Innholdsfortegnelse for September 2018 i Gourmet Traveller

Lesa might be Embla’s new sibling but she doesn’t want for polish. Embla made its name on Russell Street as a place where a person might drop in for a quick drink or snack, but find themselves charmed by the quality of the food and wine. Lesa, on the other hand, is intended to have a heightened sense of occasion. Unlike its neighbour downstairs, Lesa takes reservations and serves dishes for you to enjoy all by yourself (rather than sharing with the table). Expect plenty of char and smoke on the menu from the wood-fired hearth. Highlights include local flounder with pear-leaf oil and a hazelnut miso, and a riff on the French classic île flottante starring roast-barley koji anglaise and salted bergamot. Even though it’s directly above Embla, the…

1 EMILIA TUNA BELLY IN OLIVE OIL Take packed lunch up a level by tossing a slice or seven of this pretty, pale and lovely tuna belly into a Niçoise-style salad. MoVida’s Frank Camorra gives it top marks for juiciness, texture and purity of flavour. $14.50 for 180gm. alimentaria.com.au 2 NARDÍN SMOKED ANCHOVIES IN OLIVE OIL Anchovies fished from the Cantabrian Sea are held in the highest regard, and these fillets, which count Sydney’s Continental Deli among their fans, are a prime example of why. Lightly cold-smoked over beechwood, they’re an umami joyride that keep the quality of the fish front and centre. Good luck stopping at just one. $18.50 for 100gm. gourmetlife.com.au 3 ORTIZ SARDINES IN OLIVE OIL These exceptionally plump sardines come with heads and tails removed, but…

I have just come back from six weeks in Europe, drinking and eating my way through the restaurants of England, Scotland, France and Spain. I have also spent what felt like a similar amount of time assessing the wine lists of all the establishments that feature in this year’s Gourmet Traveller Restaurant Guide. Put the two together, and I can confidently say that we Australian drinkers are very well served by our restaurants. No matter where you find yourself in this country, from a remote retreat in regional Tasmania to an inner-city laneway bar in Sydney, the quality, diversity and interest of the wines on offer in most of the places listed in this year’s Guide is really quite impressive. That’s not to say that everything’s wonderful in Aussie wine…

We’ve got an idea for a fun night out that we think you’re going to love. Gather some friends and join like-minded gourmet travellers at the lazy Susan at the year’s most anticipated new restaurant in Manly to dine in style and talk about how to turn the journeys of your dreams into reality. At the new Queen Chow, chefs Patrick Friesen and Eric Koh translate the runaway success of Queen Chow in Enmore to a beautiful waterside eatery on Manly Wharf. Gourmet Traveller editor Sarah Oakes will be in attendance to talk food, travel and everything in between, and GT’s managing editor and chief restaurant critic Pat Nourse, freshly returned from touring China with APT, will share his highlights of the most recent Best of China adventure. Train your…

RESTAURANT OF THE YEAR Quay Sydney No pressure. But when you’re running one of the most visible, celebrated and (yes) expensive restaurants in the country, and you spend three months and many millions rethinking the place from the carpet up, there’s going to be a certain amount of scrutiny from the dedicated diners of Australia when you throw open the doors. Such is the nature of a special-occasion restaurant; your guests develop an emotional investment in what you do. They don’t think of it as your place, but as their place. (Retire your snow egg at your peril, and be careful what you do with your tablecloths.) But just about everything at the new Quay has been done to put the focus back on the diner. Peter Gilmore is no…

Kylie Javier Ashton General manager, Momofuku Seiobo, Sydney Years on the floor: 12 Key venues: Tetsuya’s, Bentley, Duke Bistro Service benchmark: Fleet Jeremy Courmadias General manager, The Fink Group, Sydney Years on the floor: 25 Key venues: Le Caprice (London), Jacques Reymond, Rockpool Service benchmark: Scott’s (London) Maurice Terzini Director, Icebergs Dining Room & Bar, Sydney Years on the floor: 36 Key venues: Caffé e Cucina Service benchmark: Flower Drum Frank Roberts Chief food and beverage officer, Merivale, Sydney Years on the floor: 23 Key venues: Merivale restaurants, Bennelong, Celsius Service benchmark: Fratelli Paradiso Nikki Friedli Co-owner and restaurant manager, Africola, Adelaide Years on the floor: 11 Key venues: Desert Lantern, Bistro Dom Service benchmark: Momofuku Seiobo Mallory Wall General manager, Café Di Stasio, Melbourne Years on the floor: 31…

