17/10/2015 4:26 PM AEDT | Updated 15/07/2016 12:50 PM AEST

'Vue De Monde' Named Top Aussie Restaurant In Tripadvisor's 2015 Travellers' Choice Awards

Simon Schluter/Fairfax Media

Foodies, hang onto your forks. Tripadvisor has released the 2015 Traveller's Choice Awards for restaurants around the world -- a whopping 356, to be exact.

Taking top gong is Spain's Martin Berasategui, followed by Canada's Europea. Third place went to Maison Lameloise in France.

Taking fourth and fifth place respectively were (surprisingly) two restaurants from England -- Birmingham's Adam's and Nottingham's Restaurant Sat Bains.

For those not thinking of jet-setting any time soon, never fear. There are plenty of Aussie restaurants you can visit to get your feast on.

A good start would be Shannon Bennett's Vue de monde, which was named No.1 in Australia, No.2 in the South Pacific and 24th in the world.

Queensland's The Fish House, Adelaide's Chianti, Sydney's Quay Restaurant and Canberra's Sage Restaurant also made the list.

Can't afford to fork out? Why not bring the taste of Vue de monde to you? Head chef Shannon Bennett has provided The Huffington Post with with an exclusive recipe, listed below.

Warning: This is not a 'shrimp on the barbie' affair. It is a fancy recipe from a fancy restaurant. It looks like this.

If you're not prepared to "shock" your marrons in an ice bath -- it probably isn't for you.

Otherwise, enjoy.


Serves 4


4 marron

Brown Butter

2kg cultured butter

Pickled Lemon Aspen

2 litres water

400g sugar

Lemon Aspen Reduction

1kg lemon aspen, pickled

Lemon Aspen Emulsion

1litre brown butter

3 whole eggs (cooked for 3 minutes and shocked)

75ml lemon aspen reduction

Pink Murray river salt

To serve

Borage flowers

Birch leaves


Brown Butter

Cook butter over moderate heat until solids are caramelised.

Strain and cool.

Pickled Lemon Aspen

Combine Ingredients and bring to the boil.

Remove pass and set aside.

Lemon Aspen Reduction

Remove whole aspens and reduce pickle liquid by 1/3.

Reserve liquid and ice bath.

Lemon Aspen emulsion

Blend eggs and lemon aspen reduction until smooth.

Allow to cool.

Blend the eggs on a low speed, gradually adding the brown butter till emulsified.

Once emulsification is stiff, season to taste.


Blanch marrons in simmering salted water for 1 minute. Shock in ice bath.

De-shell and trim.

Reserve until required.

To Serve

Quenelle lemon aspen reduction onto plate.

Add lemon aspen pickles to quenelle.

Gently place flowers over and around.

Pan-fry marron quickly and allow to rest.

Place opposite quenelle.

Hints & Tips

Brown butter should taste slightly nutty.