Pinbone’s new adventure is here for a good time, not a long time, writes PAT NOURSE. Get it while it’s hot.
I don’t know what to make of the doughnut labelled “bother me”. It’s stencilled on the wall along with a dancing pig holding a bottle of wine, a slice of pizza, a dancing can holding a pizza, a dancing slice of pizza holding a bottle of wine, and a love heart beribboned with the word “pizza”. Interesting move for a place that doesn’t sell doughnuts or dancing pigs. Or pizza.
On the other hand, the phrase “self-serve coolroom full of really great wine” is easy to grasp. That, plus a new outing for the Pinbone mob makes an excursion to Mascot a “when” proposition rather than an “if”. Yes, the name “ Mr Liquor’s Dirty Italian Disco” smacks of a brainstorming session that needed more brain and less storm. And it’s consistent with some aspects of the look and feel of the place that are a little grating in their overreach.
But if your idea of a good time runs to getting together with a bunch of pals to graze over olives, a few things on toast and/or a few things that go with bread, then seguing to a tasty hunk of protein or a plate of pasta over a good, well-priced bottle or six, it turns out these things are easy to forgive.
Esta historia es de la edición January 2018 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición January 2018 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
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.