Earlier this year, Attica’s Ben Shewry hosted a dinner with Matt Orlando, head chef and owner of Amass restaurant in Copenhagen. Guests were greeted with a handpainted sign that read, “Enjoy your fucking dinner” and detailed a menu full of the vaguely unsettling ingredients Attica is known for: ants, roadkill, produce on the wrong side of its use-by date. One course featured locally sourced abalone nestled on tender leaves of saltbush, staged on a pile of rubbish – cans, beer bottles, snarls of plastic, even a Nike shoe – handpicked from Brighton Beach. Shewry called it: “The State of Port Phillip Bay”. It was, he admits, a dish intended to shock. Shewry tends not to valorise Attica’s sustainable credentials because he believes employing such practices is the basic responsibility of…

I came to cooking by accident about three years ago. After nearly 10 years working in the public service, I realised I wanted to do something else with my life. So I quit my government job and ran away to Paris with a friend who gave me a new lease on life and revived my love of food. I owe her a lot. The trip was a revelation. I found a new generation of young chefs that had turned their backs on white tablecloths and tourist-trap bistro food. They cooked on creative impulse with what was available at the market that morning. I got chatting to the chef of Au Passage, Ed Delling-Williams, and talked my way into an unpaid role in the kitchen. I still don’t know why he…

I’m 436 metres above the ground, trapped in a metal box. Condensation rolls down the gondola windows, fog obscures the valley below. I grip my poles, palms sweating. I can feel us dipping down, then up, tilting and swinging, and then, finally the mountain is upon us. There’s a whir, a lurch, then a clunk and a wobble and the doors fly open. I step out, heart racing. This was meant to be the easy part. Whistler doesn’t do things by halves. Want one mountain? Take two. Want powder? Have bucketloads. It’s a place where bears roam the streets, where tsunami warnings come as readily as avalanche warnings, where locals give up salmon-fishing because it’s too easy. Between Vancouver and Whistler, about 125 kilometres apart, the ranges are cut through…

Fishing there Bamurru Plains fishing season runs from 1 February to 30 April. For private charters (two anglers per boat), packages cost from $3,190 per person for three nights and two days. This includes safari bungalow accommodation, all meals and drinks, and daily fishing with a specialist guide. Bamurru Plains luxury season runs from 1 May to 31 October. It costs $1,090 per person per night (twin share, minimum two nights), which includes safari bungalow accommodation, all meals and drinks, and daily guided wilderness activities. These include airboat safaris, croc-spotting river cruises, open-top game drives and walking tours. bamurruplains.com Getting there Charter flights between Darwin and the private airstrip at Bamurru Plains, on the edge of Kakadu National Park in the Northern Territory, cost $650 per aircraft one way, carrying…

Meyer lemon shaker pie “I had a slice of Meyer lemon shaker pie at The Agrarian Kitchen Eatery that I can’t stop thinking about. I’d love to make it at home, any chance you could get the recipe?” Anton Du Chateau, Vic REQUEST A RECIPE // TO REQUEST A RECIPE, EMAIL FAREEXCHANGE@BAUER-MEDIA.COM.AU…

When Sydney restaurant Quay (above; see our review p55) reopened, the decision to ditch the linen sparked controversy. Are tablecloths a necessity in fine dining? We put it to Australia’s top chefs and restaurateurs. No: “A clothless table in fine dining is not a new thing: either today, with restaurants such as Noma, or in the Tudor times of the 16th century,” says John Fink, of The Fink Group. Maybe: “We have about a 50/50 split of tables with tablecloths and tables with granite tops,” says Ben Shewry, of Melbourne’s Attica. Yes: At Sydney’s Aria, Matt Moran believes tablecloths are part of “the magic of a great dining experience”.…

Little Albion Guest House, Sydney What distinguishes a hotel from a guest house? In the case of the 35-room Little Albion Guest House in Surry Hills, it’s about character rather than size. “Staying here is like staying at the beautiful home of good friends rather than a hotel,” says Paul Fischmann of 8Hotels. “We’re seeking to reinvent the guest house for the 21st century.” There’s parquetry underfoot, Moroccan tiles in bathrooms, and boldly patterned fabrics and wallpaper throughout the former convent. 21 Little Albion St, Surry Hills, NSW, (02) 8029 7900, littlealbion.com.au W Brisbane The designers threw everything at W Brisbane: every colour on the chart, every imaginable pattern, layers of competing motifs and shapes. The stylistic riot extends from the lobby (aka the “welcome level”) and the pool, to…

