4

Chocolate

hazelnut

meringue cake

p 101

RUSSIAN

ENIGMA

Russia’s

character is

revealed in layers

on a cruise from

Saint Petersburg

to Moscow.

CORNISH

PASTICHE

Legend, legacy

and more than a

little whimsy

converge in

Cornwall, writes

Max Anderson.

PARAMOUNT

IMPORTANCE

With a new

hotel, Paramount

House has all

the temptations

of a permanent

vacation.

Travel

142 152 162

TAKE

THE CAKE

Large or small,

chocolate bakes

have all the star

power they need

to steal the show.

Brace for impact.

WITH

THE GRAIN

Grains form the

heart and soul

of wholesome

dishes, whether

it’s salads, soups,

cakes or kibbeh.

DISCO

INFERNO

The Pinbone

team share an

Italian menu

geared for good

times from their

latest pop-up.

RULE THE

ROAST

Chef Brigitte

Hafner cranks

up the heat with

large-format

roasts made for

autumn comfort.

Food

(^98) 106 114 124
LIQUID
ASSETS
Giselle
Weybrecht has
sought out the
world’s best hot
chocolate, this
is her story.
NOMA
2.
René Redzepi
takesGTon
an exclusive
tour of the new
restaurant in
Copenhagen.
ATOASTTO
VEGEMITE
Chefs are
spreading
the love for
Vegemite as
they explore
its possibilities.
Features
45 82 86 88
WILD AT
HEART
At Wildflower,
Alexandra Carlton
discovers craft
beer that doesn’t
hold your palate
to ransom.
RUMBLE IN
THE JUNGLE
Attica’s Ben
Shewry goes
on a culinary
expedition in the
Yucatàn, with a
surprise in store.
CROSS
PURPOSES
Hot cross buns
are fragrant
with spices but
also loaded with
symbolism, writes
Alicia Simmonds.
40 90
REWORKING
A CLASSIC
Anzac fan Pat
Nourse takes
a fresh look at
the biscuit that
won the hearts
of two nations.
92
RISING
SUN
Nancy Singleton
Hachisu shares
recipes from her
new book that
delves deep into
Japanese cuisine.
132
PHOTOGRAPHY BEN DEARNLEY. STYLING AIMEE JONES. SALT & PEPPER FORKS FROM MYER.ALL OTHER PROPS STYLIST’S OWN. COVER: SALT & PEPPER PLATE FROM MYER. STOCKISTS P
APR