GOURMET TRAVELLER 9

PHOTOGRAPHY SHARYN CAIRNS (OMAN) & BEN DEARNLEY. COVER: BRASS SPOON FROM WATER TIGER. ALL OTHER PROPS STYLIST'S OWN. STOCKISTS

P

E

Regulars

12 EDITOR’S LETTER

14 CONTRIBUTORS

16 FOUR DISHES

Our favourite plates

this month.

19 NEWS

The latest from the food

and travel scenes.

26 OBJECTS OF DESIRE

Gem-coloured accessories.

28 HOWIEAT

Founder of Speed Date a

Muslim, Hana Assafiri, on

the power of shared food.

30 HOW I TRAVEL

Israeli-born chef and food

writer Yotam Ottolenghi

on losing his glasses and

finding inspiration.

32 MASTERCLASS

A step-by-step guide to

making hummus at home.

34 THE EXPLAINER

Middle Eastern sweets.

37 ANATOMY OF A DISH

Halal snack pack.

38 EATING CLEAN

Tahini.

48 DRINKS

The Middle East may

seem an unlikely source

for a good drop, but this

is where wine was born.

51 MELBOURNE REVIEW

Former Rockpool chef

Phil Wood’s talents are

front and centre at his

new fine-diner, Laura.

55 SYDNEY REVIEW

Hartsyard 2.0 rifs on

its previous form, but

with a lighter, more

up-tempo rhythm.

59 QUICK MEALS

Midweek meals in no time.

142 TRAVEL MEMOIR

In Cairo, the city’s

past and future are

embodied in very

diferent eating spaces.

145 STYLE

Keep your cool with

desert shades of sky,

sand and camel.

192 STOCKISTS

Plus our cook’s notes

and privacy notice.

193 RECIPE INDEX

194 FARE EXCHANGE

Chefs’ recipes you’ve

requested.

Scents

of place

p 126

PhotographyBen Dearnley

StylingLiz Elton & Lisa

FeatherbyFood stylingLisa

FeatherbyMerchandising

Geraldine MuñozFood

preparationNick Banbury

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ACKNOWLEDGEMENT

OF COUNTRY

Gourmet Traveller

acknowledges the Gadigal

people of the Eora Nation

as the traditional custodians

of the place we now call

Sydney, where this magazine

is published.Gourmet

Travelleralso pays respects

to elders past and present.

ON THE COVER

Clockwise from left:

chickpea salad with tahini

dressing (p38); beetroot kebabs

(p115); prawn börek (p112);

eggplant & walnut dip (p86).

The

Middle

Eastern

issue