Australian Gourmet Traveller - (01)January 2021 (1)

ANCHOVY,MELBOURNE

Pan-friedVietnameseblood

puddingservedina cosleaf

withpickledginger,rauram

and ginger dressing.

ESMAYPOP-UP,VARIOUS

LOCATIONS,QUEENSLAND

Saltbushandvinegardusted

pigs’ ears.

FICO,HOBART

Confitpigeonlegs,chargrilled

andservedwitha black

pepper dressing.

FLEET,BRUNSWICKHEADS

Curried emu egg on cos lettuce.

IGNI,GEELONG

Chickenskincrackerstopped

with salted cod roe paste.

LEREBELLE,PERTH

Bluemannacrabmixedwith

lemon,mayoandpickles,

served on brioche toast.

LUMI,SYDNEY

Wagyutartarewithcured

eggandbonemarrow,

served on brioche.

SAMESAME,BRISBANE

Prawnlarbtacowithlettuce,

shallots and fragrant chilli.

SHŌBŌSHO,ADELAIDE

Barbecuescallopwithyuzu,

tapioca,salmonroeandbeurre

blanc, served on the shell.

G

RE

AT

AUS

TRALIAN

BI

TE

S

Clockwisefromleft:pan-fried

Vietnamesebloodpuddingfrom

Anchovy;crabonbriocheatLeRebelle;

Esmay’ssaltbushandvinegardusted

pigs’ears.PREVIOUSPAGE Igni’s

assortment of snacks.

GOURMET TRAVELLER 67

PHOTOGRAPHY JULIAN KINGMA (ANCHOVY) & DARCY STARR (ESMAY).