Gourmet Traveller December 2020

JACLYN KOLUDROVIC pastry chef A sweet surprise, Inspired by her career (working at Icebergs Dining Room, and now LA’s S.O.L) and her children (both have specific dietaries), Jaclyn Koludrovic has crafted a selection of inclusive Christmas desserts. “I find it so satisfying when I can work gluten and dairy-free recipes into my professional baking,” she says. “Even more so when it turns out so well, regular punters don’t even notice the difference.” CYNTHIA ADEY food editor Festive feasts, After training as a chef and working in fine-dining restaurants, Cynthia Adey found her way into food media via the Australian Women’s Weekly test kitchen. For this issue of GT, she curated the recipes for our showstopping festive feast. “Working on this feature made me realise, we all want to pull out all the stops to make it a…

Caffeine fix Treat yourself to a professional barista experience at home, any day of the week, with DeLonghi’s newest release La Specialista Maestro. harveynorman.com.au Gourmet gifting Stuck for gift ideas? Support the hospitality industry and spoil your loved ones with a meal at one of Australia’s best restaurants with the GT gift card. gourmettravellergiftcard.com.au Festive fizz There’s no need for gift wrap with Champagne Pommery’s colourful new release. The 2020 World Collection features three bespoke designs inspired by traditional African wax prints. vrankenpommery.com The Old Clare Hotel A night’s staycation at this Chippendale hotel proved the perfect urban escape and a welcome recharge in the run-up to Christmas. Add dinner at Automata for maximum indulgence. JOANNA HUNKIN, EDITOR…

This Christmas will be a little different for most of us. As I write this, I am still holding out the smallest of hopes that borders might reopen and I will get to go home and see my family in Auckland. Our art director Laura has resigned herself to the fact she won’t be basking in the Perth sunshine this year, sipping prosecco on the beach with her friends, family and beloved pooch Charlie. Despite this, we know we are lucky. We have friends who will welcome us at their tables. We will still be surrounded by fun and laughter – and, in my case, plenty of sparkling shiraz. If this year has taught me anything it’s that you have to find the joy where you can. And rather than pine…

THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA RESTAURANT NEWS MELBOURNE It’s time for a hot summer in the city, with outdoor dining the new normal for Melburnians. Longrain will reopen after an eight-month hiatus, with outdoor seats lining Little Bourke street. Chef-restaurateur Scott Pickett will join forces with long-time head chef Arté Assavakavinvong to refresh the classic menu, which will still include signature dishes like betel leaf with seared scallops, and caramelised pork hock. Johnny’s Green Room in Carlton will come into its own as a rooftop sit-down restaurant over summer, slinging Sgroppino, charcoal-grilled lamb arrosticini and pizzas, against a backdrop of the city skyline. WESTERN AUSTRALIA Charlie and Natarsha Galbally (pictured above) are behind Pep’s, a wine bar in Peppermint Grove, the first of its kind in the suburb. “Pep’s is an…

The people would invite us up for a drink. They were always amazed when we got up and there was Princess Margaret, soaking wet, on their deck. When I first went to Mustique, I thought it was absolutely appalling. It was covered in jungle and there was no running water. The food was mostly tinned. Our big treat was catching lobsters, we would wrap a towel around our hand and pull them out. Princess Margaret came on her honeymoon in the royal yacht. We were asked to dinner and I said, “I really don’t think we should, we haven’t had a bath for three months.” And she sent a message to say that they had one in the cabin – it was the most wonderful bath I ever had. We gave her a…

MILLER’S ELEMENTS Oat-smoked flour and red chilli These crumbly squares are worthy of being dunked in almost any dip. The combination of stoneground wholemeal flour and oak-smoked dark malt flour creates a dense, earthy flavour, enhanced by flecks of salt and piquant red chillies. A lick of paté would also pair nicely. $9.15 for 100gm, simonjohnson.com KANGAROO ISLAND PRODUCE CO. Single-origin wheat and Ligurian honey Not quite a cracker, not quite a biscuit, these savoury-sweet morsels are almost biscotti-like in flavour. A rounded, buttery richness is balanced by soft honey characters, with a texture reminiscent of bran. Top with a rich and creamy brie for a perfect pairing. $8 for 100gm, localpantryco.com.au BAYLIES Premium pepper berry lavash The addition of Tasmanian-sourced pepperberries takes these sturdy, wheat-based bites to another level, delivering a subtle hint of spice, alongside lingering…