Movers and
shakers
RESTAURANT^ NEWS (^)
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SYDNEY
JamesBradeyandWarrenBurns
arekeepingtheirironlevelsingood
shape.AfteropeningBisteccalast
year(aCBDvenuededicatedto
aTuscancutofsteak–andthe
Italianwinesthatgowithit),they
arelaunchingTheGidley,another
protein-heavy,inner-cityventure.This
oneisinspiredbytheirvisitstoNew
Yorksteakhouses,suchas 4 Charles
PrimeRibintheWestVillage,where
theygottheirfillofslow-roastedbeef,
double-cutlambchopsanddry-aged
steak.AtTheGidley,themenuwill
showcaserib-eyethreeways(onthe
bone,standingribroastandrib-eye
cap),aswellasbrickchickenand
brisketburgers,cookedbyhead
chefPipPratt(Bistecca).Thewine
listbyaward-winningsommelier
AliceMassaria(alsofromBistecca)
willfeatureapageofbackvintages
bytheacclaimedCullenWines.
MELBOURNE
AtTheHardwareClub,NicolaDusi
(DOCPizzeria)andAndreaCeriani
(+39Pizzeria)paytributetothesite’s
pastbykeepingonthe 1988 pizza:
thesalami-toppedsliceshavebeen
afixtureherefor 31 years.Butthey’re
bringinginnewdishes,including
staplesfromtheirhometownof
Verona(fromfriedgalanipastries
tothetiramisù-liketortadiVerona),
whilethepizzamenuwillincorporate
localelementssuchasAltooliveoil.
ByrdialsohasanAussiefocus:
thinkprawnsgrilledwithfingerlime,
andchocolateandwattleseedbuns
bakedbyco-ownerAkiNishikura.
Charredgemlettucewithnative
riberryvinegar,meanwhile,ispaired
withwinepressedfromindigenous
lillypillies.BecauseNishikuraand
co-ownerLukeWheartycomefrom
Singapore’sOperationDagger(one
oftheworld’stopbars),thedrinks
areworthyourtime,too.There’sNot
Mezcal,madewithYarraValleypears
thathavebeensmokedandfortified
intoaspirit,whileMilkandHoneyis
adrinkthey’veservedeverywhere
(fromRussiatoNigeria)withlocal
ingredients;inMelbourne,itfeatures
brandyflavouredwithfigleaves
they’veforagedthemselves.
ADELAIDE
1000 Islandservesacocktail
inspiredbythemuch-loved
mangoandcoconutWeisBar
ice-cream.Here,it’saPiñaColada
pouredwithwalnut-coconutcream,
mangoandwhiterum.Thevenue
isrunbytheSunny’sPizzacrew,
andtheirplanistogivethebaran
“endlesssummer”feel.Sofar,they’re
keepingitupbyaddingbooze-fuelled
flamingpassionfruittodrinkslikethe
TikiFive-O(five-spice,ginger,honey,
darkrum)andservingpunch-style
drinksdirectlyfromconchshells.
Above, from
left: charred
Australian king
prawnswith
garlicbutter
andfingerlime
atMelbourne’s
Byrdi; 1000
Island’sNegroni.
Therearemanythingswecan
do to help the environment and
it turns out consuming more gin
is one such eco-friendly move.
Four Pillars’ new Made from Gin
range repurposes spent botanicals
and gin byproducts and turns
them into glazes, relishes and
other pantry items. Creative
director Matt Wilkinson (Pope
Joan) has produced a cranberry-
and-orange Christmas relish by
upcycling citrus fruit that’s already
gone through Four Pillars’ gin
distillation process. His other
Made from Gin products include
salt-and-vinegar chips seasoned
with spent native spices and
a gin-salted caviar that’s a
collaboration with Yarra Valley
Caviar’s Nicholas Gorman. The
Christmas gin pudding isn’t part
of the range, but uses a similar
approach: it includes fruit waste
from Four Pillars’ Rare Dry Gin
distillations as a fl avouring.
From $10 for a jar of Rare
Dry Gin Glaze for ham,
fourpillarsgin.com.au
GINNING UP
SH
OP^ ^ SHO
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OH
PHOTOGRAPHY JANA LONGHURST ¢BYRDI£ & EMMALINE ZANNELLI ¢1000 ISLAND£.
20 GOURMET TRAVELLER