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So far aussiecuisine has created 110 blog entries.

Q&A with Industry Professional Steven Rhodes

Steven Rhodes was the Restaurant Manager at Solotel Group’s fine dining establishment, Aria Sydney. (Steven has recently left Aria to return to the Gold Coast - the AussieCuisine team wishes Steven well and looks forward to following his career in his next venture.) Rhodes chats with Dane Richards about service standards; staff recruiting, training and [...]

By | June 19th, 2018|Australian Chefs, The Word in the Kitchen|0 Comments

Massimo Bottura on the future of Australian cuisine

Danielle Bowling "I was reflecting on the last panel discussion at MAD, when we were talking about what Australian cuisine is. I think it’s not what Rene [Redzepi] did here. That’s not Australian cuisine. Those are Australian ingredients reinterpreted by a Danish mind." The man behind the world’s best restaurant, Massimo Bottura, shares his [...]

By | May 25th, 2018|Australian Chefs, Our Culinary Journey, Produce|0 Comments

A milestone in our culinary journey

“A fresh, light, vibrant and innovative cuisine; featuring the diversity of Australian inland and coastal produce and reflecting our relaxed outdoor lifestyle.”  By the AussieCuisine team Fresh: ‘Australia, being a big country, has such a varied supply of ingredients, mostly year round but also seasonal, which gives chefs an abundance of good produce, making [...]

By | May 22nd, 2018|Australian Chefs, Our Culinary Journey, Produce|0 Comments

Q&A with Chef Alex Jackson

Chef Alex Jackson works at O Bar and Dining, an awarded contemporary Australian restaurant in Sydney. He chats with Dane Richards about Australian produce, native ingredients and regional cooking.  "Knowledge of produce has played a major role in the development of modern Australian cuisine. When businesses use locally sourced products, it's a great showcase [...]

By | April 24th, 2018|Australian Chefs|0 Comments

Q&A with Chef Brian Geraghty

Acclaimed Chef Brian Geraghty owns Sydney's restaurant Berowra Waters Inn, which is considered one of the top restaurants in Australia. Chef Brian talks to Dane Richards about immigration, native ingredients and regional cuisine. "Unfortunately, this is a blight on our nation’s food heritage. Whilst the energy in this area is always growing, there just needs to be [...]

By | April 9th, 2018|The Word in the Kitchen|0 Comments

Celeb chefs say cooking with bush foods is like “discovering a whole new culinary alphabet”

By Renata Gortan Australian palates are being introduced to a whole new world of flavour as native ingredients such as sea succulents, karkalla, samphire, coastal saltbush and wattle seed make their way onto menus. While Aboriginals have always feasted on indigenous ingredients, they are finally being embraced by chefs and the dining public. The [...]

By | February 16th, 2018|Australian Chefs, Indigenous Influences|0 Comments

Native bush food demand outstripping supply says industry as more growers encouraged

By Kim Honan and Marty McCarthy  The demand for Australian native foods across the country is by far exceeding supply, according to the industry's peak body. Australian Native Food and Botanicals (ANFAB) is trying to encourage new producers in the industry and existing growers to plant more crops. ANFAB chair Amanda Garner said demand for native [...]

By | January 14th, 2018|Indigenous Influences, Produce|0 Comments

Guess who’s coming to dinner? Jock Zonfrillo’s weekend of food

By Jennifer HullickAustralia’s hottest chef lines up Adelaide’s best flavour destinations, and a few visual gems as well, for 48 hours of heaven on your next weekend visit.Asking Jock Zonfrillo to reveal his favourite places to pick up a knife and fork in and around Adelaide is like opening a floodgate – his nominations pour [...]

By | November 10th, 2017|Australian Chefs|0 Comments

Q&A with Chef Damien Styles

 Viewpoints from Aussie Cuisine Chef Styles believes that Australian chefs are free to be creative when cooking as ‘we [Australian chefs] have access to almost every ingredient available worldwide, and due to us not being steeped in tradition like say either the French or Italians, we can pretty much do whatever we like, [...]