There are many options for places to eat and drink throughout Australia. There are no longer streets for driving or parks for playing. There are many options for popping a bottle and enjoying a fine meal with a champagne toast. Take a look at the country’s most recent food and drink trends to spice up your next dining experience.
AL FRESCO DINING
All across Australia, restaurants are moving to the streets. Some major locations, such as The Rocks in Sydney, have even closed off laneways to make way for dreamy destination dining precincts. Don’t miss the House Bar Lawn at Barangaroo House is a great spot for a relaxing weekend. Or, for something extra quirky, find a place to stand along a pebble-stone laneway to discover Cantina Ok! ‘s handmade, imported, and hand-sourced agave spirits.
Further north, Brisbane’s Solotel River Bar and Kitchen in Brisbane has launched a Chandon Garden Pop-Up. This is a great place to cool down with bubbles while enjoying the refreshing river water. While in tropical Darwin, East Point Nature Reserve.
THE TINY COCKTAIL PHENOMENON
Think of a degustation menu, but for cocktails. The quiet trend of tiny cocktails has made a big impact on the Australian foodie scene. This mini-tennis can be used as a tasting guide for larger portions. Restaurants like Perth’s upscale Japanese-inspired Fleur serve sophisticated-yet-playful drinks to their guests. Sydney’s Maybe Sammy also features small serves from the cocktails on their menu and the recently opened Bar Margaux “petite” martini and manhattan cocktails.
SANDWICH PERFECTION
Australia is more than the nation that invented the Vegemite sandwich. This is why we are proud of the art and craft of sandwich-making. Tiny’s Sandwich Bar is located in Sydney and takes its craft seriously. It is similar to a New York delicatessen, but it has a clear Aussie flavor. What’s the bonus? You can also enjoy some delicious cocktails.
Brisbane’s Melt Brother is a must-see. It features a variety of fillings and stretchy cheeses that rival even the best pizza. At the same time, Matteo’s Delicatessen in Melbourne serves up Mediterranean-inspired paninis alongside coffee and cannoli for a perfectly balanced lunch.
You can find Hobart Tasmanian cuisine if you’re down there. J’s Deli offers hearty tuckshop fare, sliders, and an innovative rotation of weekly specials.
POP-UP PICNICS
There are many places you can eat on your favorite restaurant’s menu. Many venues now offer take-out menus larger than ever, so you can grab a few drinks and enjoy a day on your lawn, basking in the sun.
You could also opt for a luxurious picnic experience. Many companies offer a range of services that can arrange for a beautiful table and food and drinks and beverages in any location. You can try To dine with (Sydney), Honour with Fete(Melbourne), Picnic Packages [Gold Coast], Social Picnic Co. (“Brisbane”), Pop-Up Picnics (“Mornington Peninsula”), Yallingup Sunset Picnics (“Margaret River”) and Let’s Picnic (Adelaide). The trend has even made it across the waters to Norfolk Island, where Plates by Paige offer a spectacular setting for you to unwind and take in the stunning views.
SHIFTING TO SUSTAINABILITY
Australia’s eateries are making sustainability a priority. This could mean local ingredients, solar panels, compostable takeaway containers, and locally-sourced energy. The sustainability initiatives are being taken up by drink suppliers, wine producers, distillers, and brewers. The team at Capital Brewing Co in the Capital Brewing Co team in the Australian Capital Territory is trying to reduce their water consumption, switch to a low-GWP (global warming potential) refrigerant and even build their grain silo to keep hundreds more plastic grain bags from going to waste.
The Coriole is another must-see in South Australia. They use ethically-harvested, sustainable, and foraged ingredients whenever possible. This includes meats, seafood, and vegetables. They even expanded their surrounding Coriole Vineyard.
Mother is located in Perth’s Fremantle. It is a plant-based restaurant that uses only natural ingredients and makes almost all of its food from scratch. The venue uses water-wise lighting and eco lighting and minimizes waste.
