A culinary extravaganza across Australia

Australia is a land of excesses. With an immense land and diverse, I set my sights on a culinary trail across Australia. With MasterChef Australia already giving us a foodgasm, I decided to trapaise on a trip around the Australian cities and try out their food, one plate at a time. Research shows up quite a few places that I could track down in Melbourne, Adelaide and Queensland but I will take you through those separately. Next came booking the flights to Australia and applying for the Visa which takes about 3 weeks to come. Finally I packed out with a moderate sized suitcase and a gigantic belly for the trip of a lifetime.

I landed up in my favourite city, Melbourne. Favourite not because I have been there previously but essentially because India has recorded some of it’s favourite cricketing victories here especially the series in 2003. We decide to head to Ben Shewry’s Attica where a New Zealander has progressed Australian cuisine like never before. With Melbourne’s fine-dine scene making news all over the world, Attica promises Australian game meat in an never before seen avatar. Instead of Lobster, there’s Marrion. Instead of Lamb, there’s red salted Kangaroo meat served with some Bunya Bunya Buns. Peter Gunn, Ben’s former Sous has now moved out from under his shadow and is making a name for himself on Melbourne’s culinary scene with Ides where his ever changing menu is a surprise to everyone who comes in. Japanese food is one of our favourites and Koichi Minamishima’s stellar knife skills is a stark contrast to calm environs of his restaurant, by the same name. The menu serves pretty much everything you can find in the sea from Australia to Japan. There’s Salmon, Marron and even the Hokkadio King Crab all the way from Japan. Minamishima also combines his fresh lively flavours with some excellently paired Sake which are being sourced from artisan brewers from across Japan and Japanese Whiskey.

Brae, Birregura

We decide to head down South where Modern Australian food has truly come of age as Chef Dan Hunter leads a seasonal kitchen in the Otway mountain ranges of Victoria. Located snap right in the middle of a 30 hectare farm, the 13 course daily changing menu is quite a mouthful. It might just start with a baby asparagus spear topped with a baby turnip and some Brook trout roe for company or a melt in your mouth 45 day fermented Tajima Wagyu steak with Barbequed Carrot and Fermented Roots. Finish off with a savory Oyester ice-cream served with some dried Oyester and Sea Lettuce.

Orana, Adelaide

As I said earlier, Australia is a land with a different populace of animals. Scottish born Jock Zonfrillo is curating a menu which lists down many of them as specialities. You might just find some Marron, Kangaroo, Green Ants and Salty Sea Succulents in combinations which you wouldn’t find elsewhere.

Wildflower, Perth

Chef Jed Gerrard heads out to the Western Asutralian coastline and scours for some of the best ingredients possible as he creates a menu which resonates with the heart of West Australia. The courses include raw scallops along with native basil and pumpkin which have been poached in local whiskey.

Rockpool Grill & Bar

In the mood for some more of the delicious Wagyu and other Australian Beef, head to the Rockpool to experience a steakhouse with all the luxury meats inside. Rockpool dries all it’s beef in-house and allows you to choose between the 36 month and the 60 month aged Cape Grim. But the steaks aren’t the only thing on the menu here, there is also some seafood roasted on a Charcoal Oven and Seared King Prawns served with a Goat Cheese Tortellini and laced with some Burnt Butter, Pine Nuts and Raisins.

The Fish House, Gold Coast

Located right on the sea, Queensland’s Gold Coast is a heaven for any Bengali simply for the amount of seafood that can go through your system at a time. The Fish House is the best place to be, digging into some fresh Sydney Rock Oyters to a Red Claw Yabby Rissotto and finally end with a Patagonian Toothfish.

Stokehouse Q, Brisbane

In search of some Mediterranean, we head to the Stokehouse Q in Brisbane where Chef is making a Rissotto from local squid along with some squid ink and a tomato concasse. Although there is a Royal Blue and Saltbush Dumpling, you should not leave before trying out the Dessert Lime Semifreddo served with Pineapple, Eucalyptus Caramel, Macadamia and Lemon Myrtle.

Whiskey Distilleries in Victoria

Although we have tasted quite a bit of food, it is time to wash it all down with some of Victoria’s finest. A slew of distilleries and breweries have opened all over the state making some cracking Beer, Gin & Whiskey. We head over to The Whiskey in Drysdale where we decide to have a sip of the Single Malt whisky that the owners Russell Watson and Lorren Warren are brewing along with some freshly made Gin from Teddy and The Fox.

Although a culinary extravaganza through Australia is a never ending journey, but we hope that our selections guide you through some of the best fine-dine spots there are.