Salt and Vinegar Chips with Smoked Trout Dip
Matt Withoos The Wood Tavern Sharing plates can be found at every turn these days. Chef Matt uses The Wood Tavern’s kitchen assets to infuse smoke and fire into dishes…
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Potato Pave
Cole Mospanchuk NONSUCH BREWING CO Before joining Nonsuch Brewery, Cole was a dedicated baker, fixated on the fine art of sourdough bread making. Cole’s love for baking kindled focaccia making…
Focaccia & Eggplant
Cole Mospanchuk NONSUCH BREWING CO Before joining Nonsuch Brewery, Cole was a dedicated baker, fixated on the fine art of sourdough bread making. Cole’s love for baking kindled focaccia making…
Deviled Eggs
Cole Mospanchuk Nonsuch Brewery Co Before joining Nonsuch Brewery, Cole was a dedicated baker, fixated on the fine art of sourdough bread making. Cole’s love for baking kindled focaccia making…
Stuffed Chicken Wings
Chefs Supasorn Sayavongsa and Vilayphone Manivong, Sabai Thai Thai cuisine offers a wide range of flavours and unexpected delights beyond ubiquitous and delicious curries. Sisters and co-owners Supasorn and Vilayphone…
Shrimp Ceviche
Chef Edwin Quintanilla, La Roca Chef Edwin’s affinity for Mexican cuisine is palpable. Dishes range from piquant to fresh and citrusy brimming with contrasting components. Of course fish and seafood…
Bacon-Wrapped Jumbo Prawns
Chef Sean McGillivray, Inferno’s Stuffing bacon-wrapped prawns with chorizo amps up this sweet-and-salty signature with a kick of spice. The herbal, savoury dressing can be made creamier by adding a…
Smoked Beef Carpaccio
Chef Melissa Makarenko, Peasant Cookery Smoking meat with maple wood chips immediately before serving delivers a fresh-off-the-campfire taste to this deconstructed sandwich presentation. Strident ingredients like arugula, maple mustard, shallots…
Lobster Salad and Chips
Chef Rowell Clarina, Wasabi Sabi The stacked design of this rich, creamy take on lobster tartare highlights each ingredient. Sweet lobster meat is even more luxurious mixed with buttery avocado…