The host of Australia’s longest-running travel show on serendipity and a life spent in perpetual motion.
I’m from a long line of travellers.
My great-great-great-grandfather, Thomas Stephenson Rowntree, was a ship captain who brought the first paying (as opposed to penal) customers to Australia. I think he’d look at me – I’ve been travelling professionally for 23 years, can you believe – and think: chip off the old block. My Scottish grandfather, Andrew, was a world traveller. I can’t recall a childhood holiday spent at home – Mum and Dad would hire a Halvorsen each Easter, a beach house each summer, or take the four kids on epic drives.
My parents’ perpetual motion and sense of adventure set me up beautifully for this way of life.
There’s no airs or graces behind the scenes at Getaway. I’m often changing in bathrooms at petrol stations or in the back of a car. My needs are pretty simple – I need clean, yes, but I don’t need anything too flash.
هذه القصة مأخوذة من طبعة March 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.