Gourmet Traveller

I don’t so much remember my first Chinese New Year celebration, as I can still feel it. The bass of the drums rumbling up through my feet, taking over my whole body as my four-year-old heart began to beat in time with the rhythm; the electric jolt of cymbals clashing as a fur-trimmed, yellow lion’s head bobbed its way through our school playground, its huge eyes blinking playfully before chomping on a lettuce (a symbol of wealth and prosperity, I would later learn). Growing up in Hong Kong, Chinese New Year was always part of my life. But it was only as I grew older that I learned just how far reaching and diverse Lunar New Year traditions could be. From Tê´t in Vietnam and Seollal in South Korea, to Malaysia,…

Capi Cocktail Mixers The clever gang at Capi in Melbourne continue to make life sparkle with their latest release of ready-to-pour cocktail mixers. Their low-sugar Margarita mix is especially welcome on a warm summer’s afternoon. BYO tequila. capi.com.au Ironclad Knives When we heard Ironclad had created knife handles from engineered wool, we were a little skeptical. But we promise, once you get your hands on this sustainable alternative to plastic, you’ll be equally impressed. ironcladpan.com.au July Everyday Tote The newest member of the ever-stylish July family is this durable cotton tote. With padded laptop pocket and (wine) bottle holder, it’s perfect for work or play. july.com Raised by Wolves by Jess Ho Hospo veteran-turned-food writer Jess Ho serves up deeply compelling reading in their memoir Raised by Wolves. Salty, spicy and, at times, bitterly raw, it’s essential reading for those…

ALVIN QUAH chef and recipe developer Banquet table, p96 Funny, vibrant and known for his inimitable collection of glasses, Alvina Quah remains on a mission to increase awareness of Malaysian cuisine. Born in Kuala Lumpur with Chinese-Malaysian heritage, his ultimate food dream is to make Malaysian cuisine as beloved as Chinese or Thai. In this issue, he calls upon his mother’s recipes and his own for a feast fit to welcome in a prosperous new year. Quah says, “I’m biased but I believe Lunar New Year is the epitome of celebrating food in all its unadulterated glory.” HARVARD WANG photographer Back of house party, p74 Having always being intrigued by the relationship between memories and food, Wang explored how this plays out in Melbourne restaurants for this issue. “Imagine your children or loved ones working on Christmas…

Joshua Tree, California Just a two-hour drive from LA will land you in this impressive national park, renowned for its incredible rock formations. The park is stunning from dawn til dusk but even better by night, when the lack of light pollution makes for a world class stargazing experience. Holly Doran, designer Redbird, Sydney Delicate slivers of firm tofu, seasoned with five spice and Sichuan pepper, make this a hot contender for the city’s best salad this summer. Subtle and aromatic, it’s the surprise standout at Redfern’s excellent new local. Joanna Hunkin, editor Rottnest Island, WA The boat trip may be a little bumpy to this island getaway but the crayfish, sequestered bays (like this one called Geordie’s, which is home to chilled stringrays and ever calm waters) make it a must-do when visiting WA. The quokkas…

SYDNEY Clam Bar Restaurant and Grill is the latest venture from the team behind Bistrot 916 and Pellegrino 2000, set to take over the former site of The Bridge Room in the CBD. Taking cues from lauded New York steakhouses but with a sharper focus on seafood, the restaurant’s kitchen will be led by Dan Pepperell, joined by head chef Sam Galloway. “Most of the menu is heavily seafood-orientated, with a classic couple of steaks. It’s influenced by that New York-style grill and will have a slightly American vibe, and classic style,” says Pepperell. There will be choose-your-own condiments (think housemade butters and sauces, wasabi, mustards and twists on the classics); oysters, crustaceans and shellfish on ice; and a big raw bar selection. Said oysters may come Rockefeller style, while the…

Living in Australia, the thriving local wine scene is hard to ignore. Restaurant lists are an ode to home-grown producers, and bottle-shops overflow with drops from almost every region under our harsh golden sun. And as they should – Australia claims some of the most diverse and prized producers on the planet. Yet, across the Pacific, it’s an entirely different story. The United States is undeniably lacking in quality Australian wine, with imbibers favouring French, Spanish and Italian, as well as Napa Valley drops. No surprise, really, considering the expense of importing goods from a country that’s more than 15,000 kilometres away. This has resulted in mammoth large-scale producers, such as Mollydooker and Yellow Tail, dominating Australia’s portion of the market, ultimately perpetuating America’s view of our wines as “undrinkable”. There…