Gourmet Traveller - March 2021
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March 2021 issue Digital Access. - Magazine Details
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Magazine Description
In this issue
Country Charm Recipes - Alla Wolf-Tasker and Sean Moran From the land
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EARTHY PLEASURES
Musky, savoury, mysterious there's nothing quite like black truffle, writes FIONA DONNELLY. Follow your nose and start celebrating the arrival of the Australian season.
BISTRO inferno
Is Australian bistronomy having a moment (again)?
MOTHER SAUCES
They are the five classic sauces every chef learns to make but how and why did they become the matriarchs of French cuisine?
A QUICK WORD WITH TESS HAUBRICH
The actor on a northern beaches childhood, sparring with Jackie Chan and baklava for dessert.
It had to be stew
In Cassoulet Confessions, food writer SYLVIE BIGAR discovers the secrets of the French stew. Her odyssey leads her on a journey to a meeting of minds, and palates.
FIELD OF DREAMS
Two Australian chefs take on rural France first with their farm, then their table at new auberge Le Doyenné
SPLENDOUR in the RAINFOREST
Enveloping nature, tropical humidity and drippings of luxury... the newly reawakened Silky Oaks Lodge is suspended in a Daintree wonderland
THE KITCHEN GARDENER Parsley
This fragrant Mediterranean plant is so much more than a garnish
СОММЕ IL FAUT
Bistro, brasserie, bouillon or café? The answer lies in a unique social order. CALLUM MCDERMOTT decodes the rules of French restaurant hierarchy.
VIVE LE BISTRO
LEE TULLOCH returns to Paris and revisits some of her favourite bistros, reflecting on what makes the classic French style of cooking and hospitality so magical.
