PHOTOGRAPHY AJ MOLLER (VOTAN BROTHERS) & MARTIN REFTEL & JESSICA REFTEL EVANS (ATTICA) ILLUSTRATION LARA PORTER
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BIRD WATCH
This all-Aussie bird is turning up on
some top tables. At Attica you might
find emu cooked with potatoes and
scrambled emu egg. Brisbane’s Detour
puts the flank to work in a standout
tartare seasoned with smoky
habanero salt on a cracker with egg
yolk and dill. Detour’s Damon Amos
takes pride in eating part of our coat
of arms and chooses emu because
it tastes great. “Kind of like a lean,
gamy dry-aged tenderloin,” he says.
attica.com.au; Detour, 11 Logan Rd,
Woolloongabba, QldSUSTAINABLE STAYS
Faced with a choice between two equally stunning
hotels – same price and amenities, but only one
supports community or environmental projects- which would you choose? Journalist Juliet Kinsman
is banking on travellers making the moral choice with
the launch of her website Bouteco, a showcase of
hotels that marry style and sustainability. Featured
properties include Bali’s handcrafted Katamama,
Cambodia’s Song Saa Resort, and Canada’s Fogo
Island Inn, a pioneering social enterprise that’s
become a lifeline for its Newfoundland fishing
community. Bouteco’s début is timely given it’s
UNESCO’s International Year of Sustainable Tourism,
but Kinsman, founding editor at Mr & Mrs Smith,
insists she’s not simply tapping a trend. “I’m not doing
this because smart tourism and intelligent luxury are
fashionable,” she says, “but because it’s the future.
Well, it needs to be – for the sake of the environment
and future generations.” bouteco.co
FLIGHTS OF FANCY Think of it as Uber for the ruling classes. Billed as the
world’s first real-time, private jet-booking platform, the Stratajet app helps the rich
and restless find spare jets for flights in Europe, North America and parts of the
Middle East. Rival Jetsmarter, meanwhile, offers the choice of shared charters,
regular shuttle services and private hire. stratajet.com, jetsmarter.com>HOT 100
HIGH TEA
Japan’s Royal Blue Tea takes loose
leaf to the next level with its
mizudashi method. Tea leaves are
steeped for up to a week, creating
highly clarified flavours. While the
approach resembles cold brew, the
teas are bottled and served like
wine at select top restaurants in
Asia. Try the company’s Hana
bottling at Tokyo restaurant Den- it’s the purest jasmine tea you’ll
ever drink. royalbluetea.com
EMU EGG AT ATTICA