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Australia’s top food blogs of 2015

This article originally appeared on www.hotelclub.com/blog. which is now part of hotels.com

When exploring a new destination there is no better way to get a taste for it’s people, culture and environment than through it’s food.  For this reason we have tracked down and interviewed the experts behind Australia’s best food blogs of 2015. Discover their favourite restaurants, thoughts on the hottest culinary trends to watch for, which hotels have the best restaurants as well as their predictions for 2016.

Allow me to introduce you to Australia’s best food bloggers of 2015.

Kerry HeaneyKerry Heaney of Eat Drink + be Kerry

Kerry Heaney aka Eat,drink+beKerry, is a food writer and blogger travelling the world bite by bite.

What is your pick for the best Brisbane restaurant of 2015 and why?

It has to be the multi-awarded Esquire which has achieved a culinary triumvirate. Positioned on the edge of the Brisbane River, this chef-owned restaurant has an outstanding commitment to local produce and a menu based on innovation that also delivers a satisfying meal for guests.

What is the most exciting culinary trend in Brisbane at the moment?

The strength of the underground food scene excites me – young chefs partnering for events outside their restaurants, fabulous food offerings turning up in unexpected places and menus with strange and unusual ingredients.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

Hotel restaurants are a hard gig as there’s many masters to please. I haven’t made it my mission to eat in them around Australia so I’m picking Asana by Pete Evans in Brisbane, which is largely paleo. This is an unusual choice for a hotel restaurant but they do it well and the food is so good you don’t even know it’s paleo.

What is Australia’s foodie capital of 2015?

I find the excitement of food in Melbourne appealing. There’s a lot to explore and it’s easy to get around. Great city for a food loving tourist. What’s your prediction for the next up and coming foodie travel destination in 2016?

Cuba – what’s not to like about Cuban sandwiches, plantains and dulce de leche? Wash it all down with Havana Club Rum and finish with a cigar.

Anything you would like to add? I’m pleased most people have moved on from comparing food scenes or the old Brisbane vs Sydney vs Melbourne rant. Each city has its strengths and weaknesses and there is a lot to love. Generally food in Australia is only getting better and that’s why international travellers come back here – they love our food.

 

Lee Tran Lam Lee Tran Lam of The Unbearable Lightness of Being Hungry

Lee Tran Lam runs The Unbearable Lightness of Being Hungry podcast and blog.

What is your pick for the best Sydney restaurant of 2015 and why?

If we’re talking new restaurants, Clayton Wells’ Automata is producing next-level food that completely justifies all the rave reviews it’s getting. What is the most exciting culinary trend in Sydney at the moment? I think chefs creating food that they’re into – rather than chasing whatever fleeting trend they feel they should be following – is the most interesting kind of approach.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

Automata, which just opened at The Old Clare, is pretty amazing (see my gushing above)! Monster at Hotel Hotel in Canberra is pretty impressive as well – the menu is inventive, but it’s food that you ‘get’ straight away, it’s just straight-up delicious.

What is Australia’s foodie capital of 2015? It’s tricky to answer this, as in the last year, I’ve only been to Hobart and Melbourne – and it may be super-biased to say this, but the Sydney dining scene is really impressive at all levels and I’m constantly getting into fights with people who think Melbourne is infinitely better.  

 

JugernautsBob Wong of Jugernauts

Eating and Drinking positively shape our experiences; how we experience a suburb; the taste and sensations of the city.

What is your pick for the best Sydney restaurant of 2015 and why?

The Best Restaurant in Sydney in 2015 should go to any of the new venues opened by the chefs trying to advance their culinary careers. The very new Automata, Firedoor, Nel and Master are our picks.

What is the most exciting culinary trend in Sydney at the moment?

We really like the collaboration projects that’s happening. From N2xKatherineSabbathxAnnapolyviouxblackstar to last/this years Newtown Local collab food projects. Things are starting to get very interesting as brands and outlets combine forces to create divergent eats. That’s geospecific and combines the talents of all parties involved.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

We quite like Pei Modern at Four Seasons so that gets our tick. It’s got smashing food, it is easy to get to. And their desserts. Wonderful. What is Australia’s foodie capital of 2015? With Noma set to open here. The answer really is: SYDNEY. It’s just got pull.

