Nat Thaipun (@nattywolf)
Charcuterie, Troye Sivan & a tin of anchovies
Taste Maker is a food guide from creatives, artists and professional eaters. Follow → Instagram → Google Maps
Nat Thaipun is a chef and winner of Masterchef Australia 2024.
Where do you live most of the year?
Naarm, Australia [for now - haven't actually lived in Naarm for ages now, I was living most of my life in Wānaka, Aotearoa]
What do you look for in a restaurant when you walk in?
Music, great buzz between staff, great energy
What is your final meal?
A gigantic charcuterie board with all the goods including really good olive oil and balsamic vinegar, really good in season tomatoes, blueberries, prosciutto and melon, a good loaf of hearty rye bread, baguette or focaccia. And we can't forget a good tin of anchovies!!!
3 guests for dinner, dead or alive?
Anthony Bourdain
Troye Sivan
Prince
Little Simz
Nat’s Taste Maker Guide
Breakfast: Udom House, West Melbourne
Order: Chicken Grapow with a Fried Egg, the Pork Floss and Chilli Jam Jaffle and for dessert, the corn on toast! For drinks, I always go for a batch brew, then a cold brew, then the escoco which is coconut water with an espresso shot over the top. I always over order here! Haha. But I loveeeeee it. It reminds me of home.
Coffee: 279 or ONA Coffee
Order: Batch Brew and a Double Espresso
Lunch: St John Bread & Wine, London
Order: Honestly, anything on the menu + a glass of the À FLEUR DE PEAU 2022 Colombière, Fronton – Bouysselet (skin contact) and finish that with some madeleines and a glass of apperitive!
Special dinner: Vue de Monde, Melbourne
Love love the vibes, aesthetics and how they skilfully and thoughtfully showcase Australia natives. The ever changing menu and taking classic fine dining to a more approachable and modern context is what I love. Obviously the chefs tasting menu is all you can get but you would never be disappointed!
Casual dinner: Henry Sugar, Carlton
Order: Just such a nice homey atmosphere and vibe. I would go for all of it, from oysters, focaccia & Vegemite butter, the devilled egg, saltbush crisps to the chestnut agnolotti, the spatchcock, wagyu. Honestly I could go on. I love this place. Also would 100% go for a glass of chilled red and lots and lots of Negronis.