Australian Gourmet Traveller - (01)January 2021 (1)

(Comicgek) #1
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 59

PHOTOGRAPHY MICHELA BONCAGNI (LUMI), GETTY IMAGES (COW) & JULIAN KINGMA (CARLTON WINE ROOM & ALFRESCO DINING).

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