Leek is one of the most underrated ingredients, and, in fact, it may well be my favourite. At this Adelaide izakaya it’s the hero of the plate, thanks to high heat courtesy of binchotan coals. The leek is charred on the outside so it steams inside. Its sweet, soft centre succumbs to the acidic spark and smoky allure of buttermilk, rounded out by Kyoto green onion oil. Stunning.
DISH: Charred leek, Kyoto green onion oil, spring onion oil and smoked buttermilk
CHEF: Max Sharrad