Travel Junkee: Four Of The Best Fusion Food Joints In Australia

We’re working with Smirnoff exploring the world of international collaboration. Follow the journey at #WhatWeBring.

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Honestly, what it is with food right now? It’s as though it didn’t even exist before 2010 and we’re now just figuring out what to do with it. How did we, as a country, reach the dizzying height of gross first world privilege that was the 24 karat gold leaf cronut? How did Australians in general become such culinary connoisseurs that we’re no longer happy with a food being one thing; that we must have our chicken liver dressed as a mandarin, or won’t touch ice cream unless it’s blasted with liquid nitrogen?  

The correct answer is: who cares, it’s wonderful.

There are now bacon cupcakes, vodka marshmallows and every second restaurant is tackling complicated, hybrid menus. Embracing this, we spoke exclusively to chefs from four of the top fusion restaurants in Australia, to get the skinny on the food collab movement.

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Ms G’s – Sydney

Oh Ms G’s, you had us at cheeseburger spring rolls. From the stalactite jam jars suspended from the roof filled with all manner of plastic tchotchke, to the kitschy Korean fit-out — even the decor at G’s is a collaboration of cultures and references. With genius fusion creations like the curry puff jaffle of Singaporean chicken curry and buffalo mozzarella, Ms G’s is definitely the place to start a big night out, or to attack your hangover after one.

We recommend the stir-fried udon noodles, spicy pork mince, lemongrass, herbs and pork scratchings followed by a dessert that sounds like a six-year-old dreamed it into being: doughnut ice cream, peanut dulce de leche, peanut and pretzel brittle, crispy bacon, Mars bar brownie, passionfruit curd, potato chips and deep-fried Nutella.

Ms G’s, 155 Victoria Street, Potts Point, Sydney.

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Anchovy – Melbourne

Self-described modern Australia versus modern Asian, Melbourne’s Anchovy is part of Richmond’s culinary revolution. “Our chef Thi Le is Vietnamese and grew up in Australia, so all her food is a collaboration of her upbringing; the things she ate and environments that she has grown up in,” says owner Jia-yen Lee.

Sitting down at Anchovy, Lee recommends you start with the rice paper rolls: “Yes everyone does rice paper rolls, but our take on them is very different; we pack them with different herbs and lots of them, without too much filler”. For adventurous masticators there’s also blood pudding: “a modern take on a traditional Vietnamese dish where everything is cooked in pig’s blood”. Lee explains, “Ours doesn’t look anything like the original version but all of the flavours are still there, with a lot of ginger and a balance of textures.” For dessert, Anchovy offers up a dish originally created in Queensland in the late 1800s: rum parfait with pineapple and ginger beer.

Anchovy, 338 Bridge Rd, Richmond, Melbourne.

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Monsoon Thai – Hobart

Monsoon Thai, in historic Battery Point, offers a wide range of vegan fusion options alongside slabs of tender Tassie meat. “A lot of customers are trying fusion for the first time and they love it,” says owner Jaya White. “We all come from Thailand: the owner, chef and staff, and we bring all our dishes from there.”

For lunch, Jaya recommends Rocky Road Chicken: a traditional Thai recipe that’s served fried, but lukewarm over Jasmine rice. It’s a process that really draws out the flavour. In the evening there’s Midlands lamb cutlets and wild Tasmanian honey ribs. Each is made with Monsoon’s signature blend of Thai herbs and spices paired with fresh organic salad, crunchy vegetables and rice. Fresh seafood is sourced daily too, with Tasmanian ocean trout teamed up with Port and King prawns marinated in Thai spices and fresh herbs grown on site, then complemented by a simple Mediterranean salad.

Monsoon Thai Fusion, 46 Hampden Road, Hobart.

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Apple Daily Eating Bar – Perth 

This place takes its name from Hong Kong’s most popular newspaper, and specialises in street food staples transformed into hip Asian Tapas. We caught up with manager Luke Jackson to find out how their fusion dishes come together.

“All our dishes are a collaboration between three chefs, who are looking to give traditional dishes a unique twist,” he said. “Chef Mickey Senteng is Thai and travels home frequently to study advanced traditional cooking techniques. Head Chef Ivan Blackwell is English and comes from a fine dining background, and our third chef Lindsay Kwon is Korean. Between the three of them, each dish is reimagined and presented in a modern style, which makes it very approachable for a young modern Perth audience.” A true culinary collab.

Showing off the best Western Australian produce, Apple Daily sources free-range organic duck from the country and transforms it into snack-sized duck and pork buns. Meanwhile a fishmonger underneath the restaurant provides Barramundi from Cone Bay near Broome, which is cold-smoked and served with a seven herb salad. “It tastes both salty and sweet at the same time,” says Luke. “The flavour profiles are working together in a balanced way and it’s also very visually compelling.”

Apple Daily Bar and Eating House, 125 St Georges Terrace, Perth.

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From making a track to mixing a drink, creativity revolves around collaboration. What we borrow, what we share, what we steal #WhatWeBring