Chef Ben Shewry is both high-tech (he judiciously adapts molecular techniques) and primal (he forages ingredients). His complex modern-Australian dishes, like an electric bong-smoked trout, have cemented his reputation as the country’s most promising young talent.
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Chef Andrew McConnell’s all-day diner-cum-bar near the Melbourne Cricket Ground is the talk of Sydneysiders jealous of Melbourne’s relaxed approach to eating out. In this warehouse space in the gallery district, diners sit at counters or pull up Bentwood chairs to eat McConnell’s flurry of small, simple plates.
We loved: House-made charcuterie; salad of cracked wheat, freekeh (roasted green wheat) and barberries (tart, bright red berries).