24 GOURMET TRAVELLERSklo’s Crescent vessels were a highlight
of the Maison & Objet fair in Paris. These
glasses by the Czech-American brand
haven’t yet surfaced in Australia, but
in the meantime find Sklo’s Wrap Knot
ornaments at Jardan. jardan.com.auNSW Ben Devlin has left Paper Daisy
to open his first solo venture, Pipit, in
the Northern Rivers town of Pottsville.
Likely menu highlights include grilled
oyster with macadamia milk noodles
and hot sauce, and mud crab in
bunya-nut tortillas. Devlin says
the wine list will be sourced from
Australian producers growing grapes
within 150 kilometres of the sea.
Can you solve the world’s
problems with a morning coffee or
lunchtime cravings? Sydney’s Portal
hopes so. Its profits go to charities
that help achieve the United Nations
Sustainable Development Goals. The
CBD café’s menu, by Mecca’s Michal
Siudeja, includes poached chicken
buns with miso mayonnaise and
cabbage, apple and coriander slaw,
and chai delivered by bicycle by its
creator, Stew Taylor.MELBOURNEMore than three
decades after opening his first
restaurant in the CBD, Ronnie Di
Stasio returns withDi Stasio Cittàon
Flinders Lane.The beloved Merenda
“after school” sandwich from St
Kilda’s Bar di Stasio makes a cameo
here,while the look of Città is a
tribute to the espresso bars his
father frequented.DUBAIIt means “I’ll be back soon”
andTorno Subitoseems designed for
repeat visits. Massimo Bottura’s first
restaurant outside Italy is located
in the W Dubai – The Palm hotel
complex. His nonna’s tagliatelle al
ragù is a feature, and there’s a fun
gelato cart, too (olive-oil scoops,
anyone?). Bernardo Paladini, his
Osteria Francescana protégé, will run
the kitchen.RESTAURANT NEWSAbove, from left:
chef Ben Devlin is
opening his first
solo restaurant;
poached chicken
bun at Portal.Eco warrior
Manoella Buffara is a
sustainability champion. The
chef-owner of Manu in the
southern Brazilian city of Curitiba
has launched 89 urban gardens
in her city and helped install
4,000 beehives. She has also
taught locals how to turn
waste into food, with the likes
of watermelon-peel jam. After
meeting chef Jock Zonfrillo in
São Paulo – where he introduced
her to Australian ingredients
such as strawberry eucalyptus
and Moreton Bay fig shoots –
she’s “super excited” about
taking part in Adelaide’s Tasting
Australia festival. She appears at
Glasshouse Kitchen: Roast at
Town Square on 14 April.
tastingaustralia.com.auNews