GOURMET TRAVELLER 25News
Imagine a sushi train –
but loaded with moving
plates of clothbound
cheddar and Cornish
gouda instead of avocado
rolls. That’s the idea at
London’s Pick & Cheese.
The conveyor-belt
approach means
you can assemble your
ultimate cheeseboard.
Want the most picked
option? It’s the Stilton with
chocolate and oat cookie.
You can get off-belt
dishes, too, like blue-
cheese soft-serve.
thecheesebar.comWith the arrival of party season, we all need help with the inevitable hangover. Pete Ehemann,
from Sydney bar The Cumberland, believes in the power of the pickleback: he serves Jameson
Irish Whiskey chased with pickle brine and a cornichon. “The pickle juice contains all those
wonderful salty electrolytes that you need to reboot after a night out,” he says. “If that doesn’t
work, I’m all for a quick dip in the ocean.” cumberlandmanly.com.au
If a 9/10 heat rating sounds right up
your (spice) alley, scatter hand-
crushed yellow chilli flakes into the
next dish that needs some oomph.
Imported from the Indian Himalayas,
these chillies are a favourite with
northern-Indian cooks thanks to
their pack-a-punch heat, fragrant
aroma and eye-popping colour.
$4.25 for 30gm, herbies.com.auHOT
SHOT
Palisa Anderson (Boon
Café, Chat Thai) will be
bringing the heat to
Sydney’s Gourmet Institute
event on 14 November.
She’ll demonstrate how
to perfect your stir-frying
skills on a smoking-hot
wok and how to expand
your repertoire of Asian
recipes: like mastering a
well-spiced wonton tom
yum noodle soup, cooking
chicken wrapped in lotus
leaves, or serving pandan
custard cake for dessert.
harveynorman.com.au/
gourmet-institute