Top Australian chefs pick their favourite destinations for good food and great dining
LUKE MANGAN
What destination’s food excites you most?
I think Singapore would have to be one of the most exciting cities in Asia, if not globally right now in terms of its food scene. Singapore’s such a vibrant city with a great food culture. Its restaurants are definitely up there with some of the world’s best and it truly is the new definition of a melting pot of tastes and flavours. The city’s welcoming all sorts of different dining options and cuisines! From great street food markets to chefs like Wolfgang Puck, Mario Batali and restaurants like JAAN, which has made it into the World’s 50 Best for another year. In Australia, we understand Asian food – we’ve essentially grown up with Asian cuisine – so it’s brilliant seeing great selections of Aussie chefs showcasing great Australian and local produce.
Is there a restaurant or chef who epitomises what is happening there?
Aussie chef Dave Pynt has a restaurant in Singapore called Burnt Ends where he is taking the modern Australian barbecue to the next level. Seating is only at the countertop so you can watch the chefs cook, grill, smoke all the dishes from their four-tonne oven. Dave’s philosophy is to cook simply using great produce and it has certainly brought the great Aussie barbecue concept to Singapore. Even though we have two restaurants in Singapore that I am very proud of, I feel Dave and his team have done an amazing job in bringing a taste of Australia overseas.
Where next would you like to eat in Australia?
Tassie is definitely my next destination. It’s such a fantastic part of Australia with even more amazing produce and wines, as well as a restaurant scene that is really bustling. I was there last year as part of the Tourism Australia Invite the World to Dinner campaign and have been keen to get back to spend a little more time there. I’m hoping to explore Bruny Island and the Tamar Valley as well as the Salamanca Markets in Hobart.
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Luke Mangan has 17 restaurants in the Asia Pacific and his food is also on-board P&O Cruises’ ships and in Virgin Australia’s business class.
LUKE NGUYEN
What destination’s food excites you most?
Yangon in Myanmar and Taipei in Taiwan – both are on equal footing as my choice of destination.
I have spent time recently in Myanmar as I am heavily involved in designing the menus on a new luxury river cruise ship with APT. You’ll find amazing cuisine and culture in a country that has relatively little western influence. My first visit to Taipei was only last year. Again, I was blown away by the cuisine and its culture – a great balance between Chinese and Japanese. The one thing I would highly recommend for everyone when visiting is to check out the night markets, which are scattered throughout the city. The variety of street food on offer is overwhelming.
Is there one restaurant or chef at work that epitomises what is happening there?
After roughing it through the night markets eating street food, I always like to balance it out with some cool, hip dining spots. In Taipei, one in particular is a new restaurant called RAW, by Andre Chiang. A “Bistronomy” style concept, that brings Taiwanese ingredients and flavours to another level.
Where next would you like to eat at home?
Definitely Bennelong Restaurant at Opera House by Peter Gilmore. There really is no other city as beautiful as Sydney and, after winning two hats and named Best New Restaurant of the year, he still remains the most humble chef I know.
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Luke Nguyen is luxury travel operator APT’s Asia Ambassador. Seeaptouring.com.au
NEIL PERRY
Where do you rate as the most up-and-coming, exciting food destination globally and why?
One of the places I’m really excited about is San Francisco, especially with Qantas beginning direct flights there in December. It’s my favourite American food destination for sure.
It has an incredible food-producing area around it and the produce out of the ground like carrots, beets and cauliflower taste so fantastic. If you’re there in summer or autumn, you have to try the stone fruit. It’s honestly the best place in the world to eat a peach. Every Saturday, there is an organic farmers’ market down at the ferry building with the freshest produce, that has a real depth of flavour.
Is there one restaurant or chef at work that epitomises what is happening there?
Alice Waters from Chez Panisse is a god, really. She started with a farm gate focusing on sustainable and bio-dynamic produce; she pioneered it. You have to try her restaurant’s five-course set menu. Zuni has been around for about 30 years and uses seasonal organic ingredients. Go for its wood-fired roast chicken or pizza, it also has an immaculate caesar salad and oysters.”
Where next would you like to eat in Australia?
I’d like to go to the Bridge Room in Sydney where Ross Lusted is cooking; he just got three hats. He worked for me for many years and he cooks awesome, gourmet, beautiful, produce-driven dishes. His great touch is the Robata grill that adds flavours and smokiness. It’s an exciting place.
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Neil Perry is the consulting chef for Qantas and founder of the Rockpool Group.
MATT MORAN
What part of the world do you think Australians should put on their food map?
Denmark – Scandinavia is where it’s all happening at the moment. It’s about national cuisine and using their local fare.
Is there one restaurant or chef at work that epitomises what is happening there?
Rene Redzepi from Noma. He is possibly the No.1 chef in the world. He’s at the forefront of cooking worldwide there’s no doubt, and it’s great to have him coming to Australia next year to open a pop-up restaurant right next to my new restaurant that is being built at Barangaroo.
Where next would you like to eat in Australia?
My Great Australian Bake Off co-host Mel Buttle’s house! She has promised duck fat potatoes and slow-cooked lamb. It sounds good but I just know it’s going to be horrible. That girl eats McDonald’s for breakfast and is proud of it.
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Chef/restaurateur Matt Moran is a judge on The Great Australian Bake Off, which airs Tuesdays at 8.30pm on LifeStyle FOOD.
CHRISTINE MANFIELD
What excites you most about the food of India?
The regional diversity is astounding with infinite flavour combinations. There’s always something new to discover. It is anything but homogenous and I particularly love the vibrant street-food culture, with myriad snacks and dishes made specifically for street vendors, not the same as food cooked in the home.
What other exciting food destination should we know about?
Peru, especially Lima which is capturing the world’s attention with its focus on its amazing indigenous produce and the foods from the coast, the mountains and the jungle. It’s quite distinct and different and has overlays of Nikkei (Japanese Peruvian) and Chifa (Chinese Peruvian).
What about Australian food?
Embracing indigenous ingredients into our food culture is starting to emerge in Australia, expressed in various restaurant menus around the country and coming on to the foodie radar. It follows the trend in the Nordic region (championed by Rene Redzepi at Noma), in Peru (Central, Astrid y Gaston, Amaz) and Chile (Borago, Ambrosia).
Where next would you like to eat here?
Noma when it comes to Sydney in February. I am curious to see what flavours and textures Rene and his team create with the produce they source here. It will no doubt bring a new and different sensibility to our existing food culture. It will no doubt be exciting and adventurous.
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A Personal Guide to India and Bhutan, by Christine Manfield (Lantern, rrp $39.99) is out on October 21.
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Source: Herald Sun, Rowena Ryan and Susan Bugg, 20th October 2015
Originally published as: Top Australian chefs pick their favourite destinations for good food and great dining
