Orana has been named Vittoria Coffee Restaurant of the Year at The Good Food Guide 2019 Awards. The small Adelaide restaurant the place chef Jock Zonfrillo showcases Australian components with fine-dining method additionally acquired three hats – the Guide‘s highest rating – at the awards occasion October eight at Crown Melbourne.
“Zonfrillo has an ability to take left-field ingredients such as ants and Geraldton wax and turn them into something incredibly delicious,” stated Good Food Guide editor Myffy Rigby. “There’s no cultural cringe, just purity and beauty. And, most importantly, Orana is a lot of fun to eat at.”
The Good Food Guide Awards 2018
The best of Australian meals is widely known at the second nationwide Good Food Guide Awards in Melbourne.
The Good Food Guide 2019 Awards have been attended by 800 of the restaurant business’s largest names and catered by cooks Neil Perry and Guillaume Brahimi. It is the first time the awards have been held in Melbourne after The Sydney Morning Herald, Age and Brisbane Times editions of The Good Food Guide have been mixed right into a nationwide publication final yr, with critiques of greater than 500 eating places throughout Australia.
Victoria reigned supreme, claiming six of the main gongs, with 4 of these being awarded to regional eating places.
For the first time in the Guide‘s historical past a Mornington Peninsula restaurant, Laura, beat out all metropolis contenders in Australia for the best new restaurant title, an award that goes to a restaurant with its finger on the pulse. The formidable wonderful diner sits at the coronary heart of a $40 million plus sculpture park in Western Port, helmed by chef Phil Wood who was lured away from Sydney and the Rockpool group.
“I think this tree-and-sea change has had a dramatic effect on Phil Wood,” says chief Sydney Morning Herald restaurant critic Terry Durack. “It has made him so aware of the land, the soil and the sea; bringing him into closer contact with his suppliers and seasons. His food now is more reflective of its source, and more aware of its time and place.”
Mildura was in the highlight, with the Vittoria Coffee Legend Award going to longtime champion of regional meals and producers, Stefano de Pieri.
Santa Vittoria Regional Restaurant of the Year went to Dan Hunter’s impeccable Brae close to Birregurra, recognising Hunter’s ever deeper dedication to the gardens that gasoline the plates. Wickens at the Royal Mail’s 30,000 bottle-strong cellar took out Australia’s best regional wine record.
After a $4 million renovation and menu overhaul in July, Sydney’s Quay was awarded three hats to make it 17 consecutive years The Rocks fine-diner has achieved the Guide‘s prime rating. Quay’s Peter Gilmore was named Citi Chef of the Year.
“With Peter Gilmore at the helm, Quay has achieved just about everything there is to achieve in the restaurant world,” stated Durack. “A lot of chefs would start resting on their laurels around about now and go on the celeb-chef circuit, but Gilmore has drilled down instead. His artistic, perfectionist nature combines with his constant work as a gardener to create a new sort of chef.”
Sixpenny, the small Sydney restaurant chef Daniel Puskas opened with former enterprise associate James Parry in 2012, was awarded three hats for the first time.
“It’s highly unusual for a restaurant so tiny and so independent to win three hats,” stated Durack. “The food has always been brilliant in parts, but now it doesn’t skip a beat. You take the first couple of mouthfuls and then – squeal of a handbrake turn, tyres spinning – a second wave of flavour comes through, that’s just as provocative and surprising as the first.”
Momofuku Seiobo at The Star was the solely different Sydney restaurant to realize a three-hat score, awarded to institutions with a Guide rating of at least 18 out of 20. It is the first time Momofuku has achieved three hats since Barbados-born chef Paul Carmichael took management of the kitchen in 2015 and introduced a Caribbean affect to the menu. Momofuku supervisor Kylie Javier Ashton acquired the Citi Service Excellence Award for sustaining the eating places vitality because it opened in 2011.
Sepia, which has held three hats since 2011, was absent from re-creation of the Guide after it was reported the staff behind the Sussex Street restaurant can be relocating to Melbourne earlier than Christmas. “Vicki [Wild] and Martin [Benn] have been highly instrumental in creating the incredible Sydney restaurant scene we have today with Sepia,” stated Rigby. “It’s sad to see them go but I also can’t wait to see what they do next.”
There was no motion in the three-hat stakes for Victoria with Attica, Minamishima and Brae all retaining their three-hat rating.
In the Guide‘s bigger recreation of snakes-and-ladders, Potts Point trendy vegetarian restaurant Yellow moved from a one-hat score to 2, whereas Indian fine-diner Aki’s in Woolloomooloo, Bondi’s Da Orazio Pizza + Porchetta, Bistro Rex and The Paddington all misplaced their hats.
Chippendale’s A1 Canteen, East Sydney’s Lankan Filling Station, and Surry Hills neighbours Poly and Chin Chin made a Guide debut at one hat. The Boathouse on Blackwattle Bay jumped again into the one-hat membership after dropping a toque final yr.
New Melbourne eating places Lesa, Sunda and Ryne entered the Guide with one hat. Scott Pickett’s swaggery South Yarra restaurant Matilda 159 Domain, underground kaiseki restaurant Ishizuka, and Iki Jime – a seafood restaurant from the Vue de Monde group the place Josephine Pignolet Young Chef of the Year winner Jodie Odrowaz is on the pans – all debuted at two hats.
Melbourne spills included Port Phillip Estate, Matteo’s and Philippe all dropping their hats. Meanwhile, Carlton Wine room is again in hat stakes following a takeover by Marion alumni, chef John Paul Twomey and wine director Travis Howe, who additionally took out Sommelier of the Year.
Brisbane’s Urbane restaurant, which was sitting on prime of the eating heap 12 months in the past with three hats, missed out solely this yr on a hat of any variety. Urbane government chef, Alejandro Cancino, departed the restaurant in April to give attention to his personal vegan fine-diner in Noosa and head chef Josh Raine was appointed to steer the Tetsuya’s brigade late final yr.
It mirrored a troublesome yr for Queensland with the variety of hatted eating places in the state slipping from 31 to 22. Tasmania held most of its floor with seven hats and Western Australia almost doubled its hatted eating places, leaping from 12 to 20. South Australia noticed a small internet achieve in hats, going from 13 to 15.
Maurice Terzini’s Surry Hills pub, The Dolphin, was named Bar of the Year for being a “bellwether boozer for the local community” and former Deputy Lord Mayor of the City of Sydney, Jess Miller, acquired the Food for Good Award for establishing the Sydney Doesn’t Suck marketing campaign to rid the metropolis of single-use consuming straws.
Rigby believes way forward for Australian eating places is vibrant. “For many decades, the restaurant industry has been associated with a mentally stressful work environment and boy’s club culture,” the Good Food Guide editor stated.
“In the last 18 months, however, work conditions, pay rates and gender equality have been under the spotlight in the media and within the industry. Creating environments that aren’t toxic, and inclusive of a broad spectrum of people, is highly important. The end result of anything, if you treat it gently and well, is always going to be a better product.”
The Good Food Guide’s second annual nationwide version, with hats awarded throughout Australia, was launched on October eight with our presenting companions Vittoria Coffee and Citi. The Good Food Guide 2019 is on sale in newsagencies, bookstores and by way of thestore.com.au/gfg19 (supply included), RRP $29.99.