IN­SIDER NEWS

Hot ta­bles, lust-have prod­ucts, the lat­est news, trends & more.

delicious - - INSIDER - Edited by Ge­orge Epaminondas

1 MATILDA 159 DO­MAIN (above) is Scott Pickett’s lat­est out­ing in Mel­bourne. As with any­thing the chef be­hind ESP and Saint Crispin puts his mind to, it’s a pol­ished af­fair. More ca­sual than his other restau­rants, Matilda is de­voted to cook­ing over a wood fire – ev­ery­thing from Black­more wagyu to Mace­don duck. The new ven­ture, in South Yarra’s United Places ho­tel, is ar­rayed with cus­tom light­ing, tim­ber ta­bles and an art­work by Bill Hen­son. 2 Chi­nese chain QUANJUDE (above) re­port­edly sells more than three mil­lion Pek­ing roast ducks a year at its many out­lets in Shang­hai, Toronto, Mel­bourne and be­yond. The com­pany, which traces its ori­gins back more than 150 years, re­cently ar­rived in Syd­ney with its im­pec­ca­ble crisp-skinned birds. Guests at the ex­pan­sive World Square eatery can also feast on duck pan­cakes, duck spring rolls and duck buns, as well as other North­ern Chi­nese spe­cial­ties. 3 Lo­cated in the her­itage-listed Old Min­eral House, WAL­TER’S STEAK­HOUSE (above right) is a siz­zling new player in Bris­bane with cherry-red booths, mar­ble-topped ta­bles and neo-clas­sic cock­tails. Its trade­mark dish is a grain-fed, dry-aged porter­house. The menu in­cludes other clubby dishes such as oys­ters Rock­e­feller, cae­sar salad, and creamed spinach. Si­dle up to the hand­some bar for aper­i­tifs like a Cal­va­dos High­ball.

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