GourmetTravellerstaffersshare
their favourite plates of the moment.
What we’re
eating
DARK-CHOCOLATE
CREMOSO,Ostēr
Aftera maincourseofscarlet-prawn
spaghettoni,thestandardhadbeen
setimpossiblyhigh.Richchocolate
cremosohiddenunderneathanairy
coconutmousse,raspberrysorbet
andcacaonibsdidnotdisappoint.
76-78BridgeRd,Richmond, Vic.
LAURAJACOBS,ARTDIRECTOR
SEAURCHINWITHPICKLED
PARSLEYSTEMS,Koks
DiningatKoks,locatedamid
greenhillsin a remote18th-
centuryfarmhouse,is a very
special,andlong,affair.The
20-coursemenufocuseson
Faroeseingredientssourcedfrom
thesurroundingnature,suchas
ridiculouslysweetseaurchin,
caughtthatdayandservedwith
pickledparsleystems.Frammi
viðGjónna,Leynavatn,Faroe
Islands.EMMA HOLLAND, SUBEDITOR
ENDIVEWITHGRATED
EMUYOLK,Pipit
Alongwithgrilledgreenswith
green-peamiso,theendivewith
gratedemuyolk,culturedcream
andblackmacadamiaoilwasone
ofmanybrilliantsnacksI triedduring
a quickpre-airportvisittoPipit.
8 CoronationAve,Pottsville, NSW.
LEE TRAN LAM, NEWS EDITOR
LEMON& PASSIONFRUIT
TART,SaintPeter
Thetimelesscombinationof
tangylemoncustardandzippy
passionfruitpulpnotonlyprovides
exactlytherefreshmentyou
needaftera longlunchofrock
oysters,seaurchincrumpets
andcoraltroutthroats,butalso
servesasa timelyreminderthat
summeris justaroundthecorner.
362 OxfordSt,Paddington,NSW.
MATTHEW HIRSCH, CONTRIBUTOR
GOURMET TRAVELLER 21
PHOTOGRAPHY
MATTHEW
HIRSCH
(SAINT
PETER),
EMMA
HOLLAND
(KOKS),
LAURA JACOBS (OST
ĒR)
& LEE TRAN LAM (PIPIT).
Four dishes