At The Bar with Head Chef Ross McCombe – Hacienda Southgate

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.

www.haciendamelbourne.com.au

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