Following Brae’s debut in The World’s 50 Best Restaurants list last month, Tourism Australia and Visit Victoria are supporting a series of culinary events across North America, Europe and Asia showcasing Australia’s best produce through the eyes of celebrated Australian Chef Dan Hunter. This includes a stop-off in Adelaide this week coinciding with Tasting Australia.
As one of Tourism Australia’s ‘Friends of Australia’, Dan Hunter shared his uniquely Australian dishes inspired by Brae with collaborations at some of the world’s top restaurants including In Situ Restaurant, San Francisco; Restaurant Andre, Singapore; Contra, New York; and Lyle’s, London. He will also speak at iconic culinary venues including Le Cordon Bleu, London and Culinary Institute of America, New York.
The World’s 50 Best Restaurants announced Brae as #44 on their prestigious 2017 list at The Royal Exhibition Building in Melbourne last month, making it the second highest ranked restaurant in the country after Attica at #32.
The global tour will also launch his first book Brae: Recipes and Stories from the Restaurant, published by Phaidon. Dan Hunter is the first Australian chef to be profiled by Phaidon, joining a world class line-up of chefs with monographs including Massimo Bottura, René Redzepi, Ferran Adrià and Virgilio Martinez.
The book includes a foreword by Andoni Luis Anduriz, the chef and owner of Mugaritz (ranked #9 in 2017), who writes of Hunter, “his culinary creations are a compilation of the seasons, local product cycles, and the present moment.”
Dan Hunter launched his cookbook at Magill Estate this week with the restaurant’s executive Chef Scott Huggins on and it was a total fan-moment for Glam Adelaide. On Brae’s unique and innovative menu Dan said, “he loves to play with perceptions of when we should eat sweet and savoury.” And the tasting menu we had reflected just that. We tried some of his incredibly mind-blowing dishes like the ‘Iced Oyster’, which was actually in the simplest of terms, an oyster sorbet. But before you cringe, we can’t even begin to explain to you the complex flavours, pure skill and technique that went into this. We also tried the ‘Sea Urchin and Bitter Bread Macaron’ and ‘Smoked Eel Doughnut’, followed by great talk from Dan Hunter himself. Unlike most restaurants, Brae boldly gives away his recipes to menu items in the new cookbook which you can buy here and attempt to replicate the award-winning restaurant’s menu.
John O’Sullivan, Managing Director, Tourism Australia said that supporting Dan Hunter’s global tour was an important way to generate advocacy and continue to tell the Restaurant Australia story to the world, continuing the momentum of The World’s 50 Best Restaurants awards.
“Australia has a world-class culinary offering that has been achieved by the combination of our incredible people, abundance of fresh produce and spectacular natural environment. Dan is one such person who’s passion for local produce is transformed into exceptional cuisine that has made Brae an attraction for gourmet travellers world-wide,” said John O’Sullivan.
Find out more about Dan Hunter and Brae at australia.com/brae
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