Viewpoints from Aussie Cuisine
Australia has a plethora of ethnic restaurants and has a lot of foreign influence on its contemporary cuisine. However, ethnic food is more authentic and tends to taste better in its country of origin. Although traditional recipes can be replicated, the produce is a result of the local terroir and ultimately it tastes different if the dish is reproduced outside its original location, often as the locally-sourced original ingredients won’t exhibit that fresh ‘just picked’ taste if imported.
Global consumers are becoming more discerning and demanding in relation to food. As a consequence, the travel and hospitality industry is expanding its focus on food tourism, and these days you can find gastronomic tours and cooking classes offered in many parts of the world. Travel plans are moreover made based on restaurant bookings; and popular restaurant guides such as Michelin, Gault&Millau, and World’s 50 Best Restaurants are often used as a reference to select a restaurant based on its positive review.
When you travel, is food a consideration in your travel plans?
Yes, we are all food appreciating people! For example, the last trip we made was to meet our European family. When deciding which county to go to, both the family members here, and those in Europe, ‘voted’ countries in or out.
We all agreed Sri Lanka, because besides being middle of the way, it also has both amazing modern and traditional food. The bonus was the stopover on the way back in Singapore, where we squeezed in three meals in just a few hours!
Miguel Cuevas, Flavours of Spain Catering