In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality.

With clarity and conviction, Dan Hunter shares his journey—from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure, and purpose. A must-listen for anyone who believes food is more than just what’s on the plate.

Takeaways

Victoria is experiencing its driest period since the 1960s.
The restaurant industry allows for personal expression and teamwork.
Working in high-end restaurants teaches clarity and standards.
Australian cuisine is defined by its multicultural influences and local ingredients.
The dining experience should be based on hedonism and enjoyment.
Control over the entire process is essential for creative chefs.
Younger chefs have better access to knowledge and experience.
Creativity in cooking requires managing multiple aspects of the business.
The hospitality industry should prioritize guest experiences.
There is a need for more personality and uniqueness in culinary projects

Sound bites

"It opened my eyes."
"It's a cuisine of place."
"It's a tricky one, isn't it?"

Chapters

00:00 The Challenges of Farming in Victoria
03:08 A Culinary Journey: From Passion to Profession
05:46 The Evolution of Australian Cuisine
08:36 Creating a Unique Dining Experience
10:57 The Future of Hospitality and Culinary Arts

Keywords

Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonism

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