Australian Gourmet Traveller - (03)March 2019 (1)

Our favourite plates of the moment.

What we’re

eating

BURRATA, Cavalier 2.

With a sauce made from

dehydrated tomatoes blitzed with

fermented Chinese condiments, this

ultra-creamy burrata dish channels

the salty-sweet hit of sun-dried

tomatoes without any of the daggy

1990s stigma.Cavalier 2.0, 96–

545 Pacific Hwy, St Leonards, NSW.

LEE TRAN LAM, NEWS EDITOR

OCTOPUS, Sunda

Australian native ingredients

mixed with Asian flavours

and techniques – what could

go wrong? At Sunda, it’s a

win-win. Tart, dried bush tomato

creates a vivid and novel

counterpoint to butter-tender

octopus with a lemongrass-

bright hot sauce.Sunda,

18 Punch Ln Melbourne, Vic.

FIONA DONNELLY, QUEENSLAND EDITOR

WOOD-FIRED BREAD, BURRATA

AND CHARCUTERIE, Totti’s

Sitting in the courtyard shaded by

antique olive trees is the perfect

setting for a long summer lunch.

Start with burrata and slices of San

Daniele prosciutto, mortadella and

salami stuffed into the belly of the

puffy wood-fired flatbread, and

finish with Neapolitan ice-cream

sandwiches.Totti’s, 283 Bondi

Rd, Bondi, NSW.LAURA JACOBS,

JUNIOR DESIGNER

PRAWNS & HUMMUS, Bar Saracen

This Aussie-Lebanese take on the

traditional dish has superbly textured

hummus (made with Australian

chickpeas and Lebanese tahini)

shaped into a bowl that holds sweet

prawn pieces, paprika-infused oil and

a flurry of fresh greens. Delicate and

robust cohabiting deliciously with

a backbeat of subtle paprika heat.

Bar Saracen, 22 Punch Ln, Melbourne

Vic.MICHAEL HARDEN, VICTORIA EDITOR

Four dishes

GOURMET TRAVELLER 15

PHOTOGRAPHY ATLANTA BELL (BAR SARACEN), FIONA DONNELLY (SUNDA), SARA KOLOTAS (CAVALIER 2.0) & NIKKI TO (TOTTI’S).