Header image: 150-day-aged steak at Firedoor, Sydney
Bennelong Point, Sydney Opera House, Sydney NSW 2000, Australia
Native crustaceans meet blini-like mini-pancakes in a savoury party under the sails of the Sydney Opera House.
28 Argyle St, Hobart, Tasmania
Read about Franklin in the Diners Club 50 Best Discovery Series
Tasmania’s most prized cold-water shellfish, the rakish flair of chef David Moyle and the magic of a wood-fired Scotch oven: it’s a match made in dining heaven.
Chef Jock Zonfrillo, a Glaswegian of Italian descent, might seem an unlikely champion of indigenous Australian culinary culture, but one taste of his inspired use of local ingredients brings his arguments vividly to life.
Culinary life is never more vibrant in the Northern Territory than amidst the smoke and colour of its markets, the heart of the Darwin social scene. A Malaysian roti hot from the griddle, packed with spicy kapitan-style curry and shredded cucumber, is breakfasting for champions.
393-399 Sussex Street, Sydney NSW 2000
Momofuku’s David Chang says this signature from Sydney’s best-loved late-night Cantonese eatery – surf clams with stir-fried vermicelli in spicy XO sauce – is “the best dish in the world”. No one in Sydney is arguing the point.
Image: Tourism Australia
Coffee aficionados agree that the milk-work in Australian cafés is the best in the world. What they don’t agree on is who does the best, but none would disagree that Market Lane is a great place to start.
23-33 Mary Street, Surry Hills, NSW 2010
Australian beef is some of the finest in the world, and it more than meets its match in the kitchen of Lennox Hastie, a British-Australian former Asador Etxebarri head chef who has radical ideas about dry-aging.
17 Market Lane, Melbourne, Victoria 3000
Chinese technique refined over the centuries extracts the essence of flavour from this cousin to the kangaroo, complemented with wolfberries and yam, all served in a soigné setting with courtly service in the old Hong Kong style.
425 Pitt Street, Haymarket, NSW 2000
Australian café culture (sourdough, cultured butter) meets authentically spicy pungent Thai cooking (hot! sour! pungent!) on a sandwich unforgettably packed with pork, boiled eggs and greens.
234 Johnston Street, Fitzroy
Irreverent or just plain loopy? Melbourne newcomer Bar Liberty rides the new wine-bar wave, but never surrenders its own peculiarity, whether it’s the thoroughly natural bent to the wine list, the collection of miniature muscle-cars filled with bourbon, or the GLT, which ditches bacon in favour of gribenes, Jewish-style fried chicken skin, alongside the lettuce and tomato in this take on the classic.