Pete Baxter (@hopestradio)
Junglepussy, roast chicken roll with gravy & a 1999 DRC Échézeaux
Taste Maker is a food guide from creatives, artists and professional eaters. Follow → Instagram → Google Maps
Pete Baxter is the founder and Co-Director of celebrated/berated wine bar/online radio station Hope St Radio. He enjoys cooking over the fire, going for long runs, long road trips and laughing at his own jokes.
Where do you live most of the year?
Naarm/Melbourne, Victoria.
What do you look for in a restaurant when you walk in?
My friends. I think no matter where you are, the company is the most important piece of the puzzle. I have some terrible meals with wonderful people which are way more memorable than delicious meals with a boring crowd.
What is your final meal?
Probably steak frites with a bernaise or a roast chicken roll with gravy. Some kind of stupid wine like a 1999 DRC Échézeaux. I’ve never had a 1999 only a 2009 but if it’s my final meal and I’m not paying I think the 1999 would be perfect.
3 guests for dinner, dead or alive?
I would like to get Jesus and Satan at the same table and see how it all plays out. See if we can heal some old wounds. Maybe Junglepussy for the third cause I think she would bring some great hotness and humour to balance out the intensity of Jesus and Satan. If Jesus and Satan are fighting a lot I can just enjoy a nice wine with her.
Pete’s Taste Maker Guide
Bast: Udom House. The best vibe and everything is so delicious
Order: Gai Tom Bai Makarm, an Isan-style chicken soup with tamarind leaves. Rice on the side. It makes time stand still.
Dirty.2 coffee which is more mellow and sweet version of the dirty coffee which I understand just to be a double shoot ristretto with cold milk.
Coffee: Market Lane at home, Chiaki when I’m out
Order: I mostly just drink filter coffee at home or work via the moccamaster. If I’m out I get flat whites. I’d drink a flat white from anywhere to be honest (who cares) but Chiaki in Collingwood makes the best.
Lunch: Yum Cha at Golden Dragon Palace, Templestowe VIC. It’s like entering a different, more beautiful world. A gorgeous sprawling dining room with endless carts of wonder.
Order: I mean it's yum cha so just all of it. I especially love the Sauteed crab meat with vermicelli. The wine list is amazing! Heaps of back vintage Aus classics. I think we had a 2011 Mount Mary Triolet last time we were there and it rocked.
Special dinner: Scopri, Carlton
Perfect vibes. All the staff there are older, most of the crows are speaking in Italian. Most of the crowd are older. White table cloths, you can BYO. It feels like a real restaurant. Like how they used to be before the world went dark and romance was digitised. All the food is classic, simple and delicious. Luxurious and comforting. BYO is $30 a bottle so it’s a good chance to open up any special rare bottles you have hiding at home. After I went the first time I didn’t ever want to go anywhere else ever again.
Casual dinner: Gu Sam BBQ, Balwyn
Order: Korean BBQ, meat on sticks over charcoal. Tap beer. Great vibes. Seems like a father son operation? Can be a bit chaotic when it’s busy but really fun and yum and the room feels awesome.
Special shoutouts
Warung Mak Beng, Sanur, Indonesia - My favourite ever dish. They only do one dish! Fish over charcoal served with a really spicy and limey fish head soup, rice and sambal. It’s fucking insane I think about it everyday. I think the place has been around 30odd years only ever doing this dish. I can’t believe it. When I think about it I get goosebumps and annoyed I can’t eat it right now. The set is like $5 or something. Fucked up.
Kakilang Char Koay Teow, Balwyn North - The fish ball soup and a root beer.
Minamishima, Richmond - The most impressive fine dining experience I’ve had in Naarm. A blur of perfection.
Marrickville Tennis Club, Sydney - A Portuguese restaurant in an RSL style hall next to the courts. What more do you need to say.
Charcoal Chicken, Collingwood - Fried chicken burger with hot chilli sauce and mayo (off menu item you have to ask for it and he will say, how do you know about this? And you will say, because I come get one every week.
Napier Hotel, Fitzroy - Parma with gravy on the side
Hope St Radio, Collingwood - Scallop crudo, Sliverbeet & Rigatoni. If you don’t love yourself how the hell you gonna love somebody else.
