It was the night of nights for Australian restaurateurs, with The Age hosting its annual Good Food Guide Awards. Among the highlights were two major accolades for Ben Shewry and Attica, Jacques Reymond’s announcement of retirement and four restaurants being awarded the prestigious three hat status.
Here’s who took out the major titles of the night.
New Zealand-born chef Ben Shewry is doing remarkable things at this suburban-based restaurant, from the Maori-inspired potatoes to the caramel pukeko eggs. His love for Australia’s native products also holds him in high regard, with his creative menu including items such as wallaby, paperbark and macadamia nuts.
Attica’s indie-vibe is infectious and staff travel from all over the world to be a part of it, a testament to Shewry’s vision and the owners hard work.
Ben Shewry was also named Citi Chef of the Year.
Chef Clinton Camilleri has a clever way with food, ensuring things are kept simple yet exciting enough to make a memorable meal that sends tingles to your taste buds. The owners, Michael Kennedy and Kylie Balharrie, have worked tirelessly over the last 13 years, transforming what was once a pub into an incredible restaurant, butcher, cafe-providore and organic farm.