Freshly cooked crab is always the way to go. It makes the most of the crab’s sweetness, feels more luxurious, and, even if it’s a little fiddly, the reward far outweighs the effort. When it comes to choosing crab, pick one that’s both lively and heavy for its size, which will have the most meat. “Spanner crab in particular has a clean oceanic taste, and is much gentler in flavour than mud crab,” says Josh Niland of Sydney’s Saint Peter. “It has wonderful sweet meat that’s easy to work with.” Niland recommends picking the crab and serving it with simple accoutrements: herbs such as dill, chervil or chives, a good helping of freshly made mayonnaise, perhaps flavoured with the crab’s head coral, and boats of witlof leaves for scooping. Step…

This bowl of spicy, salty, sweet and sour goodness is one of the signature dishes of Chiang Mai. But did it originate from Thailand? Is it Burmese? Or from further afield still? It’s certainly seen in the provinces of Myanmar, and the Burmese dish “ohn no khao swè” translates to “coconut milk noodles”. The use of dried spices to form the base, however, lends weight to the idea that the dish has Muslim roots. The particulars of the curry paste, the noodles, the protein and condiments varies widely, even in Chiang Mai itself, but the dish’s defining features are the laksa-like curry soup and the use of the same type of noodles in the soup, fried crisp as a garnish. CONDIMENTS Zesty toppings brighten up the soup. Pickled mustard greens…

2016 Yangarra Ovitelli Grenache, McLaren Vale, $72 An outstanding example of grenache from dry-grown vines, fermented and matured on skins for half a year in big ceramic eggs. Deeply spicy and bursting with vitality. yangarra.com 2014 Bruno Rocca Rabaja Barbaresco, Piedmont, $190 Barolo gets all the nebbiolo kudos, but Barbaresco can be equally profound: seductively perfumed with a satisfying savoury quality. Imported by mezzaninewine.com.au 2018 Willie Smith’s Traditional Cider, Huon Valley, $8 The traditional bittersweet French and British heritage apples included in the blend give this cider a rich flavour and a wonderful chewy texture. And it’s in a can. What’s not to love? williesmiths.com.au Starward (New) Old Fashioned, Port Melbourne, $49 A very good batch-bottled cocktail featuring rich and warming whisky aged in Starward’s red wine barrels, blended with…

Kingfish sashimi, chilli, black bean, white soy Silken tofu, vegan XO, pickled long beans, mushroom floss Eric Koh’s signature dim-sum selection Roast duck with plum sauce Steamed scallops with XO vermicelli Moreton Bay bugs with black-pepper sauce Steamed coral trout, ginger and shallots Queen Chow special fried rice, cuttlefish, sweetcorn, barbecue pork Stir-fried okra, garlic, Shaoxing Toby’s salted-caramel brûlée tart Soy-milk panna cotta, fruit and granita VENUE: Queen Chow Manly 22-23 Manly Wharf, E Esplanade, Manly, NSW DATE: Tuesday 30 October 2018 TIME: 6.30pm PRICE: $100 per person including matching wines TO BOOK: Call (02) 9114 7341…

SARAH DOYLE & ELVIS ABRAHANOWICZ Porteño, Sydney Things could have been very different. Sarah Doyle was a balloon artist at Australia’s Wonderland, while Elvis Abrahanowicz considered selling vacuum cleaners door-to-door. Luckily for diners, they met and, six years later, opened Bodega with Ben Milgate and Joe Valore. Abrahanowicz had cooked professionally, but Doyle was new to hospitality, so her crash-course in front-of-house came between her Bonds marketing job on weekdays, and nightclub shifts on the weekend (a financial necessity at the time). “We had no idea what we were doing,” says Abrahanowicz. Now they’re involved in 12 venues, and their belongings, including vases, rugs and signs, adorn them all. “Every restaurant has our crap in it,” says Doyle. A pizzeria called Bella Brutta and a second Continental Deli are next,…

Phil Wood has a dark secret. The executive chef at Laura, our New Restaurant of the Year, is a fan of the sun-dried tomato. “I know it’s bad but I can’t help it,” he says. “I just love a sun-dried tomato. And they make this salad. They add a touch of spring.” The salad in question, a warm Greek-style mix of calamari, potatoes, olives, oregano and, yes, sun-dried tomatoes, is part of a lunch he has pulled together at his house for a group of pals who all live on Victoria’s Mornington Peninsula. Wood moved to the Peninsula from Sydney with his partner Lis Davies last year after he landed the gig as executive chef at Pt Leo Estate’s ambitious new restaurant project. He’s happy he did. “We have more…

