For this instalment of The Edibles we documented the Hervey Bay scallops starter at Malt Dining in Brisbane City.

While the street-level bar at Malt Dining and sister bottleshop Malt Traders a few doors down might bring expert knowledge and considerable skill to the task of drinking, upstairs the same care and passion is being instilled into the act of eating. Fish, quail, pork and lamb tout their traceable roots on the menu, paired with seasonal fresh produce that meld to draw focus to texture and taste. Executive chef George Clegg plated up The Attic’s most sought-after starter for The Edibles. The pan-seared Hervey Bay scallops are matched with carrot puree, housemade dukkah, coriander and parmesan, with a saffron and chardonnay vinaigrette drizzled over the top.