Australian Gourmet Traveller - (03)March 2019 (1)

A

Fast

issue

Food

Travel

Features

BREAK

FREE

Diving for abalone,

visiting farm gates,

herding cows – it’s

all in a day’s work

for these chefs

who’ve left the city.

64

ACKNOWLEDGEMENT

OF COUNTRY

Gourmet Travelleracknowledges the

Gadigal people of the Eora Nation as the

traditional custodians of the place we

now call Sydney, where this magazine

is published.Gourmet Traveller

also pays respects to elders

past, present and emerging.

GOOD, BETTER,

BESTIA

Chefs Ori Menashe

and Genevieve

Gergis share the

dishes that built

their reputation

at LA’s Bestia.

114

8 GOURMET TRAVELLER

OPEN

SEASON

Eating seasonally

can be fraught at

the best of times,

but what if we

had it wrong

from the get-go?

72

BEEF

STOCK

Ahead of

Melbourne Food

and Wine, Joe

Beef chef David

McMillan tells

us what’s what.

76

OH

DEER?

Soy. Camel. Goat.

Do we really need

another milk?

Alexandra Carlton

puts doe dairy

through its paces.

80

RED-SAUCE

DISTRICT

There’s a retro

vibe at Carlton

diner Capitano,

where Casey Wall

riffs on Italian-

American classics.

84

SHAKE THE

SOUL

Ignacio Mattos’s

playful take on

bistro food at NY

restaurant, Estela,

is the theme of

his new cookbook.

108

BEST IN

BEIRUT

Jade George

explores the

Beirut eateries

where tradition

and creativity

are on full show.

THE ITALIAN

TABLE

Anna Del

Conte’s latest

cookbook shares

Italian dishes

with vegetables

as the star.

102

132

PICK UP

STICKS

Skewers make

barbecues simple

and most of all fun.

Fire up the grill

and keep the

good times rolling.

94

WHISKY

& TWEED

Helen Anderson

meets the

visionaries who

draw inspiration

from the wild

Hebridean islands.

120