Gourmet Traveller May 2016

MOTHER’S DAY BRUNCH Goat’s cheese and herb quiche (RECIPE P47) Roast chicken salad with celeriac, radicchio and pink grapefruit (PICTURED; RECIPE P94) Hazelnut cakes with roast rhubarb (RECIPE P178) Mother’s Day is all about making your mum happy, and for all we know, she might be mad for big Barossa shiraz, in which case that’s what you need to serve with brunch. If it was up to us, though, we’d probably open a bottle of crisp, dry vermentino, a pale, dry rosé and then a cheeky half-bottle of pink moscato. COMFORT COOKING Broccoli soup (PICTURED; RECIPE P38) Slow-roasted pork neck, green olive sauce, parsley and walnuts (RECIPE P87) Green lentils with salami and cavolo nero (RECIPE P98) Olive oil cake with pumpkin-seed ice-cream and candied orange (RECIPE P35) If the…

Each issue we produce is special in its own way but our Hot 100 edition holds a special place on the editorial schedule for no reason other than it’s just so much damn fun. This issue is no exception. There are new eats to try (savoury éclairs at The Apo, cacio e pepe at Brickfields, and ice-cream treats at Mr Fitz’s Finest Ice Cream), and new hotels to check out (the Paris Ritz, Baz and Catherine’s Faena Hotel Miami Beach and the Whitby in New York). There are ingredients to discover like koji and dulse, trends we’ve clocked such as fine-dining scrambled eggs and fried chicken sandwiches, and new talent like the folks at Foolscap design and Studio Twocan. In short, the issue is jam-packed with excellent things to see…

AJ MOLLER Anthony Jay Moller is a commercial photographer from Brisbane. While he shoots most of his work on two 5D Mark IIIs, he says he’ll always have a soft spot for his medium format Yashica-Mat. “It was all I could afford when studying at uni,” he says. “I’ve recently passed it on to my young nephew, who’s enjoying the ‘old-school’ 120 film process.” In this issue, Moller captured our Brisbane Hot 100 items. “Mister Fitz’s was the standout – I’m a sucker for ice-cream.” The Hot 100 begins page 125. VANESSA AUSTIN Sydney stylist Vanessa Austin didn’t think she had much of a sweet tooth until collaborating on the biscuits feature in this issue (page 112). “The choc-hazelnut Afghans took me back to eating Nutella from the jar as…

WOOD-GRILLED CALAMARI WITH RADISH, SEAWEED David Moyle continues to kick goals with a menu that gives Tasmanian produce the love and respect it deserves. Local calamari is wood-grilled, cut into thin ribbons and then mixed with radishes, a dusting of dried and crushed seaweed and an enormously satisfying roasted calamari sauce. We call it perfection. Franklin, 30 Argyle St, Hobart, Tas, (03) 6234 3375 MICHAEL HARDEN CELERIAC, MUSTARD, BEER, HORSERADISH A thick disc of celeriac is poached in buttermilk, roasted and then smeared with mustard butter, topped with crunchy droplets of beer batter and finished with a good grating of horseradish: a super-savoury flavour bomb. Boom. Fleet, shop 2/16 The Terrace, Brunswick Heads, NSW, (02) 6685 1363 ANTHEA LOUCAS FERMENTED GRAINS & SPANNER CRAB Ah the F word. It seduces…

It’s hard to think of a more timely or compelling calling card for a fledgling coffee business than to be anointed roaster-in-chief at Sydney’s Noma pop-up. Tim Varney, who makes up one half of Bureaux Collective with Tim Williams, established the “coffee program” at Noma’s Copenhagen mothership a couple of years ago, and both Tims have gained a high profile in the coffee-obsessive communities of the UK, Norway and the US over the past decade, particularly in the spheres of roasting and sourcing. Now they’ve returned to Australia and plan to put coffee-roasting resources and skills in the hands of locals at the Bureaux Collective HQ in a small warehouse in Melbourne’s Cremorne. “Coffee-roasting equipment is expensive and not everybody has half-a-million dollars or the time it takes to negotiate…

WHO Mississippi-born chef George Francisco has been busy finessing his bacon recipe since migrating to Australia in 2001. His aim? To recreate the intensely flavoured, southern-style, dry-cured smoked bacon he remembers from childhood. Last year, the expat left his executive chef role at Tower Estate in the Hunter Valley and relocated to sunny Noosa to set up Voodoo Bacon. WHAT Each slab of bacon is handmade. Francisco sources bellies from free-range pigs from Ipswich in Queensland and applies a dry-cure of rock salt, brown sugar, juniper, thyme, garlic and assorted spices. The applewood used for smoking is from the Sunshine Coast. “As you cure, it gets salty, so you need smoke to get the balance right,” says Francisco. “The applewood gives an equal amount of smoke, salt and sugar.” Most…