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

Sanitiseme

Someofthecountry’shospitalityjuggernauts

arechangingpacetoproducehandsanitiser.

Melbourne’sStAliCoffeeRoasters(stali.com.au)

hasjoinedforceswithHydroChemtoproduce

bottlestoselltoitscustomers– andtodonate

toitscaféandrestaurantwholesalers.Archie

RoseDistillingCo(archierose.com.au)hasalso

startedproducinghandsanitisertokeepits

workersemployedandmakeuseofitsbotanical

stock.Thefirstbatchof 4500 bottlessoldout

quickly,andthere’salreadya waitlistforthenext

shipment.FourPillarsGin(fourpillarsgin.com.au)

is alsocraftinganotherbatchoftheirsold-out

sanitiser.BreweryYoungHenrys(younghenrys.

com)is usingtheirhigh-grade,high-alcohol

ethanoltomaketheirownsanitiser,whileon

NSW’sCentralCoast,MrBlack(mrblack.com/au)

is makinga navy-strengthhandsanitiserin

500mlrefillablebottles.

ON

THE

PASS

with

TAKA

TERAMOTO,

KURO,

SYDNEY

You’vegotmochi-ricerisottoonyourmenu.Whatinspiredthis?The

ideacamewhenI wasworkingatFlorilègein Tokyo.Glutinousmochirice

hasmoreumamithannormalriceandhasmoretexture.Usuallymochi

riceis steamedandthenmasheduptomakemochi,butwecookedit like

normalriceandaddedbonitoflakes,chickenandcuredegg.In Japan,

wehavea dishcalledtamagokakegohan,whichis whitesteamedrice

andraweggyolkwithsoysauce.I don’tthinkmanypeoplewilltryraw

eggwithrice,sowemadethatmoreapproachablebycuringtheegg.

Yourmenutakesa root-to-leafapproach.Tellusaboutthehomemade

furikakeseasoningthatyoumadefromleftoversatKuro.Wedon’t

thinkofit aswaste,butmoreasthingsthatpeoplethrowawaywithout

thinking.Thelittlebitsandpiecesofediblevegetableskinsthatusually

getthrownawayareusedinthefurikake.Cabbage,leek,onionand

morearedehydrated,thenweseasonit andbreakthatintosmallpieces.

Whatledyoutoaddingsobanoodlestooneofthedrinksyouserve?

Thecocktailis calledSoberExperienceandit’sa twistontheclassic

cocktailMorningGloryFizz.Backin1800sAmerica,youdidn’tstart

yourdaywitha greensmoothieforliftingyourenergy,insteadyou

wouldstartwithalcoholandthatwastheMorningGloryFizz.It was

drunktocurehangovers,sowedida playonwords– soberand

soba– andcreateda Japanese-inspiredcocktail.

Howdoesyourversionwork?OurcocktailhasJamesonwhiskeythat

hasbeeninfusedwithsoba,kabosu(Japanesecitrus),umamisyrup

(madefrombonitoandseaweed),absintheandeggwhite.It’sserved

inhandmadeceramiccupsbya Japaneseartist.Ontheside,thereis

whitesesameandyukari(shisoandpickledplum)powderandthatis

tobesprinkledonthedrinkmidwaytochangetheflavour– thesame

aswhenyoueatsobanoodles.Kuro, 368 KentSt,Sydney,NSW,

(02) 9262 1350,kurosydney.com

“Thekimonois aniconicgarment,”saysAnna

Jackson,curatoratLondon’sVictoria& Albert

Museum.Youcouldevencallit the“ultimate

signifierofJapan”,shewritesinKimono:Kyototo

Catwalk($79.99,V&APublications/Bloomsbury).

Theglossybookfeaturescatalogueddesignsfrom

a leaf-patternedrobefrom1600sKyototothe

AlexanderMcQueenkimonothatBjörkwore

onthealbumcoverofHomogenicin1997.

18 GOURMET TRAVELLER

PHOTOGRAPHY MEGANN EVANS (TAKA TERAMOTO) & LILLIE THOMPSON (PARLOR TEA).

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