Eyes on the horizon (it's visible from every room), you can feel the ascension.
Southern Ocean Lodge 2.0 is early in its relaunch season and the hallowing is taking place in real time. Just over four years ago, the original lodge was a perfectly bucket-listed must-do for those with the means for super-prime travel. But now, off the back of a bar-raising reconstruction, the Kangaroo Island stay is rising to Australian icon status. Adversity has a way of making or breaking that process.
This is a reinvention arc nobody asked for Baillie Lodges founders James and Hayley Baillie certainly could have gotten by without it. James remembers the aftermath of the Black Summer bushfires that took out their flagship property in 2020. "We were immediately met with an outpouring of sympathy. The event really captured the world's attention," he says without reverie.
This was the Australian fire season that, nationwide, claimed at least 34 lives and blazed through 24 million hectares, roughly the land mass of Mexico or Indonesia. The one that brought the nation to its knees, just two months before a pandemic was declared. Still, James says walking away was never an option. "We made the commitment to rebuild just a day or two after the fires, after we'd had a chance to take stock of the loss, and to imagine the task ahead."
هذه القصة مأخوذة من طبعة April 2024 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.
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هذه القصة مأخوذة من طبعة April 2024 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.