The ultimate Australian luxury food tour: From hand-dived scallops to freshly-dug truffles - most beautiful restaurant dishes

As your guide and host, I spare no effort to share my ultimate culinary fantasy with you and the rest of your small and unique team.
We will travel around the country by private jet, luxury train and helicopter
Cold beer and study towels are available every turn.
I took part in a customized private tour with the best chefs in the country, a vertical tasting of Australia's greatest wines, and a pit-
Stay at some of the best food and wine producers in the country.
Starting with one hand, it will be an incredible journey
Put the scallops in the next freshly dug truffle.
The best thing about signing up for my tour now is that it won't cost you anything-until some smart tour operators actually pack it up and pay me to lead it, I sincerely hope it will happen. Ready? Let\'s go.
) In South Melbourne.
Our private tram takes us to the parks and gardens of Melbourne and then sends us to the legendary 42-year-).
Chef Anthony Lui will seduce us with his legendary Beijing roast duck and mud crab noodles, his son Jason Lui silver-
Serve us with commendable skills.
), Special fruit de mer platter and some very beautiful Victorian Chardonnay.
The next day, I watched an exclusive gardening master class with Ben Shewry of the three. ).
Visit his thriving herbs and vegetable garden in the historic rippenley estate, then improvise on the way back to the restaurant for dinner, creating a special eight with our pick-up
Lesson tasting menus that will never be repeated.
The next day it was a luxurious high
High speed train to Keelung, it runs perfectly on time for lunch at Wood in Aaron Turner (remember, it's a fantasy)).
It was a very personal dining experience, very personal.
On the chef, from the potato noodles cooked with chicken fat to the flowering gum ice, there are surprises every time --
Cream of pine needle yogurt, raspberry and Davidson plum.
), This is Australia's latest entry on the list of the world's 50 Best Restaurants of the year (ranked 44 ).
It all has to do with the local food system, because we eat vegetables from Brae's own garden and Wood head --
Used in ground flour in the House, plate-fired bread made of clay taken from the Manor dam.
After playing with our personal turntable and record collection, it's time to enjoy a sweet dream in a luxury suite.
Then wakey-
Wakey has a delicious breakfast of Brae in bed (the chooy eggs are served by chooks) and then walks in the garden with the chef.
The helicopter then took us to the Mornington Peninsula and prepared a vineyard Barbie for us.
A Barbie doll-cooked on wood in person --).
So we wave goodbye to Victoria's rolling vineyards, lush gardens, and delicious coffee and head south.
Private plane to Hobart
Soon we boarded the ferry to Mona. net.
Au) David Walsh, founder of the new and old Art Museum, took us on a private tour, and chef Vince Trim opened a pile of Tasi oysters for us under Armana pavilion, the lighting fixtures of artist James Terrell illuminate the sky.
), Where chef Analiese Gregory lit the wood
Light up the oven and show some of the best products from the wood in tazhou
Grilled cabbage with cheese and cream, lamb chops with licorice and honey.
In the morning, the drivers lined up to drive us to Bruni Island to taste the cheese with cheese maker Nick HARDO, and we learned that the quality of Bruni Island cheese depends entirely on the quality of the milk.
It's a day to relax and relax between your hands
) Walking around the farm and the garden, we picked herbs and vegetables for lunch at their newly opened restaurants and shops.
) Innocent and good sleep to sleep-
We had a meal when we gently crossed the Southern Ocean to the next tourist destination, South Australia. ) and go hand-
Dive near Kangaroo Island to eat scallops, followed by a seaside lobster feast decorated with local coastal plants.
Dinner that night was in Orana, Adelaide, as Zonfrillo inspired us with his passion for Australian native ingredients such as Goolwa pippies and the beach with native Baili Wood and magpie goose, there are local elder wood and wild garlic.
)-Perfect template for small, independent, regional Australian restaurants-impromptu wine tasting (not a horse for us) there are long public tables on which the anarchy winemaker Anton van croper and Jasper Barton are placed.
The hot fire of Duncan weigmode
Drive the suburbs of Adelaide's Bistro,
) In the Eden Valley, enjoy a wonderful feast of produce in the lovely old farmhouse.
), Chef Lachlan Colwill dazzled us with his "surprise" menu, a journey to pick through Barossa produce.
) Take a detour to pick us up (not sure how but it does) and take us through the night to our super
Comfortable Platinum Club box. Oh joy.
Neil Perry of Rockpool catering group made a special breakfast for us at the Platinum Club.
Scrambled eggs, authentic Caviar. thank you, chef.
In yulala, we are immersed in the world heritage.
List the wilderness, explore the local indigenous culture, and add cocktails and snacks when the sun falls over Uluru.
The next day, we went to Darwin to thank us for the cafe in our exclusive pop music
) Thank you for not riding a camel.
) Before being taken to the sunset market at mingdir beach to eat barefoot on the beach. Our high-
The high-speed jet gave us enough time to laugh at the claws. and-
Our private chef smuggled all the Darwin mud crab salad on board.
We stayed at the Treasury Department of Treasury ).
