MAXVEENHUYZEN
writer
Rootcause,p
MaxVeenhuyzen,Gourmet
Traveller’s WesternAustralia
editor,is a foodandtravel
writer,andphotographerliving
inPerthonlandbelongingto
theNoongarpeople.A regular
contributortoGT, inthisissue
heextolsthevirtuesofthe
humblecarrot.“Asgoodas
a bunchofcarrotsticksinthe
lunchbox mightbe,”hesays,
“chefsaroundthecountryare
recastingthisrootvegetable
in new, exciting roles.”MICHAELRYAN
chef
TheTokyoeffect,p
“Japan,andTokyoin particular,
hasbeenmymusefordecades,”
saysMichaelRyan,chef-owner
ofProvenancein Beechworth,
north-eastVictoria.Butin a city
ofsome160,000restaurants,
wheredoyoustart?In theirnew
bookOnlyin Tokyo, Ryanand
fellowchefandJapanophile
LukeBurgessrevealtheir
favouriteizayakas,vinylbars,
ramenjointsandteashops.
“I guessI’vebeen 20 times,
and every visit is an adventure.”HELENANDERSON
GTtraveleditor
Bigchill,p
SailingthroughanAntarctic
dreamscapeofmonumental
icebergswasanunforgettable
experienceforHelenAnderson.
“Itsuttersilenceandotherworldly
beautyis verymoving,”shesays,
“yetthemostprofoundimpact
ofthevoyagewasgraspingthe
vastcontinent’sfragilityandits
transcendentalimportancetous
all.”Finestmoments?“Kayaking
withphotographerJamesGeer,
hearingthebrayingofpenguins
and the trickle of snowmelt.”ANDREWMcCONNELL
chef
A cutabove,p
AndrewMcConnellis a
masterofmanytrades– chef,
restaurateur, author,butcher-
shopownerand,recently,keen
gardener.Ashisaward-winning
finedinerCutler& Co,inFitzroy,
Melbourne,marks 10 yearsof
service,hesharesa special
menubasedonhisfavourite
dishesofthepastdecade.
“Justastheindustryand
people’stasteshavechanged,
ourrestauranthasmatured,”
he says. “It is better than ever.”p 118
Big chill14 GOURMET TRAVELLERContributors
PHOTOGRAPHY JAMES GEER (HELEN ANDERSON & ANTARCTICA) & JESSICA WYLD (MAX VEENHUYZEN).