DISHES AND DESTINATIONS

The Gourmet Traveller team share where they've been and what they're eating.

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Barragunda Dining, Cape Schanck, Vic Dippy and delightful, is there a better way to start a farm-to-table meal than crudités? At Barragunda, bright radishes and carrots kick things off, ready to be swiped through an airy savoury sabayon. Chef Simone Watts' impressive menu is as ambitious as it is agrarian, with most of the produce from the vegetables to the hogget sourced from the surrounding grounds. Combine that with a roaring wood-fire and astute service and you've got a Mornington must-visit in the making. Jordan Kretchmer, news editor