Take your spot at one of Matkim’s eight elevated counter seats and you’ll find yourself eye to eye with a fortress of beef, an imposing tower of various raw cuts arranged on a plinth that, along with the roaring ironbark fire behind it, suggests there’s something grandiose on its way.
What follows turns out to be far more intricate than the mountain of meat suggests, though no less dramatic. After an invigorating sip of cool tea brewed from perilla leaves (a Korean shiso variety) and spiked with green mandarin juice, your journey begins with a tight disc of cubed raw scallop and sweet prawn, dressed with zippy gochujang vinegar, dusted with tomato powder and topped with roe. Inspired by mulhoe – a cold, spicy Korean fish soup – it’s a delicate but powerful curtain-raiser to a dining experience that never lets its respect for tradition stand in the way of its inventiveness.
Diese Geschichte stammt aus der June 2024-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der June 2024-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.
