Gourmet Traveller June 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.

Are Media Pty Limited
12 Issues

in this issue

2 min
editor’s letter

I’ve only lined up for hummus once, but it was well worth the wait. It was a hot morning on the waterfront in Tel Aviv and the crowd that had gathered around Abu Hassan made it look like they were giving it away for free. I struggled to the front, fought for a spot at a shared table and had my first taste of musabaha, morning hummus, still warm and textured with whole chickpeas, served with ful, raw onion, hot sauce and bread. In that mouthful I understood that hummus is a meal, the star of the table, not just a side dish or a final resting place for limp crudités. The theme of this issue is the Middle East, but the broader theme is how, along with people, recipes travel,…

1 min
where we’ve been

Helen Anderson, travel editor; Thanjavur, India Just when you think you’ve seen the most spectacular temple in Tamil Nadu, the southern Indian state with some 33,000 ancient temples, an older, more glorious one appears. @handersonglobal Lisa Featherby, food director; Byron Bay, NSW We were up in Byron covering a story for GT and I just had to make a stopover at the Atlantic guesthouse in Byron Bay. It’s been on my wish list of places to stay for a long while. The downside? The stay was way too short – I’m already planning my return. @lisafeatherby Sarah Oakes, editor Beijing, China A quick and sparkly trip to China for the opening of the Van Cleef & Arpels Patrimonial exhibition at Today Art Museum in Beijing. @sarahaliceoakes…

1 min

CLAUDIA RODEN writer Paper trail, p72 Claudia Roden was drawn to the subject of food through a desire to evoke a lost heritage. Her classic A Book of Middle Eastern Food, published in 1968, revolutionised Western attitudes to the cuisines of the Middle East and North Africa. “When I look into the book, I see the faces of the people who gave me recipes and hear their voices and I feel as I did when I spoke to them more than 50 years ago.” MICHAEL RANTISSI chef Masterclass, p32 Israeli-born chef Michael Rantissi grew up in Tel Aviv where there was hummus on the table at every meal. “If Mum had the time she’d make it for us, otherwise we’d take it in turns to go to the local hummus shop,” he says. “I enjoy…

1 min
what we’re eating

FALAFEL, Very Good Falafel Louisa Allan and Shuki Rosenboim weren’t kidding with the name. How good? Order the falafel plate, a banquet of four superb falafels (made with chickpeas grown in the Mallee by Allan’s dad), hummus, zhoug and tahini, pickles, and salads. Let’s hear it for truth in naming. Very Good Falafel, 629 Sydney Rd, Brunswick, Vic, (03) 9383 6479. MICHAEL HARDEN, VICTORIA EDITOR SHAWERMA, Shish Shawerma Abu Dhabi’s Shish Shawerma revs up the shawerma for a modern audience, taking wood-fired pita, stuffing it with spit-roasted meats, salad and sauces and toasting it on the grill before serving. The clincher? Australian beef, caramelised to the point known as perfection. Shish Shawerma, behind Corniche Towers, Corniche Rd West & Al Khaleej Al Arabi, Abu Dhabi LARISSA DUBECKI, CONTRIBUTOR CHARCOAL CHICKEN AND GARLIC SAUCE, El…

3 min
helping hands

The Syrian civil war is more than a distant conflict for Carol and Sharon Salloum. The sisters, proprietors of Sydney’s Almond Bar, grew up visiting family in their father’s village in western Syria, and many of the family members still live in Syria. Since 2011, the war has made refugees of 5.5 million Syrians and exposed 3.3 million children to explosives. “It is vital for us to ensure that all Syrians are aware that we have not forgotten them,” says Sharon. It’s why the sisters are part of Cook for Syria, a movement that began in London in 2016 as a fundraising supper-club paying tribute to Syrian cuisine. It has since become a global effort and has raised more than $1 million for UNICEF’s work in the region. The Salloum sisters…

2 min
soft landing

Beer provided the fuel for the workforce in ancient Egypt, but in Cairo today, you’re more likely to enjoy karkadeh, a sweet, yet sour tonic of dried hibiscus. With alcohol forbidden by Islamic tradition, it’s no surprise that a vibrant non-alcoholic drinking culture has flourished in the Middle East. It’s a place where the sommelier at The Ritz-Carlton or at The St. Regis might suggest Ceylon to celebrate rather than Champagne. (In 2017, incidentally, Anfal Fekri of Bahrain’s Silver Tea Leaf Consultancy, became the Middle East’s first master tea sommelier.) Somer Sivrioglu, chef of Sydney Turkish restaurants Efendy and Anason, has fond memories of first dates over sips of fresh lemonade in Istanbul. Then there’s ayran, a salty yoghurt drink. It was declared the national beverage in 2013. Gazoz, meanwhile,…