There are varying degrees of desirability. But these ten cuisine experiences are so hot that they’re downright cool.
The non-alcoholic drink-matching trend is taking hold in Australia’s top restaurants, either because of rising health-consciousness or because mocktails are finally getting interesting. Be it the Momofuku Seiōbo in Sydney or Orana in Adelaide or Melbourne’s Attica, now’s the time for creative juices, sodas, spritzers and more infusions. Finally being booze-free doesn’t have to be without spirits.
Worth the Wait
With only eight seats(!), that is gone in a flash months in advance, the sushi counter at Sokyo definitely warrants some planning. Worthy of anyone’s bucket list, Sydney’s glamorous Japanese diner is host to the skills of sushi chef Takashi Sano. The finest seafood produce turned into swooningly good examples of art through precision-cuts.
A new-found love for native botanicals has prompted the local spirit producers to innovative heights. Consequent to their discovery of green ants, a six-legged kick has been added to gin, resulting in the Australian Green Ant Gin from the Adelaide Hills Distillery. It brings a flavor described as limy, zesty and tart. The native ants are sustainably harvested in the Northern Territory in partnership with local owners.
African and as slow as it comes
The Abyssinian in Melbourne’s Kensington is a stage to scenes much like we envision in the cradle of civilization. Groups of people banqueting on Ethiopian slow-cooked meats, vegetable dishes, and legumes – all topped off with signature dusky spices and best eaten not with cutlery but scooped up with swatches of Injera, a spongy sourdough flatbread.
Tread with caution
Bibs aren’t optional at Miss Katie’s Crab Shack in Melbourne, especially while tackling the signature crab boil. A whole blue swimmer crab cooked in corn, potatoes, and chorizo is garnished with an authentic Louisiana-style shaker of Old Bay spice mix. Put on your bib, dig in with your leg-cracking mallet and hands!
The Ultimate Cocktail
The Bloody Mary has time and again proven its endless adaptability, with bartenders concocting all kinds of bespoke blends. Melbourne has given it a Vietnamese twist with a hint of fish(!) sauce. While the Odyssea Beach Café in Perth combines it with tomato and clam juice, Mary’s in Sydney serves it up with a Yankee garnish of bacon and cheese.
Fancy some Pork-skin noodles, anyone? One probably shouldn’t but a definite favorite of patrons at Liberté in Western Australia’s Albany. The French-Vietnamese restaurant in the London Hotel throws cholesterol-caution to the winds by churning out irresistible pork skin into equally irresistible noodles – and topped off with all sorts of spicy goodness.
The food beloved of dudes that has been trending awhile seems to have reached its peak with the truffled mac ’n’ cheese topped with a scattering of nuclear-orange Cheezels crumbs. Pure southern comfort!
Mixing it up
The glamorous Sepia in Sydney closes for good on 31 December. There’s no time to be wasted on sulking though, as Sydney is receiving Chin Chin, its own South-East Asian party palace.
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