What’s your prediction for the next up and coming foodie travel destination in 2016?

Whatever they’re going to show on Chef’s Table season 2. Really want to hit all the restaurants featured in season 1.

 

Thang NgoThang Ngo of Noodlies

Thang wrote his first noodlies post six years ago as a reaction against the obsession with CBD-centric fine dining. Rather than triple-cooked pork cheek dishes that would cost you day’s salary, he writes about $2.50 banh mi (pork rolls) in Cabramatta. Noodlies showcases humble ma & pa run eateries by hard working migrants who don’t get the publicity of hatted Sydney restaurants. Vietnamese, Chinese, Lao, Thai, Cambodian, Iraqi, Lebanese, Italian, Chilean, Korean… he’s eaten, blogged, and lived to tell the tale.

What is your pick for the best Sydney restaurant of 2015 and why? Master.

This new restaurant has many tongues wagging. It’s Chinese but not as you know it. More infused with Chinese flavours; scallop silk in XO sauce is slippery and sexy, cumin lamb, grilled lettuce thrills with oozing flesh and fragrant lamb fat. The boys behind it are Jarred Roker and John Javier, with pedigree that spans some of Sydney’s finest restaurants including Quay, Noma and Momofuku Seiobo.

What is the most exciting culinary trend in Sydney at the moment?

Food for the masses. Fine dining is a thing of the past. Stuffy is out, casual is in. Good food, fair prices and a relaxed good time is so hot right now. Fine dining chefs are aiming to be accessible, Neil Perry’s Burger Project – yeah burgers, Anthony Telford’s (ex Public Dining Room) Tartine cafe and the latest, Chase Kojima’s Sokyo Ramen pop up.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

Australia doesn’t have a tradition of top notch restaurants located in five star hotels. There have been attempts. Most have failed. Mark Best’s Pei Modern in Sydney’s Four Seasons has been a stellar exception. Classy, contemporary food from one of Sydney’s most revered chefs. Corporate types can now enjoy a tasty stay. What is Australia’s foodie capital of 2015?

Sydney, of course. One in three people in Sydney speak a language other than English. Head 30 minutes west of the CBD to Auburn and seven out of 10 speak a language other than English, with Turkish, Arabic and Chinese being the main language groups. Go another 15 mins further to the Fairfield area and seven out of ten also speak a language other than English, though here the main language groups are Vietnamese and Chinese. The unique diversity delivers layers of cultural food-richness. What’s your prediction for the next up and coming foodie travel destination in 2016?

Left field, but South Korea is getting a lot of attention lately. Sure the interest is sparked by addictive K-drama and uber-sensual K-pop. But scratch past the surface and their food thrills; mild beef bulgogi, vibrant bi bim bap, bouncy ddeobokki rice cakes, vinegary kim chi, spicy kim chi chi ke and endless choices of street food in Seoul and Busan. It’s different. There’s something for everyone.

 

David Hagger -The World Loves MelbourneDavid Hagger of The World Loves Melbourne

David Hagger is a self-described bald headed man and former rock vocalist with a penchant for finery, convivial dining, and festive culture. David has worked as an accountant in many industries and gets buzzed by numbers but now consults in the areas of content, digital media and marketing to businesses, including in the hospitality industry. The World Loves Melbourne celebrates the best of Melbourne including restaurants, cafes, lifestyle, travel, street stalls, recipes, fashion, arts and culture.

What is your pick for the best Melbourne restaurant of 2015 and why?

Minamishima in Richmond for it’s sheer sushi quality, having burst on to the Melbourne scene with stunning excellence from day one. To have such a high class Japanese restaurant in the “burbs” has escalated the prominence of this genre of cuisine (Japanese) in Melbourne. Also mentions to Kappo (another Japanese restaurant), Lume, and Woodland House. And of course world acclaimed Attica.

What is the most exciting culinary trend in Melbourne at the moment?

More at the cafe end, there’s a huge trend towards healthier eating. We dipped our toes in the pool with the early Quinoa and Chia revolution but now we’re swimming in a world of Superfood Bowls and Acai awareness. Many new cafes have arisen in the healthy eating genre, as well as some existing cafes embracing the trend.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

Pei Modernin the Four Seasons Sydney is an Australia icon with Mark Best at the helm. The food is stunning and innovative, but also the location is superb in The Rocks precinct. The views from the suites of Four Seasons Sydney are some of the best in Australia. We also enjoy Harbour Rocks Hotel down the road and it’s Scarlett restaurant.

