Gourmet Traveller

CAFÉ SOCIETY

The story of Hardware Société goes something like this…

Will and Di Keser realise that what people want from Hardware Société is brunch. All day. This is when some of the dishes that are the foundation for the café’s popularity come into being.

Melbourne is a town where people have already taken to the idea of breakfast, but what Di and Will do at Hardware Société is something new. There’s eggs Benedict, but they turn it into lobster Benedict, which comes with a citrus hollandaise foam, soft herbs and a 64-degree egg. They serve scrambled eggs with a double-smoked bacon slab, peas and Gruyère. Fried brioche becomes a signature, perhaps served with Earl Grey-poached pears and chocolate ganache. It’s not like any other brunch menu in town.

“Our food is hearty, rich and luxurious,” says chef Aaron Taylor. “We’ve never done smashed avo. We don’t do eggs on toast. Why would you line up for 40 minutes for eggs on toast? Di and Will decided, this is what we love and this is what we want to share. They’re unapologetic about it.”

Then began a love affair with Paris

“We were here one summer and when we got back to Melbourne it was July, winter, grey, depressing,” says Di. “I said to Will: ‘Why don’t we open a café in Paris?’ Will was like, ‘Yeah, whatever’, thinking I was just daydreaming. I started looking at shops online and I came across the site on Rue Lamarck in Montmartre. It seemed

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Gourmet Traveller

Gourmet Traveller1 min lettiCookbooks, Food, & Wine
Lebanese Pickles
Pickles can be as simple as vegetables packed into jars with vinegar, the result being a pickle that’s crisp and sharp. Sugar and other flavourings will balance acidity and add complexity. The recipe here is for Lebanese pickled turnip, beetroot and
Gourmet Traveller1 min letti
Adelaide Hills Wineries
With more than 60 wineries to choose from, there’s a cellar door around almost every corner. Renowned for its cool-climate wines, including sauvignon blanc, chardonnay and pinot noir, the region is also pushing boundaries with newer styles, as roads
Gourmet Traveller2 min lettiCookbooks, Food, & Wine
On The Pass
What changes can we expect to see at Etta? I’m the third head chef here, so in terms of change, it’s more of an evolution. We’ve got a really loyal customer base, and for me the most important thing was to keep them happy and to never alienate them.