SHAUN BYRNE
bartender & author
In the mix, p
Shaun Byrne has mixed drinks
since he was allowed into bars,
and hasn’t looked back. After
working in the UK for four years,
he came home to join Gin Palace
in Melbourne, then launched
Maidenii, an Australian vermouth
brand, with winemaker Gilles
Lapalus. In their first book, The
Book of Vermouth, they show
o the aromatised wine in all its
glory. “Vermouth and cocktails
go hand in hand,” he says. “I
encourage you to grab a bottle.”PALISA ANDERSON
restaurateur
Farm fresh, p
Palisa Anderson is the director
of Chat Thai, a group of nine
Sydney eateries founded by
her mother, Amy Chanta. After
working in London, New York
and Tokyo for many years,
she returned to join the family
business. At Boon Luck, in
Byron Bay, she and her husband
Matt follow a natural farming
philosophy, “Often that means
it’s wild,” she says, “which
I hope translates a little bit
into the food we serve.”JESSICA WYLD
photographer
We need to talk about
Margaret, p
Jessica Wyld grew up in Margaret
River and thought she’d seen
it all. While shooting for GT,
though, she didn’t expect to
traipse through mud with chef
Evan Hayter’s free-range pigs
or stand atop a marble bench
as chef Seth James plated local
marron. “The beaches, forests
and wineries are all familiar,” she
says, “but the new dining options
really strengthen my love for this
once sleepy country town.”GERALDINE MUÑOZ
stylist
Party pieces, p
Sydney freelance stylist
Geraldine Muñoz has been
plying her creative trade for
the past 15 years, 11 of those
with GT. Naturally drawn to
an earthy palette, she says
she couldn’t resist the brief
for our party-styling feature,
and the chance to branch
out. “It’s not often that I get
to play with such rich, bright
colour, with such bold and
eclectic patterns in the mix- a styling dream.”
p 148
We need to talk
about MargaretContributors
16 GOURMET TRAVELLERPHOTOGRAPHY JACK HAWKINS SHAUN BYRNE & KARA ROSENLUND PALISA ANDERSON.