Innholdsfortegnelse for January 2020 i Gourmet Traveller

GOOLWA PIPIS IN XO WITH KOHLRABI NOODLES, The Summertown Aristologist David Chang may have called Golden Century’s XO pipis the best dish in the world, but this version by chef-in-residence David Moyle could very well knock it off its pedestal. Hand me a vial – I want to bottle that sauce. 1097 Greenhill Rd, Summertown, SA. YVONNE C LAM, DIGITAL EDITOR UNI WAFFLE, Kailis Fishmarket Cafe Yes, the Kailis family’s new seafood market will hum over summer, but easy-going dishes (and a snappy wine list) warrant braving the crowds; we’re coming for you, my sea urchin, salmon roe and waffle friend. 46 Mews Rd, Fremantle, WA. MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR SUCKLING-PIG SAUSAGE ROLLS, Bennelong Could this swish take on a finger-food classic be Sydney’s best bar snack? Quite possibly.…

Sean Connolly shakes up Bells at Killcare The term international restaurateur may sound lofty – but when one man is behind venues in Dubai, Byron Bay, Sydney and Auckland, it’s an appropriate title. Chef Sean Connolly continues to expand his presence on NSW’s Central Coast, taking over the kitchen and revamping the menu at Bells at Killcare, with the rebooted restaurant opening as The Wild Flower Bar & Dining. Gregory Llewellyn of Hartsyard moving to Fiji Following years on the pans at Hartsyard and opening up the fried chicken-devoted Wish Bone, Llewellyn is taking a totally tropical secondment at the Malolo Island Resort in Fiji’s Mamanuca archipelago. Moving with his wife Naomi and three kids, he’ll be making the most of Fiji’s bountiful produce, including handline-caught seafood and access to…

When Jim Courier won the 1992 Australian Open, the tennis player jumped straight into the Yarra River afterwards. Courier admits it was “not particularly pleasant”, but didn’t stop him from repeating the victorious dip. “We ended up doing it again when I won the next year as well,” he says. As the world’s number 1 male tennis player at the time, he had a lot to celebrate. Today, he continues his long-running link with the Australian Open: this is the 15th year he’ll be commentating the event. Although the American grew up in Florida, his connections to Australia started early: he was mentored by the Sydney-born Harry Hopman. “I was lucky to spend many weekends as a 12-year-old at the Hopman Academy in Largo, Florida.” He currently counts Melbourne’s France-Soir…

Joining Kylie Kwong’s venture in Sydney will be Matt Whiley’s new site for Scout, and Coogee Pavilion’s new cocktail bar, tapas joint and seafood restaurant. In Melbourne, Andrew McConnell will open a new venue, while Chris Lucas’s Batard is due in late 2020. The 80 Collins Street complex will be home to Alejandro Saravia’s Farmer’s Daughters, the new restaurant for Sepia’s Martin Benn and Vicki Wild and the Melbourne outpost for Sydney’s Nick & Nora’s. Sydney’s Nomad will also launch in the Victorian capital. In Brisbane, Ben Williamson will fire up the long-awaited 22 Agnes.…

The iconic Queen Victoria Market will serve as a teeming and tasty hub for this year’s Melbourne Food & Wine Festival. Pasta lovers will feel amore for The Big Spaghetti when Tipo 00, Capitano, Rosetta and Caterina’s join forces for a one-off pasta party; while Ben Shewry will host Attica Presents: A Day Exploring the Idea of Hope, a full free day of inspired hospitality, talks and performances. There are also evenings devoted to hot chips (20 March), grilled meats (21 March) and plant-based eating (27 March). Other offsite big-ticket events include the Nothing Fancy House Party at Half Acre with best-selling author Alison Roman (22 March) and Josh Niland of Saint Peter at Cumulus Inc (22 March). melbournefoodandwine.com.au…

When it comes to fresh starts and making significant life changes, Indira Naidoo is the first person who comes to mind. She has led a deeply interesting life and is one of the most articulate and knowledgeable people I know. She has a passion for community, sustainability and collaboration, and is incredibly generous with sharing her knowledge and experience. She is an extraordinary communicator who truly makes a positive difference to our greater community, both locally and abroad. Indira walks the walk and radiates an intense, warm and all-embracing energy. She has had an amazing career and life journey – I love her sense of curiosity, her courage, but above all, I love her compassion. Indira Naidoo is a force of nature. Indira Naidoo isn’t sure what to call herself…

