Gourmet Traveller (Australia)

Need for speed

Four hospitalit­y insiders share their (guilt-free) fast food favourites.

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What’s your favourite place for a quick food fix?

Pierre Roelofs, pastry chef (pierreroel­ofs.com):

Pita pockets from vegetarian Israeli bar Tahina in Melbourne’s Northcote. They are quick, delicious, satisfying and pretty healthy.

Rachael Trewin, A1 Canteen (a1canteen.com.au): Saray Turkish in Enmore for a pide and chicken salt chips, Fatima’s in Redfern for a falafel kebab. Donato Toce, Gelato Messina (gelatomess­ina.com): I love burgers and in Sydney I am spoilt for choice. When I’m travelling in the US, though, my fave burgers are Five Guys.

Alanna Sapwell, Arc (howardsmit­hwharves.com): I like Bunnings for its sausages, Bird’s Nest in South Brisbane for its yakitori and delicious drops, and Kingsfood Sunnybank for its great variety of food.

What’s been your best fast food experience?

Pierre Roelofs: Short eats in Sri Lanka: a huge variety of fresh little pastries and parcels of spiced deliciousn­ess. Super cheap, too – I challenge anyone to eat two-dollars worth!

Rachael Trewin: Most recently, I went to McDonald’s and got my usual Big Mac with fish patties instead of beef. It was pretty magical. Donato Toce: Tokyo’s fish markets were insane – not one particular place, the whole damn thing. Alanna Sapwell: Lemon chausson from La Maison du Patissier in Meridan Plains on the Sunshine Coast. It’s always worth the detour when I’m visiting the folks.

What’s your favourite thing to keep in the house for emergency snacking?

Pierre Roelofs: Tortillas, hummus, pizza sauce, chipotle and haloumi combine to make a spicy, quick and simple quesadilla.

Rachael Trewin: Barbecue Shapes. Pair that with a beer and you have my death-row meal. Donato Toce: XO sauce. Smash it in with steamed rice and fried eggs and you’re in heaven!

Alanna Sapwell: Eggplant kasundi, which is very versatile. I’ve generally got a few staples – such as carrots, hummus, alfalfa sprouts and cheese – that seem to hit the spot. Also, I currently have a crazy obsession with iceberg lettuce.

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