A
Fast
issue
Food
Travel
Features
BREAK
FREE
Diving for abalone,
visiting farm gates,
herding cows – it’s
all in a day’s work
for these chefs
who’ve left the city.
64
ACKNOWLEDGEMENT
OF COUNTRY
Gourmet Travelleracknowledges the
Gadigal people of the Eora Nation as the
traditional custodians of the place we
now call Sydney, where this magazine
is published.Gourmet Traveller
also pays respects to elders
past, present and emerging.
GOOD, BETTER,
BESTIA
Chefs Ori Menashe
and Genevieve
Gergis share the
dishes that built
their reputation
at LA’s Bestia.
114
8 GOURMET TRAVELLER
OPEN
SEASON
Eating seasonally
can be fraught at
the best of times,
but what if we
had it wrong
from the get-go?
72
BEEF
STOCK
Ahead of
Melbourne Food
and Wine, Joe
Beef chef David
McMillan tells
us what’s what.
76
OH
DEER?
Soy. Camel. Goat.
Do we really need
another milk?
Alexandra Carlton
puts doe dairy
through its paces.
80
RED-SAUCE
DISTRICT
There’s a retro
vibe at Carlton
diner Capitano,
where Casey Wall
riffs on Italian-
American classics.
84
SHAKE THE
SOUL
Ignacio Mattos’s
playful take on
bistro food at NY
restaurant, Estela,
is the theme of
his new cookbook.
108
BEST IN
BEIRUT
Jade George
explores the
Beirut eateries
where tradition
and creativity
are on full show.
THE ITALIAN
TABLE
Anna Del
Conte’s latest
cookbook shares
Italian dishes
with vegetables
as the star.
102
132
PICK UP
STICKS
Skewers make
barbecues simple
and most of all fun.
Fire up the grill
and keep the
good times rolling.
94
WHISKY
& TWEED
Helen Anderson
meets the
visionaries who
draw inspiration
from the wild
Hebridean islands.
120