australian-cuisine

Gussy up for dinner – Australia

Modern Australian cuisine is known for its diversity: born as a result of the continent’s multicultural immigrant population. “But the real focus is on celebrating produce,” says celebrity chef and restaurateur Sarah Todd, who runs Antares in Goa.

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Antares Restaurant – Goa, Australia

“You’ll see this in Attica in Melbourne, a three-hatted restaurant (between one to three Chef Hats are awarded to outstanding restaurants in Australia), where one of the courses is half a piece of cabbage, slow-cooked and served with a duck confit jus. It’s to die for. At Saint Crispin, also a hatted restaurant in Melbourne, order the Western Plains pork jowl and fillet, white pudding, zucchini flower and mustard.

saint-crispin-restaurant-melbourne

Saint Crispin Restaurant – Melbourne, Australia

In Sydney at Chiswick, former MasterChef judge Matt Moran serves lamb, which his family raises on their farm, with vegetables grown in his on-site kitchen garden.” The best part: it’s all beautifully plated, without being fussy, with earthy, unexpected flavours to tease your palate.

chiswick-restaurant-melbourne

Chiswick Restaurant – Sydney, Australia

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