2008 Best on the Best: Chui Lee Luk, chef/owner, Claude’s, Sydney
Café My current favourite is Love Supreme (180A Oxford St, Paddington, NSW, 02 9331 1779) for breakfast or brunch on weekends. Everything is organic and/or handmade. I like their changing range of savoury tarts offered as an alternative to the usual fare of eggs, muesli, etc. Coffees aren’t bad either.
Winery Ashton Hills in the Adelaide Hills produces pinot noir that I have always enjoyed matching dishes to and drinking.
Drinking hole My ideal bar offers food accompaniments worthy of their wine/cocktail list. For this reason, I like MoVida (1 Hosier La, Melbourne, Vic, 03 9663 3038) Aperitif, (7 Kellett St, Kings Cross, NSW, 02 9357 4729) and North Bondi Italian Food 118-120 Ramsgate Ave, North Bondi, NSW, 02 9300 4400).
Cheese One of my favourite cheese varieties is Gruyère, and I can’t get past Heidi’s aged version (aged around 18 months). I like observing the development of the young cheese maker at Bruny Island (03 6260 6332), especially fond of the Tom.
Where you’re eating next I’d like to take some time out to explore Japanese cuisine in its native environment: find the specialist in Zen Buddhist vegetarian cuisine in Kyoto, say, or learn to appreciate the difference between Tokyo and Osaka interpretations of noodle soups (Masa, our sommelier, is from Osaka and doesn’t really like the Tokyo style that predominates in Sydney, I want to get to the bottom of this continuing area of contention between us), or explore the kaiseki tradition.
Claude’s, 10 Oxford St, Woollahra, NSW, (02) 9331 2325, www.claudes.com.au.
*Alla Wolf-Tasker, chef/owner, Lake House, Daylesford
*Andrew McConnell, chef, Three, One, Two, Melbourne
*Peter Gilmore, chef, Quay, Sydney
*Bruno Loubet, chef, Baguette, Brisbane
*Nick Holloway, chef/co-owner, Nu Nu, Palm Cove
*David Coomer, chef, Star Anise, Perth
*Chui Lee Luk, chef/owner, Claude’s, Sydney
*Jason Peppler, chef/owner, Isis, Brisbane
*Shannon Bennett, chef/owner, Vue de Monde, Melbourne