Anthea describes herself as ‘a Melbourne girl who has spent the last two decades in media celebrating Australia’s food talent.’ You might know her as the former Editor of The Sydney Morning Herald’s Good Living, and as the Editor-in-Chief of Australian Gourmet Traveller – a position she held for 13 years.’
Anthea has given us some of her insider’s tips to eating, drinking and loving Melbourne.
What’s your coffee order?
Long macchiato, thank you.
What’s your favourite food and wine memory?
Any Christmas is pretty epic in my family, there’s anywhere between 20 and 40 of us around the table and often involves a souvla or something in the fourno.
What is Melbourne’s best kept food secret?
Well if I tell you that it would no longer be a secret, right?
Where’s your favourite place to eat right now?
Just one? You’ll often find us at Marion for breakfast at the weekend. We’ve had a couple of terrific meals at the Carlton Wine Room recently. We don’t get to Bar Di Stasio enough but excited that they’re about to open in the city and I had a great meal at Sunda a few weeks ago - need to pop back for a return visit. Oh, and how could I forget the wonderful meals we’ve been having at Point Leo Estate? Phil Wood is a genius.
Where did you last dine out?
Chin Chin, noodles at 11.30am following a spin class. The place was heaving already.
Where’s your favourite place to shop for food in Melbourne?
Does my mum’s garden count? Piedemonte’s and Casa Iberico for deli, Meatsmith, Donati’s and Largo for meat, Ocean Made for seafood and, seriously, all of our vegetables come from my mum’s garden in Main Ridge.
What are your three pantry essentials?
Olive oil, salt and chilli flakes. Shall we call them the holy trinity?
What’s your signature dish when you want to impress?
Hmmm, I have recently discovered the joy (and simplicity) of a pork rib roast. My local butcher Largo has brilliant pork and Rodney Dunn’s recipe on Gourmet Traveller is foolproof. Crackling guaranteed.
What’s your favourite winter wine?
We just bought a case of mixed reds from DRNKS, pretty much anything those guys do is delicious but we particularly enjoyed the Jarad and Jordy’s Pinot Noir from the Mornington Peninsula.
What are you most excited about in working with Food and Wine Victoria?
Shining a light on all of the great food and wine stories this State has to offer and building on all of the good work that had been done by my predecessors.
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