Australian Gourmet Traveller - (07)July 2019 (1)

News

Getthelookof Melbourne’sVuede Monde

ath

wa

but

truffleandcipolla risotto.

SommelierTristan Vinson,

meanwhile,will match the menu

witha listof Australian wines

madewithItalian grape varieties.

MahaEast, the new venture

fromShaneDelia, features some

standbysfrom his flagship Maha

restaurant(hello Turkish delight

doughnuts)and new dishes such

asbreadand hummus served with

PersianXOsauce, and fried buns

filledwithtaramasalata and topped

withsalmon roe.

BRISBANEFor Proof BBQ &

Booze, opening in Windsor, Ryan

Lane(TheGresham) will stock the

barwith130 bottles of whiskey,

whilepitmaster Michael Cameron

bringscharand smoke to a menu

thatincludes watermelon ham,

beefburntends and “taxi fries”,

akadeep-fried chicken skins.

HOBARTTemplo’s Chris Chapple

andMattBreen have enlisted

AlisterRobertson (Clever Little

Tailor)tofront their new bar

Sonny. Thewine is minimal-

intervention, and food includes

cannolifilled to order, charcuterie

andhandmade pasta.

To coincide with the 50th anniversary of Buzz Aldrin’s walk on

the moon, Omega has created a limited-edition version of the

Speedmaster he wore during the mission. omegawatches.com

Squid-ink linguine with bottarga and sardine

vinaigrette at Lupo. Below: Taramasalata fried

buns with salmon caviar at Maha East.

RESTAURANT NEWS

PHOTOGRAPHY PETER DILLON (LUPO), BROOK JAMES (MAHA EAST) & KASPER KRISTOFFERSEN (

FUTURE FOOD TODAY

).

ws

SYDNEY Glenda Lau, the

Automata chef who gave Clayton

Wells his first taste of a muffuletta

and thereby inspired an Instagram

frenzy at A1 Canteen, is launching

her own restaurant in Rushcutters

Bay. Opened with Alessia Bottini

(Fratelli Paradiso), Bayswater

Kitchenette will serve home-

style Italian food, with cheese

crocchetta, ragù Bolognese and

lasagne and cotoletta inspired

by Bottini’s mama and nonna.

Muffulettas pending.

This spring, Dan Hong is

reviving Lotus, the venue in which

he made his name by riffing on

classic Asian dishes and upcycling

fast-food favourites, at its original

site in Potts Point. For the pop-up,

replacing The Fish Shop, Hong

will continue the reign of the Lotus

cheeseburger and bring back

classics such as his tuna with sweet

wasabi and hot fudge sundae.

MELBOURNE Scott Pickett is set to

launch Lupo, a casual venue with

an Italian bent, on the site of his

shuttered fine-diner, Saint Crispin,

in Collingwood. Dishes include

squid-ink linguine with bottarga

and sardine vinaigrette, and WA

GOURMET TRAVELLER 21

home.Therestaurantissellingitsown

res,including thishand-carved wooden

tter pat, $25.vueshop.com.au

NEW-AGE FOOD

What will feature on menus of the future? Speculation in

SPACE10’s Future Food Today cookbook includes a

“dogless hotdog” (above) made from spirulina, ramen

with mushrooms grown in recycled coffee grounds, and

“non-avocado toast” with a tarragon and chlorella (algae)

spread. $85, hbk, space10.io