Andrew Davies, Press Food and Wine:

“It used to be the older generation, 60 plus, who would flock for the offal,“ Davies says. But now Gen Y is getting into it, too. More restaurants will use offal throughout their menus, he says, adding the best way to introduce diners to it is to present it as just one element of a dish, such as “a lobe of lamb’s brain, lightly fried”, or the incorporating of ingredients such as kidneys or a sliver of veal liver. This has “spawned purely from the shared philosophy”, where diners can have a shared experience, sampling offal with their friends.

Andy Freeman, Varnish on King and Darlings Supper Club:

“One thing we’ve been playing with at Varnish on King is corn shoots – corn kernels that have been allowed to grow a little bit.” Freeman also says more and more restaurants will use every part of an animal. “The boys are butchering in-house, and take pride in using every gram of each beast, so we’ve been experimenting with things like pig-head bacon.” House-made wine will also be a more regular menu appearance. Freeman’s Flour Factory is producing its own vermouth with a Western Australian wine maker.


Ryan Squires, Esquire, Brisbane:

“Homemade soda. Not a fan of fermented drinks (except for homemade Yakult, which I love). Alive and raw things being served. Different starches and carbohydrates – not your normal bread offerings, if any!! Crushed bones and unfiltered sauces. Roots, leaves and stems of unusual things. Non-alcoholic drinks. Chefs not worrying about hats, stars or rankings. Icewine. Other seafood, like weeds and fish fats.”


Press Food & Wine
40 Waymouth Street, Adelaide SA
(08) 8211 8048

Varnish on King
75 King Street, Perth
(08) 9324 2237

Darlings Supper Club
47 Lake Street, Northbridge WA
(08) 9328 9883

145 Eagle St, Brisbane, QLD
(07) 3220 2123