EASY DRINKING 2019 Rymill Cabernet Franc, Coonawarra, $25 More winemakers in the area are finding their red grapes aren’t just suited to serious cellar wines, they can also make juicy drops like this snappy cab franc. rymill.com.au HUNTER FIANO 2019 De Iuliis Fiano, Hunter Valley, $35 Well known for its classic Hunter varietals semillon and shiraz, De Iuliis has cracked the fiano code: citrus aromatics, apricotty texture, crisp finish. dewine.com.au BOLD ROSÉ 2019 Bress Rosé, Harcourt, $30 This pale, dry rosé is made from cabernet grapes off old vines, so it has more heft and chew than others of the style. Pair with gutsy fish dishes. bress.com.au HIGH AND MIGHTY 2018 Hoddles Creek Estate Syberia Chardonnay, Yarra Valley, $60 From the highest vines at Hoddles Creek comes this chardonnay, with…

Granita is one of those wonderfully simple summer desserts that doesn't require much fuss – most of the work is done in the freezer. It can be made from almost any liquid – such as coffee, nut milks or juices – simply by adding a little sugar and water. The liquid is frozen before being scraped into tiny ice particles with a fork to form the granita, which can then be served on its own or as part of a dessert. For a fruit granita, the texture of the fruit purée will give you varied results, and the natural sweeteners, or fructose, in the fruit can affect freezing (see right). To get started, choose a fruit that will yield a good amount of juice. Sugar and water are added to…

WHERE THERE’S SMOKE… Getting back to basics will be the focus for many chefs this coming year with the idea that quality produce cooked with care equals flavour. Throw a woodfired grill or oven into the mix, and the results are enhanced tenfold. Lennox Hastie of Sydney’s Firedoor is one chef leading the charge in the fire and smoke department, but it seems more restaurants are beginning to take note. One restaurant to watch is Hearth, a new modern Australian barbecue venue in Perth, led by chef Jed Gerrard, which features a custom-built, multi-level South American parillastyle grill. In short: more fire, more smoke. JAPAN, HAI! It’s 2020’s hottest destination – so red hot you’ll be lucky to nab a flight in the lead up to the Summer Olympic Games.…

Stay safe this summer. Before you travel, check official state fire service websites for emergency information and bushfire updates. NSW: rfs.nsw.gov.au Vic: cfa.vic.gov.au Qld: ruralfire.qld.gov.au WA: emergency.wa.gov.au SA: cfs.sa.gov.au ACT: esa.act.gov.au NT: pfes.nt.gov.au Tas: fire.tas.gov.au NEW SOUTH WALES BEST BEACH The Pass, Byron Bay Whether you’re looking at this slice of paradise from the towering rocky lookout or from the palm-lined fringes, it’s easy to see why people adore this beautiful sandy tract located just down from Byron’s main beach. You’ll often spot dolphins frolicking offshore (if you’re keen to get closer, plenty of kayak and boat tours take you out to sea), and closer into shore, waves welcome everyone from grommets on foamies to surfers on longboards. Pop into The Pass Cafe for a smoothie on the patio, or…

It’s difficult to imagine a beachfront setting better than the spot enjoyed by boutique Byron Bay hotel, Raes on Wategos. The white stucco villa sits high on a knoll, overlooking lawns and an arc of sand, with rolling surf views framed by spiky pandanus and casuarinas. “It’s not a terrible location,” laughs Jason Saxby. He joined as Raes’ head chef last March, departing Sydney’s beachside Pilu at Freshwater, neatly swapping one coastal idyll for another. Saxby hadn’t visited Byron until the previous September, when he and wife Tammy took their three-year-old son Oli on holiday to nearby Kingscliff. They fell so hard for the hinterland they bought a block at Chillingham, quietly hatching a two-year escape plan so Oli could experience a country childhood. The Raes vacancy required a radical…