Com), home of wildflowers, a contemporary restaurant run by chef Jed Gerrard with exquisite menus inspired by the six seasons of the Aboriginal Noongar calendar: Birak, Bunuru djila and Kambarang.
Expect a taste of coral trout, Red Emperor and Shark Bay caviar. Lovers of well-
Built inside grony drunk, and hands
) No extra charge.
Then, it's a helicopter, heading to the Margaret River for a long and lovely vineyard lunch that makes life worthwhile.
), Promise that there will be marron, sweet, sought-
After that, local freshwater crayfish.
) Send us back to Perth in time for Chiang Mai chicken rice, spicy pork and rice cake and stir).
This is a good way to say goodbye, and the best way for our last round of feasts.
What's our little but charming?
When Sia Dreamliner takes us to Brisbane at record time, the Fed tour group is how each state and region has its own unique taste and "terroir;
The cleanliness of fire, how almost spiritual heat fuels so many feasts, and how many top chefs are driving our cuisine from second or third generation immigrant families.
), We registered a 7-
Vegetarian "herbivores" tasting menu from Peru
Born chef Alejandro Cancino-a vegetarian.
Think about salt and vinegar, tomato tea, and the bubble of the liver. Thinkxa0meat-
Delicious free of charge.
), We tasted Ben Williamson's inspiration for the Middle East flavor, including paru kangaroo crispy biscuits, scampi caviar and coal
Add the chickpea puree of caramel tahini, Aleppo peppers and Kalakala (a crisp, refreshing coastal meat) and Spanish mackerel fish.
Then we sailed along the coast to Noosa, our stylish, elegant, 120-
) Charter of hands
), Chef Zeb Gilbert and Jiro Numata send wild scallops with local finger lime, sake
There are boiled bugs from tempura zucchini flowers, and wagyu from Mayura Station of Jade AB (scorched. Then we re-
Board the boat and sail to the river in the north.
We got off the ship at Brunswick head on the north coast to see how Astrid McCormack and her partner Josh Lewis rewrote the idea of the North Coast maand-
Pa restaurant, in their small 22-).
(But in fact, we exist for the sake of chips --and-
Dips-creamy smoked black fish dip with curled potato chips crown.
) For Ben Devlin's highly evolved coastal cuisine, it's essential to be on Cabarita Beach, even if it's just dinner at Daisy, including splendid paper skins --grilled fish.
By unanimous vote, we stayed two more nights and two more dinners before heading to the capital.
) Where are we going-
Play at a Turkish banquetthe-polly.
), For the depth of Ben Willis and Jerusalem Thistle and the sommelier Cyril Sevine --
Diving wine list.
The evening ended with a high profile of digestivo-and a sneaky late arrival --night wood-
), Hidden behind the Italian and son of Braden.
In our penthouse suite in QT, Canberra, you'll dream of Amaro and anchovies.
), The chefs bring dishes one after another to the table, which seems to be their natural view.
Dessert is the performing arts, when a young chef comes to our table and spins fresh honey from the bio-Swarm's own hive on branches of mushroom bark.
), We visited the aging room there and chose our own drying-aged, grass-fed, marble-
The steak slapped the giant wood. fired grill. Rib-
You can see the bones at the Rockpool bar and barbecue restaurant in Sydney.
) Wood for no compromise-
), Lennox Hastie regards wood as a seasoning ingredient, not just a fuel, grilling aged beef on vine shoots, grilling marron on apple wood,
) In Paddington, the restaurant blends in with the open kitchen and former chef of Chez Panisse Daniel Alvares and her kitchen team look after their wood
Grill, fireplace and oven for simple, seasonal food. ) pop-
On a sunset cruise at one of the most beautiful ports in the world, sommelier Rodney seset tasting champagne, followed by Martin Ben's quiet drama Marine trout marbles.
Luxury yacht drop us off at Park Hyatt to prepare for our last day bridge
Rock climbing and Bondi surfing.
Our farewell dinner was for Peter Gilmore.
) In one of Australia's most famous opera house pavlova's most famous buildings, the crisp leather sails hide soft, sticky boiled crispy skin, raspberries and rhubarb.
After the tour,
), We say goodbye with tears, drink too much wine, try to deal with what an extraordinary country we live in, how good we eat and drink here.
Will we do it again?
Yes, we will. of course we can, if we want.
You are on the road.
You need some snacks.
How good is this?
A burnt steak, cheese and cream, hidden in the house.
Ciabatta bread baked in woodfired oven.
Israeli chef Eyal Shani took his street food to Melbourne.
Make pita bread with farafei, tomatoes, sour cream and pickles and die happily.
Harry has been feeding Sydney recently.
Night crowds since 1938.
The star of the show is the dream team of meat pies, mushy peas, mashed potatoes and gravy.
How to be a lesson in Melburnian-stroll through the historic Queen Vic Market with a smoky, meaty bratty roll for breakfast.
When chef Sean McConnell came up with this simple thing, he created a monster --but-
Lovely dinner time jaffler is filled with Abby, porridge and creamy mountain sunflower.