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.
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.
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