The new arrivals to Australia discovered an indigenous population that had lived for nearly 50,000 years with survival skills conveyed from generation to generation in secret ceremonies, desert artworks and a grand «Dreamtime» storyline. While the Aboriginal people of Australia were dismissed as slow to learn (they had thrived in the wild without a written alphabet), in the past four decades their artistic skills have brought about a great awakening of respect and curiosity about the symbolism and pattern repetition in large canvases executed by the current keepers of the Dreamtime. An exploration of the “red center” of Australia invariably includes time in an outback indigenous village art center, discovering the mystery of a gifted race living in the 21st century while embracing the core teachings of their forefathers.
Australia is a country of beaches, and its grand cities like Sydney, Melbourne, Perth, Brisbane and Adelaide are all coastal. Nearby to these international gateways lies a rich, green, verdant landscape growing some of the world's finest grapes, fruits and vegetables. Regional dining in Australia has risen to world-class standards, driven by talented and energetic young chefs taking advantage of flavorful ingredients growing all around them. Visitors to Australia invariably visit the Opera House, climb the Sydney Harbour Bridge, swim the Great Barrier Reef, but when asked what they remember best, it is often a fine Barossa wine paired with a memorable degustation meal served in a warm and welcoming restaurant with a view of a beach or vineyard. Contemporary paradise.
Restaurant in town. Guillaume is an elegant restaurant with a focus on seasonal, produce-driven food. After leaving the Sydney Opera House, Chef Guillaume Brahimi and his team created a dining experience that is sophisticated yet comfortable in Paddington. After renovations the restaurant opened in August 2014 with new interiors, including Matisse lithographs, soft fabric furnishings and a private dining room featuring a blue Murano glass chandelier. Signature dishes include the marron with pork cheek or the Patagonian toothfish with globe artichoke and for dessert the renowned passionfruit soufflé with crème anglaise all using the best of Australian produce and accompanied by a selection of local and international wines. ... Learn moreless
Restaurant in a vineyard. A dirt track wends its way through the heart of the vineyard to the old farm outbuildings. The restaurant occupies elegantly restored stables overlooking the wine cellar. The roof and solid stone walls have been preserved and offer an authentic backdrop to Chef Lachlan Colwill’s cuisine. He was brought up in Barossa Valley, but then travelled the world over before returning to his native land to serve modern Australian cuisine, based on local ingredients designed to match the estate wines: freshly-picked salad accompanied by red tuna and chicken livers, squid with a rustic blend of leeks, linseed and sorrel. ... Learn moreless
Hotel and restaurant overlooking the ocean. An iconic destination for Sydney vacationers, on the cliffs between the Pacific Ocean and Pittwater, Jonah’s overlooks Whale Beach, one of the most beautiful beaches in Australia. Luxurious and discreet, Jonah’s prides itself on its relaxed feel and atmosphere. All of the rooms have expansive views of the beach and open to private balconies. Jonah’s is renowned for its contemporary Australian cuisine with a strong emphasis on seafood to be accompanied by a simply divine wine list of more than 1,500 stunning wines from around the globe, benefiting from 180 degree panoramic views of the ocean. Guests staying between July and November may see the magnificent Humpback Whale migration. ... Learn moreless
Restaurant en ville. Entre le quartier des affaires et le port de Sydney, Rockpool occupe désormais le rez-de-chaussée d’un magnifique immeuble en pierre de taille. Une nouvelle ère pour le restaurant : aux côtés de Neil Perry, le chef Phil Wood propose, dans une salle toute de noir laquée, une cuisine multiculturelle à l'image du melting pot australien. Les classiques de la maison sont toujours à la carte mais l'on découvre également un menu dégustation sophistiqué. Mousse de crevettes dans une sauce à l'encre de seiche, Mulet de Coorong, palourdes, pommes de terre confites et sauce vierge... des saveurs complexes et les meilleurs produits de la région garantis par 27 ans de lien avec les petits producteurs locaux. ... Learn moreless
Restaurant in town. Consistently cited as one of the greatest chefs of his time, Tetsuya has created a world-renowned restaurant. In contrast to its bustling central location in Sydney, Chef Tetsuya Wakuda’s serene, Japanese-inspired building and exquisite gardens work in harmony with the perfectly balanced dishes on his celebrated degustation menu. From a delicate sashimi of kingfish with black bean and orange to a chocolate pave with cinnamon twigs, Tetsuya is inspired by flavours of Japan, French techniques, and an abundance of extraordinary Australian produce. Tetsuya’s signature dish is Confit of Petuna Ocean Trout with a Salad of Celery, Witlof, Apple & Unpasteurised Ocean Trout Roe. ... Learn moreless
Hotel and restaurant in the country. A great circle of steel sculpted by local artist Greg Johns is a focal point at the entrance to the hotel and restaurant. Behind it, a collection of contemporary limestone buildings merges into the countryside. The Louise, atop a gentle hill in the middle of Syrah vineyards, has all the charm of a boutique hotel with elegantly designed suites nestled in the heart of the Barossa wine valley. You can admire the sun set over vineyards, enjoy a delightful outdoor shower, meet the wildlife at ‘breakfast with the kangaroos’ and in between these peaceful activities, taste world-class wines which go beautifully with the highly renowned cuisine at Appellation, the hotel’s restaurant. ... Learn moreless