Spaghetti
vongoleand
bottarga
p 58
timeoftheRomanEmpire.Which
is perhapswhyourItalianissuehas
becomesucha fixtureoftheGT
calendar.Aftermorethana decade,
it remainsourmostpopularperennial
issue,aswecontinuetoexplore
theflavoursofItalyandsharenew
adventures.Whilesomedestinations
- andcuisines– fallfromfavourwith
time,Italyremainsconstant.Classic
butneverclichéd.Andnomatter
howmanytimesyourevisit,there’s
always something new to enthral you.
[email protected] // FOLLOW@GOURMETTRAVELLER // ONLINEGOURMETTRAVELLER.COM.AU
I
t tookme 28 yearstomakeit
toItalyforthefirsttime,flying
intoVenice’sMarcoPoloAirport
aheadofa two-week,self-guided
tourthatwouldseemyhusbandand
I workourwaydowntoFlorenceand
Romebeforemeetingfriendsonthe
AmalfiCoast.Afteryearsofsalivating
throughvariouscookingshowsand
staringenviouslyatfriends’photos,
myexpectationswereskyhigh.
Butnotonceduringthosetwo
weeksdidI comeevencloseto
disappointment.Everywherewewent,
Italycharmedus.Experiencesthatin
anyothercountrywouldhaveincited
frustratedmeltdownsbecameamusing
diversions.Wegorgedourselvesas
muchonhistory,artandculture,
aswedidonpizza,pastaandgelato.
Aftertwoweeks,wehadbutwhet
ourappetite,resolvingtoreturnagain
assoonastimeandfinancesallowed.
Ofcourse,weweren’tthefirst
visitorstofallforItaly’scharms– nor
willwebethelast.Itssirencallhas
been enchanting travellers since the
Matakana,NewZealand;
JoannaHunkin,editor
Surroundedbyrollinghills,wineries
andwhite-sandbeaches,Matakanahas
longbeenoneofmyfavouritespots.
Justanhour’sdrivenorthofAuckland,a
weekend visit is a must.@hunkies_news
PointPuer,Tasmania;
LisaFeatherby,fooddirector
Thishistoricalregionis wildand
beautiful,andyou’lleatthebestapricots
ofyourlifefromroadsidestallson
your way there.@lisafeatherby
Where we’ve been
Bellingen,NSW;
GeorgieMeredith,writer
& editorialcoordinator
Thehigh-pitchedhumofcicadasprovides
a nostalgicsummersoundtracktothis
verdant,tropicalhaven.NeverNever
Creek’spebble-strewnwatersarea
perfect escape.@georgiemeredith
GOURMET TRAVELLER 15
PHOTOGRAPHY ALANA LANDSBERRY (PORTRAIT) & CON POULOS (SPAGHETTI).
Editor’s letter