**Lao dark honey, Azerai Bistro
**
Follow a longboat outing on the Mekong or a evening meditation at a village temple with this dessert by chef Ben Faker at the stylish new hotel Azerai Luang Prabang. There are hints of the jungle in Lao dark-honey ice-cream and honeycomb with slices of caramel-smoky sapodilla and tangy tamarind puree.
Azerai Luang Prabang, Setthathirath Rd, Ban Hua Xieng, Luang Prabang, Laos.
HELEN ANDERSON, TRAVEL EDITOR
Chicken and sea urchin, Palate at Saffire Freycinet
The sea urchin chef Todd Adams teams with Marion Bay chicken at Saffire resort is harvested right out front; the flowers on the corn custard are from the garden. A sense of place, comforting textures, oceanic blast. Just one highlight in Adams’ locker.
Saffire Freycinet, 2352 Coles Bay Rd, Coles Bay, Tas.
MICHAEL HARDEN, VICTORIA EDITOR
Tacos with beef barbacoa, Barrio Collective
Triangles of dough topped witha slice of marinated eggplant, supple folds of capocollo, a dollop of burrata, shavings of parmesan and black pepper. Bar snacks don’t need to be clever, just tasty. The perfect aperitivo teamed with Lupa’s Contratto Spritz, or perhaps a glass of negroamaro.
Lupa Pizza Bar, 321 Montague Rd, West End, Qld.
FIONA DONNELLY, QUEENSLAND EDITOR
Roasted pineapple, ouzo caramel, mastika ice-cream, Island Market Trigg
Note to self: roast more fruit. For advice, look to beachside Island Market Trigg, where executive chef David Coomer matches muscovado sugar, anise-flavoured liquors and pineapple. I could perhaps learn how to make their ice-cream, but the sea is calling.
Island Market Trigg, 364 West Coast Dr, Trigg, WA.
MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR
