Often cited as the cultural and gastronomic capital of Australia, Melbourne is a deeply sophisticated city that quietly and confidently produces some of the finest food in the Southern Hemisphere. Arriving in 2003 for an episode of A Cook’s Tour, the mission was to entirely shatter the archaic stereotypes of throwing shrimp on the barbie, showcasing instead a deeply ingredient-driven, highly evolved culinary landscape. The food scene here is heavily influenced by intense waves of European immigration and its proximity to Asia, all while utilizing world-class local produce and wines from the nearby Yarra Valley. The exploration focused on the highest echelons of this dining culture, reveling in the staggering, multi-course brilliance of modern French techniques applied to pristine local seafood, and the simple, perfect execution of Italian rustic cooking shared among close friends. It is a masterful, deeply respectful look at a city that takes its food, its coffee, and its wine incredibly seriously. To understand why this metropolis is a global heavyweight, you must experience these essential, elevated establishments.
When Anthony Bourdain visited Melbourne on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 2, episode 9. It first aired on May 02, 2003.
READ MORE: BORNEO: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
DISH – “Fine Australian Food” – Anthony Bourdain Melbourne
WHAT IS IT?
From the home of winemaker Ronnie di Stasio, Anthony Bourdain and his chef friends enjoyed different kinds of food like homemade chicken- and veal-filled cappelletti with chicken broth.
Next up is quail, oven roasted with grape vine leaves, garlic, rosemary and olive oil.
Finally, a slow-cooked boar with wine, sage and apples, with wilted radicchio.
“Okay, because it’s not just what you’re eating, it’s not just what you’re drinking. It’s who, where… I’m just happy to be in this group’s company. Enjoying some really fine Australian food and wine.”
WHERE IS IT? – Anthony Bourdain Melbourne
Coldstream Hills Cellar Door
29 Maddens Ln, Gruyere VIC 3770, Australia
Yarra Valley, Australia
READ MORE: ANTHONY BOURDAIN CHRISTCHURCH : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – “Modern French Food” – Anthony Bourdain Melbourne
WHAT IS IT? – Anthony Bourdain Melbourne
Anthony Bourdain visited Ondine at Melbourne and met husband and wife Donovan and Philippa Cooke.
For the first appetizer, Anthony ate oyster, truffle and lettuce soup, followed by a “tartar” of confit tomato and apple paired with crayfish, and another appetizer of quail’s egg, quail jelly and foie gras cream.
Tony’s next course is a courgette flower stuffed with prawn and horseradish, tomatoes, tiny basil leaves and a tomato consommé.
Next is smoked and steamed barramundi, parsley essence, crispy pancetta, snails, confied shallots with a side of potates and egg poached in red wine.
For the main course: pigeon with braised mushrooms, truffles, celery, perigord sauce and a shitake foam.
Lastly, for dessert: a pyramid of strawberry sorbet made of nougatine, almond parfait glaçé with raspberries and strawberries.
“Things could be a lot worse. I’m running out of adjectives, I mean, Jesus, it’s…Have I used ethereal, magnificent, extraordinary, fantastic, delightful. ‘Sublime’ works for me.”
WHERE IS IT? – A Cook’s Tour Melbourne
Ondine – European Brasserie
7 Duff Pl, Deakin ACT 2600, Australia
Melbourne, Australia
READ MORE: SYDNEY: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS
This early journey to Melbourne was highly significant in introducing an international audience to the staggering quality and sophistication of the Australian dining scene. In his broader body of work, the episode perfectly highlighted his deep respect for chefs who apply rigorous, classical techniques to the absolute best local ingredients available, elevating the region far beyond its old culinary clichés. The sheer, unabashed joy experienced while navigating complex, multi-course masterpieces and sharing rustic feasts in the nearby wine valleys demonstrated a host truly in his element among his peers. It remains a memorable, mouth-watering testament to a city that confidently holds its own against Paris or New York. Pack a sophisticated palate, explore the hidden laneways, and discover the magnificent culinary artistry of the city.20615
