“They’re supposed to be arriving from a local wildlife reserve,” says host, Jessica Bibbo. “Trouble is, they’ve got to be trapped – and last night, the reserve only managed to catch two possums.”
The marsupials have three days to give themselves up in time for the launch of Australia’s newest luxury lodge. Bibbo, however, is not worried. For one thing, the fact that Sequoia is launching at all leaves the well-seasoned team truly thankful. And for another, even if the marsupials don’t show, guests have plenty to look at.
Sequoia sits on the side of Mount Lofty Summit and enjoys one of Australia’s greatest, if under-appreciated, views. Elevated on an escarpment at 727 metres, the lodge looks down into the Piccadilly Valley – a picnic blanket of century-old farms, vineyards and thick forests – and further out past the peaks of Lenswood where the Barossa begins. Magic strikes throughout the day: dawn mists thread like silver ribbons, cockatoos show like diamonds against the canopies, and when the sun retreats, Adelaide’s food bowl slowly fills with apricot light.
Diese Geschichte stammt aus der October 2021-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der October 2021-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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HEART AND SOUL
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.