DOUBLE INDEMNITY
Fujisaki,anewJapaneserestaurant
in Sydney’s Barangaroo, hinges on an
intriguing culinary collaboration. Installed
in the kitchen are two accomplished
chefs:ChuiLeeLuk(exClaude’s)
masterminds the main plates, and Ryuichi
Yoshii (ex Yoshii) reigns over the raw bar.
The duality doubles the pleasure. Lee
Luk brings elegant flourishes to dishes
such as grilled octopus skewers with
cured meat, and salted duck with
muntries. Yoshii, meanwhile, deftly
shapes his sushi and sashimi as though
he was finessing fine jewellery. The
140-seat interior, with its flashes of gold
and navy, is equally sophisticated.1
In Brisbane, Shannon Kellam and Clare Wallace
haverelocatedtheirbelovedFrenchrestaurant
MONTRACHET(above)toBowenHillsfrom
Paddington. The red-leather banquettes and crab
souffle remain, but now there’s also an adjoining
patisserie, walk-in cellar and a host of tantalising
dishes, including cider-cured salmon and zucchini
flowers with saffron risotto, that tempt anew.DELICIOUS.COM.AUGo online for weekly restaurant news and reviews from our team of critics and reviewers.INSIDER NEWS
Hot tables, lust-have products, the latest news, trends & more.2
Fewpeoplehavedonemoretopromote
hoppers, rice flour pancakes from Sri
Lanka(above),thanOTamaCarey.Now,
after hosting various market stalls, Carey has
found a permanent home for her LANKAN
FILLING STATION in Sydney’s Darlinghurst.
Expect fragrant and fiery street fare.3
John Isherwood and Lachie McKenzie-McHarg
haveusheredinaneweraatTOLARNO
(above right), the former bohemian haunt
inMelbourne’sStKildathatdatesbackto1965.
They’vetappedchefSamParslowtocreate
crowd-pleasing dishes such as jerk spiced chicken
ribs and parmesan-crumbed lamb rack, and
restored Mirka Mora’s heritage-listed murals.TABLETALK
TRENDING NOW
Edited by GeorgeEpaminondas
@georgeepamSucculents are
migratingfrompotsto
plates.AtHarvestin
northern NSW, the
ingenious Alastair
Waddell is using
sunrose, an edible plant,
in memorable dishes
including roast cuttlefish
with kelp broth, and
mahi mahi with coastal
succulents (pictured).
Igni’sAaronTurnerand
Bentley group’s Brent
Savagearealsofansof
the zingy green leaves.EDIBLE SUCCULENTS
delicious.com.au 21INSIDER.