Tourism Australia Ambassador Chef Dan Hunter To Give The World A Taste Of Regional Victoria
3 May 2017
Following Brae’s debut in The World’s 50 Best Restaurants list last month, Tourism Australia and Visit Victoria are supporting a series of culinary events across North America, Europe and Asia showcasing Australia’s best produce through the eyes of celebrated Australian chef Dan Hunter.
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."
Find out more about Dan Hunter and Brae at australia.com/brae.
For further information contact:
Shannon Blanchard, The Cru at +61 432 543 377 firstname.lastname@example.org
Brae is the vision of chef and owner, Dan Hunter. Dan's journey with cooking has taken him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, including an appointment as Head Chef at Mugaritz, Spain. Before opening his own venture, Dan spent six years leading the kitchen of Dunkeld's Royal Mail Hotel. There he developed his first intensive organic kitchen garden program and took the establishment to its Three-Hat status. In December 2013, Dan's first solo venture, Brae, was opened.
Dan’s professional cooking career began in Melbourne, Australia where he trained and worked at The Oyster Bar (1999-2000), Langton’s (2000-2002) and Verge (2002-2003). His passion soon took him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, culminating in a four-year stop-over in Spain, and an eventual appointment as Head Chef under Andoni Luis Aduriz at Mugaritz (2005-2007). On returning to Australia, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel (2007-2013). There, he developed his first intensive organic kitchen garden program; was awarded Australian Gourmet Traveller Magazine’s Regional Restaurant of the Year for four consecutive years; The Age Good Food Guide’s 2011 Restaurant of the Year; and took the establishment to its Three-Hat status.
Good Food | Chef of the Year, 2016
Good Food | Santa Vittoria Regional Restaurant of the Year, 2016
Gourmet Traveller | Chef of the Year, 2016
Financial Review and Qantas' Australia's Top 100 Restaurants | Number 2, 2016
Financial Review and Qantas' Australia's Top 100 Restaurants | Australia's Top Chef, 2016
World 50 Best Restaurants | Number 44, 2017
Brae: Recipes and Stories from the Restaurant
Brae: Recipes and Stories from the Restaurant explores Hunter’s vision for Brae, which centers on a connection with the surrounding environment and the conviction that if treated with respect, local produce can inspire stunningly creative gastronomy. It features 150 striking photographs of the serene Australian landscapes that surround Brae including breathtaking shots of the changing seasons, staff tending the gardens, and photographs of the beautifully crafted dishes served at Brae.
Brae Global Book Tour
Los Angeles, 20 May
Ticketed dinner, Providence. In collaboration with chef Michael Cimarusti, presented by Phaidon and Williams-Sonoma. Providence, 5955 Melrose Ave, Los Angeles, CA 90038.
San Francisco, 22 May
Ticketed talk and tasting, In Situ at SFMOMA. In collaboration with chef Corey Lee, presented by Phaidon and Williams-Sonoma. In Situ at SFMOMA, 151 3rd St, San Francisco, CA 94103.
New York, 24 May
Ticketed dinner, Contra. In collaboration with chefs Jeremiah Stone and Fabian von Hauske presented by Phaidon and Williams-Sonoma. Contra, 138 Orchard St, New York, NY 10002.
Amsterdam, 28 May
Ticketed lunch and dinner, Rijks Restaurant. In collaboration with chef Joris Bijdendijk, presented by Phaidon. RIJKS, Rijksmuseum, Museumstraat 2, 1071 XX Amsterdam.
Paris, 29 May
Book talk and signing at Le Cordon Bleu. Presented by Phaidon.
London, 31 May
Ticketed dinner, Lyle’s. In collaboration with chef James Lowe, presented by Phaidon. Lyle’s, Tea Building, 56 Shoreditch High St, London E1 6JJ, UK.
Hong Kong, 14 – 15 June
Ticketed dinner series, Amber, The Landmark Mandarin Oriental. In collaboration with chef Richard Ekkebus, presented by Phaidon. 15 Queen's Road Central, Central, Hong Kong.
Taipei, 17 – 18 June
Ticketed dinner series, RAW. In collaboration with chef André Chiang, presented by Phaidon. No. 301, Lequn 3rd Rd, Zhongshan District, Taipei City, Taiwan 10491.
Singapore, 20 – 21 June
Ticketed lunch and dinner series, Restaurant ANDRE. In collaboration with chef André Chiang, presented by Phaidon. 41 Bukit Pasoh Rd, Singapore 089855.
Friends of Australia
Tourism Australia’s Friends of Australia program helps to harness the power of globally influential individuals who have a genuine affinity with Australia. Formed in 2010, the program is designed to allow both Australian and international opinion leaders to share their own personal and authentic Australian stories to their networks as well as through Tourism Australia’s networks.
The program involves a range of influential people including sports stars, fashion designers, celebrity chefs, environmentalists, entrepreneurs and artists along with some of Australia’s most influential high-achievers and opinion leaders. Each has committed to share their time, opinions and public profile to help promote Australia as a travel destination.