Gourmet Traveller April 2016

ANZAC DAY Cheddar and kale pull-aparts (PICTURED; RECIPE P125) Overnight pork shoulder with fennel (RECIPE P99) Little apple pies (RECIPE P178) If you’re in the mood for wine this Anzac Day, go for some Aussie regional styles: a classic bottle-aged Hunter Valley sémillon, perhaps, followed by golden luscious botrytis sémillon with the pies. If wine’s not your thing, try a yeasty saison craft beer with the scrolls and pork, and then a sweet cider to finish. LONG LUNCH Coppa with fennel, apple and pumpkin-seed cream (RECIPE P100) Gnocchi with duck ragù and porcini mushrooms (PICTURED; RECIPE P87) Red butter lettuce with caper and anchovy vinaigrette (RECIPE P110) Crème caramel (RECIPE P110) Offer a choice of wine with the entrée: a grapey pinot gris, perhaps, and a pale, dry pinot noir…

you rally against the joy of eating a really great bowl of pasta? Or a warm-from-the-oven finger bun? And let’s not think about banishing pumpkin scones to the scrap heap. We say yes to carbs, and celebrate the simple pleasures they deliver in this autumn issue, which goes big on comfort food favourites. Tasmanian country cooking doyenne Sally Wise shares her baking favourites (page 112) and Emma Knowles delivers buns both sweet and savoury – cinnamon twists and cheddar and kale pull-aparts are just the beginning (page 120). The chefs from Melbourne’s Tipo 00 dish up the pasta recipes that have earnt them cult status (page 84) and Dan Pepperell reveals the modern French bistro flavours he has on the menu at Hubert, the first restaurant from the Swillhouse group…

RUSSELL SMITH Though Cape Town-based photographer Russell Smith knows his city well, it’s always surprising, he says, to see it through the eyes of a fellow resident. In our guide on page 152, Smith staked out the favourite haunts of homewares entrepreneur Chris Weylandt. “The city is sprouting new places all the time based on food, coffee and design,” says Smith. “This creativity teamed with the natural beauty of the beaches and mountains around us is hugely inspiring.” CHASE KOJIMA San Francisco-born Chase Kojima has been wowing diners at Sokyo in Sydney since 2011, and at Kiyomi on the Gold Coast since late 2014. A veteran of the Nobu group, Kojima is best known for his contemporary takes on Japanese classics, and his passion for sushi. In this month’s Masterclass,…

CHEDDAR PIE There are no two words better strung together than “cheese” and “pie”. There’s also no better cheese pie right now than the new Pyengana cheddar number at Ester. Salty, garlicky and charred and molten from a blast in the wood-fired oven, it’s garnished with softly purple society garlic flowers for the win. Ester, 46-52 Meagher St, Chippendale, NSW, (02) 8068 8279 SOPHIE McCOMAS CRAB RISOTTO How do you improve a creamy Queensland sand crab risotto? Use organic carnaroli rice for al dente bite, sea-urchin butter and bottarga for salty savouriness and lemon for freshness. Oh, and a glass of Howard Park Flint Rock chardonnay won’t hurt, either. Thanks, Locale. Locale Noosa, 62 Hastings St, Noosa Heads, Qld, (07) 5447 5111 FIONA DONNELLY DTOM YUM OF CHICKEN It’s always…

Skip the lattes, muffins and soft-serve and embrace matcha on its own terms. Matcha, the powdered green tea central to ceremonial Japanese tea gatherings since the 13th century, has featured in all manner of incarnations recently, but in Japan the traditional tea experience is still an art form. If you haven’t got three-plus hours for a full ceremony but want to steep yourself in some semblance of tea culture, Adam Wojcinski sensei, and disciple and official translator for the 16th Grandmaster of the Ueda S›ko samurai traditional Japanese tea ceremony, suggests a five-minute matcha meditation. Start with the right equipment. First, select a chawan, or tea bowl, he says, that “you’re going to enjoy drinking from every day”. Pick a high-grade, vivid green powder from Uji in Kyoto – from…

What’s the plan for Tasting Australia this year, Jock? This is my first year as an ambassador. I’m bringing Matt Orlando over from Amass in Copenhagen to do a big dinner in Victoria Square. He was the head chef at Noma while I was there, and we have a similar inquisitive nature when it comes to new flavours. What are you guys cooking up? The menu will revolve around what we can get from local indigenous communities, and cooking over fire. What drew you to Adelaide? I’m intrigued by the art of winemaking, and the winemakers in South Australia blow me away. The local ingredients have a certain flavour that naturally matches the undertones of the wine. Restaurant Blackwood has taken over the space at Street ADL. How is it…