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The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
Dinner Mon-Thu 5pm-midnight
For all its artisanal focus, 10 William St is electric. Tables are cramped, the light is dim and it's as noisy as hell, but who gives a damn when you're dipping crunchy pretzels into a light, smooth and salty anchovy dip, sipping a glass of funky orange wine from Friuli and bellowing into the ear of the new pal you just met at the bar? Dan Pepperell's menu is made for eating with a glass in one hand. Thick slabs of charred bread spread with sweet tomato and topped with plump sardines and a dusting of fried chopped black olives, perhaps, or beef carpaccio with peppery radish layered on a smudge of crème fraîche, coming apart at the nudge of a fork. Or the odd wildcard: mangosteens paired (successfully) with scallops and lardo. The service is jovial and knowledgeable; the wine list features an impressive selection from Italy's regions, and some great French bottles. This is Italian dining, sure, but not like nonna knows it.
Photography: Chris Chen
Shared plates $10-$32
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