Nine unmissable dishes to eat

Pat Nourse, deputy editor and chief restaurant critic for Gourmet Traveller, gives us his top nine unmissable Australian meals. Nine unmissable dishes to eat
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Nine unmissable dishes to eat in Australia

Pat Nourse, deputy editor and chief restaurant critic for Gourmet Traveller, gives us his top nine unmissable Australian meals. 

For the second leg of its global tour in 2017, The World's 50 Best Restaurants is heading to Melbourne, Australia. 

While the stereotype of shrimps on the barbie is well-known worldwide, fewer people know about the vast gastronomic landscape spanning Australia that's just waiting to be explored. 

Sydneysider Pat Nourse, 50 Best's Academy Chair for Oceania, Australia & New Zealand, talks us through 10 top things to try when in Oz.


Balmain bug pikelets at Bennelong, Sydney

Where: Bennelong, Sydney Opera House, Sydney NSW 2000, Australia
What: Native crustaceans meet blini-like mini-pancakes in a savoury party under the sails of the Sydney Opera House.

Abalone roasted in bull kelp at Franklin, Hobart

Where: Franklin, 28 Argyle St, Hobart, Tasmania
What: Tasmania’s most prized cold-water shellfish, the rakish flair of chef David Moyle and the magic of a wood-fired Scotch oven: it’s a match made in dining heaven.

Marron and local watercress at Orana, Adelaide

Where: Orana, 285 Rundle St, Adelaide SA 5000
What: Chef Jock Zonfrillo, a Glaswegian of Italian descent, might seem an unlikely champion of indigenous Australian culinary culture, but one taste of his inspired use of local ingredients brings his arguments vividly to life. 

Rendang roti rolls at Rapid Creek markets, Darwin

Where: Rapid Creek markets, 48 Trower Rd, Millner, NT 0810 
What: Culinary life is never more vibrant in the Northern Territory than amidst the smoke and colour of its markets, the heart of the Darwin social scene. A Malaysian roti hot from the griddle, packed with spicy kapitan-style curry and shredded cucumber, is breakfasting for champions.

Pippies in XO sauce at Golden Century, Sydney

Where: Golden Century, 393-399 Sussex Street, Sydney NSW 2000
What: Momofuku’s David Chang says this signature from Sydney’s best-loved late-night Cantonese eatery – surf clams with stir-fried vermicelli in spicy XO sauce – is “the best dish in the world”. No one in Sydney is arguing the point.

150-day-aged steak at Firedoor, Sydney

Where: Firedoor, 23-33 Mary Street, Surry Hills, NSW 2010
What: Australian beef is some of the finest in the world, and it more than meets its match in the kitchen of Lennox Hastie, a British-Australian former Asador Etxebarri head chef who has radical ideas about dry-aging. 

Double-boiled wallaby tail soup at Flower Drum, Melbourne

Where: Flower Drum, 17 Market Lane, Melbourne, Victoria 3000
What: Chinese technique refined over the centuries extracts the essence of flavour from this cousin to the kangaroo, complemented with wolfberries and yam, all served in a soigné setting with courtly service in the old Hong Kong style.

Nam prik nuum sandwiches at Boon, Sydney

Where: Boon cafe, 425 Pitt Street, Haymarket, NSW 2000
What: Australian café culture (sourdough, cultured butter) meets authentically spicy pungent Thai cooking (hot! sour! pungent!) on a sandwich unforgettably packed with pork, boiled eggs and greens.

Kosher GLT at Bar Liberty, Melbourne

Where: Bar Liberty, 234 Johnston Street, Fitzroy
What: Irreverent or just plain loopy? Melbourne newcomer Bar Liberty rides the new wine-bar wave, but never surrenders its own peculiarity, whether it’s the thoroughly natural bent to the wine list, the collection of miniature muscle-cars filled with bourbon, or the GLT, which ditches bacon in favour of gribenes, Jewish-style fried chicken skin, alongside the lettuce and tomato in this take on the classic.

Article originally appeared on World's 50 Best

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