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.


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, 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 – Sydney, Australia



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