4

18 GOURMET TRAVELLER

PHOTOGRAPHY JAMES BROADWAY (OX TONGUE)

Four dishes

GourmetTravellerstafers share

their favourite plates of the moment.

What we’re

eating

GRILLED BEEF RIB WITH

CHIMICHURRI, Barrio

You can take the boy out of

Argentina, but you can’t take away

his love of large meats. Or at least

that’s the message you get when you

order the beef from chef Francisco

Smoje: a hunk of grilled rib, served

sliced on the bone, carpeted with

a chunky chimichurri and scorched

onions.Barrio, 1 Porter St, Byron Bay,

NSW.PAT NOURSE, MANAGING EDITOR

WILD SOCKEYE SALMON

NIGIRI, Sushi Village

Ski-resort eateries aren’t known

for seafood, but with the ocean

less than an hour from Whistler,

Sushi Village is an exception.

Vivid red wild-caught sockeye

salmon makes for eye-catching

nigiri, all the better with a Sake

Margarita.Sushi Village, 11/

Sundial Cres, Whistler, BC,

Canada, +1 604 932 3330.

DAVID MATTHEWS, DEPUTY CHIEF SUBEDITOR

APRICOT AND PEACH FROZEN

SLICE, Bert’s Bar & Brasserie

We’re big fans of inadvertent

“snaccessorising” – when a dish

perfectly matches an outfit or interior.

And if there was ever a match for the

glamour of the newly opened Bert’s,

this grown-up Splice dessert – layers

of tangy vanilla yoghurt with peach

and apricot gelato and a playful whip

of scorched marshmallow – would

be it.Bert’s, 2 Kalinya St, Newport,

NSW, (02) 9114 7350.MAGGIE SCARDIFIELD,

NEWS EDITOR

OX TONGUE AND CHILLI PRAWNS,

Gertrude Street Enoteca

Brigitte Hafner and James Broadway

from Gertrude Street Enoteca have

introduced a list of hibachi-grilled

snacks.Garlic, lemon and chilli king

prawns are a crowd pleaser, but the

ox tongue wins out for the balance

of smoke, salt and char and for the

vibrant green, vibrant tasting salsa

verde that accompanies it.Gertrude

Street Enoteca, 229 Gertrude St,

Fitzroy. (03) 9415 8262.MICHAEL HARDEN,

VICTORIA EDITOR