GUATLLES EN ESCABETX Pickled quail SERVES 4 “Before refrigeration, the Spanish preserved meat, fish and vegetables in vinegar (a la ‘escabechada’),” says Emma Warren. 4 quail (about 120 gm-160gm each) 145 ml extra-virgin olive oil 4-6 baby carrots, trimmed and halved ½ small celeriac, cut into 1cm dice ½ fennel bulb, cut into 1cm dice 1 red capsicum, cut into 1cm dice 2 golden shallots, thickly sliced 1 garlic head, halved crossways 2 fresh bay leaves 1 marjoram or oregano sprig 10 green peppercorns Pinch of saffron threads Juice of 1 lemon 250 ml dry sherry or dry white wine 60 ml (¼ cup) sherry or red wine vinegar 250 ml (1 cup) chicken stock 1 Massage quail with 1 tbsp oil and season with a little salt. Heat a…

Flight Centre From pristine wilderness to multicultural cities, Canada is a country of contrasts. Canada is a year-round destination where the experiences change with every season. Visit flightcentre.com.au for more info. Hachette Gordon Ramsay’s Quick and Delicious is an inspired collection of recipes for the time-pressed home cook who doesn’t want to compromise on taste or flavour. $49.99, hachette.com.au Gibbston Valley Lodge and Spa has opened an exclusive accommodation offering in Queenstown. Book a retreat at one of 24 villas overlooking the historic vineyard. From $787 per night, gibbstonvalleylodgeandspa.com Samsung The Samsung 825L Family Hub French Door Fridge in Black Steel Finish, isn’t just smarter than your average fridge, it could be the smartest internet-connected device in the entire house. $6499, harveynorman.com.au Born & Raised Wines The new small-batch Victorian…

Create a relaxed coastal vibe at home with natural materials and hints of blue.…

Aje ajeworld.com.au Alex and Trahanas alexandtrahanas.com Big Bite Eco bigbiteeco.com Biome biome.com.au Cecilie Copenhagen ceciliecopenhagen.com The Clay Barn theclaybarn.com.au Country Road 1800 801 911, countryroad.com.au The DEA Store (02) 9698 8150, thedeastore.com Dinosaur Designs dinosaurdesigns.com.au Eco Food Boards ecofoodboards.com.au Elph Store elphstore.com Esyou Design (02) 9973 1731 Farfetch farfetch.com Hay Store hayshop.com.au Hope & May hopeandmay.com Lucy Folk lucyfolk.com Maison Balzac maisonbalzac.com Marr-kett marr-kett.com.au Matches Fashion matchesfashion.com Mud Australia (02) 9569 8181, mudaustralia.com Net-a-Porter net-a-porter.com Nikau nikaustore.com Order of Style orderofstyle.com Palm Swimwear palmswimwear.com Peter’s of Kensington (02) 9662 1099, petersofkensington.com.au Shona Joy shonajoy.com.au St Francis stfranciseyewear.com.au Valet Studio valetstudio.com West Elm westelm.com.au YCL Jewels ycljewels.com Zimmermann zimmermannwear.com…

Fitzroy Island, Queensland; Karlie Verkerk, deputy editor At this island paradise, the rainforest meets the Great Barrier Reef. There’s kayaking and hiking, and even a turtle rehabilitation centre. @karlie_verkerk Honeymoon Bay, Tasmania; Jordan Kretchmer, writer This lesser known horseshoe-shaped bay in Tassie’s Freycinet National Park has resplendent crystal-clear waters that will tempt you to dive in for a swim – even if it is always a little cooler in this part of the world. @jordisnacks Naoshima, Japan; Madeleine Bentley, contributor Perched on a pier sits Yayoi Kusama’s Yellow Pumpkin emblazoned in black polka dots. It’s one of the many sculptures that make up Naoshima’s open-air exhibition. @madeleinebentley…

Yoko Dining is inspired by Tokyo’s izakaya dining scene. Have you had memorable experiences at such places in Japan? Absolutely. I grew up in Korea so we used to travel a lot to Japan when I was growing up. Some of the most authentic izakaya may look rather rundown or not even open for business! But they’re where you find the treasures. I remember tasting kombu-marinated sashimi and the flavour was intense. It opened my mind to being more experimental. At Yoko Dining, you’re working with Jonathan Barthelmess, who was previously your boss at Cho Cho San. Is he open to experimenting with the staples of Japanese cuisine? Tempura batters, tonkatsu, mochi – all of it! He pushes boundaries and is adventurous. He’s all about combining sweet with savoury in…

