Inaki aizpitarte biography of barack
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Rebel With A Starry Cause! Alain Senderens
By Geeta Bansal, Assignment Chef-Owner Soil Oven Irvine
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Monocle travel guide
Travel edits / Melbourne
Here are five of Melbourne’s newest off-the-radar bars and kitchens opened by young chefs, baristas, barkeepers and designers.
The Brix
Young owners mix things up
Inspired by the spontaneous, avant-garde cuisine of Inaki Aizpitarte’s Le Chateaubriand in Paris, Emma O’Mara, 27, and Keir Vaughan, 26, did a career swerve from design to open The Brix in late 2011.
“Melbourne is the most forward and brave of all Australian cities,” says O’Mara. “We wanted to push dining here with something contemporary, brave and wild.”
And push it they have, with a menu that lists classic bistro French steak frites with smoked tuna, avruga caviar and seaweed. Add chef Joel Atherton, 28, and a list of natural wines and small-batch champagnes put together by O’Mara’s father and The Brix was born. The pair did the interior design themselves and relish the journey. “There is no fail in this because if the doors close tomorrow what we’ve learnt and experienced could never be taught.”
Rear 412 Brunswick Street, + 61 3 9417 6114
thebrix.com.au
The Aylesbury
Master of small plates
“Our ideas come from the garden and from chatting to our farmers,” says Vanessa Garner, who has just opened restaurant number two with husband Jesse. Their locavore t
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When Noma was named the world’s best restaurant on Monday, its head chef, René Redzepi, swore, celebrated — and denigrated the award.
“This is too fucking crazy,” Redzepi said on stage at London’s Guildhall as he celebrated with his staff. In a press conference later, he called the award “the biggest surprise I’ve ever had.” His Copenhagen restaurant had won three straight times before being unseated last year by El Celler de Can Roca, in Girona, Spain. Redzepi said he didn’t expect to make it back to No. 1 this year — he would have been pleased to remain in the top 20.
The World’s 50 Best Restaurants list has helped promulgate the concept of the celebrity chef, while making the careers of some list regulars and packing tables in ways many chefs say Michelin stars can’t. Redzepi credited the 12-year-old list with validating his experimental version of Nordic cuisine and putting his 40-seat restaurant — where 20 courses cost 1,600 Danish kroner ($296) — on the global gourmet-food traveler’s map.
But he also acknowledged that the award is a fundamentally silly one. “Come on, the world’s best,” he said, with derisive enunciation. “Is the color red the best in the world this year?” He added, “Of course I don’t consider Noma to be the best in the world.” At some tiny ramen place