LILLIE O’BRIEN
jam aficionado
Masterclass, p
Founder of small-batch preserve
shop, London Borough of Jam,
and author ofFive Seasons
of Jam,former pastry chef
Lillie O’Brien finds reward in
seeking out special, seasonal
ingredientsfor her jam-making
and embracing aspirit of play
mixed with experimentation.
“There’s true spiritual pleasure
to be had from jam,” she says.
“It isn’t twee or fusty, instead it’s
all about exploration, discovery
and harmony.”JADE GEORGE
writer and publisher
Best in Beirut, p
Despite the challenges that
living in the Lebanese capital
can present, “so many of us
Beirutis couldn’t imagine living
anywhere else”, says Jade
George. “It’s a city of raw energy,
where old-fashioned hospitality
is deeply ingrained.” George
is the co-founder and editorial
director ofThe Carton, a journal
covering Middle Eastern food
culture, with a shop that sells
local specialties, includingarak,
and a new guesthouse.HELEN ANDERSON
travel editor
Whisky and tweed, p
Once ruled by Viking kings
and ferocious clans, Scotland’s
Hebridean islands remain a realm
apart. “Scotland’s great gifts to
the world come from the islands,”
saysGT’s travel editor, Helen
Anderson. “The unique peaty
single-malts of Islay, Harris Tweed
woven on the island of Lewis
and Harris, and sublime seafood.”
Her Hebridean island-hopping
involved Scots Gaelic, scallop
suppers and more than a few
wee drams.CASEY WALL
chef
Red-sauce district, p
Casey Wall is behind some
of Melbourne’s most beloved
venues, including Bar Liberty
and Rockwell & Sons. In August
2018, he joined business
partners Banjo Harris Plane,
Michael Bascetta and Manu
Potoi to open Capitano in
Carlton. An Italian restaurant
by way of Melbourne and New
York, Capitano serves pizza,
pasta and salads, all made with
local produce. He shares recipes
from the restaurant in this issue.p 120
Whisky and
tweedPHOTOGRAPHY ALICIA TAYLOR (SCOTLAND).14 GOURMET TRAVELLERContributors