GOURMET TRAVELLER 13PHOTOGRAPHY WENDY MCDOUGALL (CAROLINE BAUME)
ContributorsTIM HAYWARD, WRITER
Top-drawer tools, p
“I’m a little more obsessive
about kitchens than most,” says
British writer, broadcaster and
restaurateur Tim Hayward. “For
me, it’s not just where I eat and
cook but also a place of work- a study, laboratory and
studio.” In this issue, Hayward
reveals the unexpected origin
stories of everyday items
lingering in the back of your
pantry in an extract from his
book,The Modern Kitchen:
Objects That Changed the
Way We Cook, Eat and Live.
ANDY RICKER, CHEF
Firewater and spice, p
Chef-owner of the Pok Pok Thai
restaurants, Andy Ricker is one
of the leading experts on Thai
food in the US. His new book,
The Drinking Food of Thailand,
is featured in this issue. Drinking
in Thailand, he says, granted him
insight he wouldn’t otherwise
have gained before he made
friends there. “These booze-
fuelled interactions were my
only opportunities to go beyond
the tourist experience, to
interact with Thai people, to feel
their warmth and inclusiveness.”CAROLINE BAUM, author
Coal-fired cool, p
Fifteen years ago when
Caroline Baum moved to a
coastal village in the NSW
Illawarra region, about 90
minutes’ drive south of Sydney,
the food culture was “pretty
basic”. “I’d ask friends coming
from Sydney to bring bread and
cheese,” she says. “But no
longer – the presence of good
coffee, a laid-back vibe and
great places to eat has boosted
the region’s appeal.” Baum
checks out the new wave of
eateries on the Coal Coast.JESSICA WYLD, photographer
Great Southern Land, p
Childhood camping trips by
idyllic beaches fuelled Jessica
Wyld’s lifelong love of Western
Australia’s Great Southern
region. “Some of the best things
about the region don’t change- roads fringed by towering
karri trees, wild beaches framed
by dramatic sunsets, a sense
of freedom and the power of
nature,” says Wyld, who lives
in Perth, where she grew up.
“Butanother dimension is
beingadded by local characters
and new ventures.”
Bread, Espresso &,
Thirroul, NSWp 158