Viewpoints from Aussie Cuisine

  • ‘I would recommend [the restaurant] Attica as it uses a lot of native Australian ingredients. I have been to Attica myself and it is very interesting to taste what are they doing with local produce’, says Chef Leonarr. The outstanding international reputation of the finest restaurants in Australia, such as Attica, is setting the benchmark for Australian contemporary cuisine in the global scene. Attica is known for its ‘experience dining’, where international and domestic patrons have the opportunity to taste Australian native ingredients incorporated in thoughtfully crafted dishes, which take its diners on a journey of unique tastes.

  • Commenting on the high quality of the Australian produce, Leonarr points out that ‘Australia has very good seasonal produce’. The produce in Australia is some of the best and the most diverse in the world and Aussie chefs have an advantage in that they can experiment with a wider range of produce than many other traditional cuisines. Geographically, Australia has the potential to grow virtually any crop due to our climatic zones ranging from cool to temperate to tropical. Also known for its exceptional quality, Australian produce is now winning new followers around the world.

Chef Darwin Leonarr of Sydney’s 4Fourteen chats with Dane Richards from Aussie Cuisine at the Mise en Place Sydney 2017.

“I would recommend Attica as it uses a lot of native Australian ingredients. I have been to Attica myself and it is very interesting to taste what are they doing with local produce. I think the Attica’s chefs are talented and work really hard there.”

Interpretation

DR: I’m here at the Mise en Place [Sydney 2017] with Chef Darwin from 4Fourteen. Darwin has just come back from Melbourne, having previously left 4Fourteen to head south to Melbourne and he’s now returned home to Sydney. We’ve got one of your young chefs, Cooper Nugent, running for the Potentialist Award [young talent of the year – Gault & Millau Award Finalists 2018].

Part of today’s Mise en Place is also about Australian cuisine. What is your interpretation of Australian cuisine?

Chef DL: It is very hard for me to [define], because obviously Australian [cuisine] has a lot of input from outside Australia as well. There is a lot of culture coming to Australia, a lot of influence from Japan, from Asia. But Australia itself has very good seasonal produce and has very good pork. I think one of best proteins I ever taste is [Australian] pork. Obviously, all the second cut meats that a lot of Australian [chefs have] started using, which is very interesting.

Restaurant

DR: If a friend came along to 4Fourteen and asked you to recommend somewhere to taste Australian dishes, where would you suggest?

Chef DL: I would recommend Attica as it uses a lot of native Australian ingredients. I have been to Attica myself and it is very interesting to taste what are they doing with local produce. I think the Attica’s chefs are talented and work really hard there.

Future

DR: As a young chef, with Australian cuisine now developing into a certain stage, the future of where it goes is up to people like you, so where would you like to see Australian cuisine going?

Chef DL: I mean, Australian cuisine is good for what it is right now; it is not much to change. But as I said Australia has many influences from other countries. I really appreciate what Australian cuisine is, that is why I am still in Australia.

Image:

darwinleonarr. (21 January 2017).  Instagram. Retrieved from https://www.instagram.com/darwinleonarr/