Food tourism, as defined by the founder of the World Food Travel Association, Erik Wolf, is “the art of travelling for a taste of place, in order to get a sense of place”.

In Australia, that means getting out of town and heading for the hills, ferrying to an island or tramping through bush to discover a new breed of restaurant born of – and given meaning by – its context. These five dining destinations are in vastly different landscapes, from a regenerative Victorian farm to a glamorous Gold Coast boutique hotel, but each offers a genuine expression of Australian culture and cuisine that places it firmly in this wide brown land.