Australian Gourmet Traveller - August 2022

156 Pages·2022·185 MB·English

Voyages poised
Call 1300 322 062
or visit hurtigruten.com.au
to make histor y
Celebrating 130 years of sailing
Norway’s extraordinary coast
with two iconic voyages to the
New Voyages
northernmost reaches of the world.
Svalbard Express | 16 Days
Visit the Lofoten Islands,
Vesterålen and the North Cape.
North Cape Express | 16 Days
Visit Oslo, southern Norway
including Bergen and scenic
cruising through Hardangerfjord.
Norway’s Coastal Kitchen
Enjoy fresh local produce
sourced from the areas we sail
to. This includes access to an
à la carte restaurant, whisky
tastings, cooking classes and
onboard entertainment.
Wildlife
Polar bears, reindeer, bearded
seals and diff erent birdlife.
$4,054
VOYAGES
FROM ONLY pp*
Explore today
*Terms and conditions apply. Price is based on entry level cabin
and is subject to availability. Price correct as of 17.06.22.
North Cape Express
Sail under
the majestic
Northern Lights
The North Cape Express makes history as the first
Hurtigruten Norwegian Coastal Express to sail
from Oslo, the country’s vibrant capital. Over 16
days, it will reach both Norway’s southernmost and
Svalbard Express
Explore the realm
of the Polar Bear
The Svalbard Express reflects Hurtigruten’s love
of bold exploration.
Hurtigruten are the only operator of this iconic
route, and remain as much of a lifeline as
between 1968 and 1982, when it initially ran.
About as far north as you can go, Svalbard is
an archipelago situated around 900 kilometres
Handmade culinary architecture.
Designed and created for you in France, since 1908.
www.lacornue.com.au
Food
88
THE DECADENT DOZEN
The Twelve of the most luxurious
decadence ways to prepare one of the 98 DREAMSCAPES
issue most luxurious foods. Eat your way across the
Tasman Sea with a collection of
Oysters with prawn tartare and recipes from new cookbooks,
tarragon vinaigrette.............90 Australia and New Zealand.
Steamed oysters with tosazu
and radish ..............................91 Braised fennel, stracciatella,
Oysters with cucumber and pickled cumquats ..............101
chardonnay mignonette ....91 Red wine-braised beef with
Oysters with white pale ale damper ................102
Kampot pepper and Slow-cooked lamb shoulder,
smoked Tabasco.................92 cucumber salsa, pistachio
Oysters with lemon and dukkah, labne and salad ....103
saffron aïoli and Coal-roasted red cabbage,
Oscietra caviar ....................92 beetroot, Davidson’s plum,
Oysters with cured scallop and lentils and native thyme........105
yuzu kosho dressing..........93 Whipped bush honey, dried
Pepperberry tempura oysters milk, macadamia and burnt
with fried curry leaves........94 honey custard ....................106
Japanese kaki fry oysters
with wasabic cream............95
Oysters with crab and fennel
salad and finger lime..........95 108 BLING BANQUET
Oysters with chorizo and Celebrate the blend of culture
Sherry vinegar......................96 and identity through food with
Champagne and thyme recipes from Chinese-ish.
oyster morrnay......................97
Oysters with garlic and herb Char kway teow ......................111
E. butter........................................97 Special fried rice ....................112
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A Creamy tofu noodles with
E
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AEV U G
T Lazy XO sauce .......................113
S
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N Lychee plum wine
YI
ST shaved ice ..........................114
S.
N Nyonya-style
E
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E sago pudding .....................114
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GOURMET TRAVELLER 7
AUGUST 2022 Features
ON THE COVER
Oysters twelve ways (p88)
Paired with Bollinger 59 PEARLS OF WISDOM
Special Cuvée Jordan Kretchmer unravels the history of caviar,
from village fisherman food to a royal favourite.
Recipes Dominic Smith
Photography Brett Stevens
62 OMAKASE RISING
Styling Steve Pearce
Experience omakase at some of Australia’s most
in-demand tables with Callum McDermott.
SUBSCRIBE
magshop.com.au/GMT
Details p84 68 AFTERNOON DELIGHT
Settle in with Hannah-Rose Yee as she explains why
there’s nothing more indulgent than a long lunch.
Regulars
70 LUXURY THROUGH THE AGES
Learn how social values and the passage of time
have affected how we value decadent foods.
13
UPFRONT Editor’s letter, contributors and news.
28 74 GUILTY PLEASURE
A QUICK WORD Lisa Taddeo.
30 Caviar and McDonald’s ice-cream? Krug and KFC? Find
THE KITCHEN GARDENER Sweet oranges.
out which high-low combos set chefs’ tastebuds alight.
32
COMMUNITY X KYLIE Jordan Gogos.
34
WINE COUNTRY Lavish liquidity.
36 Travel
COCKTAIL HOUR Serendipity.
39 E.
REVIEW Dining out. GN
A
47 MP
EVERYDAY Simple, fast, everyday meals. A
H
56 C
MASTERCLASS Lobster Thermidor. 118 THE WILD LIFE VÉE
126 U
THE ART OF TRAVEL Defining decadence. Walk on the wild side with Anna Hart L C
128 on a luxury safari in Tanzania. CIA
A CHEF’S GUIDE London, England. E
P
140 R S
DESTINATION Daylesford. E
G
146 STYLE Home, fashion and beauty. LLIN
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154 OBJECTS OF DESIRE Caviar wishes. D) & B
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ACKNOWLEDGEMENT OF COUNTRY 4
E
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Gourmet Traveller acknowledges the Gadigal people of the RE
C
Eora Nation as the traditional custodians of the place we N
now call Sydney, where this magazine is published. Gourmet O
C
Traveller also pays respects to Elders past and present. RST L.
UAL
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8 GOURMET TRAVELLER
(cid:2)e pi(cid:3)acle Kimberley (cid:4)xperience
A N A U S T R A L I A N F I R S T
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In 2023 PONANT together with Paspaley, will deliver an Australian first –
Le Ponant.
the pinnacle Kimberley experience, featuring PONANT’s flagship luxury yacht,
Limited to just 32 discerning guests, each sailing also features an exclusive transfer on board
Grumman Mallard
one of Paspaley’s flying boats, providing memorable visual perspectives
of the Kimberley. The ultimate Kimberley exploration in barefoot luxury.
Private transfer flights on Paspaley’s
Grumman Mallard flying boats
Contact your preferred Travel Agent or PONANT Consultant today
1300 737 178 (AU) | 0800 767 018 (NZ) | [email protected] | au.ponant.com
HA
R
D

