We spent the night with Sydney’s Prince of Pasta Mitch Orr, the chef behind Rushcutter Bay’s fresh and innovative restaurant ACME. His crew—which includes his award winning sous chef Analiese, fellow Sydney celebrity chef Dan and Luke—start at LP’s Quality Meats, Chippendale’s meat-fest establishment for smoked meats, tartare, pate and blood sausage.
Then, just as the sun went down, they headed to nearby Automata for sheep’s whey vodka and burrata injected with shellfish oil. Next up, the crew met their friends at Sydney’s favourite late-night Chinese food institution Golden Century for a feast of fresh Cantonese seafood and a rare tour of the kitchen.
After a quick stop at the recently-closed strip club Bada Bings in Kings Cross, the gang rolled back to Mitch’s kitchen at ACME to cook up baloney sandwiches with foie gras butter, blooming onions, and fried doughnuts with salted caramel.
