Dining Galleries — Seoul to Kyoto

Reverence guides Japanese culinary tradition. Join us as four chefs linked by their respect for its rituals shape a night of pristine, considered dining. 

Lachlan Colwill, Sophie Pope and Lilly Trewartha will travel to the festival from Hobart, sharing the pass with Adelaide-based Scott Huggins of Penfolds Magill Estate Restaurant in what promises to be the best kind of culinary journey.  

Colwill and Pope lead revered 10-seater Omotenashi. It was named for the Japanese imperative of wholeheartedly looking after guests – an ethos seen in every detail. Theatrics have their place at this intimate restaurant too, with courses akin to edible works of art. 

Pop-up Izakaya Temporary, meanwhile, has earned Trewartha a devoted following. She uses seasonal fare and authentic Japanese methods in masterful creations, and here will offer autumn favourites including persimmon, eggplant, walnuts, miso and Japanese herbs. 

Huggins worked everywhere from Spain to Singapore ahead of his 2013 arrival at Magill Estate. It was Japan, though, that distilled his ethos and underscored the importance of restraint. Expect the chef’s signature finesse to be deployed in the preparation of two Japanese specialties: sashimi and chawanmushi.