IN­SIDER The lat­est news TASTE SEN­SA­TION re­views CANDY CRUSH Kitkat has opened its first per­ma­nent HEALTH COVER The trend for all things healthy revs

Aussie store, Kitkat Cho­co­la­tory, in

Sunday Herald Sun - Stellar - - Delicious On Sunday - BY MEGAN MILLER Taste of Mel­bourne, Novem­ber 10-13, Pel­i­can Lawn, Al­bert Park, mel­bourne.taste­fes­ti­

HE BURST onto the scene serv­ing cow ud­der and camel hump, but chef Shaun Quade wants his South Mel­bourne fine diner Lume to be known as more than the “weird restau­rant”.

It joins 12 other top Vic­to­rian nosh­eries – old and new – serv­ing up their sig­na­ture dishes at Taste of Mel­bourne next month, when the ul­ti­mate pop-up re­turns to Al­bert Park.

Lume makes its event de­but, along with Pick­ett’s Deli & Ro­tis­serie, chef Scott Pick­ett’s new luxe deli in the Queen Vic Mar­ket, and Ho­tel Je­sus, the long-awaited sec­ond venue from the Ma­m­a­sita crew in Colling­wood. Other new­com­ers are bar­be­cue joint Fancy Hanks and Adel­phi Ho­tel dessert bar Om Nom.

Re­turn­ing favourites in­clude Su­per­nor­mal, Movida, Gazi and Circa, as well as Ma­m­a­sita and Royal Mail de­fend­ing the best dish crown they won jointly last year for their re­spec­tive ce­viche and duck fat ice cream. Quade hopes Taste of Mel­bourne will bring his food to a new le­gion of din­ers. “We’re a baby restau­rant,” he says. “We’ve only been open 14 months and there are still peo­ple who live around the cor­ner who are yet to dis­cover us.

“We’re kinda known for our weird stuff but we don’t want that to put peo­ple off. We don’t sac­ri­fice chil­dren! Noth­ing’s ever done for the shock value. It al­ways comes back to taste and how de­li­cious a dish is. When you taste it, it makes sense.”

At Taste of Mel­bourne, Lume will of­fer four dishes from its cur­rent menu. On the savoury side, sam­ple a “sea­corn” taco with crab and corn cus­tard, and bar­be­cued oc­to­pus in a broth with emu ham. Sweeter dishes will in­clude an ice cream made us­ing La Sirene Pra­line choco­late stout and a dessert fea­tur­ing Meyer lemons.

Quade, Pick­ett and Guy Grossi will run cook­ing classes, and there are tast­ings, demon­stra­tions and live en­ter­tain­ment. Last year, about 25,000 pun­ters snacked and slurped their way through Taste of Mel­bourne, which started in 2008.


de­vour­ing smoked chicken and cheese­cake

IN­SPIR­ING FARE Lume chef Shaun Quade will make his Taste of Mel­bourne de­but next month.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.