GQ (Australia) - - INSIDE GQ -

From Den­mark to South Aus­tralia (via Tel Aviv, of course).


Ett Hem means ‘a home’. That’s im­por­tant, be­cause this won­der­fully in­ti­mate ho­tel is the Swedish home you’ve al­ways dreamed of cre­at­ing. The homely fa­mil­iar­ity is forged on the fact that this was once a pri­vate res­i­dence, rest­ing in the ex­clu­sive, am­bas­sado­rial en­clave of Öster­malm – a half-hour stroll through tree-lined streets to the cen­tral Old Town. Not that you ever need leave this lux­ury man­sion – grab a book from the li­brary and es­cape to the tree-filled gar­den court­yard or take up res­i­dence in the draw­ing room, re­plete with grand pi­ano and hon­esty bar. Or em­brace the exquisite kitchen ‘menu’ – an ev­ere­volv­ing slate of dishes, de­cided on each morn­ing us­ing lo­cally sourced in­gre­di­ents – when and where you like. et­


We’ve long been fans of the Is­raeli coastal en­clave – cloaked, as it is, in mys­tery, his­tory and lux­ury. Tel Aviv is home to the world’s largest dis­play of Bauhaus build­ings, vi­brant, an­cient mar­kets and art, as well as the al­lur­ing waters of the Mediter­ranean. Me­an­der the Old City of Jaffa’s al­ley­ways and Carmel Mar­ket, then check out the Neve Tzedek neigh­bour­hood – where brunch, a key as­pect of daily Is­raeli life, is a must at Dal­lal – be­fore an af­ter­noon cul­tural fix at the De­sign Mu­seum in Holon and the Mu­seum of Art. To dine, aim for North Abraxas, Orna & Ella and lo­cal celebrity chef Haim Co­hen’s Yaffo. The for­mer’s found in the cool sub­urb of Gan Ha­hash­mal – where the party runs late at places like Ktvot, Kuli Alma and Ra­dio EPGB.


Up an un­marked stair­case next to Syd­ney’s Greek diner, Al­pha, sits a stripped-back af­fair that pours a po­tent cock­tail menu; a place where the key in­gre­di­ent of the Pisco Sour is sourced from South Amer­ica and where we can be found up­end­ing its house spe­cial, the Dirty Greek Mar­tini. Beta’s built on the foun­da­tions of a tra­di­tional Greek mezze bar – so as much as the place is about drink­ing, it’s also very much about eat­ing, with in­cred­i­ble fresh lo­cal in­gre­di­ents that over­come any staid thoughts on Aussie-greek fare. That means rock oys­ters with cu­cum­ber, green olive, rose and sumac, slow-cooked lamb pas­tries with spice-roasted sweet­breads, eggplant and pome­gran­ate and smoked fetta cus­tard with duck skin crisps, quince, lemon salt and Aleppo pep­per. 238 Castlereagh St, Syd­ney; betabarsyd­


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