The shores of Noosa, the clear blues of Bondi Beach, the Yarra’s bustle, the serenity of Lake Burley Griffin. A good view doesn’t guarantee a good time, but the places that marry the two demand attention. We wrap up the country’s greatest places to eat and drink by the water.
QUEENSLAND
Rickys River Bar and Restaurant
Nowhere conjures riverside chic more effortlessly than Noosa stalwart, Rickys. Interiors channel an upscale houseboat vibe, with boards underfoot, a mix of louvres and floor-to-ceiling bi-folds angled to capture every riparian ripple, reflection and breeze. There’s a “source local” ethos here, and the menu leans Mediterranean with a focus on pristine seafood: spanner crab tossed through spaghettini, say, or pepper-cured swordfish with finger lime and cucumber salt. 2 Quamby Pl, Noosa Heads, (07) 5447 2455, rickys.com.au
Stokehouse Q
Opt for an icy glass and a chilli prawn sanga at the bar, or fish and triple-cooked chips with seaweed salt on the deck – either way those impressive wide screen panoramas of the Brisbane River and city’s skyline are omnipresent at Stoke house Q. Like its Melbourne counterpart, this northern outpost is famous for its long lunches, but the slide from sunset into early evening is when the real magic happens. Sidon St, South Bank, Brisbane, (07) 3020 0600, stokehouseq.com.au
Hellenika at The Calile
If your idea of poolside dining is more on the casual side, recalibrate here. The Brisbane sibling of the Gold Coast’s best Greek will see you settled in one of its seven glam waterfront cabanas forking lobster pasta like an Athenian before you can say pass the horiatiki. The cabanas fit eight to 10 – all the better, you’ll need friends to help tackle the salty pork belly, dolmades and everything else that comes in the banquet. The Calile, Level 1/48 James St, Fortitude Valley, (07) 3252 2060, hellenika.com.au
Rick Shores
Denne historien er fra February 2019-utgaven av Gourmet Traveller.
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Denne historien er fra February 2019-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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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.