Getting there Air Canada flies direct from Brisbane, Melbourne and Sydney to Vancouver. aircanada.com Whistler is a 90-minute drive from Vancouver, and regular buses make the journey in two hours. Skiing there Whistler Blackcomb spans 3,307 hectares of skiable terrain, with 16 bowls, three glaciers and more than 200 marked trails serviced by 37 lifts. The mountains are renowned for their black runs, but the skew is towards intermediate, with plenty of runs for beginners, too. Ski the 11km Easy Out run on Blackcomb to make the most of the resort’s high vertical drop of 1,609 metres, or the more challenging Peak to Creek on Whistler, which drops 1,530 metres. The resort has a range of accommodation, including 24 hotels as well as chalets, B&Bs, condominiums and other rentals. whistlerblackcomb.com…

1 Cobram Estate Bring new dimensions to your cooking with the Cobram Estate Ultra Premium Extra Virgin Olive Oil range. Bursting with fresh fruit flavours and rich in antioxidants, these oils are sure to impress. $20. cobramestate.com.au 2 Mutti Experience the unrivalled quality of Italy’s No. 1 tomato brand. The sweet flavour and firm texture of Mutti Cherry Tomatoes makes them perfect for quick-cook sauces or for use in place of fresh tomatoes. muttiparma.com.au 3 Holland America Line are honoured to announce philanthropist, film star and TV icon Oprah Winfrey as godmother of their newest ship Nieuw Statendam, launching in December. Call 1300 987 322 or visit hollandamerica.com 4 Murray River Salt Flakes Taste Australia’s award-winning Murray River Salt Flakes, produced using pristine mineralised brines from the ancient saline aquifers…

CURED SNAPPER, TANGELO, POLLEN YOGHURT AND PICKLED DULSE, Birch When snapper, cured with seaweed and teamed with slivers of tangelo, gets a second seaside-hit from pickled dulse, you could be forgiven for almost expecting to catch a glimpse of the surf in the windows rather than the frost-rimed branches of the Southern Highlands. Birch, 2/249 Argyle St, Moss Vale, NSW, (02) 4868 1817. LAURA JACOBS, JUNIOR DESIGNER VIETNAMESE-COFFEE ICE-CREAM PROFITEROLES, Liberté Great drinks. Easygoing bartenders. Liberté makes it all look so simple. A similar effortlessness informs the cooking: get a load of Amy Hamilton’s winning Indochine mash-up of bittersweet ice-cream encased in crisp choux. Liberté, 160-162 Stirling Tce, Albany, WA, (08) 9847 4797. MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR HAND-DIVED HEBRIDEAN SCALLOPS, The Scallop Shack At the end of a single-lane…

Sushi brushes handmade in Kyoto. DIY kits for making chopsticks, spoons and butter knives. Cushions printed with ramen and sushi patterns. You’ll find them all at Provider Store, a new Sydney shop run by Tara Bennett. An extension of Bennett’s online shop, Provider Store features items from Asia, Scandinavia and Australia that Bennett has sourced with fervour (she once jumped on a plane to Bangkok just to meet a ceramic-shop owner, Varamol “Mint” Chunchartprasert, whom she came across on Instagram). Mint’s ceramic cups now appear in Provider Store as candle-holders – Bennett fills them (and Japanese pots) with soy wax herself. “The idea is that once they burn out, you get something better to use after,” she says. Or if you love the candle, we can refill it.” Bennett also…

Beau, what kind of restaurant is Iluka? It’s a seafood eatery where people can drop in and have a glass of wine and a Faroe Islands sea urchin, or a full meal. I want Iluka to have the feeling of a “local” that looks after you, with a welcoming atmosphere and creative food. Seafood is expensive here, but I want Iluka to be approachable and affordable. How does your upbringing influence the way you cook? I grew up swimming and surfing in Sawtell, on the northern coast of New South Wales. We’d dive for oysters in the estuary and eat them raw on the spot, or catch fish that we’d grill on the barbecue. I’ve worked in fine-dining restaurants all around the world for the past 15 years, but when…

