The Brae restaurant by chef Dan Hunter is a very special place. Located on it’s own beautiful farm in Birregurra, about two hours drive from Melbourne, it’s a restaurant serving super modern gastronomy in a perfect white, 1860s farmhouse.
Food is bold, brave and delicious, part of the reason why Brae was just voted Melbourne’s Best Restaurant of the Year in the Age Good Food Guide.
The food at Brae is grown at Brae - around 90% of it at least comes from somewhere on the restaurant’s 30-acre site. A site complete with a citrus orchard, olive grove and around 200 fruit trees.
To mark the announcement of Brae’s achievement in the Good Food guide and to personally indulge in some juicy food porn, we’ve decided to take a closer look at the restaurant and some of the dishes they serve.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Medovik or Russian honey cake is a multilayer cake made with a whipped sour cream frosting. This classic Russian cake with notes of honey and caramel is so tender it just melts in your mouth. Surprise your friends with this famous Soviet Union dessert. Try our recipe at home
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.