Where Chefs Eat: The Creative, Over-The-Top Hotpot Nornie Bero Loves

Chef, cookbook author and television host Nornie Bero has long made it her mission to showcase Torres Strait Islander cuisine. She has been a chef for over two decades, and was the force behind the Fed Square restaurant Big Esso by Mabu Mabu , which closed in April.

From fine dining to pubs and hotpot, we caught up with Bero to find out where (and what) she has been eating in Melbourne lately.

What’s your go-to breakfast spot?
Sani. I mean, who doesn’t want steak and eggs for breakfast? It’s hearty, it’s satisfying, and it sets you up for a big day.

What’s the best place for a drink and snacks?
Builders Arms in Fitzroy. It’s one of those places that just gets it right: Great atmosphere, delicious snacks and a good drink list. It’s where you can settle in and really enjoy yourself.

Where do you recommend for a date night?
Poodle in Fitzroy. The service is always spot-on, the food’s fantastic and the atmosphere just feels right for a date night. It’s elegant but relaxed; you can have a great meal and still feel comfortable.

Where do you go for special occasions?
Gimlet , every time. The atmosphere is beautiful, the service is excellent, and I can never say no to the caviar service. It’s the kind of place that makes any occasion feel extra special.

What’s the best place for a late-night feed?
Supper Inn. It’s one of those classic spots that’s been around forever and never lets you down when you need something satisfying after hours.

What’s the best place to eat as a solo diner?
Honestly, anywhere! I think you should feel comfortable dining solo wherever you go. Good food is good food, no matter how many people are at the table.

Where can you find your favourite dessert in Melbourne?
I’m a big fan of the bomba custard doughnut from Brunetti. It’s rich, creamy, and just the right amount of indulgent.

Where can you find the best bread in Melbourne?
Gordon Street Bakery in Footscray. The bread is always fresh, perfectly baked and full of flavour – everything you want from a good loaf. I especially love the cheese sticks and olive bread! Chef’s kiss.

Is there a dish in Melbourne you wish you came up with?
The whipped cod roe at Builders Arms. It’s just one of those dishes that’s so simple but so clever. It’s packed with flavour, and everyone who tries it remembers it.

What Melbourne restaurant do you think is the most underrated?
Panda Hot Pot. The food is incredible, and it’s such a fun experience, but I don’t think it gets nearly enough credit for the quality and creativity that goes into what they do.

Where do you recommend people go for Indigenous food and flavours now that Mabu Mabu is closed?
If you’re looking for dedicated Indigenous food in Melbourne, sadly there isn’t anywhere at the moment. But there are some incredible restaurants using native Australian ingredients in really thoughtful ways. Attica is a must, they’ve been champions of native produce for years. And if you find yourself in Sydney, Ester does amazing dishes inspired by native ingredients – definitely worth a visit.

Is there a venue you’d most like to collaborate with?
Lennox Hastie at Firedoor. I love his approach to cooking with fire. It’s so pure and respectful of the ingredients. I think we’d have a lot of fun together.

What’s your bucket list restaurant?
Asador Etxebarri in Spain. It’s all about cooking over fire and celebrating ingredients in their most natural form. That kind of cooking really speaks to me.