AustralianGourmetTraveller-June2018

GourmetTravellerregulars share

their favourite plates of the moment.

What we’re

eating

SHAWERMA, Shish Shawerma

Abu Dhabi’s Shish Shawerma revs

up the shawerma for a modern

audience, taking wood-fired pita,

stuing it with spit-roasted meats,

salad and sauces and toasting it on

the grill before serving. The clincher?

Australian beef, caramelised to the

point known as perfection.Shish

Shawerma, behind Corniche Towers,

Corniche Rd West & Al Khaleej

Al Arabi, Abu DhabiLARISSA DUBECKI,

CONTRIBUTOR

ISRAELI BREAKFAST, Shuk

If this be breakfast, let’s hope

Israel takes it easy at lunch.

A paella pan groans under the

weight of two eggs, Israeli salad,

olives, labne, hummus, butter,

jam, avocado, tahini, yoghurt

and granola. And now for a nap.

Shuk, 2 Mitchell St, Bondi, NSW

PAT NOURSE, MANAGING EDITOR

CHARCOAL CHICKEN AND

GARLIC SAUCE, El Jannah

Come for the smoky charcoal chicken,

stay for the garlicky goodness that is

the toum. Throw in bright pickles, dips

of your choice (the baba ghanoush

and creamy hummus are essential),

good bread (and, if you must, chips)

and the reasons behind the Jannah’s

mighty reputation are mighty clear.

El Jannah, 4-8 South St, Granville,

NSW, (02) 9637 0977HARRIET DAVIDSON,

EDITORIAL COORDINATOR

FALAFEL, Very Good Falafel

Louisa Allan and Shuki Rosenboim

weren’t kidding with the name.

How good? Order the falafel plate,

a banquet of four superb falafels

(made with chickpeas grown in

the Mallee by Allan’s dad), hummus,

zhoug and tahini, pickles, and salads.

Let’s hear it for truth in naming.

Very Good Falafel, 629 Sydney

Rd, Brunswick, Vic, (03) 9383 6479.

MICHAEL HARDEN, VICTORIA EDITOR

Four dishes

PHOTOGRAPHY HARRIET DAVIDSON (EL JANNAH),MURRINDIE FREW (SHISH SHAWERMA), PAT NOURSE (SHUK) & RAVI SHANMUGANATHAN (VERY GOOD FALAFEL)

16 GOURMET TRAVELLER