2008 Best on the Best: Andrew McConnell, chef, Three, One, Two, Melbourne

I shop at Queen Victoria Market. Bill’s Farm (stall 17-18), as well as the Polish Deli (stall 5-6) and the Chicken Pantry (stall 85-86) are my favourites. Scullerymade (1400 High St, Malvern,  Vic, 03 9509 4003) is the best place to buy kitchenware. My fave café is Carlton Espresso (326 Lygon St, Carlton, Vic, 03 9347 8482) and my fave winery is Curly Flat Vineyard (263 Collivers Rd, Lancefield, Vic, 03 5429 1956). My favourite cheese of the moment is Holy Goat (03 5474 8289) certified organic goat’s milk cheese from Sutton Grange, which is just east of Castlemaine, and my favourite Australian food product is the oysters from Steve Feletti’s Moonlight Flat.

ONLINE EXCLUSIVE
Bottle shop
Rathdowne Cellars (348 Rathdowne St, North Carlton, Vic, 03 9349 3366) is my local bottlo, great range with friendly, unpretentious advice.

Drinking hole Any bar that can make a Martini properly; in Melbourne there are plenty.

Restaurant Abla’s (109 Elgin St, Carlton, Vic, 03 9347 0006). Food cooked with this much care is what every chef craves on a night off: big flavours finessed by years of repetition; quite possibly the most consistent restaurant in Melbourne. The relaxed approach and friendly service are a bonus. 

Three, One, Two, 312 Drummond St, Carlton, Vic, (03) 9347 3312, www.threeonetwo.com.au.

The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

Eleonore’s

On the surface, Eleonore's seems immune to fashion. Its lar...

E'cco

Two decades is a long time to stay on top of your game in t...

Flooded Gums

A fine scallop boudin blanc paired with charred squid and a...