Our favourite plates this month.

Gourmet Traveller (Australia) - - Contents -

FRIED CHICKEN, Mo­mo­fuku Ko

You’re fa­mil­iar with Ko, the fine-diner among the Mo­mo­fuku restau­rants of New York, but did you know it had a walk-in bar that serves very good snacks? The cold fried chicken is the pick of them. Brit­tle, caramelised and thor­oughly steeped in chilli, it’ll for­tify you against the sub­way, the weather, and pretty much any­thing the city can throw at you. Mo­mo­fuku Ko, 8 Ex­tra Pl, New York. EMMA BREHENY, DIG­I­TAL ED­I­TOR

HOUSE CHEESE AND SALUMI, Os­miza An­tonič An­drea

The signs strung with ivy above Tri­este lead down many roads. The re­ward? Small farms, os­mize, sell­ing only what they make: wine, salumi, eggs from their hens, and, in this case, aged and fresh cheese worth a de­tour. Sure, each os­miza opens just a hand­ful of days a year. But what days. Os­miza An­tonič An­drea, Lo­cal­ità Ceroglie 34, Duino-Aurisina, Tri­este. DAVID MATTHEWS, SE­NIOR ED­I­TOR


This not-for-profit stands out among the cafés of Canggu for its ve­gan

Indo plates, this dish of red rice, for in­stance, sur­rounded by tem­peh with green beans, lawar (the Ba­li­nese bean and co­conut salad), sam­bal times three, mush­room ren­dang, egg­plant, and chilli tem­peh. Just add a co­conut. Give Cafe, Jalan Padang Lin­jong 85, Canggu, Bali, +62 859 4286 1236. HAR­RIET DAVID­SON, ED­I­TO­RIAL CO­OR­DI­NA­TOR

REUBEN, Baked Upris­ing

Plenty of spice from house­made sauer­kraut and a fine light rye un­der­pin the un­usu­ally im­pres­sive Reuben served at New­cas­tle’s hippest bak­ery. A good hit of Thou­sand Is­land dress­ing and a nicely judged ra­tio of pas­trami to Swiss cheese seal the deal. Baked Upris­ing, 21-25 Downie St, Maryville, NSW. PAT NOURSE, MANAG­ING ED­I­TOR

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