The 10 best things to happen in food this year: 5–1
Here it is: the top five best things to happen in the Australian food scene this year, from the world’s best croissants to the renaissance of our native foods.
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5 – A dining paradise in Sydney
Hubert was not just a restaurant opening in Sydney. It was the restaurant opening in Sydney. The folks behind the city’s most trailblazing bars–the Baxter Inn, Shady Pines Saloon and Frankie’s Pizza by the Slice–joined forces with arguably Sydney’s hottest chef, Daniel Pepperell, to refashion a CBD basement space into an adult’s nostalgic Disneyland. With its dark panelled walls, jazzy tunes, candlelit tables, grand piano, French but daringly refashioned food–not to mention the stellar cocktail list (try the Pastis Pizz or be damned)–it’s one of our favourite places not just to eat, but to be, in Sydney, and it’s picking up accolades everywhere. It feels like it has been here a hundred years, but it only opened in April.
4 – Melbourne patisserie gets the nod
The French must be furious. In April this year, a New York Times food writer claimed that Melbourne’s Lune Croissanterie were selling croissants that “may be the finest you will find anywhere in the world.”
So basically the world’s best croissants then? That’s a big call–but one we’ll take, thank you very much. They also picked up gongs for cutting edge design in their retails space.
3 – David Thompson’s return
David Thompson is widely recognised as the first chef to get Thai food a Michelin star. Oh, and did we mention he’s an Aussie? He hadn’t had a restaurant in this country for 14 years but now the prodigal son has returned, launching Long Chim in Perth in the final weeks of 2015, followed by Long Chim Sydney in August 2016. Long Chim Melbourne is set to open on 16 January 2017. And the food is every bit as good as you’d imagine–if you can handle the heat, get ready to taste the subtle nuances of the hottest chillies.
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2 – The Orana Foundation got the coin
Australia’s native foods have been the talk of the town this year, and so it feels appropriate that as this year comes to a close, one of the country’s leading charities in the area has been awarded $1.25 million to further develop its projects. The Orana Foundation is the brainchild of Scottish-born chef Jock Zonfrillo of Adelaide’s Orana and Blackwood restaurants, and Nonna Mallozzi food truck. The new grant will fund a research facility and database on native foods, their traditional uses and nutritional values, as well as information on how we can use them today. Crucially, the grant will help the foundation explore how we can use native produce ethically, honouring the vast knowledge passed on from our First Nations peoples. In the long-term, this grant could change the way Australian native produce is seen internationally.
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1 – Noma Australia
The Noma Australia pop-up placed Australia firmly on the world food map (not only was there a special MAD SYD symposium held here in April, but the World’s 50 Best Restaurants ceremony is coming here for the first time in 2017). Patron-chef René Redzepi spent many months working with our First Nations people, researching and then realising an all-native ingredient menu that took us from New South Wales lantana flower and dried scallop pie, to Northern Territory green tree ant-dressed mango ice cream, and the most spectacular range of bush condiments aside Western Australian abalone schnitty. Noma Australia showed this country–and the world–what Australian food could be, on an unprecedented scale. And it turns out it’s downright delicious.
We can’t wait to see what unrolls for 2017. If the past 12 months is any indication, it’ll be better–and tastier–than ever.
Original Article: nine.com.au