goods as a natural food colouring. 400gm for $63.45, frescowholefoods.com.au THE AUSTRALIAN SUPERFOOD CO Davidson plum This fluorescent pink powder has a flavour reminiscent of stewed rhubarb, with a vibrant tang and mouth-puckering hit of acidity. Made purely from freeze-dried Davidson plum, it’s low in sugar and an excellent…

Was food a big part of your life growing up? It sure was. Mum and Dad were not super chefs but they prepared healthy food fairly economically, and in large quantities for five hungry kids. Although, the first time I tasted really delicious food was at a family gathering – we’d get together with my dad’s family in Melbourne, or sometimes in Queensland, and just eat great Greek dishes. Greek food was my entrée into excellent cuisine. Your father is Greek-Cypriot. When did he move to Australia? He came here when he was five years old. He came out speaking Greek and very much had that migrant experience. It wasn’t until 2010 that my wife and I, and our two kids, went back to Cyprus with my dad and his wife.…