GQ (Australia) - - TASTE & TRAVEL -


Noth­ing beats Mary’s Bloody Mary – melted cheese, pick­led onion and crisp ba­con as a gar­nish, its se­cret is in the sauce. The crew cooks down gar­lic, bay leaves, chilli, thyme, white wine, pep­per­corns, to­mato paste, Worcestershire sauce and horse­rad­ish, just like a pasta sauce. It’s an epic meal in it­self. 6 Mary St, New­town


Matt Wilkin­son’s eatery has three killers to choose from – The Classic, The Bloody Mary-lou (chipo­tle vodka, pickle juice and smoky salt) and a crack­ing Kim­chi Mary (gin, kim­chi juice, shichimi tagarashi spice mix and lime). They’re small, but there’s noth­ing wrong with or­der­ing a sec­ond. 77-79 Ni­chol­son St, Brunswick East; pope­


Din­ner in a glass, and def­i­nitely a great hair of the dog, this ver­sion of a Bloody Mary is called The Bloody End. It’s got the usual vodka, to­mato, lemon and Tabasco hit, but it’s the house-made Mary mix that makes this a bril­liant blood, and eas­ily the best south of the river. 73 Vul­ture St, West End; 73vul­

ADE­LAIDE Hey Jupiter

French ex­pat Christophe Zauner is proud of the no­tion that most French peo­ple drink all the time – es­pe­cially at break­fast. His pre-lunch drinks menu is epic, but noth­ing beats his classic Bloody Mary. Think sherry, bit­ters, cel­ery, to­mato, lemon zest, harissa and Peureux Per­fect 1864. What a start to the day. 11 Ebenezer Pl, Ade­laide

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