A brisk walk around the block can work wonders for creativity and morale. Or in Nomad’s case, a stroll up the road. The tribe has migrated to a temporary home at the ex-Longrain site after an electrical fire broke out at their original Foster Street digs a few doors down, and it seems the fresh air and change of scenery is exactly what they needed.
The bright and unpretentious fit-out with its subtle warehouse vibe has moved with the team, as has the Mediterranean-skewed share-style menu. In today’s dining climate you’d be hard-pressed to find a menu that wasn’t designed to share. But if it’s going to make sense anywhere, it’s here. The flavours are assured and the serves honest. This is the sort of food you want to get stuck into.
Take for example the modest dish that is a flatbread, a Nomad staple. Sprinkled with za’atar and accompanied by a generous portion of silky cannellini-bean hummus and cumin brown-butter, you really don’t need to order much more. Although, I suggest you do.
Perhaps start with the fried olives. The meaty green orbs are stuffed with ’nduja, then coated in breadcrumbs and deep-fried until wonderfully golden. They’re salty and spicy and everything you want in a one-bite snack. Or the kingfish crackling: a neat pile of fried, crisp skin dusted in a punchy spice mix of smoked paprika, fennel, cumin, coriander, and black peppercorn. If this doesn’t get your tastebuds firing, nothing will.
Denne historien er fra February 2020-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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Denne historien er fra February 2020-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.
Allerede abonnent? Logg på
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.
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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.
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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.
