FOR THE FOODIES Since moving to Australia from the UK, chef Tristan Rebbettes has carved out a quietly impressive career across some of the country’s most celebrated kitchens — from Sydney institutions to the producedriven grounds of Mona Farm. Now leading the charge at Canberra’s Lunetta, he’s championing a style of cooking that feels both elemental and refined, with fire at its core. At Lunetta, which was crowned Best New Restaurant in the 2025 Sitchu Awards, that philosophy plays out in dishes that are generous, instinctive and deeply connected to produce — a reflection of the path that’s brought him here. You were born in the UK but have been living in Australia for some time now - what do you think makes this country so special? Incredibly, it’s now been 13 years since I moved to Sydney at 19 to pursue my career in kitchens — which, mind you, like most young backpackers, was only supposed to be a one-year working holiday before heading back to the London scene. Within that first year, I was completely drawn in by what Australia had to offer — the produce, the people, the culture, and the lifestyle that comes with the climate. Slowly, over time, with hard work and commitment to the Sydney restaurant scene, doors opened. Now, 13 years in, what really keeps me here is that constant urge to explore, eat and experience the endless adventures Australia seems to provide. Your career to date has been so colourful — what have been a few defining highlights? Working in this industry builds strong relationships — you spend so much time together in relatively confined spaces. In Sydney, working at Café Paci (when it was a pop-up in Darlinghurst) was a huge moment, as was being part of the original team at Saint Peter as Sous Chef. Another major highlight was leaving Sydney to take on an Executive role at Mona Farm in Braidwood, which cemented my love of being driven by produce and cooking with fire. Fire-cooked cuisine is having a real moment. What do you think makes it so unique? There’s nothing to hide behind. It’s raw and unforgiving, natural and exciting. What dish instantly transports you back to your childhood? It has to be bread and butter. It’s been a favourite since I was a kid, and it still hits the same way. When you do step out in Canberra, where are your go-to spots right now? Canberra is an ever-growing city of great restaurants — many I still need to get around to myself. But when I do get out, there are a few places I keep coming back to; Bar Rochford, Minima and Such and Such. At The Table With Tristan Rebbettes Executive Chef, Lunetta Lilly Thompson for Lunetta Tristan’s Top Restaurants: This is a simple, generous dish built on good fish and properly browned butter. The anchovy melts into the sauce rather than tasting “fishy”, giving depth and savoury warmth. ” Bar Rochford My go-to for date night. It’s intimate, has a great vibe, good food and a strong wine list. First Floor, 65 London Circuit, Canberra City @barrochford Minima A small, independent local spot serving fresh, seasonal menus with great service. We celebrated there as a team in our first year of operating and it’s been high on my list to return ever since. 3/29 Bentham street Yarralumla eat.minima Such and Such Always buzzing, vibrant and energetic. The food is consistently a delight. Constitution Place 220 London Cct, ACT @and.suchandsuch 08
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