PHOTOGRAPHY BARBARA STEINBAUER-GROETSCH (CLAUDIA RODEN) & SHARYN CAIRNS (JACKALOPE)14 GOURMET TRAVELLERCLAUDIA RODEN
writer
Paper trail, p
Claudia Roden was drawn to
the subject of food through a
desire to evoke a lost heritage.
Her classicA Book of Middle
Eastern Food,published in
1968, revolutionised Western
attitudes to the cuisines of the
Middle East and North Africa.
“When I look into the book,
I see the faces of the people
who gave me recipes and hear
their voices and I feel as I did
when I spoke to them more
than 50 years ago.”KENDALL HILL
writer
Australian Hotel Guide, p
Having just wrapped up his fifth
Gourmet Traveller Australian
Hotel Guide, project manager
Kendall Hill confesses he’s
looking forward to spending
some quality time at home in
Melbourne. “It’s a great privilege
to check in at Australia’s best
hotels while researching the
country’s leading hotel guide,”
he says. “But eventually I start
craving my own bed.” Among
GT’s top 50 hotels are nine new
entrants and 11 award winners.GREG MALOUF
chef
Round table, p
Chef Greg Malouf’s influence
on contemporary cuisine has
transformed the way diners in
the West enjoy Middle Eastern
food. Formerly of Melbourne’s
MoMo restaurant and the UK’s
Michelin-starred Petersham
Nurseries, his recent launches
include Clé Dubai and Zahira.
“In the Middle East, food is a
gift and an expression of love,”
he says. “With family it’s about
comforting and healing; with
friends it’s about welcoming.”MICHAEL RANTISSI
chef
Masterclass, p
Israeli-born chef Michael
Rantissi grew up in Tel Aviv
where there was hummus
on the table at every meal.
“If Mum had the time she’d
make it for us, otherwise
we’d take it in turns to go to
the local hummus shop,” he
says. “I enjoy hummus the
way Australians love their
Vegemite.” Although hummus
probably has a wider appeal
for breakfast, lunch and dinner
than the Aussie spread.p 153
JackalopeContributors