The

classics

issue

AUG

Food

PUTTIN’ONTHEFITZ

ChefNikHillbringsfine-dining

finessetopubclassicsatThe

Old Fitzroy Hotel in Sydney.

Cauliflowercheesetart.......... 71

Longfineelpâtéwithscones

andcream.............................. 71

Fitzfishsupper........................ 72

Scotcheggandpiccalilli.......

Blackpuddingtoadin the

hole......................................... 75

Banoffee trifle........................... 76

68

NOSETOSCALE

ChefJoshNilandcontinuesto

makewaveswithhisinnovative

approach to seafood.

Crumbedgarfish,yoghurt

tartareandherbsalad....... 80

Poachedhapuka,artichokes

andgarlicmayonnaise......

Barbecuedswordfishchop

withtomatoandpeach

salad....................................... 84

Rawdicedyellowfintuna,

souronionsandendive.... 85

Fish collar cutlet...................... 87

78

LET’SDOTHETWIST

It’stimetorefreshyourdessert

repertoirewithtwistsonclassic

disheslikesacher torte and

tarte Tatin.

Pineappleandcardamom

tarteTatin.............................. 90

Spicedorangesacher

torte........................................ 90

Affogatocakes......................... 93

Butterscotchsnowball

bombe................................... 94

Churros cake............................ 97

88

PHOTOGRAPHY BENITO MARTIN (THE OLD FITZ).