Wes Heincke and Brady Scholes originally envisioned Corella, recently opened on Braddon’s buzzy Lonsdale Street, as a wine bar. To complement their drinks list, they wanted a tight, snackable menu that centred on native flavours, and tapped chef Nemanja Babič to help develop it. Problem was, when they started messing around in the kitchen, they had too much fun coming up with the goods. So, a pivot: a bigger menu, more generous opening hours, and a new dining spot was born.
The look of the room skews Euro chic, all bentwood and terrazzo, arched windows and mood lighting. But look closer. The flowers? Almost exclusively natives. And that cool blue-green hue on the walls? It might suggest the colour of eucalypts, but was actually inspired by an old car Heincke once owned. Which is to say, Corella embodies a very Australian reverence for things that lack pretension.
Diese Geschichte stammt aus der July 2021-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der July 2021-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
