Partnering with pioneering Italian design house Alessi, we celebrated a showcase of the world's most exciting food, drink, travel and hotel trends, with a dinner designed by Icebergs chef Monty Koludrovic.
Guests included some of Australia's most
exciting food and design talents such as Brisbane hospitality czar
Damian Griffiths, Melbourne designers Maddie and Becc Sharrock from
Studio Twocan (whose work appeared on the tables of the Noma
Australia project), the team from Paddington's Unicorn Hotel, Kenny
Graham, Jake Smyth, Sarah Doyle and
Elvis Abrahanowicz, along with chefs Phil Wood (Rockpool), Darren Robertson (Three Blue Ducks), Dan Hong (Mr Wong), Luke Powell (LP's Quality Meats), Clayton Wells (Automata) and Paul Carmichael (Momofuku Seiobo), Nicky and Troy Tindill of Hamilton Island and designer George Livissianis and his wife, Beccy Iland.
The Bondi restaurant provided a glamorous backdrop to the event, which kicked off with a battery of Aperol Spritzes and canapés of fried pizza dough with anchovy and pickled beetroot, and tartlets of whipped cod roe, trout roe marinated in geranium with wild sorrel. For the entrée, the kitchen offered Sorbello tomatoes and a king prawn risotto fragrant with saffron and orange, followed by platters of Rangers Valley sirloin and roast corn-fed chicken and peppers.
Alessi Australia chief executive officer, Anne Sullivan, said the Hot 100 was the perfect affiliation for the Italian brand. "This is a true celebration of the best things in life, from food, wine and travel to, of course, design," she said. "At Alessi we believe that good design soothes the soul and we are proud to say that Alessi makes the ordinary extraordinary. Alessi is a brand that is on the rise here in Australia and its events like this one with Gourmet Traveller that are ever so important, and our brands are synonymous with quality and uniqueness."
Anthea Loucas Bosha, Gourmet Traveller's editor, honoured the Hot 100 nominees in turn, saying, "Tonight is a celebration of your talent, innovation and creative spirit."
We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.