Sanjas, Elites Or, whatever the title of Melburnians – Sindoucet is finally enjoying a moment of food capital in Australia. Again in 2015, when I lived there, until the male melt tuna melt curly. But now, modern Delis and The joints are like dinner All over Melbourne, they collect ONEY-GOOEY gourmets between two new SIM cards bread.
“” Chef “has become common compassion in the back of Kovid,” says MasterChef Australia and food journalist. Sofia Levin. “Restaurant lock is followed by a decrease in eating food in LED and Chefs restaurant to bend from open kitchens to sandwiches.”
Levin says it was profitable to the two sides, as operating the sandwiches store is more economical than the restaurant, and dinner can still indulge in good food without high prices. “Add a huge dose of nostalgia to the past, and this is a direction that appears to be stuck,” she says.
Hector Daily It can be said that Og for the Shatha Melbourne scene, which was opened in the Richmond neighborhood in 2017. Hector has expanded to four locations throughout the city, and there is still a daily lunch menu for the reunification of good “beef and pickled meat”. But fried chicken sandwich – made from chicken chicken chicken, tarhthon butter, lettuce and mixed -made pickled on steam -cooked potato cake – is their sales.
“Once Hector started, it looked like a similar Sandwich Sandwich began to appear everywhere,” says Ross Hossi, a digital creator residing in Melbourne. Bangin ‘Sangas Social media accounts. “Melbourne has completely adopted the diversity and art that enters the sandwiches. It slowly turns into New York, which is famous for its famous culture.”
After taking almost samples of all the creation that is stained with meat, cheese and bread in the city, how are the least well -known Sanga stains like Sanga. Unite In the internal suburbs of Boherran. This elegant wine bar includes fried chicken sandwich – wrapped with cabbage, cucumber and milk ottering – with a local Australian ancient. “Their chicken sandwich is not similar to anything else. Crunchy, juice, and completely loaded with sweet and hot flavors.”
in Warong coffeeIn the South Yara neighborhood, they market themselves as a “modest local sandwich”, but they make what Howese is the best sandwich in Melbourne: The Beef Rendang Toastie. They slow the beef in Indonesian spices for four hours before applying it with cabbage pickles, mayonnaise, sweet mustard and pickles on the fermented dough. “Rendang meat is one of the preferred dishes at all. Put it between two slices of roasted fermented dough with cheese and pickled pickles and hit a completely new level.”
Celebrities also choose Liven lovers with less well -known sites instead of the city’s sandwich giants. She says: “Those I love the most high because they make everything from the zero point, or use unique ingredients or have points of difference, which I find more exciting,” she says. “My absolute preference is California comBanh Mi Store from the Anchiah team. They break the whole pigs in their adjacent kitchen to make the sausage in the forest in my favorite order. “
The male of honor goes to Smith + Daily For a group of vegetable sandwiches using the cold -based cold pieces Maker and free Inside the Prahan Market because Levin believes is the best cheese toast in the world.
So when in Melbourne, you skip fish and potatoes-or even Pavlova-Wakhtar Focosia from Bruceotto Stefanino Banino In Colinood or sub -meat balls made of three -generation recipe in Piccolo Vikolo In Ascot Fall.
It can be said that the scene of Melbourne’s sandwich in the finest and most accessible, is the most satisfactory madness of food in the city. “Melbourne has a way to turn you into a shoes of Shatira.”
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