187:'I tend to bang on a lot about how Australian restaurants should be more explicitly Australian, about how they often aim for mimicry of other places – in New York, London, Paris – rather than embrace a more home-grown identity. This doesn’t just mean the use of native ingredients: Barrett and crew have given us a lovely example of another way to celebrate our own culture.'
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Barrett masterfully pushes every ingredient to its absolute, pleasurable limit with poise and control. Small yet mighty, Little Picket is a loveable, exciting and wholesome addition to Lorne’s dining circuit that’s worth the drive from
Melbourne – even for the
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The interior of the venue is described as a 'timber clubhouse' with walls celebrating bowls heroes with bronze plaques and leaderboards. The carpet is described as a 'shmick classroom blue' with the kitchen and bar resembling school canteens.
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The venue is operated out of the Lorne Bowls Club. Much of the produce used on the menu is grown nearby on a 1.6 hectare farm. Vegetables are also sourced from a community garden across the street.
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233:"Little Picket Lorne review: Kara Monssen tries Jo Barrett's restaurant at Lorne Bowls Club"
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Dishes recommended by food writers include its potato bread, house-made halloumi, beetroot
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231:Monssen, Kara (24 January 2023).
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59:July 2023
40:. Please
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