John Lethlean found that timing was everything (or perhaps nothing) at Prahran's Angus & Bon for The Weekend Australian Magazine. "For the record, the Manchego croquettes are tepid and not very cheesy; the fresh tuna Nicoise with tapenade, and grilled calamari with salsa verde, are perfectly fine. The tiny side plates we eat them from are not. The sourdough (thank you for the bread) almost certainly wasn’t baked that morning. While we’re still eating starters, the waiter — one of those “I’m talking now” types — tops up the glasses to half full, emptying the bottle, and immediately asks: “Another bottle?” Unbelievable." (2/5)
Terry Durack says we're going to have to rethink the pop-up with places like Don Peppino's - reviewed in SMH Good Food - settling in for extended stays. "I'd pay them to keep the pane fritto with anchovy on the menu. This chewy torpedo of yeasty, puffy fried dough topped with a fleshy Ortiz anchovy and squish of tomato sugo – close cousin of Naples' pizza fritta – is as moreish as it gets. Freshly sliced Tosini prosciutto di Parma comes strewn with pickled green beans and topped with long crisp spindles of hand-rolled grissini; a joy." (15/20)
Gemima Cody reviews Captain Baxter for The Age Good Food, a waterside dining location she says "has the views but needs the moves". "Roast kipfler potatoes, split and drenched in thick satay sauce, fragrant curry leaves and luminous oil require a week of leg days to work off. Beneath a golden pastry hat, the fish pie contains quite firm smoked trout and bouncy scallops in a molten cheesy lava. Swimmer crabs in chewy chilli caramel are almost light reprieve because they take so much work to access. Even our two salads (crisp shaved cabbage peppered with nutty buckwheat and crisp baby gem lettuces) are coated with dressings." (14/20)
Besha Rodell finds a gem of a Iranian restaurant in suburban Brisbane and a new love for the "nutty, meaty, fruity" Persian stew known as fesenjan. Her review for The New York Times is definitely worth a read. "The bread, from a local Persian bakery, is one of the many wonders of this place. (It comes with dips at dinnertime: mast-o-moosir, made with wild green garlic; or mirza ghasemi, with a base of charcoal-cooked eggplant.) And it accompanies the fesenjan and the ghormeh sabzi, a deeply intense lamb stew that tastes like the colour green cooked down to its grassy herbal essence."
Social enterprise Two Good, which changes lives through good food, expands to Melbourne. Good Food
A colourful future for Sepia couple. Good Food
Attica's Ben Shewry creates edible garden for retirement home residents. The Age
Big changes in store for Byron's 100 Mile Table. delicious.
The dining trends that shaped 2018, according to Anthony Huckstep. delicious.
Mr Liquor (or a version thereof) goes to Bondi. Gourmet Traveller
Activist chef Jose Andres nominated for a Nobel Peace Prize for his work feeding the people of Puerto Rico after Hurricane Maria. Eater
Eleven Madison Park Team Is Plotting a New Restaurant. Eater
Is Netflix's The Final Table culinary TV's last supper? The Guardian
A new type of food festival with a serious taste for adventure. Fine Dining Lovers
We're getting a second season of 'Ugly Delicious'. Eater
Nearby and familiar - what guides our restaurant choices. The New Yorker