Australian Gourmet Traveller - (05)May 2020 (1)

WILLIAMMEPPEM

photographer

Omakaseathome,p

AustralianphotographerWilliam

Meppemhasbeenshootingfor

morethan 30 years,locallyand

acrosstheglobe.Eighteenof

thoseyearshavebeenspent

withGourmetTraveller, helping

todevelopourphotographic

styleandforgingrelationships

withchefsacrossthecountry.

“HavingshotTetsuyaonvarious

occasionsthroughoutmycareer,

it wasanhonourtoshoothis

skilfullycraftedrecipesfor

thisissue,”saysMeppem.

NIGELSLATER

writer& chef

Autumnleaves,p

Knownasthecookthatwrites,

NigelSlaterhasbecomea

guidingvoiceforfoodlovers

throughhisregularcolumn

inTheObserver. Slateralso

putshiswordsintoactionin

hisowncookbooks,andforthis

issuehesharesrecipesfrom

hislatestrelease,GreenFeast:

Autumn,Winter. Slaterloves

autumndueto,“thecooler

weather,thecoloursofthe

trees,thesoftnessofthelight,

theingredientsinthemarket”.

TETSUYAWAKUDA

chef

Omakaseathome,p

TetsuyaWakudais a renowned

chefwhohascreatedhisown

uniquestylebymarryingFrench

techniquewiththeJapanese

foundationsofcookinghe

grewupwithinHamamatsu,

Japan.In thisissue,Wakuda

executesthisfoodphilosophy

withuncomplicateddishes

designedtobemadeandserved

withease.“It’sgottobesimple,”

hesays.“Youwanttoenjoy

yourtimetogether.Thatis what

homecookingis aboutforme.”

ALEXANDRACARLTON

writer

FromNomatoNippon,

p58;A cook’syear,p

Forthisissue,writerAlexandra

CarltoninterviewedNoma

alumnusThomasFrebelabout

hisTokyorestaurant,Inua.

ShealsoexploresJapan’slove

affairwithseasonality. Carlton,

whotravelledthroughrural

Japanlatelastyear,says:

“InJapan,knowingwhen

produceis atitspeakonany

calendardayis asnormalas

knowingyourownpostcode.

It’sanepicwaytoeat.”

p 68

Omakaseathome

10 GOURMET TRAVELLER

Contributors

PHOTOGRAPHY WILLIAM MEPPEM (OMAKASE AT HOME) & HUGH STEWART (WILLIAM MEPPEM).