The Aussie Food Destinations You Need to Visit in 2021

Attica, Melbourne 
Operated by one of Australasia’s most revered chefs, Ben Shewry’s Attica routinely sits among the world’s top restaurants.

In a venue that was converted from a suburban bank building, Shewry extends modern cuisine to its avant-garde edges, incorporating a range of native flora and fauna in his vision – you’ll find everything from plump larva to emu eggs on the menu.

Conceptually inspired by his experience growing up in Australia and New Zealand, Shewry’s unorthodox style took a while to catch on, but diners are now clamouring for a table at Attica. 

Recently, Shewry also set up the pop-up restaurant: Attica Summer Camp. Located an hour from Melbourne, the Summer Camp runs until the end of May, and revolves around a charcoal rotisserie theme! 

Dier Makr, Hobart 
Located in the heart of Hobart’s CBD, the intimate Dier Makr is full of personality. With a degustation-only menu made up of local produce, the team at Dier Makr have been craning plenty of necks with their inventions of late – think apricot purée topped with finely sliced crimson plums.

Opening in late 2016, chef Kobi Ruzicka’s minimalist kitchen features only a small collection of hot plates and portable grills (more of an early cost-effective necessity than hipster appropriation), from which Dier Makr light-ups an exciting new culinary destination for Tasmanian cuisine. 

Frugii Dessert Laboratory, Canberra 
Keen to satisfy your sweet tooth? The Frugii Dessert Laboratory in our nation’s capital is a necessary pit stop for anyone that needs a sugar hit. 

Ice cream, gelato, cakes and chocolates are all made from scratch here, as well as some in-house concoctions that are sure to make the trip memorable – special mention for the ‘vegemite on sourdough’ ice cream! 

Quay, Sydney 
No culinary tour of Australia is complete without visiting Quay. Providing one of the best restaurant views in the world, Quay presents diners with jaw-dropping, 270-degree floor-to-ceiling portraits of the Sydney Harbour Bridge and Opera House. Led by the inimitable Peter Gilmore, Quay’s signature 8-course menu is complete with smoked eel, rock lobster and bone marrow noodles. Cult favourites like the Snow Egg (which featured on MasterChef) and the Eight-Texture Chocolate Cake live on in foodie folklore to this day.

Shobosho, Adelaide 
Literally translating to ‘fire station’ in Japanese, Shobosho has been creating plenty of heat in Adelaide since its inception in 2017. Chef Adam Liston draws heavily on Japanese and Korean cooking techniques, with tasty yakitori, bao, robata, and grilled and spit-roasted meats all featuring on the menu. Yes, it’s all about smoke, steam, and fire at Shobosho, and there’s plenty of sake and Korean beer to cool down the palette! 

Julius Pizzeria, Brisbane 
Fancy a slice? The pizza at Julius Pizzeria is worth travelling for, the aroma of wood-fired pizza always creating a line of eager eaters along Fish Lane. Fan favourites like the pizza alla norma, capricciosa sbagliato, and orecchiette con ragù d’agnello are all popular choices and, if you’re thirsty, the Italian cocktails come highly-recommended. 

Long Chim, Perth and Sydney 
Love Thai food? Long Chim is one of the hottest Thai street food venues in Australia. Brought to both Perth and Sydney by acclaimed Australian chef and author David Thompson, the Thai-food enthusiast spent years cutting his teeth on local ingredients in Bangkok. 

Locals flock to Sydney’s curry nights on Wednesdays, while certified fan-favourites like the pad thai with house-dried prawns and red duck curry make this one of the more authentic Thai experiences you can find Down Under.

Pee Wee’s at the Point, Darwin
A stalwart of the culinary scene in Darwin, Pee Wee’s at the Point is about as NT as you can get. Kangaroo carpaccio, nut-crusted, wild-caught barramundi, and coconut-crusted crocodile tail are all served alongside stunning views of Fannie Bay. With panoramic vistas of the city, Pee Wee’s provides modern takes on territory staples. 

Make sure to save room for dessert from pastry chef Danny Gunawan!