FOUR DISHES

Our favourite plates this month.

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

VEGAN CURRIES AND RED RICE, Give Cafe

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