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 carolina@arbonpublishing.com.

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 carolina@arbonpublishing.com.

Latest posts

Q&A with Chef Brian Geraghty

April 9th, 2018|0 Comments

Acclaimed Chef Brian Geraghty talks to Dane Richards about immigration, native ingredients and regional cuisine. His Sydney's restaurant Berowra Waters Inn is considered one of the top restaurants in Australia. Unfortunately, this is a blight on our [...]

Q&A with Chef Josh Niland

March 27th, 2018|0 Comments

Talented young Chef Josh Niland owns Saint Peter, an acclaimed seafood restaurant in Sydney’s cosmopolitan Paddington. He has been pushing the boundaries of seafood cooking with a nose-to-tail philosophy using uncommon species. Sharing his [...]

Q&A with Chef Damian Heads

March 26th, 2018|0 Comments

Damian Heads, Head Chef and owner of award-winning Woodland Kitchen & Bar in Sydney, talks with Carolina Holzmeister about our produce, national dishes, immigration and the future of Australian cuisine. "Because of our export situation, [...]

Q&A with Chef Russell Blaikie

March 14th, 2018|0 Comments

Acclaimed Perth chef and restaurateur Russell Blaikie at award-winning restaurant Must Winebar talks with Carolina Holzmeister about his favourite ingredients and producers in Western Australia, and the evolution and future of Australian cuisine. "We [...]

Q&A with Chef Julio Azarrello – part II

March 13th, 2018|0 Comments

Julio Azarrello is a hospitality industry veteran with a wealth of experience as a Chef, restaurateur and Chef lecturer. He works with Gourmet Providore as client liaison, keeping his customers abreast of food trends [...]

Celeb chefs say cooking with bush foods is like “discovering a whole new culinary alphabet”

February 16th, 2018|0 Comments

Australian palates are being introduced to a whole new world of flavour as native ingredients such as sea succulents, karkalla, samphire, coastal saltbush and wattle seed make their way onto menus. While Aboriginals have [...]

The Aussie Seafood Christmas – and how it’s changing

January 14th, 2018|0 Comments

Christmas in Australia is the polar opposite of a White Christmas—we know it to be scorching hot, often with the BBQ fired up and drinks chilling in the Esky. And commonly on the menu [...]

Native bush food demand outstripping supply says industry as more growers encouraged

January 14th, 2018|0 Comments

By Kim Honan and Marty McCarthy  The demand for Australian native foods across the country is by far exceeding supply, according to the industry's peak body. Australian Native Food and Botanicals (ANFAB) is trying to encourage [...]

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 Damien Styles

October 3rd, 2017|0 Comments

 Viewpoints from Aussie Cuisine Chef Styles believes that Australian chefs are free to be creative when cooking as ‘we [Australian chefs] have access to almost every ingredient available worldwide, and due to us [...]

Q&A with Chef Pierre Khodja

September 27th, 2017|0 Comments

 Viewpoints from Aussie Cuisine Chef Khodja believes that produce plays an important role in the development of Australian cuisine: ‘produce is paramount to what we know as Australian cuisine. Freshness and quality is [...]

Q&A with Chef Ashraf Saleh

September 14th, 2017|0 Comments

 Viewpoints from Aussie Cuisine ‘My Middle-Eastern heritage has played a big part in the dishes that I have created. The memory from my childhood of running through bazaars and spice markets with my [...]

Q&A with Chef Clinton McIver

August 25th, 2017|0 Comments

 Viewpoints from Aussie Cuisine Australian processed food, beverage and fresh produce are valued and highly sought after in the world, in particular in China. Being the world’s most populated country and the second [...]

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