The Reuben

Gourmet Traveller (Australia) - - Food -

Pick­ett’s Deli & Ro­tis­serie, Mel­bourne

Scott Pick­ett treats his wagyu brisket to a brine for a few days, then lets it dry be­fore giv­ing it a dry-rub, cold-smok­ing it and fin­ish­ing it on the rôtis­serie. The whole process gives the meat a beau­ti­ful tex­tured crust. In the Pick­ett’s Deli Reuben, the meat joins Swiss cheese and pick­led cab­bage (some­times red, some­times white) in bread that’s sourced from neigh­bour­ing stores at the Queen Vic Mar­ket. A clas­sic ex­e­cuted with panache. Pick­ett’s Deli & Ro­tis­serie, 507 El­iz­a­beth St, Mel­bourne, Vic, (03) 9328 3213

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