Mod Oz, or Modern Australian cuisine, is a diverse and evolving culinary style that blends Australian ingredients and techniques with global influences.
It’s characterised by a focus on fresh, locally sourced ingredients, a wide range of cooking styles and an open-minded approach to culinary innovation.
Mod Oz also pays homage to indigenous Australian communities and their traditional bush food.
Here are five Chef-hatted Modern Australian restaurants to indulge in rich history, a multicultural population and a commitment to sustainable food practices.
Take in the serenity while admiring native flora and fauna paired with stunning views across the vineyards at The Kitchen at Bec Hardy on Hunt Road in McLaren Vale. One of the most private and peaceful pockets in this iconic SA wine region, dine on the deck with a glass of estate wine in hand, or indoors where rustic surrounds of wine barrels and Edison bulb lighting sets the mood for lingering over lunch with friends.
Choose to graze on native bush tomato hummus and housemade focaccia, before delving into beetroot mille-feuille and chimichurri; mains present like lamb ribs with chilli jam and crispy shallots or roasted duck breast with pumpkin and jus, paired with a glass of Pertaringa Yeoman Shiraz.
Offering up a taste of some of Daylesford’s freshest produce combined with smooth sophistication and elegant style is Sault on Ballan Daylesford Road. Views are abundant and inspiring with the restaurant taking in 180-degree vistas of the surrounding lake, lavender fields and forest. Catering to each and every need, Sault will adjust the atmosphere to suit; romantic rendezvous, celebrations or a group getaway, to name just a few.
Start with beef tartare, Long Paddock ‘Driftwood’ mousse, preserved lime, egg yolk and a potato cracker, or torched ocean trout, grapefruit, watermelon radish, trout roe, marigold, white soy and avocado; followed by mains like glazed duck breast, fermented beetroot, burnt lavender honey, amaranth, red plum and mountain pepper.
Set in idyllic beachside Lennox Heads, Shelter on Pacific Parade beckons as a home away from home for locals and visitors alike. Whether passing through or part of the community, seek shelter at this charming restaurant - where bifold windows open to provide ocean views and allow balmy breezes to waft into an interior vibe of well-set tables and linen – ideal for lingering over a leisurely meal with that special someone.
Taste the ocean with starters like oysters with smoked buttermilk, cucumber salsa and nori salt, or gratinated scallops, preserved lemon, bonito cream and burnt butter; then throw your net over handmade noodles with local prawns, oyster mushroom and chilli crunch. Carnivores devour beef with massaman glaze, shoestring potatoes and pumpkin seeds.
Taste nature on the plate at historic and lovingly restored Watervale Hotel on Main North Road in the Clare Valley. This beautiful old pub is the ideal venue to share a family occasion whether in the bar, lounge, private dining room, or a sunny spot in the beer garden; where a huge paved courtyard allows for soaking up the sun with an icy brew in hand.
Kingfish ceviche with chilli, coriander, spring onion and mint sorbet makes for a great starting point, along with ocean trout croquettes with citrus fennel mayo and green salad; while pasta lovers opt for rigatoni with goat ragu, gremolata and Parmigiano for the main. For the more adventurous palate, delve into kangaroo loin with black rice salad, mint, ponzu and celery jam.
From Bangkok to Borneo, Melbourne restaurant Miss Mi takes you on a culinary journey across Asia, exploring traditional ingredients, iconic flavours and enticing aromas. Located in the Mövenpick Hotel on the corner of Godfrey and Bourke Streets, enter an exotic interior of vibrant wall murals, warmly glowing lighting, an open bar and couches for chilling with a Vietnamese Espresso Martini.
Think signature dishes like kangaroo skewers with candle nut and coconut to begin, or beef short rib kaldereta, Miss Mi draught, red curry, root vegetables and pea caviar; those looking to share opt for pork belly, caramel, burnt pineapple, chive and Mang Tomas. Sweet tooths finish decadently with ube mochi with caramel, coconut, ube jam, white chocolate and pinipig.
