6 April 2017
Last night (5 April 2017), Australia hosted The World’s 50 Best Restaurants awards ceremony at Melbourne’s historic Royal Exhibition Building. Close to 1,000 guests, including around 100 chefs and restaurant representatives, 300 media and the 26 Academy Chairs, and a who’s who of Australia’s food and wine industry walked the red carpet at the glittering awards ceremony.
Australia had two restaurants feature in The World’s 50 Best Restaurants 2017 – Ben Shewry’s Attica in Melbourne at #32, the 5th time it has featured on the list; and Dan Hunter’s Brae in regional Victoria entering the top 50 at #44, after first appearing on the broader top 100 list in 2015. Peter Gilmore’s Quay features at #95 on the 51-100 list announced last week.
Tourism Australia Managing Director John O’Sullivan said: “It’s a huge honour for Australia to host World's 50 Best Restaurants - testament to how much our culinary standing has risen globally in the last few years.
“It’s great to see Attica, Brae and Quay make the ‘top 100’ list this year, but the benefits go much wider and will be longer lasting. Australia has enjoyed centre-stage this week with some of the world’s most influential chefs, restaurateurs and food and wine media eating in our restaurants and cafes, drinking in our bars, and visiting our world-class wineries, breweries and distilleries.
“Through these first hand, authentic experiences, they will share our Restaurant Australia story beyond these shores, helping to inspire new audiences of travellers and lovers of great food and wine to follow in their foodie footsteps.”
William Drew, Group Editor of The World’s 50 Best Restaurants, said: “Australia’s exciting and dynamic food and wine scene has made it the perfect destination for acknowledging excellence and celebrating the successes of our global culinary landscape as part of The World's 50 Best Restaurants 2017 awards”.
Australia’s Neil Perry designed an Australian-themed menu with a strong focus on Australia’s unique produce, ahead of the official ceremony where The World’s 50 Best Restaurants 2017 and special award winners were announced. David Blackmore Wagyu, Fraser Island spanner crab, Paroo kangaroo, Mooloolaba tuna, West Australian scampi and oysters from New South Wales and South Australia were just some of the highlights on Perry’s extensive menu.
Tourism Australia worked closely with event organisers William Reed Business Media on the official events program, which began on 1 April in Melbourne and will conclude Saturday, 8 April, in South Australia. These events showcase Australia’s outstanding food and wine culture to an international audience of chefs, restaurateurs, winemakers, sommeliers, media and food lovers. Other events in the World’s 50 Best Restaurants program include:
- The Chefs’ Feast at West Beach Bathers (4 April);
- The Great Aussie Brunch at QT Melbourne (6 April); and
- The Academy Escape in South Australia (6-8 April).
As part of The World’s 50 Best Restaurants Australia program, Tourism Australia has also partnered with the State and Territory Tourism Organisations and the tourism industry to offer 100 of the visiting chefs and media the opportunity to take part in a country-wide tour, taking in some of Australia’s best food and wine experiences.
For further information contact:
Kim Moore, Tourism Australia at +61 419 978 561 email@example.com
Shannon Blanchard, The Cru at +61 432 543 377 firstname.lastname@example.org
About The World’s 50 Best Restaurants
Founded in 2002 and owned by William Reed Business Media, The World’s 50 Best Restaurants is a celebration of global gastronomy, bringing together a unique community of visionaries across the culinary landscape. The annual list and awards are based on the votes of an influential group of almost 1,000 international leaders in the restaurant community. As a globally recognised gastronomic reference point, The World’s 50 Best Restaurants showcases leading trends and highlights great restaurants from all corners of the Earth.
View the Minister for Trade, Tourism and Investment’s media release.