Gourmet Traveller



Now, more than ever, it’s possible to dine (and drink) in good conscience. As restaurants and bars turn their focus to sustainability and eco-friendly practices, issues such as food wastage, using single-use plastics and excessive transportation of produce are being addressed.

Restaurants such as Wickens at Royal Mail Hotel in Victoria’s Dunkeld, Arimia in Western Australia’s Yallingup, and The Agrarian Kitchen in Tasmania’s New Norfolk are leading the farm-to-table movement by growing their own produce. Saint Peter and Nomad in Sydney have adopted a nose-to-tail ethos, making use of the whole animal to promote a strong connection with food origins and reduce waste. At new Melbourne bar Byrdi, you won’t find imported spirits on the menu; in place of mezcal, they are making their own smoky spirit, taking charred Yarra Valley pears and

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