WHERE THERE’S SMOKE…
Getting back to basics will be the focus for many chefs this coming year with the idea that quality produce cooked with care equals flavour. Throw a woodfired grill or oven into the mix, and the results are enhanced tenfold. Lennox Hastie of Sydney’s Firedoor is one chef leading the charge in the fire and smoke department, but it seems more restaurants are beginning to take note. One restaurant to watch is Hearth, a new modern Australian barbecue venue in Perth, led by chef Jed Gerrard, which features a custom-built, multi-level South American parillastyle grill. In short: more fire, more smoke.
JAPAN, HAI!
It’s 2020’s hottest destination – so red hot you’ll be lucky to nab a flight in the lead up to the Summer Olympic Games. From the neon-lit allure of Tokyo and the old-world charm of Kyoto, to the riverside promenades of Osaka and the natural beauty of Mount Fuji, Japan has plenty to offer for every traveller. Closer to home, the enthusiasm for Japanese dining continues with the opening of Yoko Dining in Brisbane and Kuro in Sydney.
この記事は Gourmet Traveller の January 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Gourmet Traveller の January 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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.
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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.