What is Australia’s foodie capital of 2015?

That’s a tough question. The perfect foodie capital would be to take the high end of Sydney combined with the mid level restaurants of Melbourne. Brisbane is now also on the rise.

What’s your prediction for the next up and coming foodie travel destination in 2016? Hobart is an up and coming foodie travel destination. Melbourne and Sydney are still favoured as foodie travel destinations for their range of food and profile restaurants and cafes. Better accommodation in regional areas such as Yarra Valley means foodies are enjoying more tours of foodie regions including wine regions.

Anything you would like to add?

Attica in Melbourne is still in the World’s Top 50 Restaurants from S Pellegrino rankings, an achievement to be celebrated.

 

Amanda McInernyAmanda McInerney of Lambs’ Ears & Honey

Amanda writes the Australian food/travel blog Lambs’ Ears and Honey and is the Program Director for Adelaide’s Tasting Australia Words To Go, the culinary travel blogging forum which is the only food and travel bloggers forum in Australia to be embedded in a state event. She makes a serious attempt to taste her destinations as much as possible. But she definitely draws the line at tripe.

What is your pick for the best Adelaide restaurant of 2015 and why?

I’m loving Madame Hanoi in Adelaide at the moment. Gorgeous decor, fantastic modern Vietnamese food, great drinks, a gin high tea and exceptional service – what more could I want!

What is the most exciting culinary trend in Adelaide at the moment?

I’m thrilled to see an increasing focus on sustainability as well as seasonality here at the moment – especially with the launch of the new seasonal SA seafood site Seasonality.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

I have a very soft spot for the Mayflower Restaurant in Adelaide’s new Mayfair Hotel. I’m an old-fashioned girl and love the classics which are well represented on their menu – especially their very decadent dessert trolley. Oh – and they do high tea I’m all about the cake really.

What is Australia’s foodie capital of 2015?

I still think Adelaide still shines, even next to the brash and glitzy eastern states. No-one can match our fabulous produce and the fact that so many world-class wine regions are just a short drive from the city.

What’s your prediction for the next up and coming foodie travel destination in 2016?

I think there will be a lot of focus on Turkish food coming up, making it an even more desirable destination for serious foodies.

 

Chasiing a PlateSheena & Thomas Southam of Chasing a Plate

Chasing a Plate is a Melbourne based food and travel blog that follows Sheena and Thomas Southam’s attempts to eat their way around the world, one plate at a time…

What is your pick for the best Melbourne restaurant of 2015 and why?

Eeeek- what a tricky one! We love Saint Urban in Richmond. It’s the whole package- well executed, comforting food, great wines, affable service and the restaurant itself is charming. It’s the kind of place where you can sit and graze on a few plates with a glass of wine or make a night of it and eat three courses.

What is the most exciting culinary trend in Melbourne at the moment?

Nose to tail eating has been around for a while now but we’re definitely seeing more pig’s ears, tongue and tripe on menus in Melbourne now. It’s interesting and more often than not very tasty! Dexter’s pig’s head bun and Tipo 00’s grilled ox tongue are a couple of our favourites.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

We recently stayed at the Royal Mail Hotel and it was stunning. The Grampians make for a spectacular backdrop, the suites are luxurious chic and the restaurant and its kitchen garden are inspiring.

What is Australia’s foodie capital of 2015?

We’re completely spoilt in Melbourne with the sheer number of new, quirky and delicious eateries that continually crop up. But Victoria as a whole is very exciting- there’s lots to discover from destination dining like Brae to small vineyards doing simple, tasty share plates like Foxeys Hangout in Red Hill.

What’s your prediction for the next up and coming foodie travel destination in 2016?

Asia’s always a popular destination for food lovers- the Philippines and Taiwan might be on people’s hit lists next year- a healthy street food culture is bound to draw people in.

 

Christine SalinsChristine Salins of Food Wine Travel

Christine Salins roams the globe looking for top experiences to bring to her Food Wine Travel followers. She has been widely published in print and online, and when she’s not travelling yonder, is at home in Queensland overlooking the sparkling waters of Moreton Bay.

