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1 Housed in the former Prahran Post Office, ANGUS & BON (above) is a boisterous new steakhouse in Melbourne that delivers the goods. Namely, grass-fed aged beef, dry-aged wagyu and seasonal vegetables including sweet corn all charred on a woodfired grill. Owners Liam Ganley and Margaret Lawless enlisted chef Declan Carroll (ex Rockpool) as flame master, while designer Wendy Bergman finessed the clubby interior.
2 THREE BLUE DUCKS are flying north to set up at W Brisbane (above), the new hotel opening this month. Chefs Darren Robertson and Mark Labrooy have conceived a menu that combines signature dishes, such as spanner crab scramble with green mango, with novel plates showcasing ethically sourced local ingredients. The sleek riverside venture is high on glitz.
3 Adelaide’s BAI LONG (above right)is a pan-Asian restaurant, retail store and modernist temple dramatically rendered in black and white. Chef Jae Hyun-Park (ex Nobu, Melbourne) looks to Korean, Japanese, Taiwanese and Chinese influences for the day (congee with soy egg) and night offering (octopus with yuzu papaya). Goods to go include teas and dry noodles. In the evening, there’s an additional vegetarian menu.