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.
“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.
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.
