158 GOURMETTRAVELLER.COM.AU
PHOTOGRAPHY WILL HORNER (GARLIC BREAD), DAVID GRIFFEN (SCALLOPS) & JOE WOODHOUSE (LAUGHING HEART) ILLUSTRATION LARA PORTERDAILY BREADThe garlic bread at Sotto Sopra, Alessandro Pavoni’s
new tratt in Newport on Sydney’s northern beaches, is something else.
Baked in the wood-fired oven on a cast-iron skillet, the sweet little buns
are splashed with marjoram, oregano and rosemary crisped up in garlic
butter, and served hot and dripping.sottosopra.com.au
THE GREAT
AUSSIE
CLARET
COMEBACK
Two super-premium wines
launched this month hark back
to the days of Aussie “claret”,
a medium-bodied, firm-finish
cabernet blend. The 2013 Vasse
Felix “Tom Cullity” ($160), an
elegant assemblage of Margaret
River cabernet, malbec and petit
verdot, is named after the estate’s
founder, the first person to plant a
commercial vineyard in the region,
50 years ago. And the 2012
Yalumba “The Caley” ($350),
named after a scion of the winery’s
founding family, is a fine, cellar-
worthy blend of cabernet and
shiraz from Coonawarra and the
Barossa.vassefelix.com.au;
yalumba.comFINE-DINING
DELIVERED
Now that the trio of rival food
delivery services – Uber Eats,
Deliveroo and Foodora – have all
but colonised Melbourne’s bike
lanes and Sydney’s roads, they’re
cycling into new frontiers as
fine-diners sign up. In Sydney, luxe
up your cheese and cracker spread
with Jatz à la Acme or order in
Bar Brosé’s late-night sandwich,
summon Chaco Bar yakitori by the
stick or dip into the “Neil Perry
Selection” from Saké. In Melbourne
you can Netflix and Nobu, or
if you’d prefer, stream and
Supernormal. Entrecôte and Gazi
are on board too, among others.
ubereats.com; foodora.com;
deliveroo.comSTOCK AND AWE
Diners have lusted after Ryan Squires’ kimchi
chips and buffalo jerky for years. The latest venture
from the chef-owner of Esquire, Brisbane, is Esq
Shop, a concise range of small-batch pantry items
available through outlets such as Brisbane’s
Sourced Grocer in Teneriffe and Craft Wine Store
in Red Hill. The fine treats include pickled ginger
and handcrafted pancetta, fermented chilli sauce,
burger pickles and the ketchup that features
on Esq’s Rangers Valley burger. Need a barbecue
and hardwood table for six or eight to complete
your party? Yep, good to go.esquire.net.au