OUR FAVOURITE PLATES OF THE MONTH

OYSTERS, CHESTNUT MILK

Move over shallot vinaigrette and make way for chestnut milk. Pacific oysters in peak condition are served resting atop a bowl of chestnut shells. They’re dressed with the milk, which boosts the iodine levels of the oyster, giving them a fresh, wintry twist. Gauge, 77 Grey St, South Brisbane, Qld, (07) 3852 6734

FIONA DONNELLY

EMU, POTATOES AND EMU

Peter Gilmore, Dan Hunter and Neil Perry knocked the socks off New York, cooking a brunch-barbie for Tourism Australia to celebrate the news that the World’s 50 Best Restaurants moves to Melbourne next year. Attica chef Ben Shewry won the optics with a stunner of a dish combining emu egg and potatoes cooked in emu fat and served in an emu egg. Attica, 74 Glen Eira Rd, Ripponlea, Vic, (03) 9530 0111 PAT NOURSE

FITZROY BAR SNACKS

It’s rich pickings for wine-friendly snacks in Melbourne. Parmesan custard, pickled celery and shaved bottarga on a shard of crispbread shines at Marion. Meanwhile, Bar Liberty’s dollop of briny, meaty mussel dip atop a potato chip with pickled fennel and lovage ticks the boxes too. Marion, 53 Gertrude St, Fitzroy, Vic, (03) 9419 6262; Bar Liberty, 234 Johnston St, Fitzroy, Vic SOPHIE McCOMAS