Australian Gourmet Traveller - (04)April 2019 (1)

Our favourite plates of the moment.

What we’re

eating

SNACKS, Cutler & Co

Savoury éclairs with dollops of

fromage blanc, rosy thimbles of

watermelon bolstered by balsamic

vinegar, and whipped sobrasada

piped onto paper-thin shards of

toast,tempered by tiny rounds of

radishes. In the hands of the kitchen

at Cutler & Co, snacks become a

masterclass in elegant simplicity.

Cutler & Co, 55-57 Gertrude St,

Fitzroy, Vic.MATTHEW HIRSCH, CONTRIBUTOR

CULURGIONES, Motorwagen

This black-and-white take on

culurgiones, the Sardinian

specialty pasta, packs a potent

potato and pecorino filling. But

it’s the addition of a sauce laced

with black pepper pecorino and

finished with fiery ’nduja oil that

blasts the clever combo out of

the flavour park.Motorwagen,

300 Adelaide St, Brisbane, Qld.

FIONA DONNELLY, QUEENSLAND EDITOR

FLAT IRON & MUSTARD, Pilot

Thin slices of char-grilled flat-

iron steak – rubbed with koji for

tenderisation and an umami-boost –

are plated alternately with house-

pickled cucumber and dressed

with dill and mustard. Classic steak,

or deconstructed burger? Don’t

overthink it. Just enjoy Malcolm

Hanslow’s (Ester, Automata) exciting

new cooking at this recent ACT

opening.Pilot, 1 Wakefield Gardens,

Ainslie, ACT.GARETH MEYER, CONTRIBUTOR

ARGENTINIAN RIB-EYE, Crizia
Pristine Patagonian seafood – the
oysters are a standout – and the
finest beef this beef-obsessed nation
can muster feature on chef-owner
Gabriel Oggero’s menu. Steak this
flavourful needs little support: some
charred carrots and a spoonful
each of salsa criolla and chimichurri.
Crizia, Calle Gorriti 5143, Palermo
Soho, Buenos Aires, Argentina.
PHOTOGRAPHY HELEN ANDERSON, BARRY BURGER, FIONA DONNELLY & MATTHEW HIRSCH.HELEN ANDERSON, TRAVEL EDITOR

GOURMET TRAVELLER 15

Four dishes