delicious - - INSIDER -

Lots of chefs mul­ti­task, but how many can forge their own plates? Ju­lian Hills, of new ar­rival Navi in Mel­bourne’s Yar­rav­ille, is a fine arts grad­u­ate turned hat­ted chef who crafts his own ce­ramic table­ware. His re­fined de­signs are the per­fect ac­com­pa­ni­ment to Navi’s in­no­va­tive tast­ing menus. Pic­tured is the smoked bonito in beeswax, sea veg­eta­bles and honey dashi – on a cus­tom plate. Navi is Hills’ first solo ven­ture af­ter Paringa Es­tate restau­rant.


US re­tailer An­thro­polo­gie is a repos­i­tory of ex­u­ber­ant home­wares, such as this Gien tea set made in France. The tin-glazed earth­en­ware col­lec­tion is en­livened with a blend of flo­ral and geo­met­ric pat­terns. It’s just the thing to trans­form your af­ter­noon tea.


ZAITOUN ($45, Blooms­bury) by Yas­min Khan is a daz­zling cel­e­bra­tion of Pales­tinian cui­sine – from mezze dishes to slow-cooked stews and desserts in­clud­ing pome­gran­ate pas­sion cake.


Nu­tri­tion­ist Shannon Rosie re­cently un­veiled Rosie’s, a healthy­ish cafe in Syd­ney’s Coogee. Ex­pect treats such as green quinoa falafel, maple-glazed pump­kin and ‘good-gut’ brown­ies. Re­fined sugar has also been elim­i­nated from the drinks list, with semi-vir­tu­ous cock­tails fea­tur­ing fresh juices and kom­bucha.

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