Australian Gourmet Traveller – September 2019

Gourmet Traveller staers share

their favourite plates of the moment.

What we’re

eating

KINOKO SPAGHETTI, Pasta Wafu

At this kiosk, the kinoko spaghetti is

heavily accessorised with Japanese

flavours. Chefs Kerby Craig and

Hamish Ingham pan-roast mushrooms

in a miso butter, followed by a koji

sauce, then top the dish with an

onsen egg and a good shake of

furikake. The Exchange, Darling

Square, 1 Little Pier St, Haymarket,

NSW. LEE TRAN LAM, NEWS EDITOR

GRILLED CHINCHARD,

Le Mermoz

Chef Manon Fleury is committed

to highlighting the region’s

farmers and producers with her

vegetable-heavy menu. At lunch,

it’s a three-course a air that

might include an entrée of grilled

chinchard sitting on a vibrant

sauce verte, topped with shaved

fennel, samphire, fresh herbs

and potato. 16 Rue Jean Mermoz,

Paris, France. HARRIET DAVIDSON,

WRITER & EDITORIAL COORDINATOR

CRAB TOAST, Le Rebelle

I‘m not sure how French they

are, but brioche rafts freighting

sweet blue swimmer crab, mayo

and pickles make a fine spirit

dish for Beaufort Street’s favourite

new neo-bistro. 676 Beaufort St,

Mount Lawley, WA. MAX VEENHUYZEN,

WESTERN AUSTRALIA EDITOR

CABBAGE PANCAKE WITH

BROCCOLI, GOAT’S CHEESE

AND SOFT EGG, Sourced

There are comforting, robustly

flavoured brunch dishes – and then

there’s Sourced’s okonomiyaki-style

cabbage pancake. It’s topped with

an overlay of crisp caramelised

broccoli florets and tangy goat’s

cheese, with a soft-poached egg

concealed at its centre. The answer

when too many greens aren’t quite

enough. 11 Florence St, Teneri„e, Qld.

FIONA DONNELLY, QUEENSLAND EDITOR

Four dishes

PHOTOGRAPHY DOM CHERRY ’PASTA WAFU•, HARRIET DAVIDSON ’LE MERMOZ• & FIONA DONNELLY ’SOURCED GROCER•.

GOURMET TRAVELLER 19