FOUR DISHES

Our team shares their favourite plates of the mo­ment.

Gourmet Traveller (Australia) - - News -

Our plates of the month.

FISH AND CHIPS, Port Ad­mi­ral Ho­tel

The re­ju­ve­nated Port Ad­mi­ral Ho­tel in Port Ade­laide needs qual­ity seafood an­chor­ing its menu. Or so goes the think­ing of chef Stewart Wes­son and the hos­pi­tal­ity heavy­weights who drove the re­furb, in­clud­ing the team be­hind Ade­laide bars Clever Lit­tle Tai­lor and Pink Moon Sa­loon. Wes­son’s fish and chips is a star: plump lo­cal fil­lets that change based on what’s caught, thick-cut chips and mayo. Ideally suited to a house lager from Pi­rate Life. Port Ad­mi­ral Ho­tel, 55 Com­mer­cial Rd, Port Ade­laide SA. DAVID SLY, SOUTH AUS­TRALIA ED­I­TOR

BABY GREENLIP ABALONE, CU­CUM­BER AND CRACK­LING, St Isi­dore

Make sure your plans for the south coast of New South Wales in­clude a bite at St Isi­dore – it’s in fine form. This min­gling of el­e­gantly han­dled tex­tures and deftly tweaked flavours (check that sea urchin and kombu but­ter dress­ing) be­ing just one stand­out in a menu rich in great ideas. St Isi­dore, 89 Croob­yar Rd, Mil­ton, NSW, (02) 4455 7261. PAT NOURSE, MANAG­ING ED­I­TOR

CHICKEN, SHI­ITAKE, GOLDEN BROTH, EGG YOLK, Saxe

I’m not nor­mally a fan of meat cooked sous-vide, but at Saxe, Joe Gr­bac uses the tech­nique for good, not evil. The slow-cooked chicken here is silky, yet re­tains its in­tegrity, and matches per­fectly with a Chinkiang vine­gar glaze, shi­itake and a broth thick­ened with egg yolk. Com­fort food with flavour and ele­gance. Saxe, 211 Queen St, Mel­bourne, Vic, (03) 9089 6699. MICHAEL HAR­DEN, VIC­TO­RIA ED­I­TOR

CUTTLEFISH, CHORIZO, CORN, SALSA NERO, Mon­ster

It’s surf and turf on steroids. The cuttlefish is firm with­out be­ing tough, chorizo and chick­peas add con­trast­ing tex­ture, and there’s a touch of sweet­ness from a purée of corn. A sauce that’s smoky, slightly acidic and full of punch pulls it all to­gether. Mon­ster, 25 Ed­in­burgh Ave, Can­berra, ACT, (02) 6287 6287. GARETH MEYER, ACT ED­I­TOR

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