Future Proof
The view that hospitality is something to fall back on rather than a vocation unto itself is an attitude that has to change if we want the quality of the nation’s dining to thrive. That was one of the biggest take-homes when 30 of Australia’s top restaurant talents talked shop at the latest Gourmet Traveller Food Forum, presented by Nespresso. “In every other country it’s considered a great thing to be a chef, run a restaurant or be a waiter,” said Mike McEnearney, chef and owner of Sydney’s No 1 Bent Street. “Why should it be different in Australia?”
This story is from the February 2018 edition of Gourmet Traveller.
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This story is from the February 2018 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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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.