What is your pick for the best Queensland restaurant of 2015 and why?

I love Spirit House on Queensland’s Sunshine Coast for its lush, tropical setting and bold Asian flavours. It encapsulates everything I love about dining in Queensland – the superb local produce and being able to eat outdoors year-round.

What is the most exciting culinary trend in Brisbane at the moment?

Housemade, foraged, grown on site, paleo and fermented all continue to dominate Brisbane dining, but I’m most excited by dishes that show technical skill and creativity, such as the extraordinary dessert created by GoMA chef Josue Lopez. His Daintree chocolate, wattleseed custard and vanilla curd dessert looks just like an Aboriginal painting and is truly inspirational.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

No, it’s not in Sydney or Melbourne, it’s in Canberra. Seriously. Monster, in the hip and trendy Hotel Hotel, serves shared plates of creative, contemporary food. The setting is dramatic, the wine list is excellent and the food shows real skill and thought with fantastic flavour combinations.

What is Australia’s foodie capital of 2015?

That’s always a hard one as there are great things happening in cities and regional areas throughout the country, but Sydney probably wins overall. I’ve had some great meals there over the past year, including Tokonoma and Sokyo for Japanese, and Malabar for Indian. I also loved the kitchen garden ambience of Chiswick in Woollahra. There are dozens of Sydney restaurants on my wish list.

What’s your prediction for the next up and coming foodie travel destination in 2016?

In Australia, Tasmania is becoming more exciting by the minute.
It’s always been blessed with wonderful produce; now it also has top-shelf cooking schools, restaurants, tasting trails, distilleries, food tours and festivals. Overseas, Taiwan is one to keep an eye on. I had one of the best meals of my life at a restaurant called Shi-Yang in the mountains near Taipei. The National Treasure Banquet at Silks Palace restaurant in the National Palace Museum is outstanding, and a number of Taiwanese restaurants are doing interesting things with native ingredients.

Anything you would like to add?

The truffles coming out of Canberra and the surrounding region are amazing and have the potential to put the region on the world map. It’s great fun visiting between June and August when The Truffle Festival is in full swing with truffle hunts, special dinners and other events.

 

Marj - Food Gold CoastMarj Osborne of Good Food Gold Coast

Blogger at Good Food Gold Coast; Food writer for More Gold Coast, Blank Gold Coast. Marj is fascinated by all things food. When her nose isn’t sniffing out truffles, it’s looking for the story behind the plate. Food involves passion. It’s the conduit for her to find people who really care about what they do, who bring colour and flavour to others’ lives rather than just existing in the mundane.

What is your pick for the best Gold Coast restaurant of 2015 and why?

I’m really excited by ‘whole concept’ dining experiences; places that reinvigorate several of our senses with their element of surprise. Three places which capture that in different ways are Etsu, which sweeps us away in a tsunami of izakaya delights, Mamasan which lures us in to taste the flavours of East Asia in a new way, and Cicchetti, which has hit the scene with sexy Mediterranean sophistication. These three restaurants are bold and self-assured, bringing new flavour to the Gold Coast dining arena.

What is the most exciting culinary trend in the Gold Coast at the moment?

We’re enjoying a groundswell of young entrepreneurial restaurateurs who are willing not only to push culinary boundaries but also to invest in training, mentoring and enabling staff to begin their own enterprises. More than any single food movement, these chefs and owners are the frontrunners of the exciting movement we’re presently seeing in the Gold Coast restaurant scene.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

Kiyomi, in Jupiter’s Hotel, really showcases Chase Kojimo’s incredible talent. He brings us world class cuisine made from immaculately sourced produce, stunningly presented. Is it the best? I’d have to try them all to tell you that! I’m still dreaming of the quintessential restaurant that truly encapsulates local area: a place overlooking one of our iconic beaches where we follow a culinary journey from the rainforest to the reef, from the beach to the bush, tasting unique Australian ingredients from local artisan producers; an experience that draws us into provenance in a new way.

What is Australia’s foodie capital of 2015?

Capital cities always have an edge in the foodie wars because of their proximity to population. But some of the best artisan food experiences can be found in remote areas: dinner in a rainforest retreat in Far North Queensland or in the desert at Uluru, on a beach at sunset in the Northern Territory or on the rocky East Coast of Tasmania. Hobart gets my vote for our foodie capital city, but our real ‘foodie capital’ is our produce, as close to its source as possible!

