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Food
202 VOGUELIVING.COM.AU Edited by JOANNE GAMBALE
In Sydney’s centre, postwar Paris can be read in the
food, the cocktail list and the devotedly detailed
interiors by ALEX ZABOTTO BENTLEY of AZB
Creative. Inspired by the imagined buzz of French
Liberation Day, Kittyhawk is nostalgic and current
in equal measure, from the team that brought us
THE LOBO PLANTATION. thekittyhawk.com.auKittyhawk
CONCIERGE
OPEN NOW:
A city eatery can deliver on its
farm-to-table promise when there’s a farm
next door. ACR E is doing just that at
Camperdown Commons; acreeatery.com.au.
WILDFLOWER, at Como the Treasury in
Perth, goes one step further with a menu
based on the indigenous Noongar calendar’s
six seasons — locally farmed and locally
foraged; wildflowerperth.com.au.Acre, Wildflower
IN SEASON:
An ode to Mexico’s greatest export, the taco,
Taqueria celebrates a cuisine often associated
with a summer fiesta, and the recipes are exactly
what we would want to consume in
the heat of an Australian December,
from homemade chorizo to margaritas
and almost everything in between.
Taqueria by PAUL WILSON
(Hardie Grant, $40).Mexican wave
What’s your favourite Thai dish for a hot
day? Konomjin — it’s a fermented rice noodle
dish, eaten at lunchtime, with various curries
and sauces. I love it with coconut cream,
shredded herbs, dried prawns and fruits like
pineapple. What are your go-to summer
ingredients? Fruits are at their best in the hot
season. I adore mangoes. Can you reveal any
new dishes for Sydney? Pat chaa — stir-fried
squid with black pepper, basil and wild ginger.
This classic dish is best eaten outside because of
its explosively aromatic flavours. longchimsydney.comThe classic LISMORE CRYSTAL COLLECTION by Waterford now
comes in jewel-rich colours for a new Pops range. Choose from cobalt,
purple, emerald, pink, aqua, or orange, or stick with th i i l clear and
clink those beauties to celebrate the rainbow of lif auREAD THIS:
It’s taken awhile, but The Rocks’ much-loved French patisserie
LA RENAISSANCE is opening a second shop, in Waterloo, after surviving
Sydney’s fickle food retail scene for more than 40 years; larenaissance.com.au.
At the other end of the bakedgoods spectrum, Brookvale on Sydney’s Northern
Beaches has been blessed with
the arrival of BERKELO bakery,
which uses no refined sugars
and promotes organic, ethically
sourced ingredients and ancient
grains; berkelo.com.au. Bakery-cafe
THE CRUX & CO in South
Melbourne (left) has been
shortlisted for the Eat Drink
Design Awards. Its interiors
take their cue from the curves
of Art Deco but the materials
are a balance between raw and
refined; thecruxandco.com.au.Let them
eat cake
PHOTOGRAPHERS: DEREK SWALWELL (THE CRUX & CO), KITTYHAWK IMAGE COURTESY AZB CREATIVE/ALEX ZABOTTO BENTLEY, WILDFLOWER IMAGE COURTESY COMO HOTELS AND RESORTS