HOPE DELIVERY
Neil Perry officially retired from Rockpool Dining Group in July but remains in service thanks to his Hope Delivery initiative. The social enterprise launched in March, creating restaurant-standard meals for those in need – from the homeless and unemployed to migrant workers ineligible for JobKeeper and JobSeeker. Partnering with OzHarvest to distribute meals, as well as handing them out to people in the street in Sydney and Melbourne, Hope Delivery has shared more than 200,000 meals since it launched – and is still going strong. As Perry told GT in September: “A restaurant belongs to the community, and part of being in a community is taking care of people who are less privileged.” Perry has certainly stepped up to the mark, both manning the pans to cook for Hope Delivery and working the phones to raise funds to keep the initiative going.
ADAM LISTON + SHOBOSHO
It was an impassioned social media call out from Shobosho head chef Adam Liston that helped prompt the Shobosho team into two community-focused cooking projects. The team took over lunch service duties at Adelaide’s WestCare Centre, where many of the cooks were 60-plus and unable to keep volunteering during lockdown. Liston’s team also temporarily transformed Shobosho into Dr Sho, using their culinary skills to prep nourishing meals exclusively for healthcare professionals. While the restaurant has returned to regular trading, Liston reflects on the difficult time and how his team rallied together, positively. “It was rewarding,” he says. “We didn’t do it for fame, we just wanted to keep busy.”
JESSI SINGH
ãã®èšäºã¯ Gourmet Traveller ã® November 2020 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã8,500 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ Gourmet Traveller ã® November 2020 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã8,500 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
THE SMOKING CAMEL
Each month we explore the origins behind some of Australia's signature drinks and learn how to recreate them.
MEET THE MAKER HELEN XU
As she swings open the doors to a new restaurant and hotel at her Yarra Valley vineyard, we check in with the Helen & Joey Estate winemaker to talk science, Sichuan and the wine brand she runs with husband Joey Zeng.
Fuel to the fire
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
Sri Lankan hoppers
Chef TRAVIN DE HOEDT of Sydney's Kurumba shares his family recipe for this South Asian staple.
The art of...thoughtful feasting
It was a Moroccan tagine that taught ANNA HART to relax her ethics and eat, drink and be merry like a local.
THE NEW COCKTAIL CAPITAL
Mexico City is in its golden era of cocktail culture. Once home to a small handful of recognisable names, today the capital is heaving with globally renowned drinking destinations. And it's leading the charge for North America on awards lists such as Worldâs 50 Best (last year, Mexico City landed four bars on the list, compared to three in New York City).
Golden age
Time travel may not be possible but JOANNA HUNKIN discovers the next best thing when she pairs the Eastern & Oriental Express with a journey through Veuve Clicquot's private cellar.
48 HOURS IN PHUKET
Beyond beaches and resorts, Thailand's biggest island is a treasure trove of culinary gems. DANI VALENT gets the inside scoop from restaurateur Merica Charungvat.
LOVE IN A COLD CLIMATE
Fireplaces, slowness and country scenes. Holidaying hits differently in winter
What is curry?
Cuisine or construct? RUSHANI EPA retraces the history of the saucy, spicy dish across the Indian subcontinent and its diaspora.