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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.