Innholdsfortegnelse for June 2025 i Gourmet Traveller

SUBSCRIBE NOW magshop.com.au/gmt Details p74 If I had to wager, I’d say few people have spent more time in hotels than I have. As the editor of GT, it has been my enormous privilege to visit and stay in some of the world’s best – but long before this, I was a seasoned hotel junkie. As a teenager, my parents lived in the Hong Kong Hotel (now the Marco Polo Hongkong Hotel) and my school holidays were spent floating between the Club Lounge and doing laps of Ocean Terminal. When Dad got fed up with my brothers and I complaining we were bored, he would order us to pack an all-season suitcase and head to the airport for a mystery holiday. As a pilot, his staff travel perks meant the…

I have the privilege of collaborating with Rose Tilbury, project manager for the Stephanie Alexander Kitchen Garden Foundation in Blacktown, whose passion, warmth and dedication shine through in every school garden she helps nurture. As both an exceptional teacher and a thoughtful leader, Rose empowers students and colleagues alike, cultivating not just fresh food but also lifelong skills and community spirit. WORDS CERI DAVID (MAIN) & KYLIE KWONG (INTRO). PHOTOGRAPHY WILL HORNER (TILBURY) & MARK POKORNY (KWONG). IT’S A WARM AUTUMN MORNING, AND Rose Tilbury is standing in the garden at Willmot Public School, in Sydney’s west. Willmot is a member of the Stephanie Alexander Kitchen Garden Program, and while the beds might look empty, they’ve just been filled with fresh compost, richly nutritious and wriggling with worms, in preparation…

While there’s a sense that Lunetta is still waxing to its full potential, it’s a little moon on the rise. LUNETTA IS ITALIAN FOR “little moon”, which is how many Canberrans have seen this striking modernist building hovering in the sky for more than 60 years. The two-storey landmark designed by Czech architect Miles Jakl opened as the Carousel Restaurant in 1963, and sits atop Red Hill like a retro spaceship crowned by a sharp pyramid. It reopened in November 2024 after several years in development under new owners Tracy Keeley – previously behind cafés at the National Library and the National Botanic Gardens – and her sons, Matthew and Nick. The dodecagon-shaped structure has had a dazzling overhaul from design firm ACME (responsible for hotspots including Gimlet and Margaret).…

MASTERCLASS Patrón has added El Alto to its prestige tequila portfolio. Crafted from Weber blue agave, this version blends añejo and reposado tequilas, while notes of fig and vanilla shape its smooth finish. patrontequila.com A TOUCH OF GLASS Thin stems are the trend to know in 2025, and Ferm Living’s set of liqueur glasses deliver. Mouth-blown from Moss Green glass, this set brings a stylish edge to an after-dinner digestif. $145 for four, ssense.com SPOTLIGHT ON Taka Shino, bar manager at Bennelong Bar, talks Australian spirits and the drinks trends he’s hoping to be over soon. A Bamboo is my go-to cocktail order [dry Sherry, dry vermouth and bitters]. It’s a weird one, but I really enjoy it, especially before a meal. When I host, I’m serving Champagne and tequila.…

NEW YORK CITY BARTENDER PHIL WARD’S ICONIC Oaxaca Old Fashioned became a staple on Death & Co’s cocktail list in 2007, propelling mezcal and reposado tequila into the mixology stratosphere. Ward’s version saw the standard Old Fashioned’s bourbon base replaced with the two Mexican spirits. Two decades on, it’s the inspiration behind The House That Love Built, created by Thomas Howard, bar manager of The Ritz-Carlton Melbourne’s glitzy rooftop bar, Cameo. “I wanted the drink to be a celebration of tradition and craftsmanship, using single-village mezcal and tequila, spirits made with techniques handed down through generations. To honour that legacy, I’ve paired the spirits with a marmalade inspired by my grandmother’s grapefruit and lemon recipe, made by gently cooking down pear and apricot.” Where Ward used Angostura bitters and agave,…

