Contributors
NADIABAILEY
writer
TheOlympiceffect,p
NadiaBaileyis interestedin
howfoodandcultureintersect.
Interviewingchefsaboutthe
diningcultureduringthe 2000
SummerOlympicsinSydney,
shegainedfascinatinginsight
intohowthecityhasevolved
overthelasttwodecades.“It
gavemea snapshotofSydney
asit oncewas:a timewhen
thecity’sdiningroomswereall
aboutglamourandexcess,and
modern-Australiancuisinewas
coming into its own,” she says.STEVEPEARCE
stylist
Infora penny,p
With 18 yearsofexperience
underhisbelt,it’snosurprise
StevePearceexercisesa high
levelofconsiderationand
finesse.StylingourSixpenny
feature– a menuofhomely
dishesthatkeptthefine-dining
restaurantafloatduringlockdown- Pearcemadesureeverydish
wasascomfortingtolookatas
theyaretoeat.“Therestaurant
wassucha beautifulspaceto
workinandthefoodreally
speaks for itself,” he says.
JACQUICHALLINOR
chef
Homeforgood,p
Asexecutivechefofstandard-
settingSurryHillsrestaurant
Nomad,JacquiChallinorwas
theperfectchoicetoleadour
restaurantissue.Challinor’s
focusis oncreatingan
environmentthat’sinnovative
andinviting,allwhilemaking
deliciousfood.“I’matthe
pointinmycareerwhere
I’mcomfortablewiththefood
I serveandI lovewhatI do,”
shesays.“It’sapproachable,
tasty food, and it works.”TRISTANLUTZE
writer
Stateoftheindustry,p
Asa foodwriterstandingon
thefringesoftheembattled
hospitalityindustry,Tristan
Lutzehasbeenupliftedthis
yearbythefortitudeofthe
chefsandrestaurateursand
otherindustryadvocateswho
havefoundwaystonotonly
survivewhat 2020 hasthrown
atthem,buttoreinventand,
insomecases,eventhrive.
“I amsogratefultobeableto
sharesomeoftheirhonestand
inspirational stories,” he says.p 77
Kingfishceviche
andzucchini
flowers14 GOURMET TRAVELLERPHOTOGRAPHY CHARLOTTE L GUEST (BAILEY) & WILLIAM MEPPEM (CHALLINOR & FOOD).