Grilled beef rib with chimichurri, Barrio
You can take the boy out of Argentina, but you can’t take away his love of large meats. Or at least that’s the message you get when you order the beef from chef Francisco Smoje: a hunk of grilled rib, served sliced on the bone, carpeted with a chunky chimichurri and scorched onions.
Barrio, 1 Porter St, Byron Bay, NSW.
PAT NOURSE, MANAGING EDITOR
Apricot and peach frozen slice, Bert’s Bar & Brasserie
We’re big fans of inadvertent “snaccessorising” – when a dish perfectly matches an outfit or interior. And if there was ever a match for the glamour of the newly opened Bert’s, this grown-up Splice dessert – layers of tangy vanilla yoghurt with peach and apricot gelato and a playful whip of scorched marshmallow – would be it.
Bert’s, 2 Kalinya St, Newport, NSW, (02) 9114 7350.
MAGGIE SCARDIFIELD, NEWS EDITOR
Ox tongue and chilli prawns, Gertrude Street Enoteca
Brigitte Hafner and James Broadway from Gertrude Street Enoteca have introduced a list of hibachi-grilled snacks. Garlic, lemon and chilli king prawns are a crowd pleaser, but the ox tongue wins out for the balance of smoke, salt and char and for the vibrant green, vibrant tasting salsa verde that accompanies it.
Gertrude Street Enoteca, 229 Gertrude St, Fitzroy. (03) 9415 8262.
MICHAEL HARDEN, VICTORIA EDITOR
Wild sockeye salmon nigiri, Sushi Village
Ski-resort eateries aren’t known for seafood, but with the ocean less than an hour from Whistler, Sushi Village is an exception. Vivid red wild-caught sockeye salmon makes for eye-catching nigiri, all the better with a Sake Margarita.
Sushi Village, 11/4340 Sundial Cres, Whistler, BC, Canada, +1 604 932 3330.
DAVID MATTHEWS, DEPUTY CHIEF SUBEDITOR
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