IF EVER THERE WAS AN APPROPRIATE TIME TO employ a “phoenix rising from the ashes” metaphor, the second incarnation of Southern Ocean Lodge would be it. Destroyed by the 2020 bushfires, the luxury lodge running across a limestone cliff on the wild and isolated south-west coast of Kangaroo Island was rebuilt to the tune of $55 million, before re-opening in late-2023. At first glance, the 2.0 version of this iconic property might appear to be an exact replica of the original, which is no bad thing. The 25 spacious split-level suites that follow the slope of the clifftop still capture the immensity of the wild ocean view through glass walls that emphasise the splendid isolation. The rooms, decked in limestone tile and timber, and featuring lounge areas with fireplaces, freestanding…

GF Kombu butter prawns with stir-fried greens SERVES 2 // PREP 30 MINS // COOK 10 MINS 8 extra-large uncooked prawns (about 100gm each), butterflied, heads and tails intact 1 tbsp neutral-flavoured oil 1 tbsp julienned ginger 1 garlic clove, crushed 1 bunch baby bok choy, trimmed, leaves separated ½ bunch (100gm) water spinach, cut into 10cm lengthways 2 tbsp light soy sauce Pinch of caster sugar Toasted sesame seeds and thinly sliced spring onion, to serve KOMBU BUTTER 100 gm unsalted butter, softened 3 tsp kombu shiitake dashi powder (we used Spiral) 2 tsp shiro (white) miso Finely grated zest of ½ lime, plus lime wedges to serve 1 For kombu butter, combine all ingredients in a small bowl, season and set aside at room temperature. 2 Spoon a…

“MANY OF MY FAVOURITE RECIPES COME FROM SUNDAY PRANZO; lunch at Cumbrae Farm was surrounded by Italian flavours with all roads leading to Sicily,” says Guy Mirabella of his childhood memories in Pranzo. Mirabella, a former book designer, describes himself as “a home cook” who writes recipes for the food he grew up eating and preparing at the café he used to own in Mount Eliza on the Mornington Peninsula. “The food I love to eat and make is layered with Sicilian heritage and history. I grew up hearing the call to lunch: pranzo e pronto. This is not simply a book of Sicilian recipes,” he says. “Pranzo aims to inspire your excitement about cooking, to help you feel the food at the end of your fingertips – because cooking…

YIDINDJI Far North Queensland Louis Tikaram, chef Nu Nu, Palm Cove has to be the best restaurant location in the world. You basically sit right on the beach and eat the most flavoursome food that incorporates the best of tropical north Queensland and Australia. The team is warm and happy and the laid-back atmosphere has you instantly entering holiday mode with that first sip of your cocktail. Harrisons Restaurant in the Sheraton Port Douglas serves a modern British menu that showcases the best ingredients from the great north. The restaurant is beautiful, and the service is great. I stumbled across Little Sister in Cairns on a work trip a few years ago. It hits all the right notes with a perfectly balanced menu and a great cocktail list to pair…

BUNGALUNG Kingscliff, NSW Marc Fennell, broadcaster “It’s gonna sound weird but my favourite spot is Tropical Fruit World. Yes, it’s exactly what it sounds like – a whole world of tropical fruit, complete with a giant truck ride where you learn way more than you ever thought possible about mangoes. And honestly? It’s fascinating. As someone who’s always been interested in how food and culture move around the world, I swear I pick up new random facts every time we go. Plus, where else can you eat a fruit that looks like a dragon egg and tastes like vanilla custard? (Shoutout to the black sapote, I see you.) Kingscliff does exactly what it says on the tin. It’s a relaxing holiday town, and that’s the beauty of it. No unnecessary…

The warm glow of the setting sun? The aura emanating from a deity? A celebration of human achievement in bronze, the very first alloy our species ever conjured? Whatever you see, this Surface Sconce (don’t you dare call it a lamp) is a design classic. “I’m interested in the imperfect beauty that comes from objects made by hand,” says its creator Henry Wilson, whose muse is the landscape of our wide brown land. “Nothing remains perfect in Australian conditions, and I believe weathering is to be accepted and valued.” Studio Henry Wilson Surface Sconce in Bronze, $2100, studiohenrywilson.com WORDS CERI DAVID. PHOTOGRAPHY WILL HORNER. STYLING JACQUI TRIGGS.…

