Australian Gourmet Traveller - (11)November 2019 (1)

GourmetTravellerstaffersshare

their favourite plates of the moment.

What we’re

eating

DARK-CHOCOLATE

CREMOSO,Ostēr

Aftera maincourseofscarlet-prawn

spaghettoni,thestandardhadbeen

setimpossiblyhigh.Richchocolate

cremosohiddenunderneathanairy

coconutmousse,raspberrysorbet

andcacaonibsdidnotdisappoint.

76-78BridgeRd,Richmond, Vic.

LAURAJACOBS,ARTDIRECTOR

SEAURCHINWITHPICKLED

PARSLEYSTEMS,Koks

DiningatKoks,locatedamid

greenhillsin a remote18th-

centuryfarmhouse,is a very

special,andlong,affair.The

20-coursemenufocuseson

Faroeseingredientssourcedfrom

thesurroundingnature,suchas

ridiculouslysweetseaurchin,

caughtthatdayandservedwith

pickledparsleystems.Frammi

viðGjónna,Leynavatn,Faroe

Islands.EMMA HOLLAND, SUBEDITOR

ENDIVEWITHGRATED

EMUYOLK,Pipit

Alongwithgrilledgreenswith

green-peamiso,theendivewith

gratedemuyolk,culturedcream

andblackmacadamiaoilwasone

ofmanybrilliantsnacksI triedduring

a quickpre-airportvisittoPipit.

8 CoronationAve,Pottsville, NSW.

LEE TRAN LAM, NEWS EDITOR

LEMON& PASSIONFRUIT

TART,SaintPeter

Thetimelesscombinationof

tangylemoncustardandzippy

passionfruitpulpnotonlyprovides

exactlytherefreshmentyou

needaftera longlunchofrock

oysters,seaurchincrumpets

andcoraltroutthroats,butalso

servesasa timelyreminderthat

summeris justaroundthecorner.

362 OxfordSt,Paddington,NSW.

MATTHEW HIRSCH, CONTRIBUTOR

GOURMET TRAVELLER 21

PHOTOGRAPHY

MATTHEW

HIRSCH

(SAINT

PETER),

EMMA

HOLLAND

(KOKS),

LAURA JACOBS (OST

ĒR)

& LEE TRAN LAM (PIPIT).

Four dishes