Ashigh-end,CBDlocationshave
seena downturn,localsuburban
eaterieshavewitnesseda surge
indemand.Expecttoseemore
neighbourhoodbars,bistrosand
cafésopenin2021,asworkingfrom
homebecomesa permanentpart
ofdailylife.Someofthecountry’s
bestrestaurateursarealreadyeyeing
upnewsuburbanlocations.
Watch this space.SUBURBAN DREAMS
OLD COWS, NEWTRICKS
Whileplant-baseddietsremainpopularandcontinuetogainfollowers,
manypeoplearetakinga flexitarianapproachtoeating,turningtomore
sustainablemeatoptions.Kangaroomeat,whichiswildharvestedand
doesn’trelyongrainproduction,continuestogrowinpopularityon
bothrestaurantmenusandinhomekitchens.Othersarelookingto
retireddairycowsasananswertoreducingtheheavyeco-footprint
ofbeef.SourcingthemeatisbecomingeasieracrossAustralia– and
chefslikeMattMoranandLennoxHastiearedoinganoutstandingjob
ateducatingdinersonjusthow flavourful and tender the meat can be
when handled with care.●Snack
attack
Incaseyoumissedit,thisissueis dedicated
toallthingssmallbutmighty;a veritable
snackattackofone-bitewonders.Becauseif
thereis onewordthatdefinesdiningin2021,
it is snacks.Oncethepreserveoffine-dining
dégustationmenus,snackshavefoundtheirway
ontojustabouteverymenuinthecountry.They
aretinybutpotent– andthoroughlydelicious.
Death to the main course. Long live the snack!Wagyutartarewith
bonemarrowand
oscietracaviaron
brioche at LuMi.GOURMET TRAVELLER 59PHOTOGRAPHY MICHELA BONCAGNI (LUMI), GETTY IMAGES (COW) & JULIAN KINGMA (CARLTON WINE ROOM & ALFRESCO DINING).