The much talked about ‘Inviting the world to dinner’ campaign is another example of marketing genius! Following on from the ‘So Where the bloody hell are are?’ & ‘There’s nothing like Australia’ campaigns, ‘Restaurant Australia’ focuses on all that’s good to eat and drink. Indeed, it has so much to offer both gourmet travellers and traditional holiday makers. As John O’Sullivan (MD of Tourism Australia) says, ”It’s all about the wine, people, seafood, produce, restaurants, experiences and festivals. Whether you’re on a honeymoon, romantic getaway or celebrating an anniversary, Australia has the perfect foodie escapes for everyone.”
Experience the timeless majesty of Uluru, in Australia’s Red Centre, with a Tali Wiru Sunset Dinner. Set atop a desert dune, this open-air restaurant offers expansive views of Uluru and the distant domes of Kata Tjuta, but is so intimate it seats no more than 20. Watch Uluru change colours in the setting sun, then enjoy the star-filled desert sky, with a four course degustation of bush tucker inspired delicacies. Sumptuous outback fare is also key to the experience at Longitude 131, a luxury desert oasis of tented pavilions. Take a bush tucker tour with an Aboriginal guide and fine dine as you learn more about Uluru’s ancient stories and spirituality.
Food producers across Australia are taking advantage of the country’s different climate zones to grow and produce fresh, quality food that is in increasing demand –
Traditionally Australia has been known for its ability to produce a prodigious amount of grain, high-quality wheat and barley, and for its sheep and cattle exports. But that’s changing, as producers learn to take advantage of a number of comparative advantages that set Australia apart from much of the world. Firstly, with so many different climate zones from tropical to desert, from temperate to downright artic, there’s nothing Australia can’t grow or produce. And then there are the Ingredients you can’t find anywhere else in the world, the “bush tucker” produce of indigenous Australia, where the foods of a 60,000-year-old culture are being rediscovered and used by committed and innovative chefs. That’s also led to a new wave of foragers combing the coasts and deserts of Australia for ingredients such as samphire and sea parsley, wattleseed and wild rosella. Australian chefs, almost across the board, now seek out produce that’s organic, locally grown – even in their own kitchen gardens – with a strong awareness of sustainable food supply.
To have a restaurant in Melbourne and attract high volumes of repeat business is one thing but to receive award after award is another. Restaurants such as the Town Mouse should be viewed as a form of new-school Carlton eatery which has proven irresistible award-bait to local food writers over the past year. “It’s been a biggie,” says the Town Mouse’s Christian McCabe of 2014, which saw them take home a chef’s hat and the “Where to eat now” award in the recently released Age Good Food Guide. “We’ve got the best Chinese, we’ve got the best Vietnamese, the best Greek and the best Italian – we’re lucky, you can go minutes in any direction and find amazing food so you really need to stand out to succeed here”.
The Barossa Valley is just an hour’s drive from Adelaide and, once there, the touring options include everything from hot air ballooning to Harley rides, bike trails and vintage car. This is one of Australia’s oldest wine producing regions, and you can soak up its old-world romance at heritage wineries such as Hentley Farm and Seppeltsfield Vineyard, both Restaurant Australia filming locations. The Barossa’s picturesque rolling hills are home to more than 150 wineries and 80 cellar doors, so it’s no wonder you’ll find some of South Australia’s ultimate winery experiences here. After wine tasting, load up on fresh seasonal produce and artisan food at the farmers markets, visit a boutique brewery or dine out in an award- winning restaurant. –
Culminating in ‘the world’s greatest dinner party for the food and wine elite’ Tourism Australia hosted the country’s greatest ever foodie event a week or so ago.
A selection of the world’s most influential and respected food and wine VIPs came together at Hobart’s Museum of Old and New Art (MONA), for Restaurant Australia’s exclusive and highly anticipated ‘Invite The World To Dinner’ Gala event.
More than 80 international food and wine writers, critics, columnists, reviewers, celebrity chefs, TV personalities, including Heston Blumenthal, Alice Waters, A.A. Gill, Sanjeev Kapoor and Yifan Liu joined the likes of Australian foodies Maggie Beer, Matt Preston and Matt Moran to sample a truly unique and spectacular menu, created by Restaurant Australia Head Chefs Ben Shewry, Peter Gilmore and Neil Perry AM. Read more about it here.