Brae: Recipes and Stories from the Restaurant by Dan Hunter »

Debut book from an award-winning pioneer of modern Australian cooking

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<i>Brae</i> by Dan Hunter

Brae by Dan Hunter [©Phaidon Press Limited]

Ben Shewry of Attica and Dan Hunter of Brae, World's 50 Best Restaurants


Phaidon is delighted to publish Brae, the highly anticipated monograph by internationally acclaimed Australian chef, Dan Hunter. Ranked #2 in Australia’s Top 100 Restaurants, Brae is Hunter’s first restaurant and is considered to be one of the most exciting culinary destinations in the country.

This exquisite volume explores the innovative locavore philosophy Hunter has implemented at Brae, alongside signature recipes from the menu and stunning photography that bring to life this remarkable restaurant at the heart of the Australian food scene.

The book begins with the ‘Road to Brae’, Hunter’s personal journey from kitchen porter to head chef in some of the world’s best restaurants, to chef-patron of Brae, which he established in 2013.

Each chapter explores a fundamental element that makes Brae unique, from the homemade and outdoor masonry bread oven to the organic farm and locally sourced ingredients. Each are paired with personal essays about Hunter’s own ethical vision for his restaurant.

Brae also provides an insight into the day-to-day running of a world-class restaurant and the etiquette and practices expected in Brae’s impressive kitchen.

Hunter’s vision for Brae centres on a connection with the surrounding environment and the conviction that local produce if treated with respected, can inspire stunningly creative gastronomy.

The idea of a family business situated on a small property, serving the food it produces with warmth and imagination is fundamental to the essence of Brae. Wanting to share a dialogue about ethical practice as well as flavour, Brae has created a welcoming environment in which the dishes lead the story and ends with a message far greater than the meal.

Through the nurturing and sustaining of the produce used in the kitchen, the staff become inspired by what the earth can provide and how they can elevate this flavour without losing the essence of the ingredient.

Brae features 150 striking photographs of the serene Australian landscapes including breathtaking shots of the changing seasons, staff tending the farm, and photographs of the beautifully crafted dishes served at Brae.

Unique to Brae’s location and the abundance of native ingredients available, Hunter introduces readers to hapuku, wallaby and finger lime, showcasing his innovative interpretation of modern Australian cuisine. Achieving the perfect fusion of hyper-local and international influence, Hunter has created a harmonious blend of gourmet food by enhancing these quality ingredients with expert skill and precision.

Beautifully designed, Brae will give gastronomes and wanderlusts a serene glimpse of a naturally bountiful part of Australia whilst giving an exclusive insight into the philosophy and kitchen of one of Australia’s best chefs.

About Dan Hunter

Dan’s professional cooking career began in Melbourne, Australia where he trained and worked at The Oyster Bar (1999-2000), Langton’s (2000-2002) and Verge (2002-2003).

His passion soon took him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, culminating in a four-year stop-over in Spain, and an eventual appointment as Head Chef under Andoni Luis Aduriz at Mugaritz (2005-2007).

On returning to Australia, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel (2007-2013). There, he developed his first intensive organic kitchen garden program; was awarded Australian Gourmet Traveller Magazine’s Regional Restaurant of the Year for four consecutive years; The Age Good Food Guide’s 2011 Restaurant of the Year; and took the establishment to its Three-Hat status. 

In December 2013, Dan's first solo venture, Brae, was opened

Brae by Dan Hunter is published by Phaidon ( May 2017; Hb; 256 pp, RRP A$75). It is available at good bookstores and can be found for online purchase via »

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May 29th, 2017
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