These are words I never thought I’d type, but I have become a traveller of modest appetites, delicate manners and a sensitive palate. The events of recent months have transformed me into a dainty nibbler of holidays; I consume travel the way a Downton Abbey character consumes cucumber sandwiches and coupe thimblefuls of Champagne.
Gone is the gluttony of my pre-2020 existence, when my calendar was a bacchanalian feast of long-haul flights and my Instagram page a heaving buffet of salacious travel snaps. All this excess came to an abrupt end, but now that travel is finally back on the menu, I’ve discovered that my satiety index has been reset, my palate cleansed. And I’m sure that as most travellers around the globe emerge from various lockdowns, we share an appetite for snack-size travel. The majority of us simply don’t yet hunger for long-haul, long-stay, high-risk trips to the other side of the world, where Covid-19 stats and regulations change faster than the European weather. Happily, domestic, low-key, minimal-stress, short-stay travel has never seemed more appetising.
Denne historien er fra January 2021-utgaven av Gourmet Traveller.
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Denne historien er fra January 2021-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
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.
The art of...relishing restaurants
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.