What’s your prediction for the next up and coming foodie travel destination in 2016?

While Europe will never be out of fashion, I’ll place my bets on East Asia. With the increasing prevalence of gluten intolerance, I believe we will be looking more at diet in disease and food as medicine. Probiotics will be increasingly important. We have much to learn from the East, including food choices and fermentation. Bali will always rate for me because of the combination of two factors: the international talent from abroad bringing their culinary heritage to a destination which relies on respect for produce and ‘100 mile’ food sourcing (the island itself). It’s a winning combo. Closer to home, there’s some really interesting food landing on tables in New Zealand that we haven’t yet explored.

 

Adrian Briones - Food RehabAdrian Briones of Food Rehab

Adrian Briones is the author of the international bestselling book, What the Heck is Filipino Food? which won a Gourmand World Cookbook Award, and publisher of Melbourne food blog, Food Rehab, which has brought Filipino food to our collective consciousness. He is the Head of Operations at Carsales.com Ltd, written for publications including Broadsheet, SBS Food, a speaker at the Melbourne Writers Festival, Emerging Writers Festival and holds self-publishing workshops teaching others how to publish and market their books on their own terms. He has combined his writing and corporate leadership careers with work in the community sector. Most recently he was a key speaker at Voices of Young Leaders at RMIT University providing mentorship to our nation’s youth.

What is your pick for the best Melbourne restaurant of 2015 and why?

This is a hard one due to the sheer amount of amazing restaurants in Melbourne but if I had to choose, I’d pick Attica for fine dining or for that special occasion and the incredibly popular Jinda Thai for casual dining. Tip – go for the pork soup with offal and rice vermicelli then top it off with their sweet, sour and spicy condiments!

What is the most exciting culinary trend in Melbourne at the moment?

Being daring. I’m loving the bold choices that eateries are taking with such contrasting ingredients that traditionally wouldn’t have been served together from heirloom tomatoes with peanut butter on toast to lobster sugar coated donut burgers – I mean, who would’ve thought. And it absolutely works!

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

Lake House in Daylesford. An iconic restaurant many Melbournians regard as the best in the region not only for its picturesque lake surrounds but for their ability to turn simple and fresh ingredients into plated art that tastes as scrumptious as it looks. They source their local produce from nearby with each season greeted with an array of new dishes that keeps both locals and tourists coming back for more. Let’s just say I make up ‘special occasions’ as a reason to revisit at least a few times a year!

What is Australia’s foodie capital of 2015?

Melbourne. I may be biased but we’ve seen Melbourne strengthen itself in certain cuisines other capital cities had thrived on for years – Thai cuisine with the emergence of restaurants like Jinda Thai, fine dining with Attica firmly placed in the World’s Top 50 and now becoming the dumpling capital with new entrants flooding the scene from the likes of New Shanghai, Din Tai Fung and the soon to be opened Michelin starred, Tom Ho Wan. Also, the transformation of streets once devoid of decent restaurants now turned dining meccas – take the Smith Street district for example, that now boasts foodie hot spots Saint Crispin, Hell of the North, Eat a Scroll and Jimmy Grants. Lastly, let’s not forget the burgeoning brunch scene with locals often complaining how they can’t keep up with the amount of incredible cafes opening up!

What’s your prediction for the next up and coming foodie travel destination in 2016?

The Philippines. Not only has its beaches been voted as some of the best in the world by many lifestyle and travel publications but the street food along with the country’s flourishing restaurant scene, has helped the Philippines shoot straight to the #2 spot in CNN’s Top 10 Culinary Destinations list this year along with three restaurants included in The Daily Meal’s 101 Best Restaurants in Asia for 2015. It’s pretty much impossible to eat badly when you have an entire region (Cebu) dedicated to one of the nation’s signature staples Lechon (spit roast pig) with celebrity chef Anthony Bourdain naming Lechon ‘the best pig ever’ on his television show, No Reservations when he traveled to Cebu as well as an abundance of glorious seafood on offer that would cost you less than a Maccas Happy Meal.

