Marco Pierre White Reveals His Favourite Melbourne Restaurants

How many people in the world are there who are recognisable by only their first name? Cher, Oprah, Jesus – any others? Well, in the food world, there’s Marco.

Known as one of the first celebrity chefs, and a pioneer of the UK restaurant scene, Marco Pierre White is a name synonymous with both food and personality.

It’s been a decade of back-and-forth trips to Australia for the now 57 year old who first made his mark on our national culinary scene in the early 2000s. And now, the godfather of modern cooking is returning to celebrate Good Food Month in Melbourne.

When I first received the call-up to interview the great man himself, I was admittedly nervous. My mother fawns over celebrity chefs like they’re The Beatles, and like many young Australians, I grew up watching MasterChef Australia, – where Marco Pierre White was often a guest-judging (and fear inducing) fixture.

Almost overnight he became a household name at many dinner tables around the country. And after chatting to him, it seems the love is mutual.

“Since travelling here a decade ago, Australia has become one of my favourite places," he says.

“Australians are in love with food. Everyone from household cooks to five-star chefs have had somewhat of a gastronomic revolution. For me, to come from England, it’s a long way. And when I go to Melbourne, or Sydney or Perth, I remember why I love it so much."

This time around, it’s Melbourne.

Marco is set to host three events at Melbourne’s Good Food Month, happening throughout June at various venues around the city.

1. An Evening with Marco Pierre White: one of Australia’s most highly awarded chefs, Phil Wood, will honour Marco by recreating dishes from White Heat.

2. Young Chefs Lunch with Marco Pierre White: Melbourne’s next generation of culinary superstars present an extraordinary lunch.

3. Sunday Best with Marco Pierre White and Andrew McConnell: Together, Marco Pierre White and one of Melbourne’s greatest, Andrew McConnell, are going to elevate the Sunday Roast in the way only these two super chefs can.

Like us, you might be wondering, where does such a famed chef choose to dine when he’s in Melbourne?

“Well, I’m a creature of habit you see. When I like something I keep going back to it. I go to certain restaurants for certain things."

So behold, Marco Pierre White’s Melbourne restaurant bucket list…

1. Tipo 00

Named after a finely ground flour used to make pizza and pasta, Tipo 00 is an Italian staple of the Melbourne CBD.

Housed in a laneway, this intimate, sophisticated space serves clean, simple Italian within an open kitchen and marble bar.

According to Marco, you should stop here for a “bowl of pasta or risotto."

“I also have the prosciutto, and the haloumi."

Noted

Head to Tipo00 for some Marco approved pasta or risotto

2. Flower Drum

In China, ‘Flower Drum’ is known as a traditional dance famous for its beauty and elegance.

In Melbourne, it’s known as a classic Chinese restaurant, described by Marco as “authentic, pleasant, and an excellent experience from start to finish."

Like many, Marco is enthralled by both Gilbert Lau’s Flower Drum and Lau’s Family Kitchen – the St Kilda restaurant owned and operated by Lau’s sons, Jason and Michael.

“A good dining experience is about the food, yes. But every person I’ve ever looked up to, all my heroes, it’s not about the food, or the cooking process, it’s about the story. Without the story, what are we?"

Talking Flower Drum specifics, “I tend to have the braised ox cheek."

“I have the duck. I have the lobster with spring onion, ginger and noodles. And then I have toffee bananas. Every time I go."

3. Añada

Marco describes Añada, a Fitzroy institution, as “a typical Spanish cafe, with a simpler, more casual dining feel."

“Gertrude Street is my favourite place to eat in Melbourne, without a doubt," and when in town, he always makes a point of dining at this snug little eatery.

The tapas menu focuses largely on the peasant food of Andalusia in southern Spain, and the flavours of the Muslim Mediterranean.

4. Cutler and Co

Another Gertrude Street hangout, Cutler and Co is located inside an old metal works factory, paying homage to Melbourne’s first industrial area.

