Soy. Camel. Goat. Oat. Do We Really Need Another Milk? Alexandra Carlton Puts Doe Dairy Through Its Paces.
A group of 12 prominent Sydney chefs including Paul Carmichael from Momofuku Seiobo, Firedoor’s Tony Gibson and Black Star Pastry founder Christopher Thé, are seated at a long table 47 levels above the city at O Bar and Dining. The Sydney skyline glimmers under a soft wash of rain as the guests exchange gossip and jokes.
In front of everyone is a glass of Louis Roederer Brut Premier NV. And next to that is a glass of milk.
It’s not just any milk. This is deer milk. The first deer milk to be produced commercially anywhere in the world, and it’s the reason for today’s gathering. It’s not every day that an entirely new raw ingredient enters the world. “It’s almost like finding a new colour or a new music note,” says O Bar and Dining’s owner Michael Moore as he swirls the tumbler of creamy, yellowish milk and brings it to his lips.
Esta historia es de la edición March 2019 de Gourmet Traveller.
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Esta historia es de la edición March 2019 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
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Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
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Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
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HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
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Does working in hospitality make someone a better or worse diner
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.
