GOURMEPHOTOGRAPHY SCOTT HAWKINS (CRULLER), BEN HANSEN (SALAD BURNET), FEDERICA DI GIOVANNI (ROME) & ROB SHAW (CHAPMAN HEWSON) ILLUSTRATION LARA PORTERSOUTH OF
THE TRACKS
South America’s first luxury sleeper
train, the Belmond Andean Explorer,
makes its début this month on 688
kilometres of track from Peru’s
Cusco to Arequipa, with a stop at
Puno station by Lake Titicaca.
The 21st-century interiors are
inspired by Peru’s hand-woven
fabrics, in soft ivory alpaca tones
and strong Andean dark greys.
The train can accommodate up
to 48 guests (options range from
bunks to deluxe suites) sharing
two dining cars, a lounge and an
observation car with an open-air
section. Belmond Hotel Monasterio
in Cusco has created the modern
Peruvian menu to accompany the
adventure. belmond.comCRULLER TO
BE KIND
In a time of shock-value doughnut design
ShortStop Donuts’ Australian honey and sea salt
cruller is a simple, airy reprieve. Shallow-fried four
minutes each side, the light and crunchy cruller is
dipped in a malty honey sourced from Brunswick’s
Bee Sustainable, then sprinkled with Murray River
sea salt for a savoury-sweet hit. “It’s never leaving
the menu,” says owner Anthony Ivey. Amen to that.
short-stop.com.auSALAD FOR DAYS Looking to turn over a new le ere’s one: salad burnet. The dainty
saw-toothed salad herb is appearing on menus across the nation. It’s paired with yellow squash
at Cirrus, and goat’s curd and peas at Bentley, and is easy to grow at home, too. It’s tangy, with
a hint of cucumber – perfect for throwing in a salad or garnishing your G&T.
THE SEAFOOD
PLATTER IS BACK
The questionable reputation of
the seafood platter as a triumph
of quantity over quality may need
to be revised. Recent sightings at
Cutler & Co’s newly revamped bar
in Melbourne and on the waterfront
at Cirrus in Sydney have revealed a
distinctly modern take on the genre.
Sauces are kept to a minimum and
the content is all killer, no filler:
honey bugs, tiger prawns, lobster,
oysters, clams and mussels on the
shell all putting in appearances
alongside excellent raw fish.
Just add Champagne and let
the magic happen.TRAIN ROUTE THROUGH
LA RAYA PASS, PERU