T
O Joanna Hunkin

F
NI Editor
D
E
T I D Deputy Editor Karlie Verkerk
Acting Deputy Editors Alix Davis & Anna McCooe
Art
Art Director Lauren de Sousa
Designer Holly Doran
Words
Acting Digital Editor Callum McDermott
Senior Sub-editor Suzanna Chriss
Writer Jordan Kretchmer
Editorial Coordinator Charlotte Wishart
Food
Group Food Director Sophia Young
Senior Food Editor Dominic Smith
Style
Creative Consultant Hannah Blackmore
Contributors
Alexandra Calrton, Fiona Donnelly, Michael Harden, Anna Hart,
Matty Hirsch, Kylie Kwong, Samantha Payne, Simon Rickard,
Jessica Rigg, Katie Spain, Max Veenhuyzen, Hannah-Rose Yee
Advertising
Group Commercial Brand Manager Rhyl Heavener
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Brand Executive Amelia Paterson
Director of Sales (NSW, Vic, WA and SA) Karen Holmes
Head of Direct Sales (Vic, SA, WA) Will Jamison
Queensland Head of Sales Judy Taylor
Senior Events Manager Cate Gazal
Advertising enquiries [email protected]
Marketing, Research & Circulation
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Circulation Manager Dariya Kaing
Senior Research Analyst Ania Falenciak
Senior Manager Subscriptions Ellie Xuereb
Junior Manager Subscriptions Anjali Israni
Are Media
Winter wonders
Chief Executive Officer Jane Huxley
1 Delicate linen tablecloth in Navy Blue,
Group Publisher Nicole Byers
$207.90, Lumio Studio.
Director of Sales Andrew Cook
2 Velvet shell fabric pink armchair,
Head of Commercial Content and Creative Simon Smith
$593.75, Funyards Australia.
Business Manager Georgina Bromfield
3 Guilty Story parfum, $220, Mihan Aromatics.
4 Stelton Foster vacuum 1-litre jug in polished
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