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Pecan sticky buns, Sweet Envy
Master pâtissier Alistair Wise's croissant-based dough rolled with frangipane spiked with orange zest and amaretto is a unique homage to buns he ate at Thomas Keller's Bouchon. Before baking, the buns are doused in dark salty caramel cooked just short of being burnt, which cuts the sweetness, infusing everything - even the pecans. Sweet Envy, 341 Elizabeth St, North Hobart, Tas, (03) 6234 8805

 


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The 50 dishes that define Australian dining now

What are the dishes we're talking about right now? What are the flavours that will take us into the next half-century?

There's plenty of established excellence we haven't included here. Golden Century's pipis in XO sauce, MoVida's smoked tomato sorbet and anchovy, Neil Perry's date tart, Quay's snow egg - living (and delicious) pieces of Australian culture all. But what of tomorrow's hall-of-famers? Here, in no particular order, are 50 dishes from around the country making waves right now.

 

Words: Max Allen, Larissa Dubecki, Sue Dyson & Roger McShane, Michael Harden, Pat Nourse, Maggie Scardifield, David Sly, Samantha Teague and Max Veenhuyzen.

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