Chef Sean Moran takes seasonal local produce to the next level with unfussy dishes that make people happy. He’s not showing off, he’s making delicious food. Skipjack trevally tartare comes in small cubes, pops of finger lime and fresh horseradish giving it a tart and peppery kick. When the Bilpin grass-fed beef arrives it is hard not to feel smug: it’s the kind of generous, homely yet technically perfect dish we all want to eat. Desserts are knockouts, too. Whether your date is a crisp pinot gris or buttery chardonnay is the only challenge.

In the heart of the Barossa, and owned by wine people including Yalumba’s Robert Hill Smith, Vintners revolves around all things vinous. Peter Clarke’s menu is full of dishes that scream to be paired with, say, a riesling or shiraz.

Since it first opened its doors 25 years ago, Matteo Pignatelli has welcomed, with open arms, diners with a bottle under their arm. Hospitality at its finest has seen this Fitzroy North icon prosper through changing fashions and economic fortunes, and its current incarnation – a little bit Italian and a whole lot of Melbourne – is as good as ever.

Tucked away off Margaret River’s main drag, Miki’s has the feel of a local find, but rock up without a booking and you’ll soon find that everyone is in the know. Japanese-born chef Mikihito Nagai doesn’t claim to be traditional in his approach; rather, he takes the best of his adopted home and melds it with his native culture.

Hidden in a quiet arcade, Sumi Open Kitchen pays homage to traditional omakase, delivering a series of artful bites as delicious as they are photogenic. Pair the ever-changing, multi-course menu with junmai from small, family-owned sake breweries or organic wines for an authentic Japanese experience.