his month, turns 21. Like many readers, I remember the very first issue, with its blue Bill Granger cover of buttermilk pancakes drizzled with chocolate sauce. I devoured every moment of its vivid debut, and every one since. No matter how long I work at every issue still has something always sets the scene, or changes the agenda, in its stylish but welcoming way, and this is all due to the clever people that make up the fabric (and magic) of the brand. never met a party it didn’t like and so, to celebrate our milestone, we descended on the newly refurbished Gowings Bar & Grill at Sydney’s QT, with chef Sean Connolly now at the helm. How else to say happy birthday than with indulgent cray spaghetti, melt-in-your-mouth porchetta, parcels of prawn cocktail, roasted duck fat potatoes and some of our favourite people? Balloons, confetti, cocktails and an epic trifle sealed the deal! Better still, our birthday menu is easily recreated at home (p 56).
