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Two 20-somethings catch the hospitality bug, work around town, then shoot off to gain more experience. They return home to open their own place – where they call the shots. It’s a familiar story, but for chef Lachlan Matheson and sommelier Phil Poussart, it’s the framework for Gum Bistro, the duo’s impressive debut restaurant.
Take, for example, their excellent tagliatelle, glistening in bisque sauce and studded with pearl-white chunks of Skull Island prawns. It shows…
