Turkish-Australian chef Somer Sivrioğlu is serving his uniquely Aussie version of Turkish food in Istanbul and it’s a huge hit. The kadayif prawns and sujuk butter hummus, crowd favourites at the original Efendy in Sydney’s Balmain, are winning over locals, along with the relaxed service and predominantly female kitchen team.

Curtis Stone is taking his Michelin starred-reputation (his California restaurants, Gwen and Maude, each have one) over the southern border, where Woodend by Curtis Stone has opened inside the Maroma hotel on Mexico’s Yucatán Peninsula. Expect local ingredients in dishes such as Mayan rice with maitake mushroom, chaya spinach and wheat berries or blue shrimp with green mango, apple and daikon.

Western Australian-born fire-tamer Dave Pynt has been serving Aussiestyle barbecue to Singaporeans for more than a decade. The world has taken note: Burnt Ends has held a Michelin star since 2018 and currently sits at number 24 on the list of Asia’s 50 Best Restaurants. The peri peri chicken and chargrilled leek with burnt butter and hazelnut have spawned many imitators… but no equals.

Located inside the Hong Kong Museum of Art, Hue Dining proudly bills itself as an Australian restaurant. Chef Wilson Leung began his cooking career at his parents’ Chinese takeaway shop in Melbourne before finessing his skills at a bunch of local restaurants, including Heston Blumenthal’s Dinner. His Tasmanian Dusk dessert, a mirror-glazed mousse cake, resembles the sight of sun rays sinking over the sea from the island state.

Try any dish at the Hollywood restaurant and rooftop bar run by former Bondi Icebergs chefs Monty and Jaci Koludrovic and one thought springs almost immediately to mind: “This tastes Australian.” It’s the freshness and restraint of the pasta, the savoury hit of the cocktails and the sexiness of Jaci’s desserts, especially the rock ’n’ roll tiramisu in the shape of a vinyl record.

Simplicity, seasonality and a total absence of fuss or frills characterises the cooking of former food editor Skye Gyngell. The Sydney-born chef now oversees Spring inside London’s Somerset House and two farm-focused restaurants, Marle and Hearth, at Hampshire’s Heckfield Place. The property’s garden guides the menu, which might include a delicate lemon sole with baby cauliflower and beurre blanc or a galette made with apple from the 250-tree orchard.

Chefs and business partners James Henry and Shaun Kelly met while working at Melbourne’s Cumulus Inc. then brought their combined talents to a disused 18th century barn south of Paris. Today, the surrounding farm and gardens provide most of the ingredients for the meals at Le Doyenné – often as simple as a braised pigeon or a plate of lightly blanched garden vegetables – which earned the restaurant a Michelin green star in 2023.

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