Travel to me is an investment. While many see it as an expense. Investing some time in Australia has been on my mind since long. last November an opportunity to visit the continent came along with Restaurant Australia’s ‘Invite The World To Dinner’ campaign.
Australia is a melting pot of cultures. And if a bit part of culture is food, eating out is its most amazing element Down Under.
It is truly a blessed country with quality produce and talented chefs who do complete justice to its bounties. There are restaurants of almost every cuisine and the standards match up to the best in the world. In many ways, the Aussie culinary industry — from meats to veggies, fruits, dairy and wines is pretty much self-sustained. Fresh oyster, ocean trout, wagyu beef, locally-made international cheese, olive oil, pasta, beer and wines... you name it and it’s there. But you can’t have them all in a trip or two. You have to visit Australia over and over again to relish its riches.
Simple pleasures
My culinary journey started at the Gold Coast after arriving late at night via New Delhi and Brisbane and an hour-long car ride thereon. The Palazzo Versace is Australia’s most luxurious hotel, truly encompassing Versace’s trademark opulence. Next morning after a hearty breakfast and amazing coffee, we set out to explore the Gold Coast.
The Currumbin Wildlife Sanctuary allows visitors to get closer to the Australian wildlife — giant crocodiles, reptiles, amazing birds and marsupials — in their natural habitats. The best experience was holding a koala and feeding a mob of hungry kangaroos. It was now time for lunch and we headed to a restaurant which had the simplest and possibly the freshest menu I’ve ever come across.
As a chef, I know that in food minimal is most difficult to achieve. Fish House is right on the beach and its USP is fresh seafood with a strong south European influence. I was spoilt for fresh Australian oysters and raw fish selection with Australian olive oil, sea salt and lime. Such simply-cooked food yet so satisfying and paired with a nice Australian Sauvignon Blanc, it was the perfect start.
This was followed by buttery fried calamari, seafood soup, grilled barramundi and greens. It was fresh and tasty with minimal ingredients and just the right cook. Next we headed to the 230-mts Q1 Sky Point — one of the tallest residential towers in the world. The observation deck of Sky Point gives a 360 degree view of the city. With the infinite sea on one side of the city and the hills beyond, this is a sight that leaves one mesmerised.
From here watching sun set at a distance makes one realise how tiny our problems are in the world around us. Dinner was planned at the Glass House Restaurant in Marina Mirage complex. I thoroughly enjoyed the meat, particularly the cold cuts, which were all Australian. The vegetarian selections, too, were generous.
Wind wheels, wine and Versace
The next morning was an early day as I set off to overcome my fear of heights. It was the first time I had set foot in a hot air balloon. lamington National Park and Mt Tambourine are the best possible locations on the Gold Coast where a trained crew takes off gently with the winds on a hot air balloon to a height of approximately 5,000 ft.
The view was breathtaking as about 16 of us went up. It was scary in the beginning but looking at the views I couldn’t but just let go of myself. As we touched down we headed straight to Canungra Vineyard for a champagne breakfast. The vineyard had open fields and a creek and after a rustic Australian breakfast, I settled down on the grass and dozed off. It was bliss.
An hour later, I was on the Southern Cross 4-wheel drive tour to experience the Gold Coast and its rain forest national parks — Tambourine, Springbrook and lamington. Post this, I found myself at Sea Duction. Overlooking the beautiful coastline, the restaurant has an amazing wine list and a wide selection of fresh seafood.
The fresh oysters served raw and scallops grilled with burnt butter had a freshness not to be forgotten. I have a soft spot for Chilean sea bass and Alaskan salmon but the Australian ocean trout, prepared by chef Steve, was hard to overlook.
The evening was no exception at Vanitas, the restaurant at Versace that serves modern Australian food. The menu that matched international skills to some superb home produce was what drove the fun that night. What I dealt with, will forever be cherished as, pure gluttony.
The author is executive sous chef, The leela, Gurgaon