At Brae, Hunter and his team cultivate organic produce on-site and source ethically-grown ingredients from their farm, nearby lands, and local farmers. The result is a unique expression of Australian cuisine that emphasizes respect for the environment, place, and seasonal rhythms.

Hunter’s approach goes beyond the plate, with Brae becoming a leader in sustainable practices. In 2024, Brae became the first restaurant in Australia certified by the Sustainable Restaurant Association, further cementing its commitment to ethical and environmentally-conscious hospitality.

Under Hunter’s leadership, Brae has consistently maintained its position as one of Australia’s top dining destinations. Beyond his work at Brae, Hunter continues to inspire the culinary world with his dedication to sustainable farming and innovative Australian