Richmond has long been regarded as one of Melbourne’s best Vietnamese food destinations, but the 2015 arrival of Anchovy marked a new chapter in the city’s Indochine food history. Chef and Andrew McConnell alum Thi Le has created a restaurant that owes as much to her family’s Chinese-Vietnamese heritage as it does her upbringing in Sydney’s inner-west. Factor in a strong belief in girl power (see Anchovy’s impressive track record of guest chef events) and you’re looking at an exciting new force in Australian dining. When it comes to off-duty eating and drinking, Le’s picks are as global as the cuisines that inspire Anchovy.
THE BEST VIETNAMESE BAKERY
I’m going to call it. Family-operated Phoc Thanh Bakery on Victoria Street does the best bread in Victoria. It’s fluffy, light and stays super crisp. There’s a line out the door every time I go. I opt for crisp pork belly banh mi, jam-packed with crackling. If I’m really hungry I might jam a few xiu mai (Vietnamese meatballs) in as well.
GAME-CHANGING PHO
この記事は Gourmet Traveller の December 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Gourmet Traveller の December 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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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.