Hidden away on the Bedwell River on Vancouver Island is a place so serene it’s hard to imagine ever wanting to leave. Touted as a complete wilderness glamping experience, Clayoquot Wilderness Resort is everything you would imagine, and more. For executive chef Michael Pataran, the inspiration for his menu is never far from the island’s fir and cedar-laden landscape and pristine waterways. “I’ve been here for two years and I’m still discovering new local ingredients – there are just so many producers. Seafood is particularly abundant in the region: we work with British Columbia spot prawns caught in the same river system the resort is on, halibut, sturgeon, clams, scallops, black cod and oysters. But we also love to use the fabulous butter and cheeses of local small producers, as…

Other than a trip to Disneyland, my childhood holidays were spent sailing on our family yacht around Auckland’s Hauraki Gulf in summer, and skiing on Mount Ruapehu in winter, so I learnt to sail at a young age and I also became a competitive skier and raced through my teenage years. I cherish those memories wholeheartedly. Being under sail is one of the best feelings – the feeling of not having any worries in the world. I remember my dad being at the helm, and laying up at the bow with the sail in front of me and the sun and the sound of the waves as the boat carved its way through the water. Just lying there and falling asleep was absolute bliss, then I woke up to a…

Im no expert on Finnish cuisine, but if Cafe Paci is anything to go by it’s mainly eggs, potatoes and that gin and grapefruit soda thing they serve in saunas. There’s potato in the bread, potato in the dumplings, potato in the sauce dressing a bowl of potatoes, egg and potato on the kingfish. And the key ingredient in the devilled eggs? It’s egg. Sydney has been anticipating the return of Pasi Petänen since he closed his Darlinghurst pop-up four years ago, which hints that Cafe Paci’s second coming is a little more than potato and eggs. Petänen was head chef at Marque, which, if nothing else, should tell you that he’s a fiercely interested and skilled cook. At Paci 1.0 he ran a twisting, turning Mexican-Finnish (occasionally Vietnamese) dégustation…

In a past life, Ragnar Eiríksson was at the helm of Dill, Iceland’s first Michelin-starred restaurant and an operation that zeroed in on the ingredients and food traditions of North Iceland. Today, his focus is on Vinstukan, a small natural-wine bar that represents Reykjavik’s new food and drink order. “When I moved back to Reykjavik in 2014, the city was a global tourism hotspot and restaurants catered for foreign visitors,” says Eiríksson. “They had, more or less, the same menu. Things have calmed down since and the restaurant scene is renewing itself. Menus and spaces are being designed with locals in mind. When it comes to attracting visitors, ‘try the local cuisine’ has been replaced with ‘try the local ingredients’, not just puffins.” Handmade dumplings and izakaya vibes Everyone is…

Natural sugars in fruits mean that each fruit requires a different amount of added sweetness. Highly acidic juice, such as lemon or lime, will need a decent amount of sugar, while a sweeter fruit, like pineapple, won’t need as much. Sugar loses its sweetness when frozen, so make sure to taste the mixture before freezing, keeping in mind that it will be duller when finished. That said, too much sugar will create a soft granita that seeps syrup, so add sugar in small quantities, tasting as you go. Fruits that are high in fructose, such as mangoes, work better as sorbet rather than granita. Fruits that can be juiced (citrus, passionfruit) or which make a thin purée (melons, plums) are preferable to fruits that produce a thick nectar (stone fruit,…

