Viewpoints from Aussie Cuisine

  • Cooking Aussie Cuisine is often a personal expression of a chef and their creations very much depend on the connections to this country, either as an immigrant or as a “true blue Aussie”.

  • Not having to abide by historical culinary traditions as boundaries, our young Aussie chefs have had greater freedom to create their own distinct flavours and applications, which over time has given rise to our diversified culinary evolution.

  • Our customers had a very open mind to the new culinary creations and the new evolutionary path of our chefs.

  • Not many chefs mention the customers’ contribution to our culinary development, but indeed it is one of the most significant elements. For without our diners’ sense of adventure and their loyal patronage, our eating-out scene would look very different today.

  • No surprise that Darren Templeman is a successful Chef.

Dane Richards asks Chef Darren Templeman from Sydney’s O Bar and Dining for his thoughts.

“I feel that the primary influence behind our evolution is the fact we have matured as a food nation, especially over the past 10-15 years. We have managed to be free from the shackles of “pigeonholing”, and such terms as “fusion”, “ mod-Oz”, and “Pacific Rim”; with the younger chefs of today forging their own “personal” stamp on their profession, by looking into their own backyard, and looking at their upbringing, to rediscover the flavours that have always been here.”

Definition

DR: What is Australian cuisine?

Chef DT: Australian cuisine to me is a very personal cuisine, as it has many faces, and clearly changes with everyone’s different connection to this country.

From a traditional “true blue” Aussie upbringing to the many migrants which have called Australia home over the years, everywhere you go, and every person you meet, they have their own distinct “flavour”. This to me is the very essence of Australian food culture.

Influences

DR: What do you think were the primary influences behind its evolution?

Chef DT: I feel that the primary influence behind our evolution is the fact we have matured as a food nation, especially over the past 10-15 years. We have managed to be free from the shackles of “pigeonholing”, and such terms as “fusion”, “ mod-Oz”, and “Pacific Rim”; with the younger chefs of today forging their own “personal” stamp on their profession, by looking into their own backyard, and looking at their upbringing, to rediscover the flavours that have always been here.

Also, when it comes down to evolution, customers have a huge part to play on this stage. They have to be open-minded to chefs and cooks interpretations and embrace the tasty and deliciousness on offer, so we can then forge further on the evolutionary path.

Image:

Bolles, S. (27 May 2016). Darren Templeman joins Michael Moore’s O Bar and Dining. Good Food. Retrieved from https://www.goodfood.com.au/eat-out/news/darren-templeman-joins-michael-moores-o-bar-and-dining-20140919-10ja4z