Opened in February 2009 by chef Andrew McConnell, the restaurant reflects a passion for exceptional produce and memorable dining experiences.

In the restaurant you’ll find diners feasting on upscale modern Australian fare, and if you look hard enough, maybe Marco Pierre White? The trick to finding him?

“Well, I always sit with my back to the restaurant."

Don’t miss Marco Pierre White at Melbourne’s Good Food Month. Head here for tickets and more information.

From cabins to canvas, craft distillers to destination dining, Heathcote locals reveal their eco-savvy passions in ways that resonate with those seeking to travel lightly.

Heathcote , on traditional Taungurung Country in Central Victoria, is synonymous with its garnet-hued shiraz, but wine isn’t the only string to its bow. The town itself is sprinkled with heritage buildings from the gold rush era, and beyond that a growing collection of sustainable gastronomy and eco-friendly escapes. Nearby Bendigo, one of only 65 cities in the world recognised as a UNESCO Creative City and Region of Gastronomy, plates up an astonishing calibre of produce, wine and food for its size. Increasingly the entire region is taking up the challenge, though Heathcote in particular shines with its focus on sustainability.

Pink Cliffs GeologicalReserve — The dramatic landscape of Heathcote’s Pink Cliffs Geological Reserve. (Image: Visit Victoria/Emily Goodfrey)

The eco-stays bringing sustainability to Heathcote

Yellow BoxWood’s safari-style tents — Yellow Box Wood’s safari-style tents are nestled on 40 hectares of bushland. (Image: Emily Goodfrey)

Andee and Lisa Davidson spent years working in southern Africa before settling in Heathcote. “We had a vision of how this could be,” explains Andee. “We wanted a retreat, but one that was off-grid and environmentally sustainable.” Now, at Yellow Box Wood , two luxury safari-style tents are at the heart of 40 hectares of rolling hills and native bush, with kangaroos, wallabies, echidnas, goanna and birdlife aplenty. It’s all solar-powered, wood for the fire is mainly fallen timber, and water is collected on the carport roof. No lack of creature comforts though – en suite with rain shower, espresso coffee maker, comfy seating, wood-burning fire all set to go. There’s also a solar-heated, mineral salt pool in a bush setting, walking tracks, and even a mini bush golf course. On my visit, I put the vision to the test. Cocooned in the plush four-poster bed I can glimpse the stars, while the heater casts a golden glow on the canvas. In the morning, I wake to a blush-pink sunrise, kangaroos feeding and a soundtrack of magpies.

If a tent is not your style, Stephen and Cally Trompp’s carbon-neutral Mt Ida Eco Cabin might entice with its generous deck and farmland views. Inside the cabin, corrugated iron walls as rusty as a shearing shed, gleaming (recycled) floorboards, timber truss ceiling (crafted by Stephen), wood-fired heater and an old-school turntable with a pile of vinyls to spin. It’s fun, and a little boho. “Everything is recycled. The cabin takes maximum advantage of the sun in winter. It’s all solar-powered. Don’t panic, though,” says Stephen, “you can still charge your phone and get 4G reception!” Settle into an Adirondack chair on the deck or pedal off on a mountain bike to suss out the wineries.

A taste of Spain in Central Victoria

Another person with a vision is Evan Pritchard at his Three Dams Estate where the wines reflect his deep love of Spain and of Spanish-style grapes, such as tempranillo. Afternoons in the ‘wine shed’ or cantina are matched with music (flamenco is a favourite), Spanish bites from tapas to paella (with Evan on the pans!) and views to Mount Alexander. Sustainability is also a passion. “You don’t need to buy anything. We decided to be off-grid from the start, but it is a lifestyle change,” he says. “You need to think about it and be careful.” Everything here is recycled, reassembled, refurbished. Evan has an electric car (with solar-powered charger), solar-power for the winery, and even a jaunty little electric tractor/forklift. “I love the idea of all the things you can do using the sun.” Sipping a crisp rosado (a Spanish rosé) with Evan in the sunshine, I couldn’t agree more.

