The Aussie Cuisine 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 Aussie Cuisine 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 “Aussie Cuisine” 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 Aussie Cuisine 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

Top Australian chef champions kangaroo meat, zero waste and eating bark

June 22nd, 2017|0 Comments

By Laura Price One Australian chef is leading a new generation of cooks towards a more sustainable future by promoting the use of indigenous ingredients. In the middle of Australia’s Yarra Valley, Matt Stone [...]

Australia’s food and wine infographic

June 22nd, 2017|0 Comments

Reference: Food and Wine Infographic. (June 2016). Tourism Australia. Retrieved from http://www.tourism.australia.com/documents/corporate/TASI10602_Food_and_Wine_Infographic_-_June_2016.pdf.  

Vegemite

June 20th, 2017|0 Comments

 Viewpoints from Aussie Cuisine Vegemite is an iconic household brand, which is a result of the process of industrialisation of food in Australia. As part of our food heritage, Vegemite is one [...]

The Sydney Opera House’s Bennelong Restaurant Celebrates Australia

June 20th, 2017|0 Comments

Bennelong Restaurant in the iconic Sydney’s Opera House is a must if you’re curious about the latest innovations in Australian cuisine. Helmed by Executive Chef Peter Gilmore, Bennelong showcases the country’s produce and reinvents [...]

Australian Cuisine according to leading chefs

June 16th, 2017|0 Comments

To celebrate Australia’s hosting of the 2017 edition of the World’s 50 Best Restaurant Awards, Tourism Australia asked some of the most prestigious chefs in the world what they believe Australian cuisine is. [...]

Restaurant Australia: case studies

June 16th, 2017|0 Comments

 Viewpoints from Aussie Cuisine Australia has a huge gastro-tourism potential as it attracts foreign visitors for its beautiful and diverse landscape, and also for its quality produce-driven food including unique bush foods, and [...]

Historical menus show parrot, pigeon, kangaroo were common fare at Queensland functions

June 9th, 2017|0 Comments

By Jessica Hinchliffe  From parrots served at weddings, to ox tail for afternoon tea, Queensland's dining past has been filled with creatures great and small. The State Library of Queensland recently unearthed menus found [...]

Granny Smith apples

June 9th, 2017|0 Comments

By Michael Symons Maria Ann Smith died long before her apple came to prominence, so that much of her history is lost. However, the ‘Granny Smith’ who cultivated on the world’s most successful varieties [...]

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 Grant Parry

June 2nd, 2017|0 Comments

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

Q&A with Chef Naomi Lowry

May 31st, 2017|0 Comments

Dane Richards from Aussie Cuisine interviews Chef Naomi Lowry from Sydney's Banksia Bistro at the Mise en Place Sydney 2017. DR: I’m here at Mise en Place [Sydney 2017] with Naomi Lerry from Popolo [she now works [...]

Q&A with Chef Darwin Leonarr

May 31st, 2017|0 Comments

Dane Richards from Aussie Cuisine interviews Chef Darwin Leonarr from Sydney's 4Fourteen at the Mise en Place Sydney 2017.   DR: I’m here at the Mise en Place [Sydney 2017] with Chef Darwin from 4Fourteen. Darwin has [...]

Q&A with Chef Leigh McDivitt

May 10th, 2017|0 Comments

Dane Richards from Aussie Cuisine interviews Chef Leigh McDivitt from Sydney's Banksia Bistro at the Mise en Place Sydney 2017. DR: Firstly, congratulations on the success of Banksia Bistro! Chef LM: Cheers, thank you. DR: [...]

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.”
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.”