Tue 23 February 2016
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The Rise of Bush Tucker
We love an innovative menu, and London isn’t short of them, but right now it’s the Australian dining scene that has caught our eye. Thanks to a couple of high profile chefs using native Australian ingredients, the concept of ‘bush tucker’ has been re-imagined. Braised wallaby and emu tartare, anyone? We’re on the next flight.
First up, in Adelaide, it was arguably Jock Zonfrillo and his indigenous-inspired restaurant, Orana, that put Australian native cuisine in the limelight: think Coorong mulloway (fish) paired with native cherries, kangaroo with native pepper and flash fries of saltbush (native shrubs). But, it’s not the only one: there’s Attica, Bentley and Jaaning Tree, to name a few, with in vogue menus listing foraged ingredients we had to Google such as pearl meat, finger limes, lemon myrtle, wattleseed, riberries…

Over in Sydney, our favourite has to be the Chinese Australian bush-tucker hybrid at Billy Kwong, a product of Australia’s rich multicultural heritage: red braised wallaby tail (think antipodean oxtail) with black bean and chilli; yabbies (Australian freshwater crustaceans) stir-fried with XO; saltbush cakes with chilli sauce and stir-fried Australian native greens.

But it’s Noma‘s current Sydney pop up that’s really put bush tucker cuisine on the map: from a seafood platter with crocodile and a pie of dried scallops and lantana leaves, to a porridge of desert oak wattleseed with saltbush. Although Noma is set to close in three weeks, the newly opened Silvereye is permanent. Manned by Sam Miller (straight out of Noma), it’s sure to sate your cravings for nordic-influenced Australian cuisine.

Lastly, Heston Blumenthal has just announced he’s going back to Melbourne to do not one but four pop ups… could a British/Australian mash up be on the cards? If so, we’re hoping he brings a taste of the Aussie bush to London.
BACARDi Old Cuban cocktail
served at the BRITs after party
Sponsored Listing
BRIT fever is upon us, and we’ve been rocking out to the BRITs nominees on Spotify, BRIT after party cocktail in hand. Do try this at home (or head to The Rum Kitchen and have them make you one).
Old Cuban recipe

An effervescent mix of Bacardi 8 year old rum, shaken with mint and fresh lime topped with bubbles

45mls BACARDÍ 8 Year Old Rum
20mls fresh lime juice
15ml sugar syrup
6-8 Mint leaves
2 dashes Angostura bitters
50ms Martini Prosecco
Mint sprig/leaf float
Calendar Picks
This Week’s Picks
Bloomon flowers delivered straight from the grower. From £20.95  Ibiza style with Ants London at Electric Brixton. Feb 27. Town Hall Parade, SW2 1RJ. £27.50  Burgers done all ways at the Bukowski Grill. 10 D’Arblay Street, W1F 8DS. 50% off the food bill between Feb 22-25.  Tickets to see the largest Botticelli Reimagined, the largest Botticelli exhibition in London. March 5- July 3. V&A Cromwell Rd, London SW7 2RL. Tickets from £16
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