The vineyard redefining sustainable winemaking

Silver Spoon winery — The Silverspoon Estate winery is completely off-grid. (Image: Graham Hosking)

On the other side of Heathcote, Silver Spoon Estate demonstrates sustainability on a more extensive scale. Tracie and Peter Young’s winery, cellar door, award-winning restaurant and their own house are all solar-powered and off the grid. Sustainability is intrinsic to everything they do. The property sprawls across 100 hectares, with 20 hectares under vine – shiraz, viognier, grenache, tempranillo. As the climate has changed, so too has the approach. These are dry-grown vineyards. “We prune for drought. That means lower yields but more intense flavours,” says Peter. The fine-dining restaurant offers sweeping views, a wood-burning fire and a deck for languid lunches. Head chef Ben Hong sources regional, sustainable ingredients and weaves estate wines into the menu – think crispy wild mushroom arancini, viognier-infused chicken breast.

Silver Spoon’s award-winning restaurant.

Heathcote’s other hidden gems

Not all local wineries have a cellar door, but I find local treasures at the Heathcote Wine Hub , a petite 1855 timber church in the main street, lovingly returned to life by Karen Robertson and Carey Moncrieff. “Carey is a scrounger,” says Karen. “He doesn’t throw a single thing away.” He does, however, craft things into something quite special. Heritage floors, light-filtering lancet windows and shelves of regional wines create the perfect ambience for wine tasting. Or order a glass and linger over a cheese platter.

Heathcote is not all wine, of course. Nathan Wheat and partner Vanessa Curtis run Envy Distilling with a committed sustainable ethic – and a serious love of gin. Their small-batch distillery produces grape-based gin, and soon brandy. Distilled water is reused in an ingenious cooling system. All waste is treated on site. They buy excess wine from winemakers to distil and buy recycled barrels. “Distilling with the sun,” as Nathan says. Each Envy gin has its own story. Spicy, award-winning The Dry, is designed to capture the region’s dry, rugged nature. Pull up a stool at the bar (reclaimed timbers and tiles, of course), order a Gin Flight, or kick back with a cocktail and let Nathan share his eco journey.

Envy gins — Sample gins at small-batch distillery Envy.

A traveller’s checklist

Getting there

It’s less than two hours’ drive from Melbourne. The scenic route we take goes past Sunbury, then along a splendid country road through Romsey and the magic, boulder-strewn landscape of Lancefield. Watch for kangaroos on the road!

Staying there

Go off-grid in style at Yellow Box Wood for glamping or try Mt Ida Eco Cabin for a couple’s weekend hideaway.

Eating there

French dishes at Chauncy — Award-winning French restaurant Chauncy.

At award-winning Chauncy , French chef Louis Naepels and sommelier wife Tess Murray have created a tiny, elegant pocket of rural France. Meticulously restored 1850s sandstone building, sun-drenched dining room, impeccable service, a menu suffused with local flavours and thoughtful wine pairings.

Fodder is both cafe and social hub. Chef Mo Pun and sister Lalita serve classic Aussie breakfast-to-lunch fare, though their Nepalese heritage sneaks through.

Playing there

Sanguine Estate ’s cellar door and terrace overlook bucolic vineyards. Its award-winning, dry-grown wines include the distinctive D’Orsa Blanc dessert wine, reflecting the family’s Swiss-Italian heritage. Order a charcuterie board and stay a while. Keep it carbon neutral by cycling some (or all) of the 50-kilometre O’Keefe Rail Trail to Bendigo.

At Bridgeward Grove , learn about the property’s Old Mission Grove heritage olive trees, do a sommelier olive oil tasting, and stock up on sustainably grown olives and oil. Explore the unique landscape, wildflowers and wildlife of pink cliffs geological reserve.

Marco Pierre White reveals his favourite Melbourne restaurants