Melbourne's Hottest Venues Celebrated as Time Out Melbourne Announces Food Award Winners

Gastrology bloggers attended the Time Out Time Out Melbourne Food Awards courtesy of Time Out.

Melbourne’s hottest cafes, restaurants and chefs were awarded at the annual Time Out Melbourne Food Awards last night at brand new Peruvian venue, Pastuso.

Over 250 of Melbourne’s dining elite were in attendance, hoping to win one of just nine awards presented by Appletiser, Vale Ale and Pepperjack.

“Melbourne’s chefs, apprentices, waiters and restaurateurs keep upping their game every single year,” says Time Out Melbourne’s food and drink editor, Gemima Cody, “and we’re excited to acknowledge everyone pushing those boundaries and those who make this such a great city to live and eat in.” 

This year’s awards included Best Bang For Buck, Best New Restaurant, Best Café and Restaurant of the Year. 

The city’s rising stars were recognised with the Hot Talent Award and for the first time ever, the inaugural Chef of the Year Award was presented. Time Out Melbourne readers also got the chance to pick their favourites with the People’s Choice Award.

Myffy Rigby, Time Out Australia’s chief food and drink critic, adds: “Time Out is all about celebrating the best and brightest. Our sole agenda is to showcase how truly great our respective cities can be.” 

And the winners are…

HOT TALENT - Dave Verheul, The Town Mouse

BEST NEW RESTAURANT - Saint Crispin 

BEST CASUAL RESTAURANT - Nieuw Amsterdam

BEST BANG FOR BUCK - Jimmy Grants

BEST CAFÉ - Hammer and Tong 412

PEOPLE’S CHOICE - Smith and Daughters

 

CHEF OF THE YEAR - Philippa Sibley, Prix Fixe

RESTAURANT OF THE YEAR - Brae

THE LEGEND AWARD - Flower Drum

Pastuso was the perfect venue for the Time Out Food Awards. The brand spanking new Peruvian venture from the San Telmo boys, Pastuso ensured that all guests were delighted by delicious canapes.

We loved the authentic South American cuisine.

The Aroz con Pato was the highlight of our night. A dish of confit duck with traditional Peruvian coriander and a beer based rice, the dish was excellent. The duck was exceedingly tender and the coriander brought freshness which contrasted well with the richness of the dish. The Pan Con Chicharron (a dish of slow cooked pork belly, served on egg yolk, bread and coriander mayonnaise) was yet another delightful dish. The unctuous piece of slow cooked pork belly simply melted in our mouths.