GOURMET TRAVELLER 15KARL VAN BUUREN,
MOON DOG
Moon Dog has used some interesting ingredients in its beers,
such as pumpkin and Redskins lollies. What else have you
done? Some of the wildest ingredients we’ve added have been
part of our single-keg program, where we brew just one keg for
the bar and see how it is received – things like a whole roast
chicken, Carolina Reaper chillies and camembert.
Have you had any disasters? Absolutely. The chicken didn’t
produce the best beer. But boiling a roast chicken in beer for
an hour definitely made for some succulent chicken breast.
What will you play around with this summer? Our innovation
brewer Adrian will be doing some pretty special things with fruit,
such as using watermelon, guava and orange to create a sour
beer blend, so keep an eye out for that. We’ve also experimented
with sloe berries, which have resulted in a gin-esque beer.
Moon Dog’s bar, brewery and ballroom are all located in
Abbotsford, Melbourne. What are your favourite local spots?
Rotary Hotpot and the Park Hotel. I also love Kelso’s Sandwich
Shoppe. I try to have a diferent sandwich each time, but it’s
hard to go past having the Hawaiian Toastie delivered to your
house: five cheeses, bacon and pineapple relish. Amazing.
Moon Dog, 17-23 Duke St, Abbotsford, Vic, moondogbrewing.com.auRoast pork neck with
celeriac and crackling
(left), and roast carrot
with mandarin and
almond at Arthur.
Right: a hand-drawn
menu at Evett.NSWChef Tristan Rosier (Farmhouse,
Dead Ringer) named Surry Hills’ latest
neighbourhood dinerArthurafter his
grandfather.Expect kangaroo tartare with
pickledcukes and strawberry meringue with
makrut lime cream. Drinks, meanwhile, are
all local – selected by Hubert’s Nathan Kam.
Biota spin-ofBarnis a unique blend of luxe
farm accommodation and restaurant in East
Kangaloon, ofering foraging experiencesBRISBANE Happy Boy’s team has launched
Snack Man next door to their Fortitude
Valley digs, with flame-grilled shang tang- Taiwanese sausages on sticks, Guilin-
style rice noodles and other Chinese-style
bites. There’s also boutique wine, so your
xianbing (a pan-fried juicy meat pie from
Beijing, according to co-owner Cameron
Votan) might be paired with a Nicolas Joly
Clos de la Coulée De Serrant chenin blanc.
SEOUL At Evett in Seoul’s Yeoksam area,
Tasmanian chef Joseph Lidgerwood (The
Ledbury, The French Laundry) has a full-time
forager on board. His menu features Korean
black snail ravioli with perilla, and a fern and
chocolate dessert. Drinks skew local too,
with a sool brewed from a 750-year-old
recipe by fourth-generation distillers.and a menu that celebrates local produce,
including “Maurice’s tomatoes from Fitzroy
Falls with fresh curd”, honey from onsite
beehives and yabbies from the farm’s dam.VICIgni’s Aaron Turner takesThe Hot
Chicken Projectbeachside. The Anglesea
pop-up will dish up seafood with a Nashville
twist, plus Turner’s own Radicale beer and
wine made with Anthony Brain of Livewire.For the first time in
20 years, Riedel CEO
Maximilian Riedel
and his father Georg
have teamed up
on a design. Their
Performance glasses
have long stems and a
shape that accentuates
the aftertaste of wine.
From $99.95 for two.
riedelglass.com.auFrom top: Moon Dog’s
brewery; and its bar.News
RESTAURANT NEWSPHOTOGRAPHY ANTHONY STRONG (MOON DOG).