The AussieCuisine Project

What is Aussie cuisine?

Ask anyone their opinion and you are likely to get answers ranging from “I don’t know” to “I know it when I taste it” and everything in between.

In our most recent Gault&Millau Australia review of dining establishments in Melbourne, Sydney and Canberra, more than 300 restaurants indicated that they serve “Contemporary Australian Cuisine”, but most were unable to give us an informative explanation or even the defining characteristics of such a cuisine. It was this lack of a clear answer that gave birth to the AussieCuisine project.

There is no doubt that the past 25 years have seen the food offered in Australian restaurants and on our tables at home change considerably. Over this time, a new food culture evolved in which quality and variety – in contrast to an earlier focus on quantity – became important to many Australians. And while trends and food fashions are ever-changing, not only in Australia but in all the world’s major culinary centres, it is clear that there are certain key pillars on which our “AussieCuisine” is based.

Our Mission

To define the current cultural cuisine of Australia whilst acknowledging its past and offer guidance for its future. To advocate its values domestically and internationally by providing vested industries a clear identity to promote the vast and talented culinary landscape within Australia.

Copyrights

The AussieCuisine project is a non-profit educational website, which reproduces third party material with appropriate acknowledgement for research and educational purposes only. Any concerns or questions about this policy should be referred to admin@gaultmillau.com.au.

We want to hear from you

You can get involved by letting us know what you think by commenting on our articles, or by submitting an article for publication to our team at admin@gaultmillau.com.au.

Latest posts

Australian gin brands: more than 100 and rising fast

August 9th, 2017|0 Comments

 By Max Allan Australia is experiencing a gin boom led by small distilleries intent on creating a flavour profile distinct of their region and backed by drinkers open to exploring local spirits made with [...]

What Is Australian Cuisine?

August 1st, 2017|0 Comments

 Viewpoints from Aussie Cuisine As chef Mitch Orr points out, ‘Australian cuisine is constantly evolving and I don’t think it’s definable’, however there are some recurrent topics. One subject identified by the author [...]

Why Australian coffee is the best in the world – and where to drink it

July 20th, 2017|0 Comments

 Viewpoints from Aussie Cuisine Aussies are obsessed with the perfect cup of coffee (and the perfect cafe style breakfast). The unique Aussie coffee culture developed from cafes firstly established in Australia by Greek [...]

The convict ration

July 20th, 2017|0 Comments

 Viewpoints from Aussie Cuisine The convicts’ diet at Hyde Park barracks between the 1820s and 1840s provides us a snapshot of the harsh environment of the early Australian settlers. Food was regarded as a [...]

Inside Brae: Dan Hunter on sustainability, Australian ingredients and the pressure of being at the top

July 14th, 2017|0 Comments

 Viewpoints from Aussie Cuisine Chef Dan Hunter has been developing a “strong, identifiable cuisine that is only Australian” in his Victorian award-winning restaurant Brae. In search of Australia’s own culinary identity, Australian chefs [...]

Study: Aussie food & beverage marketers focusing too much on Christmas & Easter

July 14th, 2017|0 Comments

 Viewpoints from Aussie Cuisine Our modern eating habits reflect the zeitgeist of the time. In a fast-paced world, people tend to be more individualistic and a solitary fast-food quick bite can be a [...]

Aussies around the world: where the top chefs eat when they visit home

July 14th, 2017|0 Comments

 Viewpoints from Aussie Cuisine The skills of Australian chefs can be influenced by their personal experience, as they can imprint a subjective interpretation in their style of cooking. Chefs tend to cook food [...]

Jock Zonfrillo’s foundation launches new partnership

July 11th, 2017|0 Comments

 Viewpoints from Aussie Cuisine High-profile Australian chefs have been the pioneers of the ‘bush foods revolution’. They have been promoting native ingredients by actively using them on their menus. Indigenous plants are also [...]

The Word in the Kitchen

We are speaking with some of the industry’s leading chefs, restaurateurs and producers what “Aussie Cuisine” means to them.

Q&A with Chef James Gallagher

August 13th, 2017|0 Comments

Head Chef James Gallagher from Brisbane’s Allium Restaurant and Bar is interviewed by Dane Richards of Aussie Cuisine. General DR: What is Australian cuisine? Chef JG: Australia has one of the most diverse cuisines of [...]

Q&A with Daniel Motlop

July 6th, 2017|0 Comments

Daniel Motlop from Something Wild chats with Carolina Holzmeister of Aussie Cuisine. CH: From a former AFL football star, you are now part of the food industry. How did you get involved with the Something [...]

Q&A with Alexandra Olsson

June 30th, 2017|0 Comments

Alexandra Olsson from Olsson's Salt is interviewed by Carolina Holzmeister of Aussie Cuisine. CH: How did the Olsson’s Salt company get started? AO: In 1949, my grandfather, Norman, my father Charles and Uncle Malcolm formed [...]

Q&A with Chef Grant Parry

June 2nd, 2017|0 Comments

Chef Grant Parry of Benowa’s Videre Restaurant chats with Dane Richards from Aussie Cuisine. General DR: What is Australian cuisine? Chef GP: A melting pot: Australian cuisine is anything and everything that is influenced by a [...]

Aussie food in the media

“Australia is one of the world’s great culinary destinations. Beautiful fresh local produce, talented chefs creating innovative cuisine, fantastic authentic ethnic food, superb markets and gourmet specialty food shops, and much more make Australia a tantalizing country to visit.”
“If you ask me, the answer is much simpler: it’s what ordinary people cook at home, whether it’s bolognese, stir-fry or a humble roast.”

“I think the attitudes are changing about Australian food, myself and other chefs have been chasing that and I think Australia is being recognised a bit more now as a place for foodies.”

Chef Jock Zonfrillo, Daily Telegraph. 26/09/2015
“…I think the Australian chef has to get close with the farmer, the fisherman, the cheesemakers. Start with primitivism – so cooking with fire – and after that, you start adding technique and creating new dishes, or reinterpreting – through a contemporary mind – plates that are part of growing up. Like that, you create a new Australian cuisine.”

“Australian cuisine reflects our unique land where you can grow just about any product. It’s a modern society drawing on multicultural influences. We’re able to interpret with freedom and an open mind.”

Chef Peter Gilmore, Quay Restaurant

“What is Australian cuisine is the biggest question I’m ever asked. I think it’s this influence of everyone around us, especially in the way we cook. I think we are all immigrants in this country at some stage or another. People have brought their skills, but Australian cuisine for me is being individual, using what we have in this country.”

Chef Martin Benn , Sepia Restaurant

“Australian cuisine presents an opportunity to create something unique based on a bounty of native ingredients, dedicated producers and multicultural influences.”

Chef Lennox Hastie, Firedoor Restaurant