Max Veenhuyzen, WA editor;
Fu Dao Home Made Satay, Singapore
This satay stall at Old Airport Road Food
Centre serves a black-pepper variant
that’s juicy, charry and – yes – more than
a little peppery.@maxveenhuyzenTrile with
madeleines, lemon
curd and peachesp 113
Emma Breheny, digital editor;
Momofuku Seiobo, Sydney
Surprise! The coconut turnover on the
bar menu at Seiobo isn’t some mere
triangle of pastry filled with coconut- it’s a flufy, syrupy, generously
iced Caribbean cake that you
never want to end.@breheny
Pat Nourse, managing editor;
Chupacabra, Byron Bay
Grilled fish with cabbage escabeche.
Roast suckling pig with crackling and
aguachile. Watermelon asado and
pepitas. The tacos at Chupacabra are as
wonderful as they are wild.@patnourse10 GOURMET TRAVELLERPHOTOGRAPHY BEN DEARNLEY (TRIFLE) & ALANA LANDSBERRY (PORTRAIT).Where we’re eating
It will all fall into place as these
things do, but at least the hard work is
behind me and I can just enjoy a solid
two months of carols and twinkling
lights. I hope this issue of Gourmet
Traveller helps you kick your plans
into high gear the way it has mine.
Merry Christmas and enjoy this
special double holiday issue – you’ll
find all our travel content in the
accompanying luxury travel magazine.
Until 2019,EMAIL [email protected] // FOLLOW @GOURMETTRAVELLER // ONLINE GOURMETTRAVELLER.COM.AU
I
confess I am part of that small
minority who is not offended,
worried or angered by the early
appearance of Christmas décor.
As I write this letter in the first few
days of November, Christmas trees have
already sprung up around the Sydney
CBD, baubles adorn shop windows
and supermarkets shelves are heaving
with gift wrap. I am completely at
ease with these conditions. I am
unashamedly a Christmas enthusiast.
That doesn’t mean I like to
overcomplicate things. You can still
love the decorations, traditions and
trimmings, and favour keeping it
simple at Christmas. This year I find
myself in a unique set of circumstances
with a baby due and a new house
settling dangerously close to the big
day. The only solution? Start Christmas
even earlier.
So yes, I’ve already bought the
gifts, sent the cards, thoughtfully
considered my ham condiments and
started soaking the fruit for my cake.
Christmas? I’m ready for it. The new
baby? Less so. The house? Not at all.Editor’s letter
Follow@SARAHALICEOAKES
Fll