There is no one more respected in the Industry for his palate and viewpoints than Franz Scheurer. He is unequivocally forthright, honest, and considered by leading Chefs to be the critique of their craft most sought after
As one of the most highly respected and long-standing Industry figures, in your opinion how would you best define Aussie Cuisine?
Aussie cuisine is influenced by our multicultural policies and our neighbours. The advantage we have over the rest of the world is that we have no boundaries and can experiment with fusion (and sometimes confusion).
Which Chefs do you consider had the most influence in that evolution?
Cheong Liew, Phillip Searle, David Thompson, Lennox Hastie, Darren Templeman.
What scope and direction do you think Aussie Cuisine has looking forward?
Asian influence will get stronger and more regional. As a contrast we will see more ‘traditional’ restaurants following a particular classic cuisine.
Are there any specific ingredients that give us a unique and substantial point of difference?
Our seafood is second to none in variety, freshness and quality. We have lots of native ingredients, which if used judiciously can add a lot to a dish.
You have travelled the world, eaten and lived amongst a diversity of cultures, and are one of the most authentic cooker of dishes from those experiences – what in your opinion have been the driving influences on Aussie Cuisine?
South East Asia, China, Arabic, French, Italian and lately Persian.
You are an authority in the Whisky and Spirits circles, what is happening of interest to you from an Australian perspective?
We are not a great whisky producer as distillers in Australia still try to make Scotch. We are not Scotland and they will never succeed. The only exception is Heartwood, who makes truly Australian whiskies and Archie Rose who probably make the worlds best Rye with 100% Australian ingredients. We see quite a lot of Gin producers (easy and cheap to make) and some of them are excellent.
Is there anything you would like to say on the subject that we haven’t covered?
I see an Australian trend to move away from the swirls, foams and 25 garnishes and let the ingredients speak for themselves. I’d like to quote Neil Perry here who said to me: “We get the best, freshest seafood we possibly can and try not to fuck it up”.
