Comfort meals is for the sofa. If you’re going to grace the desk of knowledgeable chef, it’s all the time best follow to discover the extent of their powers and dive into sudden corners of their menu.
Thankfully, we’re dwelling within the golden age of eating. Local cooks are travelling to the ends of the earth to experiment with new methods, returning with classes learnt from historic cuisines. All throughout the nation, cooks are difficult diners to get out of their consolation zones.
Together with BMW X4, we’ve rounded up 5 of probably the most adventurous eating places in Australia. Here’s the place to go and discover them.
Cooking with hearth is dangerous. Restaurant house owners know this higher than most. But when dealt with skilfully it’s a danger that pays off. Nowhere is that this extra true than at Igni, a tiny diner in a Geelong backstreet.
Everything on Igni chef Aaron Turner’s menu is touched by hearth – wrinkled hen pores and skin with tarmac and scampi eggs, carrot cooked for a day over coals, charred zucchini flowers full of pickled mussel. But extra importantly, additionally by the younger chef’s prodigious creativeness. His meals isn’t meant to be fairly – relatively it’s brutal, bare and utterly scrumptious. Igni can be a daring restaurant on Melbourne’s CBD meals hub Flinders Lane. That it’s in Geelong is heroic.
Wandering Cooks, QLD
What’s extra adventurous than beginning a restaurant with no menu, no chef, and no kitchen workforce? Angela Hirst, proprietor of Wandering Cooks, did simply that, opening an area on the nook of Fish Lane in South Brisbane that works as a meals incubator.
It means dreamers and not using a kitchen of their very own can rock up, use Hirst’s top-notch amenities, and prepare dinner for the plenty earlier than hopefully graduating to their very own restaurant. One night time it could be Flavours of Mexico, one other the Mussel Brothers. The solely situation Hirst imposes on those that prepare dinner underneath the Wandering Cooks marquee is that their meals be sustainably sourced and as moral as potential. Hirst has upended a standard enterprise mannequin, and in doing so rewarded Brisbane’s most curious diners.
A single step off Oxford Street and a brief stroll via Fred’s entrance bar can really feel like a visit midway around the world. To a kitchen in Provence, maybe, the place Fred’s chef Danielle Alvarez stands earlier than a leg of lamb dangling over an open fireside.
The brigade at this fire-centric kitchen works proper there within the eating room, sweating quietly into their aprons and white tees, round a woodfired oven and open-fire fireside. They produce modern twists on easy, seasonal fare: do-it-yourself ravioli full of roasted asparagus topped with Parmigiano and brown butter; salads with woodfired snow peas and a dressing of dried chilli, prune and pepitas; uncooked child artichokes with roasted cipollini onion, kombu oil and mache (a nutty salad inexperienced). A lamb dish options laverbread – Welsh-style boiled seaweed. For our cash, Alvarez is one of this nation’s most enjoyable cooks – few individuals can do that quiet confidence so stylishly.
It’s exhausting to summarise this staple on East Terrace on the perimeter of the Adelaide CBD. In one sense, Africola is a paean to the meals from Duncan Welgemoed’s youth in South Africa. In one other, it’s an exploration of the produce from his adopted house – Adelaide – and a real collaboration with the winemakers and farmers he calls mates. It’s additionally the one place you possibly can style the legendary Mpumalanga Fire – a secret scorching sauce brewed by Welgemoed himself.
Whatever it’s, Africola is stressed, all the time shifting ahead – typically making an attempt out vegan components, typically bringing on gifted enterprise companions resembling Nikki Friedli – however all the time making it new.
Long Chim, WA
Look, David Thompson isn’t precisely a scorching new chef. His Darley Street Thai opened in 1992, and it’s been 18 years since he first opened Nahm. But not many blokes who develop up in Earlwood have explored the stockpots in each alleyway of Bangkok, or actually wrote the definitive ebook on Thai delicacies.
Thompson is the definition of an adventurous soul, somebody who’s curiosity has led him far, removed from residence. And you possibly can discover the fruits of his exploration right here like nowhere else. For instance, when he can’t supply Australian produce with the flavour profiles he needs, Thomspon imports pastes and potions from his kitchen in Bangkok to create genuine meals.
These embrace daring dishes akin to charred noodles in a gooey gravy of pork and yellow beans, and durian ice-cream – produced from “the world’s most smelliest fruit”.
This article is produced by Broadsheet in partnership with BMW Australia.