GQ (Australia) - - TASTE & TRAVEL -

Roasted oys­ter with horseradish cream emul­sion. By Mat Lind­say at Es­ter, Surry Hills NSW es­ter-res­tau­rant.com.au Roasted oys­ter with guan­ciale and sea let­tuce, served over hot coals. By Len­nox Hastie at Fire­door, Surry Hills NSW fire­door.com.au Oys­ter lightly cooked on Hi­malayan rock salt block at the ta­ble. By Kiren Main­war­ing at Co-op Din­ing, Perth WA co-op­din­ing.com.au Poached oys­ter in na­tive kombu and bil­tong broth. By Dun­can Wel­ge­moed at Africola, Ade­laide SA africola.com.au Fried oys­ter with hot sauce. By Mor­gan Mcglone at Belle’s Hot Chicken, Mel­bourne VIC belleshotchicken.com

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