Dishes and destinations

The Gourmet Traveller team share where they’ve been and what they’re eating.

Fabbrica x Alex and Trahanas

What do you get when a pasta purveyor and cult homeware brand collaborate? The answer: a delicious and stylish dinner. Slicked in a rich sausage and cime di rapa ragù, the nautical-inspired pasta shapes whisked us off to Puglia.

Jordan Kretchmer, writer

Port Cygnet Cannery

Head south from Hobart to enjoy a relaxed Sunday farm lunch. The menu changes according to what’s happening on their nearby sister farm, and with local suppliers and chef Lachlan Colwill’s expertise it’s bound to be delicious.

Alix Davis, contributor

Breakfast spread

Fried, scrambled or poached, eggs are a Saturday lockdown essential in our household. Here, they’re dressed up with fragrant green herbs, leftover roast tomatoes, smoked salmon and a sprinkling of salty

Greek feta. Just add sunshine.

Georgie Meredith, writer and editorial coordinator

Colin Wood’s Jersey cheese

Made by hand using single-herd Jersey milk, chef Colin Wood has created a cheese worthy of its cult-like following. The creamy yet delicate haloumi-style blocks are best pan-fried until golden then drowned in olive oil and lemon juice.

Karlie Verkerk, deputy editor

Humble on Duke

Who doesn’t need some hot, sweet, cinnamonscented apple pie comfort in their lives at the moment? This version at Humble on Duke certainly fits the bill. The whisky ice-cream, that pool of salted caramel and the glorious nanna-style plate are an added bonus.

Fiona Donnelly, Qld state editor