There’s no shortage of food festivals in Australia, but few of them go as hard as Tasting Australia. Packing more than 150 events into a 10-day schedule – including events with private planes, chartered trains and cruises – it’s no surprise that this festival lures the hottest chefs from across the country and overseas.
Sixty-six chefs are locked in to cook up a storm during the festival. We asked eight visiting chefs where they plan to eat and drink when they’re in town.
Douglas McMaster: Silo, London
The pioneering zero-waste chef is coming to town for two Tasting Australia events. While he’s here, where is he headed?
“Thelma, which serves all produce sourced from an Adelaide Hills farm. [They use] sustainable proteins [and are known for] simple but precise cooking; Staguni, again simple, produce-driven cooking with maximum love and flavour set in an old school; Longplay Bistro [for] Italian small plates and recipes from David’s childhood; and to Loc for minimal intervention wine.”
Danielle Alvarez: Sydney Opera House, Sydney
The Miami-born chef – who has cooked at The French Laundry and helmed the kitchen at Sydney’s Fred’s before being named the culinary director of the Sydney Opera House – is cooking as part of the Tasting Australia Airlines event.
“I would love to eat at Parwana Afghan Kitchen. The food looks absolutely amazing and I love that it is family-run. I would also love to check out Arkhe and Osteria Oggi if I get the time.”
Lennox Hastie: Firedoor & Gildas, Sydney
The UK-born chef behind Firedoor, one of Australia’s hardest-to-book restaurants, is heading straight to Thelma in Piccadilly.
“There’s something incredibly compelling about the way Tom Campbell, Olivia Moore, and James Spreadbury approach hospitality. [Their ethos is] thoughtful, honest, deeply connected to place. Their focus on sustainable South Australian produce, handled with care and restraint, resonates with how I like to cook, working with the seasons and letting the ingredients speak for themselves.”
O Tama Carey: Lankan Filling Station, Sydney
O Tama Carey’s creativity and skills have made her Sydney restaurant one of Sydney’s best.
“I feel like I’m a bit out of the loop with what’s going on in Adelaide, which is why it’s so exciting being part of this event as it gives me a chance to talk to people and find out what’s going on. My first stop in Adelaide to eat is always the Adelaide [Central] Market. I maintain it’s by far the best in Australia and where I will always go for my first snack. And a laksa at Asian Gourmet is something I will never miss.”
Ollie Wong-Hee: Bar Heather, Byron Bay
Ollie Wong-Hee has cooked at many of Australia’s hottest restaurants, from Ester to Sixpenny. He opened Bar Heather in the Northern Rivers in 2023. He’s coming to South Australia for two sold-out events and has a long list of venues he hopes to hit up during the festival.
“Parwana Afghan Kitchen has been on the scene for many years [and] I’ve always heard chat about it – that if I head to Adelaide, it’s a must. The food looks delicious and looks like it’s cooked from the heart, which for me is so important.
“Thelma is a style of bar/restaurant that I love. That English-style that takes influence from Italy and France really appeals to me. Food that is cooked with no showboating that respects the integrity of the produce only makes it more exciting!”
He’s also keen to dine at Kiin. “I absolutely love Thai food [and] a spot blending the worlds of Thai and Western, though respecting the Thai aspect, is always going to be good in my eyes. It does seem heavy ‘fusion’ but, as long as the Thai flavours are punchy with no compromise in traditional spice levels, this is a place I’d like to go to.”
Last on his list is Muni, which he says has great appeal. “Another spot that blends the worlds of East and West. Working closely with local farmers and producers, incorporating their knowledge of back home in Taiwan, it looks like it would be a clean and delicate experience with finesse and skill at the forefront.”
Jacqui Challinor: Trader House, Melbourne
Jacqui Challinor spent more than a decade with the Nomad group, where she worked as the executive chef overseeing four of the group’s venues. Earlier this year she took a new gig as development chef at Trader House, Andrew McConnell’s group, which has venues across Melbourne and Brisbane. When Challinor comes to town for Tasting Australia, she’s excited to catch up with old friends.
“I’m most excited to eat at Staguni. Clare [Falzon] was one of my chefs at Nomad many moons ago and it’s just been really wonderful to see them go from strength to strength. We share a Maltese heritage, so I’m looking forward to seeing those flavours, along with Clare’s magic touch, on a plate.”
Darren Robertson: Rocker and Three Blue Ducks, Sydney
Darren Robertson is a multi-hyphenate: a TV chef, a cookbook author and the founder of some of NSW’s most loved eateries. Robertson is in town for two Tasting Australia events – including one in the Murray River region – and, while here, this is where he’s headed.
“Adelaide’s packed with top spots; I try to go to as many as I can. Africola is a must – Duncan Welgemoed’s fire-driven cooking is full of bold flavours and big energy. I’ll pop in and see what Jake’s up to at Arkhe and, of course, Parwana, a family-run Afghan spot serving some of the most incredible dumplings and slow-cooked meat. I go back every visit.”
Adam D’Sylva’s Indian-Italian heritage is on full display at his much-loved Melbourne restaurants. While he’s in town, three spots are on his list.
“The Salopian Inn: Karena [Armstrong] cooks from the heart and you have the maestro Alex Marchetti out the front. Arkhe: [I love] nothing better than food cooked by fire and Jake Kellie is one of the most talented up-and-coming chefs. And finally Fugazzi, because nothing beats Max Sharrad’s pastas.”