Brand new restaurant openings Firedoor celebrates a decade Mondrian Gold Coast opens in Burleigh Cast your vote for GT’s Icon Award SYDNEY The Freda’s team has relocated once again, after shutting up shop in Taylor Square. Returning to Chippendale, this time Bar Freda’s is a two-storey, snack-focused music and wine bar within the heritage terraces connected to The Abercrombie. Led by co-founders and partners in life and business, David Abram and Carla Uriarte, Freda’s 3.0 promises giant disco balls, an on-point soundtrack and a drinks list of small producer-focused wines, Tommy’s Margaritas and matcha-spiked Piña Coladas. Food-wise, there’s an amalgamation of past menu items from Cafe Freda’s, so think drink-friendly small plates of Sydney rock oysters, charcuterie and pickles. There’s also layered lasagne croquettes with a side of hot sugo;…

Maffra Cheese Co cloth-ashed cheddar Encapsulating what a good cheddar should be – complex but still versatile; aromatic yet unfussy – Maffra’s clothbound cheese is an all-rounder. Bitey, salty and creamy, it’s a go-to for café owners and chefs for good reason. $10.50 for 150gm, vicsmeats.com.au Bodalla smoked cheddar Bold on the smoke front without being heady, this clever cheddar is perfumed by burnt gumleaf wood. Firm and with an excellent mouthfeel, it’s interesting enough to stand out on a cheese platter but will also sit well in a toastie. $8.80 for 150gm, woolworths.com.au Bay of Fires clothbound cheddar A cheddar that delivers as much complexity as an aged Italian hard cheese, this small batch number is nutty and strong, while retaining the subtle sweetness of milk. Made by English…

What led you to becoming a master distiller? I was born into a family of winemakers. School holidays oscillated between winery labour (like scrubbing out tanks that only I could fit into), wine science lessons and winery travel. By the age of 10 I had been to every major wine-growing region of Australia at least once. So there was a certain inevitability to me stepping into the liquor trade. For a while I thought it would be wine that I stuck with. However, when I met my wife she was not much of a wine drinker. Whisky was her tipple of choice. What started with a casual interest became an obsession. When you’re not drinking whisky, what do you sip? I love a great gin, rum or agave spirit but…

LANDING ON LORD HOWE ISLAND’S infamously short runway is like dropping into another world. As the Dash 8’s propellers slow, I’m glued to my phone, capturing the shadowy majesty of Mount Gower – a prehistoric monolith swathed in cloud and cloaked in forest moss. I was told it might be the most beautiful place on Earth and I’m beginning to believe it. Sapphire water laps at stretches of bleached sand. Jurassic-green paddocks spill into palm groves. The island’s palette – intense, saturated, surreal – is like a fever dream rendered in Kodachrome. I’m here for a culinary retreat at Island House, the ultra-private escape setting the standard for barefoot luxury. While icons like Capella Lodge and Pinetrees have long set the bar, Island House is cut from rarer cloth. A…

WHAT WAS IT THAT ROCKETED SILVERSEA TO be named Cruise Line of the Year by our judges? There was a whole ocean of factors. Part of the draw was the almost one-to-one crew ratio, which helps every Silversea journey feel utterly effortless, and gives each guest the sense that every need is met without hesitation – sometimes before they even know what they require. The judges were also impressed with Silversea’s personalisation: the way every restaurant manager remembers your name, every bartender knows how you like your Martini, and every pool attendant is ready with an extra towel the moment you step out of the jacuzzi. The door-to-door service was also noted; a booking with Silversea means your entire journey, from shore to ship, is planned with concierge-level precision, so…

VICTORIA’S MORNINGTON PENINSULA HAS a long-standing reputation as an eating and drinking destination but in recent times the region has been turning the heads of those on a wellness hunt. With its numerous day spa and bathing options, plus a restaurant overseen by chef Karen Martini, Alba Thermal Springs & Spa allows you to tick both boxes in a single visit. A multi-million-dollar curvaceous concrete bath and spa complex at Fingal, across the road from the region’s original geothermal bathing complex, Peninsula Hot Springs, Alba is a gorgeously designed sanctuary with more than 30 baths (rain, salt, forest, geothermal, cold plunge) and a spa with 22 treatment rooms, all embedded in a landscape of dunes and native vegetation. There’s a slight sci-fi feel to the serenely minimalist complex with its…

