First, we compiled our Top 80 restaurants of Australia for our 2022 Restaurant Guide. Then, we put together some of our favourite recipes from their leading chefs. Whether you’ve yet to visit these winning establishments, or want to give their dishes a rousing encore at home, here’s how to recreate the flavours of the country’s best restaurants in your kitchen.
Want the full list? Here are our Top 80 Restaurants for 2022.
Lake House, Vic: Alla Wolf-Tasker’s tempura zucchini flowers
Nomad, NSW: Jacqui Challinor’s smoked eggplant and pomegranate salad
Lulu La Delizia, WA: Lulu La Delizia’s saffron spätzle with Moreton Bay bugs
Una Más, NSW: Una Más’ grilled octopus with fermented chilli
Shōbōsho, SA: Shōbōsho’s chicken and prawn wontons, chicken dashi and Chinese broccoli
Templo, Tas: Templo’s lamb belly with pearl barley
Gerard’s Bistro, Qld: Adam Wolfers’ kangaroo kofta
Kazuki’s, Vic: Kazuki Tsuya’s prawn and chive dumplings, sake butter and ponzu
Fino at Seppeltsfield, SA: Fino’s grilled peach, zucchini flowers and stracciatella
Raes, NSW: Jason Saxby’s grilled cobia with puttanesca salsa
Flower Drum, Vic: sautéed mud crab with ginger and spring onion (keong chung hai)
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Cafe Paci, NSW: Pasi Petänen’s potato dumplings with XO trout
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Lee Ho Fook: Victor Liong’s grilled eggplant with sesame, cumin and chilli
Lankan Filling Station, NSW: O Tama Carey’s cabbage mallung
Africola, SA: Duncan Welgemoed’s peri peri chicken
Ho Jiak Town Hall, NSW: Junda Khoo’s Hainanese chicken
Brae, Vic: Dan Hunter’s herb toasts with hand-dived scallops
Porcine, NSW: Nik Hill’s cauliflower cheese tart
Hentley Farm, SA: Hentley Farm’s Kitchener buns
Gimlet, Vic: Andrew McConnell’s Party Sangria
Anchovy, Vic: Thi Le’s Vietnamese spring rolls with mustard leaves and herbs
Embla, Vic: rainbow trout, horseradish and purslane
Provenance, Vic: mandarin soufflé with white chocolate sauce
Grossi Florentino, Vic: Guy Grossi’s abbacchio alla Romana
Fleet, NSW: nectarine tarte Tatin with vanilla and thyme
Magill Estate Restaurant, SA: Magill Estate’s grains, greens, citrus and goat’s curd
Fico, Tas: Saffron tagliolini with mussels, basil and lemon by Federica Andrisani and Oskar Rossi
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