PHOTOGRAPHY HARRIET DAVIDSON,LAURA JACOBS (PENNY’S CHEESE SHOP),MATTHEW HIRSCH & KRISTOFFER PAULSEN (LESA).
Our favourite plates of the moment.
What we’re
eating
CHEESE TOASTIE,
Penny’s Cheese Shop
Not all cheese toasties are created
equal. This golden, grilled masterpiece
from Sydney’s friendliest fromagerie is
made with no less than eight (eight!)
different cheeses, including raclette,
Gruyère and cheddar. It comes with
your choice of ham or a jalapeño
pickle that has just the right amount
of spice to temper the richness
(top tip: don’t be shy, ask for both).
Penny’s Cheese Shop, 4 Roslyn St,
Potts Point, NSW, (02) 8591 4754.
PRU ENGEL, CONTRIBUTORPOTATO FLATBREAD, Lesa
You’d be happy with this charred,
fermented potato number on its
own. But then, swipe it through
a pale, rich macadamia cream
with a dash of cherry-blossom
vinegar, and a glistening umami-
bomb of a shiitake oil and the
balance is remarkable. The
flavour is what you dream about
when you can’t pinpoint exactly
what it is you want to eat – this
is it.Lesa, Level 1, 122 Russell St,
Melbourne, Vic, (03) 9654 5923.
MICHAEL HARDEN, VICTORIA EDITORFRIED SCARLET PRAWNS,
St Isidore
It’s not summer without a long
(boozy) lunch at Milton’s finest, and
their menu always involves a killer
prawn dish. This time, the prawns
are fried in the shell and drizzled with
a vibrant chorizo romesco, all sitting
on a slightly sweet pink fir potato
mousseline.St Isidore, 89 Croobyar
Rd, Milton, NSW, (02) 4455 7261.
HARRIET DAVIDSON, EDITORIAL COORDINATORKHAO MAN GAI, Nong’s
Gently poached, tender shreds
of chicken. White rice simmered in
aromatic stock. A broth that borders
on remedial. And an eye-opening
fermented soy dipping sauce charged
with ginger and garlic. Symphonic
in its simplicity, this Thai variation of
Hainanese chicken rice is comfort
food at its finest.Nong’s, 417 SW 13th
Ave, Portland, OR, USA, +1 503 208
2402.MATTHEW HIRSCH, CONTRIBUTORGOURMET TRAVELLER 17