Doughnuts, sour cream salmon roe and chives, Cutler & Co
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Maybe you don’t expect doughnuts at a fine-diner, but then Cutler & Co doesn’t do same-same. You’ll find these crisp-fried choux “doughnuts” in the splendidly revived front bar. Ripped open and topped with sour cream and briny salmon roe, they have all the fat, salt, acid and crunch a bar snack needs. Where’s that second bottle?
Cutler & Co, 55-57 Gertrude St, Fitzroy, Vic, (03) 9419 4888
MAGGIE SCARDIFIELD, NEWS EDITOR
The Ghesh Bowl, Mecca
Specialty coffee isn’t the only thing boosting mornings at Mecca. Fermented vegetables and pickled cucumber sit alongside avocado and a dukkah-crusted poached egg in this zingy breakfast bowl. It’s as light and bright as the café-roastery that serves it.
Mecca, 26 Bourke Rd, Alexandria, NSW, (02) 9698 8448.
HARRIET DAVIDSON, EDITORIAL COORDINATOR
Tiger prawns, zhoug, kipflers, egg, Propeller
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When it comes to Levantine flavours out west, Kurt Sampson is in a class of his own, updating tradition with ease. Case in point: an entrée of grilled prawns, boiled egg and potato bound by zhoug, a smoky Yemeni chilli sauce.
Propeller, 222 Queen Victoria St, North Fremantle, WA, (08) 9335 9366.
MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR
Cherry clafoutis with honey kefir cream, Franklin
Tasmania produces the last of Australia’s cherries – what better way to savour the late-season bounty in situ than in a clafoutis made in a heavy skillet, topped with a kefir cream shot through with Miellerie honey?
Franklin, 30 Argyle St, Hobart, Tas, (03) 6234 3375
PAT NOURSE, MANAGING EDITOR