Casey, you’re already involved with Rockwell and Sons, and Bar Liberty, and now you and the Bar Liberty team – Banjo Harris Plane, Michael Bascetta and Manu Potoi – are opening Capitano, an Italian-American pub. What inspired it? The idea of Capitano was cemented when we took over the pizza caravan at Moondog Brewery for a night and recreated all our popular dishes from both Rockwell and Liberty on their pizze. It was something we always wanted to do, but we needed to find the right spot first. Banjo has always wanted an Italian space – he’s obsessed with pepper grinders. Michael, Manu and I have a more intrinsic love of the red-sauce joints of America. Where did you eat during your last trip to New York? We dined at…

What did you eat as a schoolkid growing up in Chicago? My parents would make me lunch everyday. It was a point of great consternation because it was always pretty healthy and boring – a turkey sandwich with cheddar cheese, apple sauce, a cheese stick and an apple – so I never had anything to trade with the other kids. I never had anything anyone wanted. You’re from a family of teachers. What was better in your household: the food or the conversation? The conversation. My parents always cooked ’80s and ’90s American-style food: iceberg salads, grilled chicken and beef, steamed vegetables. It was fine, but very simple. When did you become interested in food? I always knew that I wanted to learn how to cook one day, but I…

1 CAST-IRON COOKWARE It goes without saying that a good pan is essential, and hard-wearing cast iron is the choice for many chefs. The pans retain heat well, transfer from stovetop to oven, and look good on the table. Ross Lusted, chef at The Bridge Room in Sydney, swears by Japanese Oigen Foundry pans. “I use them every day because they’re heavy-based and cook with a very even heat,” he says. And, properly cared for, they really will last a lifetime, making them well worth the investment. 2 GOOD KNIVES It’s the rare chef who doesn’t consider good blades essential. But What about a great knife that can deftly tackle more than one job? When breaking down fish at Franklin in Hobart, Analiese Gregory turns to this single-bevel blade forged…

Dawn is yet to break when Mum wakes us. We gather around mugs of Milo in the kitchen while she cuts us piping-hot pieces of egg-and-bacon pie to eat in the car. We’ve slept in our clothes so we can grab the dog without wasting a moment and head out as only the faintest glow brightens the horizon. Trout fishing in Tasmania isn’t a hobby you undertake lightly. You can’t just show up and catch a fish – not if you want to be a proper fisherman. No, to be a real trout fisher here is nigh on religious. It requires a zealous devotion to obscure lakes, an understanding of when weather conditions are perfect for the hatch of a particular species of fly that you’ve caught, preserved and spent…

Green asparagus, lentil and labne salad  SERVES 4 This salad was inspired by a love for Simon Bryant’s range of lentils, grown in South Australia and Victoria. Add a poached egg to turn it into a breakfast salad. 4 golden shallots, thinly sliced Juice of 1 lemon, plus extra to taste 2 bunches asparagus, trimmed 300 gm black or small green lentils 125 ml (½ cup) olive oil 1½ tbsp white wine vinegar 1 tsp Dijon mustard ½ cup roasted almonds, coarsely chopped 1 fennel bulb, thinly sliced on a mandolin, some fronds reserved 80 gm (⅓ cup) labne 1 Combine shallot and lemon juice in a small bowl and set aside to soften. 2 Blanch asparagus in a large saucepan of boiling salted water until bright green, but retaining…

Roast pork, date and witlof salad SERVES 4 // PREP TIME 20 MINS // COOK 1 HR 45 MINS (PLUS DRYING, RESTING) A salad with extra crackle that’s a balance of sweet, bitter and rich. Begin this recipe a day ahead to dry the pork skin. 800 gm piece boneless pork belly, skin thinly scored 1 tsp fennel seeds 1 tbsp olive oil shaved Parmesan, to serve DATE & WITLOF SALAD 6 pitted dates, thinly sliced 2 witlof, leaves separated 11/2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar ½ white onion, thinly sliced 6 anchovy fillets, torn 35 gm (¼ cup) roasted hazelnuts, coarsely chopped 1 Place pork skin-side up on a tray lined with baking paper and refrigerate, uncovered, for skin to dry out (overnight). 2 Preheat…

Lentil dhal with crisp kale SERVES 4-6 “A well-made dhal is a complete treasure; it is a bowl of soft gold,” says Gill Meller. “This dhal is nothing more than a few handfuls of red lentils that have been gently simmered with some lovely spices. It always amazes me, however, how much depth and flavour it has. I like to serve piping-hot bowlfuls for a quite wonderful supper.” 1 bunch curly kale, stalks removed 1 tbsp extra-virgin olive oil 1 tbsp coconut oil 1 onion, sliced 3 large garlic cloves, thinly sliced ½ thumb-sized piece of ginger, grated 1 long red chilli, seeds removed and thinly sliced ½ tbsp cumin seeds, coarsely crushed ½ tbsp coriander seeds, coarsely crushed 2 cardamom pods, bashed 2 tsp black mustard seeds 2 tsp…

