Australian Traveller


“WOULD YOU MURDER these babies?” chef Simon Bryant asks with undisguised glee as he proffers a handful of baby carrots. Then he swaps “the veal of the vegetable world” for a bright green kohlrabi head and holds it aloft like Yorick’s skull. “How’s it feel to be the coolest vegetable for the last five years?” he demands.

His scruffy beard and short hair are turning the colour of the metal chains around his wrist, but Bryant is still instantly recognisable from his time on The Cook and the Chef. And the irreverent chef is still just as passionate about sourcing the best produce available.

We’re walking through Ngeringa Vineyards, a biodynamic winery in

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Australian Traveller

Australian Traveller2 min lettiCookbooks, Food, & Wine
SUMMER Is Just A Bridge Away
DREAMING ABOUT simpler times when the biggest stressor in your life was the queue at your local beach fish and chip kiosk? Recapturing the joys of a carefree, endless summer is as easy as crossing the bridge onto Phillip Island and leaving the world
Australian Traveller3 min letti
Editor’s Letter
IT SEEMS LIKE AN UNDERSTATEMENT to say that 2020 has not been the best of years. It started with the bushfires that ravaged large parts of the country. The vision of day turned to night under an ominous blanket of smoke shocked the world, and broke o
Australian Traveller1 min letti
It would be a big mistake to overlook this country’s urban credentials. Here, we’ve curated essential experiences in top Australian cities to help your summer sizzle: dive into a stunning sea pool, like Icebergs, sip a cocktail at a rooftop bar or di