Tourism Australia ambassador Chef Dan Hunter to give the world a taste of regional Victoria
As one of Tourism Australia’s ‘Friends of Australia’, Dan Hunter will share 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.”
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.
Peter Bingeman, Chief Executive Officer, Visit Victoria said: “We are proud to have such a talent in Victoria. Congratulations to Dan and the team, the book is an impressive achievement and will undoubtedly inspire more foodies to come and taste the wonderful produce at Brae and the rest of Victoria for themselves.”
Emilia Tarragni, Publisher, Phaidon said: "Phaidon publishes chefs that we believe are bringing something different, creative and personal to the table. Dan Hunter is definitely doing just that. He has chosen to be in a place that is challenging because it’s not in the city centre. It’s a destination. His entire cuisine is built around the landscape at Brae."