In the few short years since he opened his restaurant Brae outside Melbourne, Hunter has turned his experience working as chef de cuisine at Mugaritz in Spain into something distinctly Australian.
Making use of ingredients from an on-site farm as well as from a diversity of local farmers and fishermen, Hunter has launched his place onto the list of the World’s 50 Best restaurants and drawn intense attention for dishes such as iced oysters (featuring oyster ice cream), jumbuck (dry-aged meat from sheep that are several years old), and raw wallaby, an achievement roughly equivalent to an American chef making a mark with possum tartare. His arrestingly photographed first book is full of his perspectives on ingredient choices, technique development, and the role restaurants play in shaping the future of food cultivation.
Color photographs throughout. Hardcover.
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