reception@pepr.com.au
+612 9380 8080

Subscribe elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae eleifend ac, enim. Aenean vulputate eleifend tellus.

[contact-form-7 404 "Not Found"]

Subscribe elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae eleifend ac, enim. Aenean vulputate eleifend tellus.

[contact-form-7 404 "Not Found"]

Blog

Phaidon announce ‘A Taste of Brae’ events to launch Dan Hunter’s Brae: Recipes and Stories from the Restaurant

phaidonlogo

Published by Phaidon 1 May 2017 (AU$75)

Events in Melbourne, Adelaide, Sydney and Brisbane this May

 

Australia’s number two chef the on the World’s 50 Best list, Dan Hunter, will embark on a four city ‘Taste of Brae’ tour this May to coincide with the release of his much anticipated first book, Brae: Recipes and Stories from the Restaurant, published by Phaidon.

Last night at the World’s 50 Best awards held at Melbourne’s Royal Exhibition Hall, Dan’s restaurant Brae jumped a massive 21 places from number 65 to 44 making it the second-highest ranking restaurant in the country. The ranking is testament to the exceptional culinary experience Dan and his team offer diners at Brae.

For the ‘Taste of Brae’ events this May, Dan will be travelling to Melbourne, Adelaide, Sydney and Brisbane bringing not only his innovative locavore philosophy, but also a bounty of Brae farm produce for a true taste of Brae. Guests at the events will have the opportunity to sample Dan’s food and hear him speak about his journey to Brae Restaurant and the creation of Brae: Recipes and Stories from the Restaurant. All guests will leave with a signed copy of the book.

In Melbourne, Adelaide and Brisbane, Dan will create a stand-up snacks and bites menu incorporating some of Brae’s most loved dishes, including versions of the burnt pretzel with treacle and pork, the smoked eel donut and brook trout roe, and the eggplant and Saltgrass lamb washed with sweet onion juice, fragrant and acidic plants. Matched beverages will also be served.

In Sydney, Dan will work with Quay’s Peter Gilmore to create an extremely special ‘Brae at Quay’ 5-course meal. This one-off evening will see two of Australia’s most highly regarded chefs collaborate on the menu, with Dan preparing three courses and Peter preparing two. Guests will also enjoy canapes by Dan and Peter on arrival as well as matched beverages served throughout the meal selected by Quay’s acclaimed team of sommeliers.

 

Brae: Recipes and Stories from the Restaurant explores Dan’s journey to Brae and incorporates recipes as well as unique stories and philosophies that have shaped and influenced him as a chef and the Brae dining experience. It features 150 striking photographs of the serene Australian landscapes that surround Brae including breathtaking shots of the changing seasons, staff tending the gardens, and photographs of the beautifully crafted dishes served at Brae.

 

Brae: Recipes and Stories from the Restaurant is the first is the first Australian chef monograph published by Phaidon. Previous chefs who have had monographs published by Phaidon include Massimo Bottura, René Redzepi and Ferran Adrià.

 

‘TASTE OF BRAE’ EVENT DETAILS

Melbourne – Monday 1 May 6.30pm

Cutler & Co in conjunction with Andrew McConnell

55-57 Gertrude Street, Fitzroy VIC 3065

$150pp (including canapés, matched wines and book)

Bookings: (03) 9419 4888 www.cutlerandco.com.au

 

Adelaide – Wednesday 3 May 6.30pm

Penfolds Magill Estate Restaurant in conjunction with Scott Huggins

78 Penfold Road, Adelaide SA 5072

$120pp (including canapés, matched wines and book)

Bookings: (08) 8301 5551 magillestaterestaurant@penfolds.com

 

Sydney – Tuesday 9 May 6.30pm

5-course menu plus canapes by Dan Hunter and Peter Gilmore

Quay Restaurant Green Room

Overseas Passenger Terminal, Hickson Rd, The Rocks NSW 2000

$450pp + booking fees (canapés, 5-courses, matched wines and book)

Bookings: Tickets

 

Brisbane Wednesday 10 May 6.30pm

Urbane Restaurant in conjunction with Alejandro Cancino

181 Mary Street, Brisbane City QLD 4000

$120pp (including canapés, matched wines and book)

Bookings: (07) 3229 3686 events@urbanerestaurant.com

 

Please see Phaidon.com/braeevents for additional information

Brae by Dan Hunter is published by Phaidon 1 May 2017

Hardback AU$75 | 150 colour illustrations | 256 pages | 290 x 214 mm | ISBN: 9780714874142

Press information and images

Anna Mansfield, PEPR Publicity | anna@pepr.com.au | +61 2 9380 8080

phaidon.com

Facebook: phaidoncom | Twitter: @phaidon | Instagram: @phaidonsnaps

 

 

 bookjacket  prawn  ricotta  asparagus  foraging
Book jacket Prawn, Nasturtium, Finger Lime

Photography by Colin Page

Warm ricotta and nettle, roasted chicken and brassicas

Photography by Colin Page

Asparagus, peaand frozen radish

Photography by Colin Page

Dan Hunter Foraging

Photography by Colin Page

Notes to editors

About the Author

Dan Hunter

Brae is the vision of chef and owner, Dan Hunter. Dan’s journey with cooking has taken him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, including an appointment as Head Chef at Mugaritz, Spain. Before opening his own venture, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel. There he developed his first intensive organic kitchen garden program and took the establishment to its Three-Hat status. In December 2013, Dan’s first solo venture, Brae, was opened.

Dan’s professional cooking career began in Melbourne, Australia where he trained and worked at The Oyster Bar (1999-2000), Langton’s (2000-2002) and Verge (2002-2003). His passion soon took him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, culminating in a four-year stop-over in Spain, and an eventual appointment as Head Chef under Andoni Luis Aduriz at Mugaritz (2005-2007). On returning to Australia, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel (2007-2013). There, he developed his first intensive organic kitchen garden program; was awarded Australian Gourmet Traveller Magazine’s Regional Restaurant of the Year for four consecutive years; The Age Good Food Guide’s 2011 Restaurant of the Year; and took the establishment to its Three-Hat status.©

 

www.braerestaurant.com

 

Good Food | Chef of the Year, 2016

Good Food | Santa Vittoria Regional Restaurant of the Year, 2016

Gourmet Traveller | Chef of the Year, 2016

Financial Review and Qantas’ Australia’s Top 100 Restaurants | Number 2, 2016

Financial Review and Qantas’ Australia’s Top 100 Restaurants | Australia’s Top Chef, 2016

World 50 Best Restaurants | Number 44, 2017

About Phaidon

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world’s most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.