Brae

Qantas - - QSPIRIT. - Bir­re­gurra, Vic­to­ria braer­estau­rant.com

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.

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