TASMANIA’S ACCESS TO COASTLINES IS UNPARALLELED, RESULTING IN CHEFS being able to procure some of the country’s best seafood. One place that makes the most of this is Stillwater Restaurant. Located on the Tamar estuary, the Launceston venue has a distinctly personal hospitality offering in both its restaurant and its boutique accommodation. Chef and co-owner Craig Will centres local seafood in this delicate dumpling dish, a favourite in the restaurant, which celebrates its 25th anniversary this year. “Tasmanian scallops are one of my favourite ingredients to work with, and this is just one of the ways in which I showcase how delicious they are,” says Will. “Adding prawns to the dumplings creates a firmer texture, without dominating that iconic scallop flavour.” To match the neat dumplings, he crafts a pungent…

THUNGGUTTI/DUNGHUTTI MACLEAY VALLEY COAST, NSW George Gorrow, Ksubi and Sea Sea Hotel “As a young surfer, road trips up and down the coast were a regular thing. Crescent was always one of our main stops – hoping to score the point doing its thing. If it wasn’t firing, we’d hit the beaches north and south, always fun. The place hasn’t changed much; it still has that ‘I’m away’ vibe. The simplicity of small towns is just refreshing – like a proper digital detox. You check out, but also check into something grounding. And the backdrop here is just incredible. The best way to start any day is an early surf if the tides and swell are right. Then walking back for breakfast, you’ll be greeted by multiple strangers genuinely asking…

YALLINGUP YALLINGUP, WA Nikki Campbell and Sophie Coote, SIR “Growing up in Perth, we spent many weekends in Yallingup, a few hours south,” says Coote. “It’s the perfect combination of beautiful beaches with rolling green hills and wineries. Our favourite swimming hole is down at the Aquarium, a local secret to the left of the main beach.” She also recommends the beach at sunset to watch “the sun melt into the Indian Ocean”. SIR co-founder Campbell agrees it’s a special place: “More recently for me, it’s become a place to escape and connect with some of my nearest and dearest.” Both prefer to go either side of summer, “in February or November when it’s not too hot. Perfect for days relaxing by the ocean and long lunches at Aravina winery.”…

1 Original 1227 mini ceramic cluster Anglepoise, $690, Cult. 2 Eden square kitchen mixer in Brushed Nickel, $255, ABI Interiors. 3 Round Gathering table in Brown Wash Oak Veneer, POA, Nomi. 4 Softedge Studio Rolled Rim platter in Lilac, $400, Some Design Store. 5 Premier Oak TrueScale in Natural, POA, Laminex. 6 Pyrochef 28cm round chef pan in Chilli Red, $279, Pyrolux. 7 Schweigen 90cm UM1170-9BS Silent Undermount Rangehood with Isodrive External Motor in Black Steel, $3679, Harvey Norman. 8 Studio David Thulstrup for Mobel Copenhagen Font counter stool in Camira Blazer Dartmouth, $1391, Design Public. 9 Contessa large vase in Tourmaline, $2800, Alexandra Kidd Atelier. PHOTOGRAPHY DAVE WHEELER. INTERIOR STYLING CLAIRE DELMAR. MERCHANDISING ALEXANDRA HARRIS.…

AUSTRALIA’S LANDSCAPES AREN’T SIMPLY POSTCARD-worthy – they are palate-shaping. From the red earth to eucalyptus-scented coastlines, native botanicals such as lemon myrtle, wattleseed and Davidson’s plum are finding their way into bottles. A wave of distillers, brewers and winemakers – many of whom are Indigenous-owned – have been crafting drinks that don’t just taste good but harbour a sense of place. So, what makes a drink Australian? Perhaps it begins not in the glass, but in the ground. For Corey Grech, founder of Native Botanical Brewery and a Gamilaraay and Wonnarua man, Australian flavour is inseparable from Country. “I’m a fan of the myrtles – lemon, cinnamon, aniseed, honey, curry,” he says. “They’re versatile, good for you and easy to use.” The brewery’s lemon myrtle ginger beer is a spicy…

IT’S EVENING AT THE EVE HOTEL AND THE place is bustling, not just with hotel guests but with Sydneysiders. Unusually for an Australian hotel, the locals are here to eat and drink – at Bar Julius, the all-day street-level bar warmed by the earthy tones of Louise Olsen’s ceiling mural, to roof-level Mexican restaurant and mezcaleria Lottie, and Olympus, the stylish and deservedly popular 200-seat Greek taverna that’s independently run but directly attached to the hotel. The fact that the wider community is embracing The Eve is part of what makes this new hotel such an exciting place to stay. A central component of the casually chic Wunderlich Lane precinct in Redfern, the hotel embraces an excellent emerging trend that sees hotels consciously and deliberately designed to reflect and connect…

