FRANCOPHILIA
The Sydney suburb of Rosebery keeps
burnishing its culinary credentials.
Already home to Three Blue Ducks,
Black Star Pastry and Archie Rose
Distilling Co., among other hotspots,
it now sounds the French horn for
Frenchies. The convivial new venture,
from Gallic duo chef Thomas Cauquil
and brewer Vincent de Soyres, blends
bistro, bar and brewery in The
Cannery precinct. Pair their Euro-style
craft brews with charcuterie, terrines
and pâté (right), or more substantial
fare, such as roasted lamb saddle and
Balmain bug in puff pastry. Très bon.1
MISFITS in Sydney’s Redfern is a little like
a Russian nesting doll – lots of layers.
Obscured behind two nondescript doors
is a casual bar, dining room and rooftop
terrace, but there’s also a clandestine bar
hidden behind a bookshelf. The retro environs
contrast with modern dishes such as fried tofu
and charred octopus (above).Sashimi snobs might not approve, but sushi
pizza, born in North America, is a thing.
Sash Japanese on
Melbourne’s Chapel
Street serves various
‘sashizza’, including
teriyaki pork and
hoisin duck. The rice
base (right) is baked
in a pizza oven. In
Sydney, Paddington
newbie Sven San
offers Scandi-
Japanese fusion like
prawn gnocchi in
kombu butter.SASHIZZA
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Ice-cream-filled macarons and frozen
s’mores are some of the temptations
at GLACE, Christy Tania’s artisanal
dessert store in Melbourne’s Windsor. The
pastry prodigy has a taste for fusing the
classical with the whimsical; the sunny
space is inspired by The Beatles Yellow Submarine.3
CRFT WINES in the Adelaide Hills, known for
their small-batch, single-vineyard wines, has
converted a 100-year-old shearing shed
(above right) into a handsome new tasting room
open on weekends. Candice Helbig and Frewin Ries
offer a choice between a sample of their drops
or a single varietal flight to highlight local terroir.TABLETALK
TRENDING NOW
Edited by George EpaminondasFRENCHIES
ALANA DIMOU
CRFT WINES
CANDICE HELBIG
@georgeepamdelicious.com.au 25INSIDER.