Is your stomach rumbling and mouth watering simply by reading the title of this article? We know our stomachs surely are making ravenous roars – as loud as our rental car engines!

Tantalise your tastebuds this month with a flurry of foodie fun, because October is without a doubt the month of food in Australia. Here’s three reasons why, followed by your travel guide to some of the best food spots around the country’s bustling cities as well as in the rustic countryside.

a plate of pasta with asparagus in it
Prepare for a month of mouthwatering meals on your road trips around Australia this October!

1. World Food Day is on October 16

Every year, this special occasion rolls around on this very date – but with a different theme annually. Organised by the United Nations’ Food and Agriculture Organisation (FAO), the theme for 2015 is “Social protection and Agriculture” which aims to shed light on sustainability, social responsibility and helping nations that struggle to access clean food and water.

A great way to show your support would be to visit some of the eco-friendly restaurants nationwide, as many of these serve up free-range dairy and meat, along with sustainably sourced local produce.

2. National Nutritional Week is next week, October 11-17

Yet another worthwhile cause (that also happens to be of interest to any healthy eating aficionado) is National Nutritional Week, organised by Nutrition Australia. Just like the FAO, it also set an annual theme and this year the slogan is ‘Pick Right. Feel Bright!’ to encourage Australians to eat more fruits and vegetables.

You’d be surprised how important this is, because a recent national survey by Roy Morgan Research found that only 2 per cent of Australians aged over 14 eat the National Health and Medical Research Council’s recommended amount of two serves of fruit and five serves of vegetables every day.

Luckily for all you avid road trippers, there are a plethora of restaurants around the country that prioritise nutritious menus – so you can eat fruits and veges prepared in scrumptious ways for a guilt-free indulgence!

3. The entire month is Sydney’s Good Food Month 

Food-fanatics rejoice! By renting a car in Sydney, you can enjoy a month-long food adventure by tasting a myriad of different cuisine in the city. Many of Sydney’s restaurants are world-class, dishing out delectable dishes some would say are worthy of a Michelin Star – if, of course, Australian restaurants were reviewed for this honour.

Your guide on the best spots to dine in Australia

– Quay, Sydney

Head Chef Peter Gilmore’s masterpiece, Quay, has featured on the World Top 50 Restaurant list and won the accolade of Best Restaurant in Australasia. Needless to say, it’s one of the top places to dine not only in the country, but internationally, too.

It’s not just a party for your palate, but also a feast for your eyes owing to the stunning views it offers overlooking the Sydney Opera House and Harbour Bridge.

– Attica, Melbourne

Along with Quay, Attica has also featured on the Top 50 list and won the prestigious Best Restaurant in Australasia award. So, what sets apart this Melbourne-based beauty? Ben Shewry’s menu features his attitude to food, which is heavily influenced by nature. Having grown up across the Tasman in New Zealand, Shewry seeks inspiration for his creative menus from his natural surrounds – the volcanoes and rivers of his childhood, coupled with our oceans, spark his cooking concoctions.


A photo posted by Kabir Antoniak (@kabir_antoniak) on

Sep 1, 2015 at 5:56pm PDT

– Silo, Melbourne 

Also based in Melbourne is this sustainable gem of a restaurant, which would be the ideal choice for celebrating World Food Day. The brainchild of eco-designer and entrepreneur Joost Bakker, Silo has a policy of zero waste. Food is delivered by suppliers in re-useable crates, milk arrives in steel pails, produce is packaging-free and a waste dehydrator in the laneway behind the restaurant ensures carbon footprints are minimised even further.

Homegrown cooking is celebrated here, as the chef’s team mill their own wheat for baking fresh bread and hand roll their own oats, amongst other green cooking initiatives.