When you think of Japanese cuisine, you might be thinking of raw fish. When you think of Indian cuisine, you might be thinking tandoori.
When you think of Japanese cuisine, you might be thinking of raw fish. When you think of Indian cuisine, you might be thinking tandoori. What about Australian cuisine then? The answer is probably all of the above. With Australia’s post-war multicultural immigration policy, the diverse communities in the country have created a brilliant melting pot of culinary greatness. If you want to understand the diversity of Australian cuisine, you could do a lot worse than paying a visit to Timmy Green in Victoria. The restaurant is named after the owner’s late brother, a patriotic Australian cowboy who embraced everything about traditional farm life. The menu takes inspiration from his love of the land from items like grass-fed and 28+days dry-aged steaks to popular sharing platters like the Aussie BBQ meat board with locally sourced lamb tomahawk, herb & fennel sausages, and smoky BBQ back ribs, etc.
Vegetarians and pescatarians are also well-catered for here. During our visit, we tried an extremely appetising tuna tataki; tiger’s milk used to cook this dish is always an ideal starter with liberal doses of lime juice to help whet the appetite. My vegetarian guest ordered the smoked aubergine tacos and you can’t fail to admire the audacity of the dish which brings together Middle-Eastern, Mexican and Korean cuisine all under one creation. It was served with avocado cream, pickled cucumber, house kimchi, slow-baked carrot, and coriander.
Portions are on the generous side especially if you order their signature, famous chicken parmigiana. It is always a winning formula for success if you can include tomatoes, mozzarella, parmesan and panko coated chicken schnitzel in the same dish. When we tried the dish, the meat was moist and tender and it also came with prosciutto and hand-cut chips. Considering the menu isn’t particularly lengthy, they do offer plenty of vegan-friendly options such as fire-roasted aubergine and fragrant roasted butternut squash and carrot curry.
Sides are more often than not treated as an afterthought, but at Timmy Green, they are not-to-be-missed, especially the Korean hot potato which includes 15 layers of crispy potato gratin flavoured with spicy habanero sauce and served along with pickled kohlrabi and crispy onions. We were defeated by the size of the main courses, but if you do have a spacious dessert stomach, you can try some of their Australian classics like pavlova and Melbourne Mars Bar cheesecake ball. Timmy Green is also well-known for being one of the most popular places for brunches with Londoners, so there is no reason not to check out the restaurant soon.
An intrepid adventurer and foodie, Baldwin is always on the lookout for latest trends on the culinary scene as well as pushing himself out of his comfort zone in trying out new activities. He has a particularly keen interest in food and travel photography.