MARTIN BENN’S NEW YORK WE TAG ON TO THE AUSSIE SU­PER CHEF’S TOUR OF THE BEST THE BIG AP­PLE HAS TO OF­FER, FROM BARS TO BURGER JOINTS.

GQ (Australia) - - TASTE & TRAVEL -

Even if you’ve never had the plea­sure of the full nine-course treat­ment at his Syd­ney res­tau­rant Sepia, chances are you’ve heard of Martin Benn. If not, we guar­an­tee you’ll have be­fore the year’s out. His kitchen magic, aes­thet­ics and big flavours have turned him into an Aus­tralian culi­nary am­bas­sador. In fact, Benn re­cently hit New York with his Sepia team to feed Amer­ica’s most in­flu­en­tial (and feared) food crit­ics in a one-off din­ner at Eric Ripert’s renowned three­Miche­lin-starred res­tau­rant, Le Bernardin. Why, you ask? Be­cause Benn is te­na­cious (Sepia named SMH Good Food Guide’s Res­tau­rant of the Year three times in four years), and be­cause Ripert was so taken by Sepia while here last year, he openly stated, “If I am three star, then Sepia is four.” His man-crush on Benn’s culi­nary ca­pa­bil­i­ties ul­ti­mately led to the New York in­vi­ta­tion, where the Aussie wasted no time im­press­ing the crowd. Prom­i­nent New York Times food critic Florence Fabri­cant la­belled his but­ter­poached Hawkes­bury squid “tech­ni­cal wiz­ardry” and “stylishly el­e­gant”. Benn’s in­nate knowl­edge of Ja­panese in­gre­di­ents, tech­ni­cal nous and sense of whimsy clearly left an in­deli­ble mark on the crowd. And we caught up with him be­tween cour­ses – and com­pli­ments – to get his top picks of where to eat, drink and be merry in NYC.

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