A seven-year hospitality stint in Mexico means that Australian chef Ross McCombe knows his share of what makes the Mexican culinary palette sing. Now he’s heading up a new restaurant Hacienda at Southgate and he’s recruited a team of Mexican tastemakers to join him for the ride.
Ross McCombe spoke to The Write Drop for our At The Bar series.
MY CITY
Northcote. I love the live music scene and vintage shopping.
FAVOURITE FOOD MEMORY
My first time at Los Cocuyos with the team from Mexican restaurant Quintonil – we ate the best tacos in the world in central Mexico City.
FAVOURITE BAR
Bar Thyme in Footscray where I drink whatever Howie is pouring.
DRINK THAT DESCRIBES YOU
Mezcal. Strong and straight to the point – also delicious.
BEST HANGOVER CURE
A classic Mexican cocktail – Micheladas and Mariscos [seafood] plus throw in a cup of Birria [Mexican stew] in there.
BEST INTERSTATE BAR
Cantina OK beer and Mezcal, normally a Tepaztate and Victoria beers.
FAVOURITE WINE
Scintilla Pinot Noir MV6.
FAVOURITE WINERY
Scintilla Wines have great wines – it’s a beautiful spot and I get to hang out with my mate Jimmy who is the winemaker there.
NEXT DESTINATION
Mexico City to see my partner, Ninas, and oversee my next project, TUK TUK.
