Delicious Australia – (12)December 2018

delicious.national food criticAnthony Huckstep

reveals his ultimate restaurant dishes for 2018.

OF THE

BEST EATS

IKI JIME,Melbourne

Iloveaprawncocktail.The

original party showstopper

isapartofmyyouth,and

Iwasn’tconvincedbychef

Shannon Bennett’s playful

tongue-in-cheek homage

atfirst–well,untilItastedit.

Five fat Mooloolabah king

prawns are poached in court

bouillon, then sprinkled with

crumbledcuredduckegg

yolk,kombu,wasabiand

finger lime. The ultimate

finger food.

DISH:Prawn cocktail

CHEF:Shannon Bennett

and Justin James

Poly,Sydney

Chef Mat Lindsay’s (Ester)

food is as unique as it is

breathtakingly delicious,

and his garlic bread is the

epitome of his culinary cachet.

Grilled to order, it’s puffy,

doughy, dense and mottled

with fluorescent fresh young

garlic. The aroma sets tongues

wagging, its weight as you tear

it open triggers anticipation,

and the eating... well it’s the

best garlic bread I’ve ever had.

DISH: Garlic bread

CHEF: Mat Lindsay

LANKAN FILLING STATION,Sydney

O’Tama Carey has a knack for big flavours. Her dry

blackened mutton curry balances the power of chillies

to bring out the best of all the spices within, without

blowing your lid off. Order an egg hopper, pick your

sambal and swipe both through the curry. Finger-lickin’ fun!

DISH: Egg hopper, dry blackened mutton curry, sambal

CHEF: O Tama Carey

ROCKPOOL B&G,

Sydney

I should start by saying I’m a sucker

for the classics: apple crumble,

lemon tart, pavlova. Neil Perry’s

rhubarb pudding has the very same

culinary hug as if your grandma

had made it. For all the glamour

and glitz of the stunning room at

Rockpool Bar & Grill, this dessert is

at home here as it would be if you

were in your tracky dacks on the

sofa. Sweet, buttery and cakey, with

a velvety vanilla cream poured at

the table and that twang only new-

season rhubarb can deliver. Heaven.

DISH: Rhubarb pudding

CHEF: Neil Perry and

Corey Costelloe

Little Big House,

Brisbane

It’s renowned for its roast

chook, but the tacos got me –

I’ve even made an interpretation

at home since downing them

with a Farm Hand organic

chardonnay. Soft tortillas hold

diced South Australia hiramasa

kingfish cured in lime juice, with

the twang of pickles, a spritz

of mint, earthy coriander and

coconut cream on top.

DISH: Kingfish ceviche tacos

CHEF: Matt Moran and

Mathew Fulford

HIT LIST.