From the Editor, Leigh O’Connor.
Escape the grip of Winter through the warmth of a perfectly plated dish where each bite transports you far from grey skies and chilly winds. Culinary escapism is the art of feeding the soul, letting bold spices, slow-cooked comfort and vibrant seasonal produce awaken forgotten senses.
Imagine rich, velvety soups infused with herbs, fire-kissed meat melting off the bone and golden pastries that warm from within. Let the deep umami of mushrooms, the zest of citrus and the earthy sweetness of roasted root vegetables become your passport to pleasure.
Dining becomes a sensory journey - a candlelit corner of the world where Winter cannot follow. Whether it’s a rustic dish steeped in nostalgia or a globally-inspired plate brimming with colour and heat, food has the power to transform the coldest day into a celebration of flavour.
From island-inspired pop-ups to citrus-driven menus channelling Sicily and Santorini – Chefs are offering escapism via the plate. We explore how tropical flavours, clever plating and nostalgic menus are warming up the end of Winter.
Western Australia’s dining scene is a vibrant celebration of land and sea, where fresh local produce meets global inspiration.
Perth and its surrounds offer everything from refined coastal eateries to hidden laneway gems, each telling a story of place through flavour. With an abundance of seafood, premium meat and world-class wines from regions like Margaret River, dining here reflects a deep connection to the natural environment.
Check out our curated guide to delicious Readers’ Choice Award-winning dining destinations in WA to put on your radar, as voted by you!
With textures that contrast and flavours that zing, escapist desserts invite diners to escape the ordinary and indulge in a little edible wanderlust, no passport required. It's nostalgia and novelty wrapped in one indulgent, tropical moment.
Australian Pastry Chefs are playing with punchy island flavours like guava, lychee, calamansi and pandan, layering them with surprising elements like popping candy, compressed pineapple or roasted macadamias for crunch.
We have five indulgent desserts to escape with at home from a pina colada tart to avocado, lime and coconut cheesecake.
In a region where crocodiles cruise mangrove estuaries and frangipanis bloom on every corner, Tamarind has emerged as the quiet achiever of Australia’s fine dining scene. With the highest Chef Hat rating in Cairns and Port Douglas, it’s more than just a hotel restaurant - it’s a culinary destination led by a Chef whose philosophy is deeply shaped by place, people and produce.
We sit down with Executive Chef Tom Martinez, the creative force behind Tamarind’s 'Australian Freestyle' cuisine, to talk about local hero ingredients, storytelling through food and what makes Tropical North Queensland a Chef’s paradise.
Come along for the ride…
