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delicious - - CONTENTS - Edited by Ge­orge Epaminon­das

Food trends and restau­rant news.

1 “Old world tech­niques pre­sented in a new world way,” is how chef Dave Ver­heul de­scribes the think­ing at LESA (above), his long-awaited Mel­bourne CBD restau­rant with busi­ness part­ner Chris­tian McCabe. That trans­lates as cook­ing with fire, fer­mented in­gre­di­ents, and in­ven­tive dishes such as chicken por­ridge, which is akin to Re­nais­sance com­fort food. Un­like bustling Em­bla down­stairs, Lesa is more in­tro­spec­tive, of­fers fixed menus and takes reser­va­tions. The rus­tic space, with ex­posed brick and vin­tage fur­ni­ture, is invit­ing both day and night. 2 An open fire pit and char­coal par­rilla grill form the crux of ASADO, a modern Ar­gen­tine restau­rant at Mel­bourne’s South­bank. Chef Ol­lie Gould (ex Stoke­house) or­ches­trated the menu of slow-roasted meats and Span­ish-lean­ing dishes. On aper­i­tivo af­ter­noons, guests can pair ja­mon boards, high-grade tinned seafood and

pin­txos- style small bites with glasses of san­gria and mal­bec. We’re par­tial to the ja­mon con­sommé with grilled sword­fish skewer (pic­tured above). 3 In Latin Amer­i­can lore, the chu­pacabra is a vam­pire-like crea­ture. But at the Mex­i­can

taqueria of the same name in By­ron Bay (above right), it’s the rev­ellers who sip on blood-red mar­gar­i­tas and mez­cal Ne­gro­nis. Chef Evan White’s fo­cus is coastal Oax­a­can fare, which means vi­brant flavours, freshly caught seafood and sub­trop­i­cal fruits and herbs. Splashes of colour, palm trees and the sea air make for a trans­port­ing set­ting.

@georgeepam

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