 

Michael Shen - I'm Still HungryMichael Shen of I’m Still Hungry

24 years old – a business analyst by day, food monger at night. Kidding. I’m a food monger 24/7. That ‘business analyst’ thing? It’s a front.

What is your pick for the best Sydney restaurant of 2015 and why?

It’s honestly far too early to say, as there are still many restaurants opening up! If I had to give an answer, it would probably be Bennelong at the Opera House – superlative setting, incredible food that manages to remain down to earth, Peter Gilmore gives his own flagship Quay a run for its money. Three visits from me so far and I still crave a cherry jam lamington or the OTT sausage roll!

What is the most exciting culinary trend in Sydney at the moment?

If I had to pick one trend that I hope will last, it’s chefs striking it out on their own – experimenting with popups and food that’s still fine dining quality, but without the associated price tag or starchy, stiff service. Think LuMi, think Automata, think Nel. All fantastic trend-setters!

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

It would be a toss-up between Gowings Bar & Grill at QT Boutique Hotel and Pei Modern at Four Seasons Sydney. Classically Australian cuisine showcasing our heritage of pride in local produce, with decidedly cool interior vibes, these two restaurants are helping to up the Sydney restaurant scene. All the better, as we’re lagging behind the Great European hotel eating institutions, so let’s put ourselves on the world map!

What is Australia’s foodie capital of 2015?

Am I allowed to be super-biased and pick Sydney by default? A no-brainer really, but let’s not forget Melbourne. It’s practically my second home, and you can bet the reason is food. I don’t want to pick one – so let’s give a double victory to both the Harbour and the Alleyway City!

What’s your prediction for the next up and coming foodie travel destination in 2016? South America, definitely. South American food has always been world-class, but with falling travel costs, I can comfortably predict it’ll get hotter than ever – and not just from the jalapenos! I myself am thinking of a visit later in 2016 – gotta follow the trend I myself called out, right?

Anything you would like to add?

Keep on eating, remain hungry, remain curious!

 

Martin Eade - MorselsMartin Eade of Morsels

Morsels is a Perth-based food blog that covers a wide range of “foodie” experiences, starting with the most important meal of the day – breakfast.

What is your pick for the best Perth restaurant of 2015 and why?

Putting my breakfast hat on, I would choose Mary Street Bakery in Highgate – they have a really interesting menu, and sweet treats to take home for second-breakfast! My other favourites are Tropico in North Beach and La Veen in the CBD, who both serve great coffee and a variety of excellent dishes.

What is the most exciting culinary trend in Perth at the moment?

Most definitely the rise of the quality burger, Varsity Bar and Short Order Burger Co being my two favourites. There are also lots of small bars around the CBD with creative “sharing” menus, and breakfast is finally starting to move beyond bacon & eggs.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

I love eating at Rockpool Bar & Grill in Crown Melbourne – it’s so atmospheric, the service is top class and the food is always spectacular. As well as some amazing steaks, I’ve also had some of my all-time favourite desserts there. My buffet pick would be Atrium in Crown Perth, which has something for everyone.

What is Australia’s foodie capital of 2015?

Perth has come a long way over the last few years, but for me it still has to be Melbourne. In saying that, The Margaret River Gourmet Escape is the best “foodie” event in Australia, and it gets better every year.

What’s your prediction for the next up and coming foodie travel destination in 2016?

I think there will be less of a focus on heading overseas to eat, and more on the amazing restaurants and produce we have in regional Australia. I spent a week in the Yarra Valley earlier this year, and didn’t even scratch the surface.

Anything you would like to add?

Wherever you are in Australia, it’s a great time to be a foodie!

 

Jason King - Spooning AustraliaJason King of Spooning Australia

Jason King – Food gourmand, burger connoisseur & wine addict. May life be filled with fine food & wine.

What is your pick for the best Sydney/Canberra restaurant of 2015 and why?

Sydney – The Powder Keg – Chef Elijah Holland’s foraged foods, skills in the kitchen and artistic plating is mind blowing, affordable and just delectable. Plus their gin cocktails are like Cirque de Soleil in a glass. Canberra – Parlour Wine Room, stunning food, great venue to chill with friends plus those wines and that food, finish with an aperitif. Special mention must go to Mandalay Bus, some of the best food van delights I have ever had.

What is the most exciting culinary trend in Sydney/Canberra at the moment?

