Fire-fuelled venue Agnes wins top spot at the annual awards while a Byron Bay head chef is recognised as Australia’s best new talent
Brisbane’s Agnes has been named Australia’s restaurant of the year at Gourmet Traveller’s annual awards, becoming only the secondThe Fortitude Valley warehouse venue, led by head chef and co-owner Ben Williamson, is known for its open kitchen with multiple woodfire pits, and a menu that features innovative use of fire and smoke. There is no gas or electricity in the restaurant’s cooking process.
He said the return to the “very primal base” of cooking with fire was in part inspired by the building’s age. “What we wanted to do was … harness that old feeling that the building has and take the cooking right back to what it would have been hundreds of years ago. Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning“For a long time, Brisbane [was seen as] a bit of a gateway to the rest of north Queensland and the state, and I think lately… it’s really becoming a destination of its own.”restaurant Bar Heather was named best new talent, with the head chef telling Guardian Australia he was “somewhat baffled by it all, to be honest”.
“I really dislike how we can go to any restaurant in Sydney and pay $40 for 100g of pasta, and we fucking question $18 for a bowl of brilliant noodles from a mother-and-pop shop. That’s what does my head in. I want that disparity to narrow.”
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