Australian Gourmet Traveller - (10)October 2020 (1)

SYDNEY

TheCBDis settowelcomeFabbrica, a new

pastashopfromtheteambehindRagazzi.

Nearbyyou’llalsofindTequilaonYork.

Thepop-upcomesfromthecrewbehind

Paddington’sTequilaMockingbird,andis set

torunthroughtoNovember,peddlingwagyu

beeftartaretacosandquesotamales.Toby

Wilson(formerlyofTheGeorge)is back

onthetacotraintoo,withhisnewshinynew

tacotruck.It willhavea regularresidency

at Rosebery’sGelatoMessina.Followit on

Instagram(@ricostacotruck)toseewhere

elseit willrollinto.Anotherpop-upis set

totakeonWoolloomooloobywayofJuan

Montago.It willseetheJohnMontagucafé

transformintoa Colombian-inspireddiner

bynight.Thekitchenwillbeheadedupby

twoColombianchefs,JuanCamilloHurtado

andSantiagoSabogal(whoalsoworkedat

thecafé’ssisterrestaurant,Yanin Wolli

Creek).Thepairimpressedeveryonewith

staffmealsinspiredbytheirhometown,so

muchsotheyhavedecidedtotakethem

tothepublic.Morepermanentofferings

includeHendriksCognacandWinein

CrowsNestandRiaPizza+ Wine, which

is settobring“Australian”pizzastothe

formerMonopolesitein PottsPoint.The

crewbehindLeichhardtlocal’sbarGolden

GullyhasalsojustopenedtheSunshineInn,

ontheoldsiteofRedfernContinental.

BYRONBAY

Aftera stintatBaliresortTheSlow,chef

DanielMedcalfis backonhometurfand

cheffingatFrida’sField, a trulyfarm-to-table

restaurantin ByronBay’shinterland.Housed

in a convertedbarnona small-scalecattle

farmin Nashua,theywillbeopenforservice

onFridaysandSaturdays.Medcalf,who

madehismarkatSydney’sIcebergsDining

Room& BarandTheDolphin,willuse

vegetablespluckedfromon-sitegardens;

beefcookedovercoals;andbresaola,made

fromthecattleherd,willbeservedalongside

terrines,picklesandfreshcheeses.

PERTH

EthosDeli+ DiningRoomis a newventure

fromtheteambehindYoungGeorge,with

chefMelissaPalinkasinthekitchenand

managerSusanWhelanonthefloor.

ThemenureflectsPalinkas’ownHungarian

andGermanheritage,witha West

Australianspin.Expectdelicatessen-style

curedmeats,pâtés,pickledandcured

vegetablesandfreshlybakedbread,all

availabletobuystraight-up,andweaved

throughoutthemenu.

RESTAURANT NEWS

THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

The team behind Frida’s Field.

Clockwise from right: Coney

Island hot dog with sauerkraut,

mustard and potato chips at

Ethos Deli + Dining Room;

roasted heritage chicken with

spring garden greens and

salt-baked beetroot with

fresh curd at Frida’s Field.

16 GOURMET TRAVELLER

PHOTOGRAPHY PARKER BLAIN (NOTWASTED), KATE HOLMES (FRIDA’S FIELD) & SEAGAL MEDIA (ETHOS).