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So far aussiecuisine has created 110 blog entries.

Q&A with Chef Pierre Khodja

 Viewpoints from Aussie Cuisine Chef Khodja believes that produce plays an important role in the development of Australian cuisine: ‘produce is paramount to what we know as Australian cuisine. Freshness and quality is a definite priority for customers who are prepared to spend money on dining out, as they want the best. People [...]

Coya: Setting up a restaurant from scratch

 Viewpoints from Aussie Cuisine Chef Saleh believes that ‘if you provide good food and good service, you don't have to worry about the your restaurant business.’ Setting up a restaurant may be a dream for many chefs, but it poses many challenges. The list of obstacles goes beyond rising food costs, the astronomical [...]

By | September 14th, 2017|Australian Chefs|0 Comments

Q&A with Chef Ashraf Saleh

 Viewpoints from Aussie Cuisine ‘My Middle-Eastern heritage has played a big part in the dishes that I have created. The memory from my childhood of running through bazaars and spice markets with my parents was remarkable! The flavours of those markets were never far from my plate’, muses Chef Saleh. Chefs tend to [...]

Grills and pavlovas

 Viewpoints from Aussie Cuisine Ryland claims that Australian cuisine is ‘an aggregation of recipes, styles and techniques from all over the world, using a wide range of fresh and original ingredients.’ He refers to our cooking style as a ‘globalised international cuisine’, which occurred through migration and active importation. There is no [...]

By | September 14th, 2017|Immigration, National Dishes, Regional Cooking|0 Comments

Remembering Thomas Mort’s 1875 picnic, where guests ate food frozen and defrosted

 Viewpoints from Aussie Cuisine Thomas Sutcliffe Mort was an English-born auction entrepreneur based in Sydney, who envisioned the transport of perishable Australian produce to Britain. He had financed the development of a freezing technique capable of keeping food frozen over an extensive period. Mort had invited some of Sydney’s elite to a [...]

By | September 13th, 2017|Our Culinary Journey|0 Comments

Q&A with Chef Clinton McIver

 Viewpoints from Aussie Cuisine Australian processed food, beverage and fresh produce are valued and highly sought after in the world, in particular in China. Being the world’s most populated country and the second largest economy, China is a key importer of Australian premium foods. Since 2014, it is estimated that China has become [...]

By | August 25th, 2017|National Dishes, Produce, The Word in the Kitchen|0 Comments

Q&A with Chef William Cowper

 Viewpoints from Aussie Cuisine For chef William Cowper, Australian cuisine can be defined as ‘local produce, put together with international influences’. Australian chefs are increasingly emphasising the use of fresh, local, organic, seasonal and sustainable foods, focusing on a produce-driven menu with the influence of diverse international cuisines. ‘Farmers play a big [...]

By | August 21st, 2017|Australian Chefs, Produce, The Word in the Kitchen|0 Comments

Q&A with Chef James Gallagher

 Viewpoints from Aussie Cuisine The AussieCuisine team acknowledges that Brisbane Chef James Gallagher is without any doubt an eloquent spokesperson for Australian Cuisine. This talented young chef has a brilliant future, so keep your eyes open to his potential! In terms of the primary influences behind its evolution, Chef Gallagher believes that [...]

What Is Australian Cuisine?

 Viewpoints from Aussie Cuisine As chef Mitch Orr points out, ‘Australian cuisine is constantly evolving and I don’t think it’s definable’, however there are some recurrent topics. One subject identified by the author is Australian multiculturalism. Australia is a young and multicultural country with a diversity of influences including British, French, Italian, Greek [...]

By | August 1st, 2017|Australian Chefs|0 Comments