I take a trip to Adelaide where the buzz is all around young chef Jake Kellie’s first restaurant Arkhe – and it more than lives up to the hype. Established favourites sit firm amongst vibrant newcomers – from fun fine dining and everything over fire to the simple pleasures of pizzas and jaffles – there’s certainly something for everyone. Myffy Rigby makes a run for the Nation’s Capital to discover what’s good – and there’s plenty to be excited about. It’s all about quality over quantity for the Blackmore family and we learn about their new venture into Rubia Gallega, the Northern Spanish cattle David Blackmore believes will be the best grass-fed beef in the world. ![]() David maintains that his customer is and always has been the person choosing to dine out once a year for a special occasion – a celebration where they forget the diet and forget the budget. Mark Best pays a visit to the pioneer of luxury beef in Australia David Blackmore who, with his son Ben, produces premium Wagyu for some of the finest restaurants in Australia and around the world. From the producer to the preparation, the cut to the cooking, the salt to the service – it’s not a one size fits all scenario and we are more than happy to try them all on. In this issue Pat talks to some of the greats of the steak game – Lennox Hastie, Andrew McConnell, Ross Lusted and Corey Costelloe about what makes a great steak. In fact, Australians spent a record $4.465 billion in cafes, restaurants and takeaway shops for the month of February, an increase of 9.7 per cent on January and up more than $500 million on February 2020, just before the pandemic.Īs Pat Nourse puts it – ‘rare is the delicacy that gets the mouth watering in quite the same way as a really good steak’ and I couldn’t agree more. Some venues are reporting that diners seem to be making up for lost time with average check size up – they are opting for more premium wines, choosing supplementary options and splashing out on luxury steaks. It has been wonderful to be back on the road and in the sky, crossing state lines and visiting restaurants around the country. Welcome to Issue 18 where we explore a little slice of luxury – and what a journey it has taken us on.
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