Oct 02, 2017
Dining experiences that showcase the flavours of Australia.
Picture yourself at a desert restaurant at night, its perimeters defined only by the sounds of nature and the Fervor team preparing dishes using local and indigenous ingredients such as bush banana, macadamia-nut milk and native lemon grass. Ex-Noma chef Paul Iskov is at the helm of these pop-up dinners held in remote Western Australian locations, including the Pinnacles Desert and rural towns such as Mukinbudin.
At the Cured & Cultured counter in Sydney’s Bennelong restaurant, executive chef Peter Gilmore serves local redclaw yabbies with tart lemon jam, cultured cream and buckwheat pikelets against that famous harbour backdrop.
What could be more Australian than a lamington? Said to be named after former Queensland governor Lord Lamington, the classic little cake is a welcome sight in Aussie cafés. At Bad Frankie in Melbourne’s Fitzroy, it’s been transformed into a jaffle – a coconut-dusted, chocolate-soaked sponge sandwich encasing hot jam – served with a pot of cream for dipping.
Tails of the unexpected
Sydney chef Kylie Kwong puts multicultural Australia on a plate at her Potts Point eatery, Billy Kwong, creating dishes that blend her Chinese heritage with indigenous produce. The red-braised caramelised wallaby tail is rich, sticky and umami, complemented by crisp saltbush cakes on the side.
Image: Penny Lane
Top image: Bennelong