Set in a rural town two hours drive outside of Melbourne, Dan Hunter’s Brae is a beautiful example of a chef of international standing using his surroundings as a reference on how to craft fantastic food.
Focusing on serving locally sourced food, Hunter’s menu cuts between Basque country dishes and seasonal Australian cooking, with the chef merging traditional ingredients with unusual plants and spices, resulting in a menu that encapsulates a chef in his prime.
Hunter initially started his career as a dishwasher before working his way up to chef de cuisine at the much-revered Mugaritz. This dedication is obvious in Hunter’s cooking and has helped the Australian national cement himself as one of the planet’s greatest chefs.
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