Gourmet Traveller February 2022

SUBSCRIBE NOW magshop.com.au/gmt Details p116 As I sit down to write this in early 2022, the world is once again in a state of flux. I’ve never been one for making sweeping resolutions but if there’s one thing I could certainly benefit from this year, it’s a little more balance in my life. We’ve spent nearly two years in an all-or-nothing state, bouncing in and out of lockdown and never quite knowing what’s next. I’m sure I’m not alone in feeling that a little stability would go a long way right now. Frustratingly, we are but passengers on this wild ride, which is outside of our control. But we can bring some balance to our lives through our actions, particularly when it comes to what we choose to cook, eat and drink. In this issue,…

Emro Designs Bundjalung artist Christine Slabb drew inspiration from the coast for her new collection of wool rugs for Emro Designs, a First Nations-owned and operated business. Fishing Season is one of three unique designs available. emrodesigns.com.au Malmo bar trolley Whether laden with Champagne and cocktails or set up poolside as a sunscreen and hydration station, this outdoor cart is the ultimate summer accessory when it comes to alfresco entertaining. cocorepublic.com.au Chappy’s You’ll be a very happy chappy when you treat yourself to a bag of these premium kettle chips, handmade in Melbourne. Flavours include mango habanero, dill pickle and prawn cocktail. chappysnacks.com.au WHERE WE’VE BEEN The Gold Coast Our recent travel guide to the Gold Coast was put to good use as I headed north for a summer getaway. Highlights included dinner at Labart, cocktails at Jimmy Wah’s and meeting…

p41 ANNA HART writer New travel rules, p130 Belfast-born writer and broadcaster Anna Hart is Gourmet Traveller’s travel columnist, a globetrotting adventurer dedicated to helping travellers have more rewarding and responsible trips. “The past two years have been a truly surreal time to be a travel writer, with borders closed, lockdowns and restrictions across the world,” she says. “With international travel finally on the horizon, it’s time to re-think the holidays we want to enjoy in 2022. And the sort of travel industry we want to see in five years’ time.” KATIE SPAIN SA state editor Essen restaurant review, p41 A connection to produce started early for Katie Spain. She grew up on a dairy farm in South Australia before working in journalism in Europe. These days, she writes about wine. For her efforts, she was…

Carrington Falls, Southern Highlands, NSW The Southern Highlands is home to some unsuspecting summer havens, like these tranquil watering-holes hidden behind the town of Robertson. Streams run ice-cold, providing sweet relief from the heat for locals and visitors alike. Georgie Meredith, writer and editorial coordinator Ulur-u-Kata Tjut-a National Park, NT There has never been a better time to tick off some of those bucket list destinations in our own backyard. A trip to the Red Centre proved both replenishing and revitalising with its big skies, striking landscapes and rich, powerful history. A spiritual and eye-opening experience. Lauren de Sousa, art director Di Stasio Pizzeria, Melbourne This lobster, lard, fior di latte and herb pizza was $48. Was it worth it? Was I even a lobster on pizza kind of guy? Yes. And yes. Carlton is Australia’s pizza…

NEW SOUTH WALES Despite an enormously trying start to 2022, the hospitality industry continues to power on with several new openings. Parlar is a new 50-seat Mediterranean diner in Potts Point from the team behind neighbouring Franca. Promising a refined, luxury fit out, the kitchen will focus on Catalan dishes, overseen by Franca’s executive chef José Saulog. The menu will be full à la carte with a strong bar snacks component, ideal for dropping in and pairing with a glass of Spanish wine. Ex-Sagra owner and chef Nigel Ward is set to open Passeggiata in Waverley. Ward has taken over an entire building and stripped it from top to tail to create a restaurant and wine bar that draws on his past and serves locals. “I’m trying to build the restaurant I…

Beach has been in Byron for more thab 20 years – how does it feel to join the family? It just feels like the perfect group is here. You’ve got co-owners Ben and Belinda Kirkwood. They’ve been here for two decades, and are so passionate and have an amazing lay of the land. Fink group also joined, they are partners, so you’ve got that kind of support and knowledge from a big business perspective as well. I just can’t believe my luck. I’m really, really excited to be part of it. Byron Bay is increasingly becoming known for its quality produce – how are you hoping to bring this into your new role as head chef? Getting to know the farmers here has been a really natural progression. There is an…