Gourmet Traveller


The diner was allergic to anything starting with the letter “A”. Chef Louis Tikaram was working at Tetsuya’s in Sydney when the request appeared. “Is she allergic to aubergine, but eggplant is okay?” he asked. After all, they’re the same thing.

Shannon Martinez, who runs Melbourne’s Smith & Daughters, remembers a waiter telling her someone was allergic to “shiny” food. “I thought I’d heard everything,” says the chef. She walked up to the wine-sipping diner for clarification. “Those grapes that made the wine you’re drinking were shiny at one point and there’s a shimmer on top of that wine right now!” she said.

Despite these extreme examples, chefs are aware that legitimate allergies must be taken seriously. Brent Savage, who co-owns Sydney’s Bentley, Monopole, Yellow and Cirrus, has seen how physically debilitating a food allergy can be – his sister can’t process gluten. “If she even eats the smallest amount, she’ll be vomiting; she’ll be sick for 24 hours,” he says.

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

Altro da Gourmet Traveller

Gourmet Traveller1 min letti
Top Stories
1 Coronavirus and restaurants: How to lend your support to hospitality venues in the wake of the pandemic MARCH 2 What a trip to the supermarket reveals about our pantry-staple preferences MARCH 3 Pause, play: the restaurants that took a breather,
Gourmet Traveller3 min lettiCookbooks, Food, & Wine
King Island
On a wild island in Bass Strait, Aaron Suine’s dark curls blow lightly in the breeze. He’s waiting. Just for us. From the moment he opens each car door, we’re enveloped into the Kittawa way. It’s not simply about staying on a ruggedly handsome coastl
Gourmet Traveller1 min letti
Getting There
Sharp Airlines depart from Melbourne and Tasmania. Or schedule your own flight from Bridport Airport with Flinders Island Aviation & Unique Charters. ■