Julian Hills is the chef and owner of Hot-Listed Yarraville fine diner Navi. But making delicate dishes that combine European technique with Aussie ingredients isn’t the chef’s only creative outlet. Hills, an RMIT graduate with a Bachelor of Fine Arts in drawing and ceramics, has been throwing pots since high school and has made all the ceramics for Navi since it opened in 2018.

While throwing and cooking keep him busy, Hills still finds time to enjoy the Melbourne restaurant scene. We caught up with the chef to find out where (and what) he’s been eating lately.

What’s your go-to for breakfast?
We like to stay local and Masak Masak is just a walk through [Cruickshank] Park. The menu is interesting, with a Southeast Asian lean, and they have a delicious laksa for breakfast.

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What about lunch on the go?
Former Navi sous chef Barry Susanto has the great Warkop sandwich restaurants. His Indonesian flavours make for tasty sandwiches. I’ll often swing by to get a chicken sandwich from either the CBD or Richmond shops if I can make it work.

Which restaurant has the best ceramics?
The boys at O.My are doing a great job out there with their efforts to work the farm and keep things local, including with the ceramics, which they collaborate on with Red Fox Pottery.

What’s your favourite place for a drink and snacks?
Tzaki, a new local to Yarraville. Great woodfired food with a solid Greek wine list. While I don’t get many chances to head out for dinner, Tzaki’s open on my days off so it’s been great to pop down for a wine and snack or a full dinner of many small plates.

Favourite bakery?
Gordon Street Bakery has great fresh bread and a favourite in our house is the olive fougasse and the cinnamon escargot. Once again, it’s local to home, which makes it a hard one not to stop at each time we’re headed down Gordon Street.

What’s your favourite ice-cream or gelato spot?
Augustus. I can’t help but go for the Snickas gelato – salted caramel, chocolate and peanuts.

Where do you go for a special occasion?
I have been lucky enough to dine at Matsu in Footscray and felt transported back to Japan. It’s once again local, and serves a wonderful Japanese dinner in an intimate space.

What’s the best place for a late-night feed?
From my days at The European, I can’t go past Supper Inn. The san choy bow and quail dishes are go-tos for me, as well as the suckling pig. I don’t get there much anymore, but it’s great to go with a group to order more.

Bucket-list restaurant?
Chauncy. I’ve not yet had a chance to dine there, but have heard great things. Louis [Naepels]’s French training and the rural location are the style of restaurant I like when I can get out of the city and have a long lunch.

I’m also keen to get to Pipit, another owner-run restaurant, in New South Wales. I like to support these businesses as I know how tough it can be but also how much passion and thought go into the food and service when the owner is in the restaurant.