Australian Gourmet Traveller - June 2022

158 Pages·2022·105.4 MB·English

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J U N
The
Bistro
issue
Food
86 BISTRO AUSTRALIEN 96 FROM PARIS, WITH LOVE
Phil Wood shares the best of Indulge in the crème de la
modern Australian bistronomy at crème of French classics.
his restaurant, Ursula’s. Bon appétit!
Mussel curry with pineapple and French onion soup..................99
potato rösti ...........................89 Duck à l’orange .......................99
Barbecue beef with roasted Salmon rillettes with pickled
onion, black bean baby vegetables ...............100
and chilli ................................90 Potato and fennel gratin .....100
Potato purée with Coq au riesling .......................102
truffle butter ..........................91 Puy lentils with bacon and
Roasted beetroot with hazelnut Brussels sprouts ...............102
vinaigrette ..............................91
Roasted pumpkin with pistachio
pesto .......................................91 106 FRENCH CLASS
Roast pork neck, sweet and sour Master pâtissier Gaston Lenôtre
sauce, vegetable salad .....92 celebrates classic French
Braised silverbeet, silken tofu pastries and desserts.
and herb salad ....................93
Pan-roasted snapper with Bread and butter pudding ..108
tarragon gribiche.................94 Praline choux puffs ...............109
Golden syrup dumplings, rum, Rum baba .................................110
raisin and malt cream.........94 Crêpes Suzette ........................111
Tarte Tatin ..................................111
Paris-Brest..................................113
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GOURMET TRAVELLER 7
JUNE 2022 Features
ON THE COVER
Coq au riesling (p102)
60 BISTRO INFERNO
Michael Harden reflects on the people and
Recipe Dominic Smith places that have led to Australia’s current
Photography bistronomy resurgence.
James Moffatt
Styling Olivia Blackmore
66 COMME IL FAUT
Bistros and brasseries play by a certain code as Callum
SUBSCRIBE
McDermott breaks down French restaurant hierarchy.
magshop.com.au/GMT
Details p82
68 FIELD OF DREAMS
Two Australian chefs take on rural France at new
Regulars auberge Le Doyenné, writes Sue Gough Henly.
72 IT HAD TO BE STEW
13 Cassoulet Confessions’ food writer Sylvie
UPFRONT Editor’s letter, contributors and news.
Bigar on the secrets of the French stew.
28
QUICK WORD Tess Haubrich.
30
FIVE OF A KIND Fleur de sel. 74 EARTHY PLEASURES
32
KITCHEN GARDENER Parsley. Heading into truffle season Fiona
34 Donnelly discovers the magic.
COMMUNITY X KYLIE Pasi Petänen.
36
WINE COUNTRY Barossa Valley.
78 MOTHER SAUCES
38
COCKTAIL HOUR The Manhattan. Jordan Kretchmer on the five classic
41 sauces of French cuisine.
REVIEW Dining out.
49
EVERYDAY Simple, fast, everyday meals.
58 Travel
MASTERCLASS Soufflé.
116
THE ART OF TRAVEL Following the crowd.
128
CHEF’S GUIDE Paris 118 VIVE LE BISTRO
140
CHECKING IN Hotel Britomart, Auckland. Lee Tulloch rediscovers Paris and the magic of
146 French cooking and hospitality.
STYLE Home, fashion and beauty.
154
OBJECTS OF DESIRE Truffle tools.
ACKNOWLEDGEMENT OF COUNTRY
Gourmet Traveller acknowledges the Gadigal people of the S).
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Eora Nation as the traditional custodians of the place we OA
now call Sydney, where this magazine is published. Gourmet Y
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Traveller also pays respects to Elders past and present. SIL
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HA
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I Joanna Hunkin
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E Editor
T I D
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Art
Art Director Lauren de Sousa
Designer Holly Doran
Words
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Writer Jordan Kretchmer
Acting Editorial Coordinator Lisa de Minaur
Food
Group Food Director Sophia Young
Senior Food Editor Dominic Smith
Style
Creative Consultant Hannah Blackmore
Group Market Editor Sarah Stern
Contributors
Alexandra Carlton, Fiona Donnelly, Sue Gough Henly, Michael Harden,
Anna Hart, Matty Hirsch, Kylie Kwong, Samantha Payne, Simon Rickard,
Jessica Rigg, Katie Spain, Lee Tulloch, Max Veenhuyzen, Hannah-Rose Yee
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