Of all the things Dan Hunter plates up at Brae, ranked 44 in the World’s 50 Best Restaurants list, the handchurned butter made from locally sourced milk wins him the most compliments. “We serve up to 18 dishes as part of the Brae experience and at the end of the meal most people say how much they love the butter,” says Hunter. “If I can create an impact with something as basic as butter then I’m doing the right thing.”
The slightly tangy spread is just one of a long list of ingredients the chef produces onsite. His 12-hectare property in the Otway Ranges hinterland is the source of 90 per cent of the fruit and vegetables used by the restaurant – from eggs and honey to wheat and spelt for the cloud-soft bread, the perfect pairing for the butter.