In the countryside outside Melbourne, chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.
About the author:
Brae chef and owner Dan Hunter has worked internationally in the kitchens of some of the world’s most acclaimed restaurants, including as head chef at Mugaritz, Spain. Before opening Brae, Dan led the kitchen of Dunkeld’s Royal Mail Hotel, where he developed his first intensive organic kitchengarden programme and took the establishment to its three-hat status. In December 2013, Brae was opened to critical acclaim.
“Hunter displays the same innovation and finesse that we saw at Noma and El Bulli”. Peter Bazalgette, Financial Times.
“This exceptionally talented chef, with an outstanding team, is redefining Australian dining. It is unpredictable but grounded. It is international yet speaks of its terroir more completely than any other regional restaurant in Australia. It is fun; it is wholly original. It is steeped in technique. And it is delicious. Really delicious...”. Australian News.