With no Michelin Guide in Australia, local chefs craving the culinary accolade need to head offshore. Our food editor reveals three who’ve made their mark.
Sam Aisbett and fellow Akuna chefs enjoying street food in Saigon.
Sam Aisbett trained under one of Australia’s most awarded chefs, Peter Gilmore, at the illustrious Quay restaurant on Sydney Harbour. For 21 years in a row, Quay has received the highest honour of three chefs’ hats in the local Good Food Guide.
But Quay doesn’t have a Michelin star. And as of June this year, Aisbett does.
