This dish sees a massive, hulking, butter-drenched pile of puffy roti served with smoked onion purée and sweet little Aussie muntries. A split yabby lands dressed in barley koji butter, fresh coconut, mint, chervil and sour, citrusy woodland sorrel. You get crunch from the bread, sweet from the yabby, freshness from the herbs and cool respite from the coconut. It’s not just the best dish here; it’s one of the best dishes in Sydney right now.
If you’re not already clued up on the subject, it can be hard to know what produce is native, and what isn’t, to this country. Our upcoming Time Out Talk, The Politics of Bushfood Now, will help with that (book your tickets here), but here’s a quick guide to get you in the mood in the meantime.