Contributors
YVONNEC LAM
writer
A questionofauthenticity,p
Asa foundingmemberof
DiversityinFoodMedia
Australia,GT’s veryowndigital
editorYvonneC Lamis keen
tochampionfreshvoicesand
faces.Inthisissue,sheexplores
theconceptofauthenticityand
whatit reallymeansinrelation
tocuisine.“Myapproachis
nevertoshameorcancel–
I findit farmoreinteresting
toshinea lightonthepeople
whomakeupourrichfood
and dining landscape.”CATHMUSCAT
photographer
Wastenot,wantnot,p
WhileCathMuscathasbeen
responsibleforcapturing
thousandsofimagesfor
cookbooksandmagazines
throughouthercareer,
workingwiththeteamfrom
Cornersmithontheirnew
cookbook,UseIt All,was
a firmcareerhighlight.“Even
onthebusiestdaysonset,
whenthere’sgreatfoodand
lotsoflaughswithamazing
creativepeopleyoualmost
forget you’re working!”DURKHANAIAYUBI
cookandwriter
Landofplenty,p
Workingbehind-the-scenes
ofAdelaide’sParwanaAfghan
Restaurant,DurkhanaiAyubi
is notonlyinterestedinthe
foodherfamily-runbusiness
creates,buttheculturalevolution
thatprecedesit. Inthisissue,
wesharerecipesfromtheir
firstcookbook.“Forus,food
hasbecomea meanstotell
a biggerstory.Anawareness
ofAfghanistan’shistoriesand
energiesis importantfor
understanding the cuisine.”SAMANTHAPAYNE
sommelierandwriter
Goingnative,p
Likemanyofus,Samantha
Payneenjoysa tipple.The
sommelieris particularly
interestedinAustralianwine,
butcuriosityoftendrawsher
towardsfoodproducers,land
cultivatorsandagriculture,too.
Herfeatureinthisissueis the
resultofa three-yearjourneyof
discoveryintonativeAustralian
ingredients.“Thispieceis a very
smallsteptowardsaddressing
thesystemicissuessurrounding
the native food space.”p 92
ParwanaAfghan
Kitchen10 GOURMET TRAVELLERPHOTOGRAPHY CHRIS COURT (PAYNE), JOHNNY MILLER (AYUBI), ALICIA TAYLOR (MAIN).