Diners flock to Firedoor in Surry Hills to watch Lennox Hastie play with fire. A former head chef at legendary Basque grill Asador Etxebarri, Hastie is obsessed with exploring the magic that happens when prime Australian ingredients meet wood, fire and smoke. When he’s not at the (literal) coalface of his Sydney restaurant, these are the places the one-time GT Best New Talent winner and newly minted Netflix star likes to eat and drink.
BOLD CARIBBEAN FLAVOURS
In spite of its location in The Star casino, I love Momofuku Seibo. It’s not so much about the space but the people that inhabit the space, which is led by chef Paul Carmichael and restaurant manager Kylie Javier Ashton. There’s a lot of same-same in Sydney, but Paul’s Caribbean food is so different to what anyone else is doing in terms of flavour and approach.
AN ITALIAN FAVOURITE
LuMi Dining in Pyrmont is a husband and wife-run restaurant I’ve been going to for a while. The restaurant serves a courageous chef’s menu that’s broadly Italian but features Japanese finesse. Chef Federico Zanellato is like me; a little bit crazy but in a good way. He’ll do something repeatedly until it’s amazing, but then he wants to get it even more perfect. There’s almost an obsessive quality about that.
この記事は Gourmet Traveller の November 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 November 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
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.