1 WELLSTEAD TANGELO AND ROSEMARY Light, fresh and fragrant to start, this delicate infusion has a lovely herbaceous tone due to the addition of rosemary, while tangelo brings a vibrant citrus hit. Try a generous splash in a soda-topped cocktail for a twist on something classic. $26 for 300ml.wellsteadshrubs.com 2 18.21 BLACKBERRY AND PEPPERCORN 18.21 are devoted to crafting the perfect cocktail, as seen in their name, which references the 18th amendment passing prohibition and the 21st, which appealed it. Bold and cordial-like, this fusion is reminiscent of vincotto with pepper forming the backbone and blackberry bringing tart flavour. Add to a Dark and Stormy or an Old Fashioned. $39.95 for 473ml.danmurphys.com.au 3 CAPE FARM SHOP PEAR AND GINGER Ginger reigns supreme here. Just a sip leaves a warm tingle…

Bolstering a chef’s name has traditionally been all about their association with a single restaurant. But as Instagram connects and fosters relationships across kitchens, we’re seeing cooks cropping up all over the shop. Think Analiese Gregory (formerly of Franklin) and Jo Barrett (Oakridge) joining forces to run the Flinders Wharf restaurant in Tasmania (28 February to 1 March), and Ciccia Bella’s Alex Huxtable and Hartsyard’s Tom Bromwich taking over the kitchen at Sydney’s Dear Sainte Éloise (in January and February respectively). Collaboration is king and the key to venues keeping things fresh, while chefs challenge themselves in new environments.…

DOLLY PARTON’S AMERICA If you’re not already a Dolly fan, this deep dive into the life, music and politics of Dolly Parton will quickly change your mind. UNRAVEL: SNOWBALL One of the year’s best true-crime podcasts wasn’t about a cold case or an unsolved murder but rather the curious case of a Kiwi bloke who fell in love with an American con artist. FORTUNATELY... WITH FI AND JANE How this podcast was ever approved by the BBC is one of life’s great mysteries. Presented by Fi Glover and Jane Garvey, it’s a masterclass in total nonsense. Deeply comforting, highly amusing and wonderfully silly nonsense.…

Roast chicken salad with peas and almond-lemon dressing SERVES 4-6 // PREP TIME 15 MINS // COOK 25 MINS Summer’s good to go with a spiced roast chicken salad and a zingy Rosé Spritz. This dish conjures up all that’s good about summer picnics. You could divide the ingredients between separate containers to create individual serves, then simply pass around the dressing. Start this recipe a day ahead to soak the almonds. 1 tsp fennel seeds ½ tsp coriander seeds 1 tsp paprika 1 butterflied chicken 1 tbsp olive oil 180 gm sugarsnap peas 180 gm long or flat beans, cut into 4cm lengths 160 gm (1 cup) podded peas or 120gm (1 cup) frozen peas 125 gm snow peas, trimmed 2 baby cos lettuce Sunflower seeds, to serve Coarsely…

I’ve been making G&Ts wrong this whole time. This realisation comes while sitting on the deck at Stony Creek Farm, five-and-a-half-hours drive south of Sydney. It’s here that distiller Gavin Hughes and his partner Karen Touchie make their small-batch North of Eden gins from a farm shed turned distillery. “If you fill the glass with tonic, all you’re going to taste is tonic,” says Hughes. “We do just 60ml tonic, 30 of gin.” It’s a revelation. And something I never would’ve expected to discover in country New South Wales. The pristine Sapphire Coast in NSW stretches roughly from Moruya to Eden, with a swag of heritage, hinterland and beachside towns in between including Central Tilba, Bermagui, Tathra, Bega and Pambula. It’s known as Australia’s premier oyster-growing region, but thanks to…

Never mind December, it’s January that’s the month of excess. An excess of resolution-making, an excess of carb-denying and an excess of gym-joining. This annual frenzy of health faddism and self-flagellation invariably taints the travel pages of magazines, with words like “detox”, “diet” and “retreat” dominating headlines. “New year, new you!” the travel industry declares, a seemingly casual offer which, frankly, I’ve always felt we should regard with suspicion. What exactly will the “new me” be like? What evidence do they have that she’s an upgrade? What if it’s like that time Apple released a new iPhone but it was glitchy and widely derided as worse than the previous model? I definitely require more clarification before I sign up. It’s not that I don’t believe in wellness travel; far from…

