A question, esteemed GT reader: how long does a venue need to be active before we start discussing icon status? A decade? Two decades? Whatever your position, I think we can all agree that at 184 not out, Sandalford is an integral part of the Swan Valley wine region. It was one of the state's first vineyards, occupies a plum Swan River position and the estate absolutely pumps during wedding season.
Not that Sandalford woke up looking like this. The groundwork for its current cellar door was laid in the late '90s after hospitality heavyweights the Prendiville Group bought the property. Covid saw the restaurant undergo a major makeover that more than doubled its capacity to 225. Make no mistake, Sandalford is high-volume but big doesn't have to equal drab.
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
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.
