Australian Gourmet Traveller - (02)February 2020 (1)

Now,morethanever,it’spossibletodine(anddrink)ingoodconscience.Asrestaurantsandbars

turntheirfocustosustainabilityandeco-friendlypractices,issuessuchasfoodwastage, using

single-useplasticsandexcessivetransportationofproducearebeingaddressed.

RestaurantssuchasWickensatRoyalMailHotelinVictoria’sDunkeld,ArimiainWesternAustralia’s

Yallingup,andTheAgrarianKitcheninTasmania’sNewNorfolkareleadingthefarm-to-tablemovement

bygrowingtheirownproduce.SaintPeterandNomadinSydneyhaveadopteda nose-to-tailethos,

makinguseofthewholeanimaltopromotea strongconnectionwithfoodoriginsandreducewaste.

AtnewMelbournebarByrdi,youwon’tfindimportedspiritsonthemenu;inplaceofmezcal,theyare

makingtheirownsmokyspirit,takingcharredYarraValleypearsandcookingthemsous-videbefore

infusingthemina grainspirit.Otherspiritsaresourcedfromlocaldistilleries,whilemilk,honey,fruit

andherbsareallprovidedfromlocalfarmsandproducers.Sydney’sPS40createalltheirownhouse-

madesodasfromdiscardedcitrusleftoverfrombar service, and pour them from taps (to reduce

EATING GREENpost-mix plastic bags and individual bottles).➤

Wickensat

RoyalMailHotel’s

organickitchen

garden.Right,

fromtop:porkragù

tagliatelleatArimia,

WesternAustralia;

Wickens, Victoria.

GOURMET TRAVELLER 71

PHOTOGRAPHY

EMILY

WEAVING (WICKENS GARDEN & RESTAURANT)

& JESSICA WYLD (ARIMIA).