Viewpoints from Aussie Cuisine Again, we offer other examples of the high culinary level during the early colonial period. There is a clearly French influence in food, wine and service at that time. That influence created the platform on which the Australian Cuisine has developed. It is still a major pillar [...]
Viewpoints from Aussie Cuisine The author writes: “Clearly, for those who could afford it, the range of food on offer in the colony was extensive – far more-so than we often give our forefathers credit for”. Contrary to general belief, Fresh Food Markets are not a recent fashion in Australia. They were [...]
Let's settle the Tran-Tasman feud by giving both the Aussies and Kiwis a home advantage and a uniqueness to their recipe.
A look at what cooking Australian cuisine means and how it's changed over the years.
Frank Buckland (1826-1880) was a free spirit in the World of Victorian Natural History. He was the eldest son of William Buckland, the Canon of Christ Church Oxford and later Dean of Westminster, and both his father and mother had a passion for plants and animals. This was a strong influence on Frank as he grew up and his love of Natural History did not abate during his career as a surgeon in The Life Guards.
Though contentious, Bennelong may be the Holy Grail of Australian restaurants.
Australia's food launches a world takeover with flat whites, smashed avo and lamingtons
The following is a brief list of 30 of Australia's best producers. Their food tastes good and is consistently available. The fact that most, but not all, are small and ethical is no coincidence.
According to this study, Australia in Number 1 in meat consumption worldwide, followed closely by the US
Worldwide we consume on average 34 kilos of meat per person per year. In Australia the statistic shows that we eat a whopping 90 kilos per person per year, nearly 3 times the worldwide average. Each year we eat about 7 kg of lamb, 20 kg of pork, 21 kg of beef and a staggering 42 kg of chicken per person.