Along with Ben Shewry at Attica and Dan Hunter at Brae, Jock Zonfrillo of Orana in Adelaide is a leader of a new breed of chefs who have steered away from the country's Med and Thai obsessions to champion indigenous ingredients and flavours.
St George's Market in the city centre showcases the quality artisan produce – such as Hannan's beef dry-aged in the world's largest Himalayan salt chamber – that's been inspiring chefs such as Ox's Stephen Toman, who has been exciting British and Irish critics with dishes such as Skeaghanore duck, parsley root, chestnut, coffee and chicory, built on local provenance.
Grattard was formerly one of the very few long-standing chefs in the confined but open-minded kitchen at L'Astrance, headed by hyperactive Pascal Barbot.
"There's a bad association where people think it's just about chefs making gels and foams".
But many chefs and scientists are trying to move away from the phrase, including Rachel.
Chefs are using more fresh local produce and, with a little effort, it is still possible to find reasonably priced meals costing about €15 a head all over town.
By adding different ingredients to the base curry sauce, Indian chefs can make everything from mild kormas to violently hot phall curries in no time".
As one of the city's up-and-coming star chefs, Bahrani would know.
Relæ, which was set up by two former Noma chefs in 2010, also entered the best 50 for the first time at 45th – both eateries take an aggressive approach to using raw ingredients.
Describe an Australian city with innovative chefs, world class cafe culture and impeccable inner-city infrastructure and most people will assume you are talking about Melbourne.
This approach to food and drink often gets filed under "molecular gastronomy", the style pioneered by chefs such as Heston and El Bulli's Ferran Adrià.