Fried cavolo nero gnocchi with peppered prawns and pancetta SERVE 4 // PREP 1 HR // COOK 45 MINS (PLUS COOLING, CHILLING, INFUSING) 1 tsp each chilli flakes, fennel seeds and pink peppercorns 2 tbsp olive oil Fried cavolo nero and fennel fronds, to serve CAVOLO NERO GNOCCHI 750 gm sebago potatoes, peeled, cut into 4cm pieces 75 gm cavolo nero leaves, torn 1 egg yolk Finely grated fresh nutmeg, to taste 150 gm “00” flour, plus extra for dusting 40 gm finely grated parmesan SPLIT PRAWN SAUCE 1 kg large uncooked prawns 1 tbsp olive oil 2 tbsp tomato paste 3 tsp fennel seeds 2 oregano sprigs, plus 2 tsp finely chopped 125 ml (½ cup) white wine 250 gm unsalted butter, chopped 2 small garlic cloves, crushed Finely…

Cheese custard tart with Dijon and thyme, p94 Black garlic, cheese and charred spring onion babka, p99 Chocolate and salted honey cake with honeycomb, p97 Pistachio lamingtons, p95 Chocolate and hazelnut “Tim Tam” semifreddo, p98 Cheese custard tart with Dijon and thyme SERVES 8 // PREP 45 MINS // COOK 1 HR 30 MINS (PLUS CHILLING) A classic custard tart gets a savoury refresh with a cheesy custard filling encased in a flaky Dijon mustard and thyme flecked spelt pastry shell. Best served warm. Coarsely crushed pepperberry, to serve DIJON AND THYME PÂTE BRISÉE 150 gm (1 cup) plain flour 75 gm (½ cup) white spelt flour 1 tbsp thyme 110 gm cold unsalted butter, cut into 2cm cubes 1 egg yolk 1 tbsp Dijon mustard CHEESE CUSTARD 750 ml…

I love Port Willy Kiosk, which is our go-to when we’re at the beach. My favourite is the bacon and egg roll after a morning swim. Pearl Kiosk in Aldinga Beach is also a firm favourite for their calamari and chips and a slice of bougatsa, eaten on the sand, of course. Muni in Willunga is such a highlight. It’s lovely for a long Sunday lunch or an intimate dinner. The attention to detail and care for the local produce is perfection. The Star of Greece in Port Willunga is undoubtedly the best place to watch the sunset. Service is friendly and the food is relaxed. I also love Somos in McLaren Flat, which is headed up by Mexican winemaker Mauricio Ruiz Cantú. Their wines are made with lesser known…

Cliffy’s Emporium in Daylesford has so much history, and it’s always pumping. The country breakfast is great, plus they have a crazy-good signature hash brown made with local potatoes and aged cheddar. There have been some real characters working front of house which makes it a fun start to your day. Chef Annie Smithers’ generous French cooking and Bron Kabboord’s warm hospitality make Du Fermier in Trentham a special place. You feel more like you’re joining them for lunch in their home than in a restaurant – albeit one that’s booked out months in advance. I had a dish there once of lettuces from Annie’s garden – not a salad, but a celebration of perfect lettuces as the star of the plate. I’ve never looked at them the same since.…

1 Leah Martin Sarai Linen table lamp in Bronze, $890, Luxe Lighting. 2 Completedworks Thaw recycled glass carafe in Clear, $415, Net-A-Porter. 3 Christophe Delcourt Twin Dot stool, POA, Ondene. 4 Bol 3 seater sofa in White Oak/ Fabric ME Yellowstone, from $5895, Domo. 5 Tacchini Pigreco chair, POA, Stylecraft. 6 Carmel rectangle dining table in Mocha Timber, $4995, Coco Republic. 7 Helle Mardahl Bonbonniere in Creamy Melon and Blueberry Ice Cream, $785, Sayers Home. 8 Breathe (Blush) woollen tapestry, 2023, by Tammy Kanat, POA, Gallery Sally Dan-Cuthbert. PHOTOGRAPHY DAVE WHEELER. INTERIOR STYLING CLAIRE DELMAR. MERCHANDISING ALEXANDRA HARRIS.…