Embark on a culinary road trip across Australia, exploring the nation’s most celebrated Chef-hatted dining destinations. Each stop offers a unique taste of place, from coastal seafood havens to farm-to-table country estates and vibrant city fine dining.
Along the way, Chefs transform seasonal produce into dishes that reflect both innovation and tradition, showcasing Australia’s diverse culinary identity. Beyond the plates, diners experience warm hospitality, striking architecture and the rich stories behind each establishment.
This journey is more than just dining - it’s a discovery of regional character, artistry and passion, making every stop a highlight in Australia’s world-class food landscape.
Here are five venues for your next pit stop:
Ella by Minoli is a glowing jewel on West Lane, where warmth and artistry intertwine in the heart of Darwin’s CBD. Step inside and you’re embraced by an atmosphere that feels both intimate and alive – a tapestry of colour, fragrance and soul. Every corner breathes creativity, where rustic charm meets contemporary elegance and tropical vibrancy dances with delicate refinement.
From a menu showcasing Sri Lankan cuisine, start with spice-cured kangaroo tartare, figs, dehi, confit yolk and crispy potatoes, before jaggery lamb curry with tomato salsa and tarragon oil. More than a destination, Ella is a celebration – of flavour, of culture, of connection – and an unforgettable experience that lingers like a cherished memory.
Bathed in golden country light, the Glasshouse Restaurant at Goonoo Goonoo Station rises like a jewel amid sweeping hills and heritage stone buildings. Its floor-to-ceiling glass walls invite the vast Tamworth landscape inside, where diners are embraced by an atmosphere of warmth and refinement.
The architecture is a seamless blend of modern elegance and pastoral history, offering uninterrupted views of rolling paddocks and dramatic skies. Pan-seared scallops, tomato butter and lemon oil entice to start a memorable meal, followed by mains such as confit duck Maryland, purple beetroot, Swede, rainbow chard and jus.
Homage Restaurant in Grandchester is a celebration of land, history and flavour. Set within the charming Spicers Hidden Vale, it offers a dining experience steeped in rustic elegance. Surrounded by rolling hills and heritage stonework, the restaurant embraces its countryside roots with open fires, timber beams and sweeping views across the valley.
Each dish tells a story of place, crafted from ingredients grown on-site or sourced locally, showcasing the rhythm of the seasons. Dive right in with quail, foie gras and sweet olive sauce, moving onto mains such as pork belly, carrot, fennel, bee pollen and nduja sauce, or Murray cod, with broccoli, bonito and beurre blanc.
Nestled in the heart of Neerim, Neeri Nuff Wine Bar & Kitchen is a sanctuary of warmth and charm. With rustic timber accents and soft, ambient lighting, the space feels both intimate and inviting, perfect for lingering conversations and shared laughter. The air carries a gentle hum of conviviality, blending aromas from the kitchen with the rich bouquet of wine.
Every corner invites connection - whether at the bar, or by the windows that frame the tranquil beauty of the town. It’s a place where time slows and every moment feels beautifully savoured, as you dine on enticing dishes such as torched flathead with poached mussels, charred green onion and sauce ‘Americaine’.
Located in the lush foothills of the Illawarra escarpment, Ruby’s Mount Kembla feels like a secret whispered by nature. The historic charm of the village hums through weathered timber and leafy streets, while the soft mountain air carries the scent of eucalyptus and earth. Surrounded by rolling green hills and the distant shimmer of the coastline, it’s a place where time seems to pause.
Here, stories linger in every breeze, blending heritage, beauty and serenity into an experience that feels both timeless and deeply personal. Expect degustation dining at its best with dishes like roast duck breast, braised leg, baby leeks, silverbeet, chestnuts and pine mushroom soil; or pork tenderloin, smoked hock, carrot purée and Dutch carrots, enjoyed with a glass of Pinot Noir.
