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Yabby jaffle, Monster

Fun fact: Monster's yabby jaffle started life as a snack when Sean McConnell was cooking at Močan & Green Grout. In his luxe version at Hotel Hotel, poached yabby meat is stuffed into fluffy white bread along with horseradish, crème fraîche and Gruyère, then it's toasted to a perfect shade of gold. It's sharp, buttery, cheesy goodness. Club sandwich who? Monster, Hotel Hotel, 25 Edinburgh Ave, Canberra, ACT, (02) 6287 628

 


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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.

Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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