Our favourite plates this month.

Our favourite plates of the moment.

FRYBAKE, Panama Social

The puffy, comforting bread known as frybake is commonplace in the Caribbean, but rare is the vendor serving a version this good. Stuffed with raw beef, crunchy fried anchovies and gently pickled onion, this new-school hamburger exemplifies Panama Social’s upbeat, neotropical swagger. Panama Social, 245 William St, Northbridge, WA. MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR

MUSHROOM, CHESTNUT AND RICOTTA RAVIOLI, Bennelong

A dish of three small ravioli with a brown butter emulsion brings together in-season chestnuts and mushrooms, backing them up with the creaminess of ricotta, the crunch of smoked hazelnuts, the sweetness of raisins and the complexity of black garlic. Shavings of salted ricotta top it off. Bennelong, Sydney Opera House, Bennelong Point, Sydney, NSW. HARRIET DAVIDSON, EDITORIAL COORDINATOR

GOOSE PROSCIUTTO, PERSIMMON, MACADAMIA AND FIG LEAF, Arc Dining

Deft pleats of persimmon draped with slivers of goose prosciutto – a neat update on the Italian classic with melon. Things get interesting with the addition of a subtly tart Maleny milk curd cheese enriched with macadamia and a pool of fig leaf oil which ties it all together. Arc Dining, 5 Boundary St, Brisbane,

Qld. FIONA DONNELLY, QUEENSLAND EDITOR

LAMB AND ONIONS, Napier Quarter

An outdoor table, a pét-nat and a weekend special. Napier Quarter makes a strong case for settling in, and caramelised pull-apart lamb glazed in lamb stock and kombu with pickled onions for bite, and a salad to follow, only make the case stronger. Napier Quarter, 359 Napier St, Fitzroy, Vic. DAVID MATTHEWS, SENIOR EDITOR