Australian Gourmet Traveller - (01)January 2020 (1)

News

GOURMET TRAVELLER 19

aëlle Goossens grew up in France’s Champagne region, surrounded by forests

d vineyards. Her grandmother was a grape-picker and Goossens drank at co-

pswith her. Now a winemaker, Goossens works for Veuve Clicquot and recently

unched its La Grande Dame 2008 here. The drink captures the “finesse of pinot

oir”through its fresh, ripe profile, she says. $300 for 750ml, veuveclicquot.com

COLD

CHIP

Kenny Lover is bringing back the

childhood rite of dipping hot chips

into ice-cream. The Melbourne

eatery focuses on this pairing, with

chef Mike Baker trying 30 types

of chips to find the perfect kind to

deep-fry (“I did not feel good about

eating that amount,” he says). At

Kenny Lover, people can try classic

and leftfield scoops (like soy sauce)

to go with their fries. Look out for

the summer-friendly Martini sorbet.

kennylover.com.au

Escape to the island

Central Otago in New Zealand’s south island is home to a new

luxury lodge where sustainability permeates all aspects of the

village. Among the vines of a BioGro certified organic vineyard

and winery, the Gibbston Valley Lodge & Spa’s sustainability

practices cover everything from the restaurant to the rooms:

from refillable glass milk bottles and bamboo toothbrushes to

still and sparkling water on tap, with reusable bottles supplied.

They have also planted a new fruit orchard where fig and feijoa

trees are thriving, as well as a small berry grove. Executive

chef Anthony Gradiska follows the idea of paddock to plate,

using seasonal crops from the hand-constructed terrace gardens

and greenhouse. Add in a striking fireplace, soaring ceilings,

an alfresco dining area, a vintage-filled wine cellar, 24 modern

villas and an on-site spa, and it’s easy to see that taking

sustainability seriously doesn’t mean compromising on luxury.

Villas from $783 per night, gibbstonvalleylodgeandspa.com

Ga

an

op

lau

no

Festival

watch

Bring your

appetite for Double

Delicious, Sydney

Festival’s food-

themed storytelling

night featuring

writer Benjamin

Law and chef

Elizabeth Chong

and other hunger-

stoking guests.

January 8-12,

Carriageworks, 245

Wilson St, Eveleigh,

sydneyfestival.

org.au