Bug tails with butter and Asian flavours SERVES 2-4 AS PART OF A BANQUET // PREP TIME 15 MINS // COOK 10 MINS Lotus, 22 Challis Ave, Potts Point, NSW, (02) 9114 7340 100 gm butter 2 garlic cloves, chopped 1 birdseye chilli (seeds optional), thinly sliced 4 raw Balmain or Moreton bay bugs (125gm-150gm each), split in half lengthways Spring onion, thinly sliced lengthways, or garlic flowers, to serve Lemon wedges, to serve French fries or crusty white bread, to serve SEASONING SAUCE 75 ml fish sauce 30 ml Shaoxing wine 30 gm caster sugar 1 Preheat oven to 200°C. For seasoning sauce, whisk ingredients and 45ml water in a bowl to combine. 2 Heat butter, garlic and chilli in a deep ovenproof frying pan over medium heat until…

SYDNEY Catching buses across Lebanon to carry out food research and cranking out more than 50 kilograms of falafel mix for taste-testing purposes – that was just part of Simon Zalloua’s prep for opening Jimmy’s Falafel at Merivale’s Ivy precinct in the CBD. The chef’s menu will have a veg-heavy focus, but falafel is the headliner here. Joining this Middle Eastern eatery at the Ivy complex: Bar Totti’s. It might be a scaled-down spin-off of Merivale’s Bondi restaurant, Totti’s, but Mike Eggert will ensure that Bar Totti’s is a worthy detour, thanks to his antipasti dishes and woodfired bread. Colombo Social, a social-enterprise eatery, in Enmore has opened its doors to diners seeking a menu inspired by Sri Lanka (think beetroot bahjis, roti tacos and fried chicken with a green-chilli…

Frances Haysey’s Instagram account, The Honesty Box, documents unattended roadside stalls that deal in local produce (and charm). When did you first see an honesty box? I grew up on a farm in country Victoria and my first encounter with honesty boxes was not far from home. I remember marvelling at the concept that you could just take something and leave cash. I’ve adored them ever since. Do you often encounter honesty boxes today? I’m a big road-tripper and love taking the random back road. I always pull over if I spot one when I’m adventuring. They combine my passions for nostalgic small-town Australia, seasonal, sustainable food and quirky design. When did you start your Instagram account, The Honesty Box? After I moved to northern NSW a few years ago…

CLAYOQUOT WILDERNESS RESORT, BC Clayoquot Wilderness Resort is a Relais & Châteaux all-inclusive eco-safari luxury resort located 40 minutes by boat from Tofino, Vancouver Island. MAPLE LEAF ADVENTURES, BC All BC expeditions depart from Masset on Haida Gwaii, which is serviced by Pacific Coastal Airlines departing from Vancouver and inland Air Charters departing from Prince Rupert. SEAL RIVER LODGE, MANITOBA Seal River Heritage Lodge is open from July to November. Packages include flights from Winnipeg to Churchill, air transfers to the lodge plus meals. TROUT POINT LODGE, NOVA SCOTIA The lodge is a 45-minute drive from the Yarmouth Ferry Terminal. The closest international airport is Halifax, around three hours’ drive north of the lodge.…

If the core value of a neighbourhood local is to reflect its location, then Old Palm Liquor is local to its core. On paper, the new business from the folks behind Neighbourhood Wine could have been assembled by a Brunswick East focus group keen on mining the inner-north neighbourhood’s hipster allure. There’s the emphasis on minimal-intervention wine and craft beer, the food cooked over fire, the vinyl-driven soundtrack and décor that’s mad for a retro, second-hand flourish. But step through the front door and cynicism evaporates. There’s no self-conscious posturing here. Old Palm is a true local at heart and it knows how to get the job done. Co-owner and chef Almay Jordaan is South African and while her menus at Neighbourhood Wine in nearby Fitzroy North lean European bistro,…

Every week I come across another one or two or 12: funky labels put out by enthusiastic sommeliers; new brands dreamed up by old wineries; début vintages from young vineyards. To help you keep up with all this newness, here’s my pick of three of Australia’s best emerging winemakers – ones that have really stood out in the last year. Fleet Wines, Gippsland, Vic In 2016, Justin and Lisa Jenkins got a call from a winemaking friend in Gippsland: a couple of tonnes of cabernet franc grapes were available if they wanted them – but they only had a few days to take up the offer. At the time, Justin was working for a winery in Sunbury and Lisa for a winery in the Yarra Valley but they had been…

