Australian Gourmet Traveller - (02)February 2021 (1)

MIKKELVANG

photographer

BreakfastwithBill,p

WhileMikkelVang’sstory

beganinCopenhagen

andnowseeshimbasedin

NewYork,Vanghasalways

felta senseofhomein

Australia.ShootingBill

Granger’snewcookbook

AustralianFoodhasonly

strengthenedhisadoration

ofthesunburntcountry.

“I lovethesmells,early

mornings,coffee,theease

ofit all,thecommonsense,

thefood,thefriends.I could

go on and on,” says Vang.

AMBERDEFLORIO

stylist

Fast,p

Asa foodfanatic,AmberDe

Floriohasworkedin Australia

andLondon,creatingand

stylinghealth-focusedmeals

thatpacka punch.Forthis

issueshewasresponsible

formakingsureourregular

Fastrecipespoponthe

page,toenticereadersto

getbackintothegrooveof

creatingsimpleandsnappy

weeknightmeals.“Thisstory

resonateswithmyfood

mantra:healthy,delicious

perfection,” says De Florio.

ANNIEHARIHARAN

writer

LunarNewYear,p

WiththeapproachofLunar

NewYear,Malaysian-born

foodandpopculturewriter

AnnieHariharanreflectson

thefestivitiesthatusedtobe

a significantpartofherlife.

“I havefondmemoriesofthe

big,loudLunarNewYear

dinnersI usedtohavewith

friends,wherefoodwas

thefocalpoint,joinedby

a vibrantliondanceinthe

background,”shesays.“It’s

somethingI’mstilltryingto

recreate here in Australia.”

MAXADEY

chef

Supersalads,p

MaxAdeyhasbeen

immersedinfinefood

froma youngage,with

hisfamilyrunningDarling

MillsRestaurantandFarm,

beforegoingontoworkin

thekitchensofEst,Claude’s

andMoonPark.WhenAdey

wasbriefedtocreatea series

ofsaladsthatwouldinspire

andreinvigorate,hedelivered

sevensuperb-yet-simple

dishes.“Saladsarealways

a go-toforme– versatileand

fast to prepare,” says Adey.

p 95

Tofuscramblewith

shreddedcabbage

and chilli sambal

GOURMET TRAVELLER 9

PHOTOGRAPHY MIKKEL VANG (TOFU).

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