Page 16 - foodservice magazine April 2019
P. 16
16
ON THE MENU
THE DAGGY FAMILY-LUNCH TUB OF HUMMUS HAS GROWN UP, AND NOW CHEFS AROUND THE COUNTRY ARE PUTTING THEIR SPINS ON DELICIOUS DIPABLES AND ENCOURAGING DINERS TO GET THEIR HANDS INVOLVED. THESE ARE SOME OF THE BEST AND MOST INVENTIVE FROM WINE BARS, FINE DINERS, AND EVERYTHING IN BETWEEN.
ESTER
Chippendale, NSW
Potato bread, kefir cream, dashi jelly, trout roe
UNICORN HOTEL
Paddington, NSW
French onion dip with Jatz
BAR LIBERTY
Fitzroy, VIC
Mussel dip with potato crisps and lovage
A1 CANTEEN
Chippendale, NSW
Whipped tuna with black pepper rice crackers
AFRICOLA
Adelaide, SA
Chopped eggplant, tahini, Szechuan oil
RARE HARE
Merricks North, VIC
Beetroot muhammara with raw witlof
NEW JAFFA
Collingwood, VIC
Green chilli hummus with chickpeas and pita
10 WILLIAM STREET
Paddington, NSW
Pretzel with whipped bottarga
THE MOON
Collingwood, VIC
Lentil and mushroom pate with toast
OLD WHARF RESTAURANT
Hobart, TAS
Taramasalata, sansho, bottarga, rye lavosh
BAR SARACEN
Melbourne, VIC
Hummus, prawns and paprika with fresh pita
LONGSONG
Melbourne, VIC
Whipped smoked fish with salmon roe and crispbread
PHOTOGRAPHY: HARVARD WANG FOR BUILDERS ARMS HOTEL