BARAMBAH COW’S MILK, QLD This yoghurt is unhomogenised, so there’s cream on top – the cream is sweet, the yoghurt tart. 4 per cent fat.barambahorganics.com.au MEREDITH DAIRY SHEEP’S MILK, VIC Sheep’s-milk yoghurt is sweet and fragrant. It’s versatile in dishes and beautiful with herbs. 5.5 per cent fat. meredithdairy.com PECORA DAIRY SHEEP’S MILK, NSW Unhomogenised with live cultures, the flavour of this yoghurt evolves daily. 5.5 per cent fat.pecoradairy.com.au SHAW RIVER BUFFALO’S MILK, VIC There’s a lovely jelly texture and good whey separation and acidity in this yoghurt. 6.6 per cent fat in pot-set. shawriverbuffalo.com JALNA COW’S MILK, VIC Cream is added to Greek-style yoghurt for a light texture and a clean, acidic flavour. 10 per cent fat. jalna.com.au FARMERS UNION COW’S MILK, VIC This pot-set yoghurt has a light…

1 First, prepare your fruit juice. If using a solid fruit, purée it in a food processor or blender first, then strain, or alternatively, put fruit through a juicer. For watermelon granita, 1kg fruit will make 6 serves of granita. To make a citrus granita, simply juice the fruit; for lemon granita, 300ml juice will make 6 serves of granita. 2 Next, add sweetness with a basic sugar syrup. The sugar-to-water ratio will depend on the sweetness and consistency of your juice. For watermelon granita, combine 100gm caster sugar and 150ml water in a saucepan and bring to a simmer, stirring to dissolve sugar, then set aside to cool. For lemon granita, you’ll need quite a lot of sugar to balance the acid and a fair amount of water to…

Tuna rice paper rolls with dipping sauce MAKES 10 On hot summer days, a no-cook dish is always a good option and these rice paper rolls fit the bill. This version is all about the freshest sashimi-grade tuna you can find, but it doesn’t have to be fancy – you can arrange neatly, or just stuff, roll and serve. 100 gm rice vermicelli, softened in just-boiled water for 5 minutes 2 cups (loosely packed) mixed Asian herbs, such as coriander, shiso and Vietnamese mint 1 spring onion, thinly sliced 200 gm sashimi-grade tuna, cut into 3cm pieces 2 tbsp trout or salmon roe 10 rice paper wrappers Fried shallots, to serve Lime wedges, to serve DIPPING SAUCE 100 ml white vinegar 100 gm caster sugar 50 ml lemon juice 50…

Long hours, high rates of drug and alcohol abuse, bullying, poor mental health – the dark side of working in hospitality rightly gets a lot of airplay. But while these issues are part of the pressure-cooker environment of kitchen and restaurant culture, it’s far from the whole story. Being on staff at a restaurant, bar or café is also about camaraderie, building self-confidence, acquiring technical and organisational skills, sparking creativity and even boosting mental health – after all, it’s where many of us find our tribe and sow the seeds for successful careers. Bagging that first job is easier than in many sectors and once you’ve got a foothold, skills are highly transferable. For those who thrive, a hospitality career can be a lifesaver. For those who excel, the sky’s…

Getting there Multiple airlines fly to Helsinki from Australian capitals with stopovers in various cities.…

Beat the heat with a refreshing lassi from the Blue Lassi shop where tropical infusions of banana, mango, pomegranate, guava and coconut are topped with nuts and fresh fruit. CK 12/1 Kunj Gali, Kachaudi Gali. STAY Brijrama Palace This riverside palace was built in 1812 to serve as a fort, and has since been transformed into a luxurious 32-room hotel. The building is one of the city’s oldest landmarks and is admired for its detailed exterior and grand interior. Perch by one of the river-facing windows and soak up the spectacular views, or relax in the sitting area and enjoy the nightly sitar serenade. Near Munshi Ghat, Bangali Tola, brijrama.com SHOP Visit the weavers’ village of Sarai Mohana and shop for renowned Banarasi silk sarees – garments traditionally worn by…