Korean journalist Sungyun Kim, Chinese celebrity chef Walter Kei and Malaysian food personality Chef Wan visited New South Wales to find out why the state is home to some of the world’s best food and wine.
Join us on a food and wine adventure through New South Wales with three international foodies as they explore the state's wineries, food markets and restaurants.
With hundreds of cellar doors, award-winning fresh produce, luxury culinary getaways, stellar restaurants and fine wines from 14 very different regions; New South Wales is a gourmet destination with the lot.
The journey began with Sungyun Kim visiting Matt Moran’s Chiswick at the Gallery to try classics like snow crab sliders and slow-roast Moran family lamb. He followed by sampling some of Australia’s finest Wagyu beef at Vic’s Meat Market’s teppan-style Wagyu Bar. A panoramic view of Sydney Harbour was then matched with great Australian wine at the renowned vantage point of Café Sydney.
Chef Wan found out why Sydney is a seafood paradise. He jumped on board a Ricochet Yachting cruise around Sydney Harbour, not only savouring the incredible sights but also the taste of freshly shucked Sydney Rock Oysters with Ewan McAsh of McAsh Oysters. From there, Wan interacted with the colourful fishmongers at the bustling Sydney Fish Market, a place that supplies some of Australia’s most celebrated restaurants with their seafood.
Meanwhile in the Hunter Valley, Walter Kei studied the vines of Adina Vineyard and sampled some of their award-winning wines. The vineyard’s very own and hatted Emerson’s Restaurant then served Kei some modern Australian cuisine made from fresh, locally sourced Hunter Valley produce.
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Australia's food and wine trends for 2015
Australia wants to use its hands. We want to smoke, and gnaw, and hew and mill. We want to eat less meat but be offered better quality. We want more vegetables, but we want them farmed by small-scale producers. And while the fish should be line-caught, the ice-cream can be soft-serve. We might like our food slow and low-impact, but we don't think that means we have to surrender our sense of fun - we want our ethics with a side of hot fudge and nuts. We’ve never been more serious about good bread and butter or being selective about the wood we smoke with. We want our fried chicken brined in shrimp paste, finished with earth-shattering crunch. Festivals around Australia celebrate natural wine - spontaneous ferments and minimal intervention - while supporting local artists, producers, chefs and musicians. We haven't lost our world-famous taste for beer, but we also have a growing craft-brewing culture seeing specialty bars, pubs and festiAustrvals popping up everywhere from Fremantle to Fitzroy. We’re hungry, we’re thirsty and we want it on sticks, fermented and tiki (preferably all on the same plate).Ihrer Traumreise hinzufügen