Restaurant News

Our favourite dishes: April 2018

Gourmet Traveller staffers share their favourite plates of the moment, from Argentinian-style beef rib in Byron to a Whistler restaurant serving wild salmon nigiri.

Apricot and peach frozen slice at Bert's Bar & Brasserie in Newport is just one of Gourmet Traveller's favourite dishes this autumn
Apricot and peach frozen slice, Bert's Bar & Brasserie

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