Los Angeles – March 31, 2018 – Son of a Gun & Pizzeria Mozza

Sun of a Gun
Still one of my favorite places. The pimento cheese and shrimp will never get old.

pimento cheese dip

peel & eat shrimp

salad of somewhat unknown ingredients

Pizzeria Mozza
I’m very picky about pizza and Mozza is still one of the best. But the carrots were so fantastic that I had to go back for them.

shaved carrots, fennel, mizuna rabe, caraway yogurt & rye

meatballs, mozzarella di bufala, tomato, chili flakes & fresh oregano

Melbourne – 3/16/18 – Cumulus and Lee Ho Fook

Cumulus
I could eat lunch here everyday!

marinated cucumbers, finger lime & buckwheat

raw fish, kohlrabi, creme fraiche & pink peppercorns

charred broccolini, black barley, tahini & barberries

Le Hoo Fook
Yet another great meal in Melbourne. I loved everything and only wish I could have ordered more.

raw hiramasa kingfish, ginger pickled kohlrabi, spring onion dressing


Buddha’s delight – charred sweet corn, garlic stem, peanuts and smoked daikon sang choi bao

duck

Birregurra, AU – 3/15/18 – Brae

In this case I think the pictures speak for themselves. Beyond gorgeous. Stunning drive from Melbourne, fabulous guest suites, and a fantastic dinner.








bonito cured overnight with kelp and mountain pepper

prawn, nasturtium and finger lime

Brae farm vegetables and grilled green tomato juice

herb toast and sea urchin
eggplant and salt grass lamb washed with sweet onion juice, fragrant and acidic plants

smoked eel doughnut

barbecued beetroot seasoned with Brae farm honey and rainbow trout roe

iced oyster

hapuku, cucumber and fermented cabbage, pressed chives and yoghurt whey

crayfish and shiitake with Brae farm egg yolk, meat broth and seaweeds

Sommerlad chicken wood roasted on the bone, zucchini ‘nose to tail’

today’s tomatoes



strawberry gum ice cream and frozen passionfruit

parsnip and apple

early autumn fruit from Brae farm and surrounding orchards

baked meringue and macadamia with ridiculously good cream

rhubarb and pistachio, blood and preserved blackberry

Melbourne – 3/14/18 – Attica

Love love love.  Including the ants, grub type worms and possum.
 

Tac’Oz

Aged Santa Claus Melon

Pearl Cooked in Paperbark

Our Vegemite, Our Salada

Witchetty Grubs

An Imperfect History of Ripponlea

Green Ant Pav

All Parts of the Scampi

Chewy Carrots


Mutton Shell

Mystery Meat

Hand Picked Crab and Sour Damper


Red Kangaroo with Truganini


Pumpkin, Offal and Sour Beer

Grilled Marron with Desert Lime

Pests of the Neighborhood


Camel Milk Ice

Whipped Emu Egg

Attica Cheftales

Sydney – 3/13/18 – Automata

I debated between a few places to visit on my last night in Sydney and so glad I listened to one of my favorite Momofuku employees and went to Automata.


dried tomato, sheep’s milk curd, black plum, shiso, tomato vinegar

cuttlefish, pickled celery, shallot oil, fennel & ink


steamed murray cod, turnip puree, daikon, roasted kelp oil

pork neck, eggplant, fermented cucumber & mustard

manchengo, pickled carrot, wild thyme honey, fennel pollen

Sydney – 3/12/18 – momofuku seiōbo

The NYT review that came out right after this visit said it all more eloquently than I ever could. I do disagree that Seiobo has “less and less in common with the other Momofuku restaurants.” While there are not any typical Momofuku dishes, the entire experience felt identifiably Momofuku to me.  And the marron was my favorite dish in Sydney.

mofongo – plantain, garlic, chicharrones

cou cou – corn, okra, sterling caviar

sea urchin, cassava, pepper sauce butter

green banana, creole, mullet roe

ducana – sweet potato, currants, caribbean x.o.

mamposteau – rice, beans, peanut

marron + coconut bakes


pernil – pork chop, choko, mango

passionfruit + roselle

pumpkin, burnt coconut, seeds

cakes – rum cake + cassava pone + guinness cake