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18 GOURMET TRAVELLER

Our favourite plates of the moment.

What we’re

eating

HOUSE CHEESE AND SALUMI,

Osmiza Antonič Andrea

The signs strung with ivy above

Trieste lead down many roads. The

reward? Small farms, osmize, selling

only what they make: wine, salumi,

eggs from their hens, and, in this

case, aged and fresh cheese worth

a detour. Sure, each osmiza opens

just a handful of days a year. But what

days. Osmiza Antonič Andrea, Località

Ceroglie 34, Duino-Aurisina, Trieste.

DAVID MATTHEWS, SENIOR EDITOR

REUBEN, Baked Uprising

Plenty of spice from house-

made sauerkraut and a fine

light rye underpin the unusually

impressive Reuben served

at Newcastle’s hippest bakery.

A good hit of Thousand Island

dressing and a nicely judged

ratio of pastrami to Swiss cheese

seal the deal. Baked Uprising,

21-25 Downie St, Maryville, NSW.

PAT NOURSE, MANAGING EDITOR

VEGAN CURRIES AND RED RICE,

Give Cafe

This not-for-profit stands out among

the cafés of Canggu for its vegan

Indo plates, this dish of red rice, for

instance, surrounded by tempeh with

green beans, lawar (the Balinese bean

and coconut salad), sambal times

three, mushroom rendang, eggplant,

and chilli tempeh. Just add a coconut.

Give Cafe, Jalan Padang Linjong 85,

Canggu, Bali, +62 859 4286 1236.

HARRIET DAVIDSON, EDITORIAL COORDINATOR

FRIED CHICKEN, Momofuku Ko

You’re familiar with Ko, the fine-diner

among the Momofuku restaurants of

New York, but did you know it had

a walk-in bar that serves very good

snacks? The cold fried chicken is the

pick of them. Brittle, caramelised and

thoroughly steeped in chilli, it’ll fortify

you against the subway, the weather,

and pretty much anything the city can

throw at you. Momofuku Ko, 8 Extra Pl,

New York. EMMA BREHENY, DIGITAL EDITOR

Four dishes

PHOTOGRAPHY ANDREW BEZEK —MOMOFUKU KO™, HARRIET DAVIDSON, DAVID MATTHEWS & PAT NOUR

SE.