HOT OPENINGS
Surf’s up
The chefs (and surfers, pictured)
behind THREE BLUE DUCKS will open
their fifth restaurant – and first
in Melbourne – at URBNSURF
Melbourne, Australia’s first surf park,
and the first of its kind in the world,
located minutes from Tullamarine
Airport. Three Blue Ducks’ fresh,
honest food and focus on sustainable
and ethically farmed ingredients will
perfectly complement the venue; the
restaurant will boast inside/outside
dining and be open for breakfast,
lunch and dinner. threeblueducks.com
Za za zing
Brisbane’s Fortitude Valley has
welcomed ZA ZA TA, a Middle Eastern-
inspired bar and kitchen, located at
The Emporium precinct, part of Ovolo
hotel. Utilising the zingy spice blend
za’atar, the menu, by Israeli-born
executive chef Roy Ner (ex Nour)
and head chef Dario Manca (ex
Attica), will showcase dishes from
acrosstheregion,whilethe200-seat
venue’sdesignis inspiredby Victorian-
eraconservatories.ovolohotels.com.au
All-starcast
Withaward-winningchefStephen
Nairnoverseeingthekitchencast,
whichincludessouschefSam
Homan(Iki-Jime)andpastrychef
JohnDemetrios(formerlyof Vue
demonde),OMNIAin SouthYarra
blendsclassicEuropeanbistrofare
witha relaxedAussieenergy.The
menuincludesthelikesof steak
tartarewithsmokedeggyolkand
pommesgaufrettes,stuffedquailor
a pinemushroomtartlet,followed
bya Valrhonachocolatemoussefor
dessert.omniabistro.com.au
Goldclass
Diningprecinctsareall therage
andnowtheGoldCoasthasits
ownwiththeopeningof a new
multi-venuespaceundertheAvani
towerin Broadbeach.Thenew
diningspotwillincludeanoutletof the
ever-popularNoosabar/restaurant
brandMISSMONEYPENNY’S, as wellas
American-stylesportsbarFATFREDDY’S
BEACHBAR& DINERanda private
diningspace,TheRiminiRoom.26 AUSTRALIANTRAVELLER.COM
PHOTOGRAPHY: PETER TARASIUK (DAUGHTER IN LAW); ANNA KUCERA (CLARIS HIGH TEA); GUY BAILEY (COCKTAIL SHOT); ED SLOANE PHOTOGRAPHY (THREE BLUE DUCKS)THE RECIPE
NORTHSIDE
(TWISTONA
SOUTHSIDE)40 ml Zesty Limoncello
40 ml Australian dry gin
20 ml lime juice
5-6 mint leavesShake all the ingredients
well before double
straining the mixture into
a chilled coupe glass.
Garnish with finger lime
and a mint sprig to finish.Fortoolongit’sbeenanafterthought,somethingtobepluckedfromthebackofthespirits
cabinetanddustedoffonapost-dinnerwhim.ButclassicdigestifLimoncelloisnolonger
content to just sit at the back. No, this bittersweet Italian liqueur is demanding to be in drinks
served in hip bars across the country. At the forefront of its revival is Sydney artisan distillery
Manly Spirits, with its Zesty Limoncello. Derived from native lemon myrtle and lemon aspen, it
recently took ‘Best Australian Liqueur’ at the World Liqueur Awards in the UK. Barman Jonathan
Osis of Dulcie’s Kings Cross gave us a recipe so you can join the Limoncello revolution.TOO CUTE TEA
Guaranteedtobetheonlytimea mouseis welcomein a five-starhotel,
theSofitelat Sydney’sDarlingHarbourhasintroduceda chicafternoon
teainspiredbyClaris,theChicestMousein Paris.Thecreationof celebrated
fashionillustratorMeganHess,whowasinspiredbythesightof a mouse
scootingacrossa neighbouringrooftoptoherParisianhotelduringa
visittotheFrenchcapital,thefashion-forwardmousehasinformedall
aspectsof thehighteathatwillbeservedin thehotel’sAtelierrestaurant
untilmid-October.CreatedbySofitelSydneyDarlingHarbour’sheadpastrychef,PutiFirmansyah,
themenuincludesFrenchmacarons,marshmallows,madeleinesordelicatechoux,andsavouries
servedonspeciallydesigned,limited-editionfineporcelainplatesandaccompaniedbyfree-flowingtea,
pinklemonadeorFrenchbubbles.“Beingabletobringtolifethecolourfulworldof Clariswithan
iconicFrenchbrandsuchas Sofitel...wasjusttheperfectmatch,”Hesssays.atelierbysofitel.comBRIGHT AND SPICY
AcclaimedinternationalchefandrestaurateurJessiSingh,heof BabuJi and
BabuJi NYCfame,is nowtheproudpapaof thenewMelbourneeatery
DaughterIn Law.Famousforhisloveof colourandhiswhimsicalapproach
toIndiancuisine,patronsherewillbemesmerisedbyitsbrightandcolourful
diningroom,completewith’70sBollywoodtunesandDJs,anda
‘rule-breaking’menuspanningthesubcontinentandincludingthingslike
Indian-stylenaanpizzas,tandoorrib-eyesteak,lambandporkchops,and
fishandchips.Allof thisis accompaniedbynewworldwines,craftbeers
andIndian-inspiredmocktailsandcocktails.daughterinlaw.com.auSHORTCUTS | Wine & dine
ONE FOR THE ROAD
The cocktails that put the most considered Australian craft spirits to good use,
with recipes from the best bars in the country.