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."