Open Bar Heather's leatherbound drinks list and you'll be greeted with the words "we love wines and these wines we love most" printed on its opening page. It's an alluring promise given the team behind the ebullient Byron Bay venture has been responsible for bringing some of the world's most celebrated natural wines into Australia.
James Audas and Tom Sheer have shuttled hooch into many of the country's coolest eateries under their Lo-Fi Wines banner. Similarly they are behind Byron's Luna Wine Store, so it's no surprise that the pair's first wine bar makes a priority of getting a drink in your hand. Only once you've chosen from the voluminous list, originally curated by sommelier Ollie Smith (now executed by Isabel Perez Fiz), packed with natural, organic and sustainably crafted drops drawn from a collection of more than 700 of the world's funkiest, cloudiest and otherwise untamed bottles, does talk turn to food.
هذه القصة مأخوذة من طبعة August 2023 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 August 2023 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.