The biggest culinary trend at the moment in both Sydney and Canberra is those stupid milkshakes the size of a three-story building topped with burgers, cronuts, hot dogs and pretty soon a tree-house. That being said the burger movement in Australia is reaching levels of amazement and burger art is becoming a beautiful thing, words of note to burger chefs though – bigger does not mean better.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

The Dining Room, Park Hyatt Sydney, just decadence and the epitome of hotel accommodation in Australia, splurge on the degustation and take in that view!!

What is Australia’s foodie capital of 2015?

Haven’t indulged in all of them yet, Sydney wins based on scale, prestige and international recognition (plus I live here). Canberra gets a good score because the Capital social world is based on dining culture and I love this, the food variety and level easily matches its requirements. Melbourne is just a step behind Sydney and Adelaide is sublime for its wine and fresh produce.

What’s your prediction for the next up and coming foodie travel destination in 2016? Mudgee, NSW

Anything you would like to add?

Eat more, cook more, try things you haven’t eaten before and get your nomnom on!!

 

John BekJohn Bek of Heneedsfood

Heneedsfood showcases the ramblings of a hungry Sydney urbanite that loves his cheap eats, fine dining and anything else between.

What is the most exciting culinary trend in Sydney at the moment?

For me the most exciting trend in Sydney at the moment is one that doesn’t involve specific cuisines or fads. It’s one that celebrates honest food made creatively and respects where it is grown, reared or produced. I guess you couldn’t call it a trend, really, as it’s always been around and it will always outlive any other fad.

What is Australia’s foodie capital of 2015?

Australia’s food capital has to be Melbourne. In my eyes it always was and will be – and this is coming from a Sydneysider! Yes we’ve got some brilliant food going on here in Sydneytown, but head down south and you learn there’s something just a little bit more. It’s a very different culture down there.

What’s your prediction for the next up and coming foodie travel destination in 2016?

I think the next up and coming foodie destination is somewhere on the South American continent. I reckon there’s a lot going on there that the locals know about and those intrepid travellers are keeping to themselves. Almost time for me to head over to sniff around, methinks!

 

Martine - ChompchompMartine of Chompchomp

Martine has been an avid foodie her whole life but after being diagnosed with gluten intolerance and fructose malabsorption her whole world was turned upside down. Chompchomp was created to share Martine’s restaurant experiences, foodie events and recipes as seen from the eyes of someone who wants to eat it all but cannot!

What is your pick for the best Perth restaurant of 2015 and why?

Without any doubt, Perth’s best restaurant is Restaurant Amuse. Amuse’s head chef Hadleigh Troy is an artist at work. His culinary creations will take you on a journey of textures, flavours and theatrics. His wife Carolynne runs front of house seamlessing matching wines and other beverages with his gastronomic masterpieces. A flawless team. Be prepared to be amazed.

What is the most exciting culinary trend in Perth at the moment

The creative use of Australian native plants brings out my patriotism for this wonderful State I call home. There are so many interesting flavours hidden out there in the outback and there are a number of Perth chefs who have mastered the art of how to use them.

In your opinion, what’s the best hotel restaurant in Australia in 2015 and why?

We recently stayed at the magical Sapphire Freycinet in Tasmania; a sophisticated luxury boutique hotel that provides all inclusive stays in their remote and breathtaking location. Their food philosophy focuses on showcasing local and seasonal produce with three course breakfasts, sumptuous lunches and degustation for dinner on offer every day. Suffice to say we never wanted to leave.

What is Australia’s foodie capital of 2015?

I am a very loyal Perth girl and I would feel traitorous to not say my home town is the foodie capital. Many people from the east coast of Australia fail to realise that we have finally caught up with the world of food fashion and have developed into a modern and vibrant city. This fresh new attitude coupled with an abundance of home grown produce including fresh black truffles and world class wines make the city of Perth a foodie’s heaven.

What’s your prediction for the next up and coming foodie travel destination in 2016?

Everyone needs to get themselves to Tasmania. It has a tendency to be the forgotten part of Australia for many of those on the mainland, yet for the Tasmanian people food culture is so ingrained into their lifestyles it is simply a way of life. Their fresh oysters are out of this world and I guarantee you will struggle to find a restaurant that wont amaze you.