Gourmet Traveller December 2019

When the fine detail of a craft is expressed in a rug, it’s a slow reveal. Colour, texture and pattern all take their turn to assemble and complete a room, showing their many faces in the changing light of day. A favourite amongst Australian interior designers, stylists, architects and collectors, Behruz Studio specialises in sourcing modern and antique rugs, kilims and textiles for luxury projects. Rugs are sourced and commissioned from some of the world’s best weavers. For Behruz Studio, quality, authenticity and ethical production are fundamental to the curation of their gallery, while their indelible style and unparalleled knowledge across genres ensure each piece is unique. Covering three floors, the Glen Iris showroom and gallery inspire and celebrate the craftsmanship in every piece, while the studio provides the ideal location…

It’s been a jolly time in the Gourmet Traveller office this month as we’ve tested and tasted our way through a delicious selection of Christmas menus and desserts to ensure all goes to plan come December 25. But as we race towards that festive deadline, I encourage you to pause and take a breath. To take a minute to reflect on your year and all that it’s encompassed. We asked four people to do just that for our feature, “The year that was”, on p84, calling on Matt Moran, Cam Fairbairn, Astrid McCormack and Tania Houghton to share their triumphs and tribulations from the past 12 months. Each of their stories is unique, as they reflect on a range of personal and professional challenges. But each contains a common thread – of gratitude…

Crack Kitchen, Adelaide, SA; Joanna Hunkin, editor It came recommended as Adelaide’s best breakfast spot and didn’t disappoint. Baked eggs served with sweet scallops, braised leeks and puréed cauliflower, topped with crisp pork. Yes. Ciccia Bella, Bondi Beach, NSW; Georgie Meredith, writer & editorial coordinator Peeling back the leaves of this unembellished and simply boiled artichoke is a methodical joy. Each leaf functions as an edible scoop, to be dipped through soft bonito mayonnaise. Gauge, South Brisbane, Qld; Fiona Donnelly, Queensland editor It’s the almost savoury bitterness of the dark surface layer that makes this creamy “burnt” Basque cheesecake such a treat. Citrusy yuzu crème anglaise adds edge.…

CARLI PHILIPS writer White hot city, p142 Australian-born travel, design and lifestyle writer Carli Philips travelled to Tel Aviv for a three-week holiday and stayed for nearly four months. In this issue, she explores the city’s burgeoning food scene, which relies almost wholly on local agriculture. “Chefs here joke that there’s no need for fridges, as produce is often eaten just hours after it has been picked from the orchard or a nearby kibbutz,” she says. LAUREN ELDRIDGE pastry chef The sweet life, p128 Lauren Eldridge is the group pastry chef for The Van Haandel Group, which includes the Stokehouse restaurants in St Kilda and Brisbane. For this issue, she shares recipes for Christmas desserts inspired by the classics – and perfect for the Australian summer. “Christmas dining is fun, indulgent and a…

JONAH’S, Whale Beach, NSW A glass of Bollinger on arrival, an afternoon sailing on the Pittwater, followed by a seafood menu care of chef Matteo Zamboni. They call it the Stay & Play package, and I wish I could have stayed a little longer. LAURA JACOBS, ART DIRECTOR UJI, Japan If you’ve been to Japan, you might’ve seen a pocket-sized version of the Phoenix Hall at Byodoin temple: the landmark appears on the 10-yen coin. The real-life version is magnificent to see. It dates back to 1053 and is located in Uji, a charming historic city that’s also famous for its green tea. LEE TRAN LAM, NEWS EDITOR NOOSA HEADS, Qld A long weekend in the chic, relaxed coastal town of Noosa Heads was spent browsing upmarket boutiques, dining at great cafés, and strolling along the popular…

There are many things we can do to help the environment and it turns out consuming more gin is one such eco-friendly move. Four Pillars’ new Made from Gin range repurposes spent botanicals and gin byproducts and turns them into glazes, relishes and other pantry items. Creative director Matt Wilkinson (Pope Joan) has produced a cranberry-and-orange Christmas relish by upcycling citrus fruit that’s already gone through Four Pillars’ gin distillation process. His other Made from Gin products include salt-and-vinegar chips seasoned with spent native spices and a gin-salted caviar that’s a collaboration with Yarra Valley Caviar’s Nicholas Gorman. The Christmas gin pudding isn’t part of the range, but uses a similar approach: it includes fruit waste from Four Pillars’ Rare Dry Gin distillations as a flavouring. From $10 for a jar…