Don’t miss Lip Smacking Foodie Tours Gain fast-track access to some of the city’s best-known restaurants – including Cucina, Momofuku and Scarpetta – on these walking tours, which visit four dining rooms and allow guests to taste several signature dishes at each. While the Strip tour is one of the most popular, the Downtown itinerary covers the burgeoning food scene around Carson Avenue and Fremont Street. vegasfoodietour.com Running out of Ruinart will never be a problem at The Palazzo’s Rosina. This Art Deco-style cocktail bar, furnished with crystal chandeliers and velvet banquettes, has tableside Champagne call buttons. SEE Absinthe This colourful recreation of an old-school European circus show deftly combines daredevil acrobatics with cabaret, burlesque and salacious comedy. Staged in a spiegeltent outside Caesars Palace, it’s a bawdy alternative to…

“This is a pie we’ve made on several occasions when Meyer lemons have come our way,” says Ali Currey-Voumard. Meyer lemon shaker pie SERVES 8 // PREP TIME 20 MINS // COOK 40 MINS (PLUS RESTING, COOLING) 250 gm Meyer lemons (about 2 small lemons; see note), chilled 400 gm caster sugar 4 large eggs 1 egg yolk, beaten 1½ tbsp double cream, plus extra to serve 1 tbsp raw caster sugar PIE PASTRY 400 gm plain flour, plus extra for dusting 300 gm very cold butter, diced 1 tsp apple cider vinegar 1 For pastry, pulse flour, butter and 1 tsp salt in a food processor until very lightly combined (big pieces of butter should still be visible). Add vinegar and 145ml iced water and pulse until coarse crumbs…

Measures & equipment • All cup and spoon measures are level and based on Australian metric measures. • Eggs have an average weight of 59gm unless otherwise specified. • Fruit and vegetables are washed, peeled and medium-sized unless otherwise specified. • Oven temperatures are for conventional ovens and need to be adjusted for fan-forced ovens. • Pans are medium-sized and heavy-based; cake tins are stainless steel, unless otherwise specified. Cooking tips • When seasoning food, we use sea salt and freshly ground pepper. • To blanch an ingredient, cook it briefly in boiling water, then drain it. To refresh it, plunge it in plenty of iced water, then drain it. • We recommend using free-range eggs, chicken and pork. We use female pork for preference. • Makrut lime leaves are…

Alex and Trahanas alexandtrahanas.com Amber Tiles ambertiles.com.au Batch Ceramics batchceramics.com.au The Bay Tree (02) 9328 1101, thebaytree.com.au Brett Stone utopiaartsydney.com.au British Paints britishpaints.com.au Casa e Cucina (02) 9958 3271, casaecucina.com.au Chanel 1300 242 635, chanel.com Chef’s Armoury (02) 9699 2353, chefsarmoury.com Cherie Peyton cheriepeytonceramicart.com Chinaclay chinaclay.com.au Chuchu chuchu.net.au Cult 1300 768 626, cultdesign.com.au Cultiver cultiver.com The DEA Store (02) 9698 8150, thedeastore.com Dulux dulux.com.au The Essential Ingredient theessentialingredient.com.au Fish Butchery fishbutchery.com.au Gucci 1300 442 878, gucci.com Harrolds 1300 755 103, harrolds.com.au In Bed inbedstore.com Kattleya Silang claypool.com.au Maison Balzac maisonbalzac.com Matches Fashion matchesfashion.com My Asian Grocer myasiangrocer.com.au NARS narscosmetics.com Net-a-Porter net-a-porter.com Ondene (02) 9362 1734, ondene.com Onsite onsitesupply.com Penelope Duke penelopeduke.com Peter’s of Kensington (02) 9662 1099, petersofkensington.com.au Riedel (02) 9966 0033, riedelglass.com.au Sarah Schembri sarahschembri.com Scandinavian Wallpaper & Décor wallpaperdecor.com.au Spence and Lyda (02) 9212 6747, spenceandlyda.com.au Splendid Wren Ceramics etsy.com/au/shop/SplendidWrenCeramics Top3 by Design 1300 867 333, top3.com.au Uashmama uashmama.com.au Zakkia (02) 8002 7498, zakkia.com.au This issue of Gourmet Traveller is published by Bauer Media Pty…