About aussiecuisine

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So far aussiecuisine has created 110 blog entries.

Restaurant Australia: case studies

 Viewpoints from Aussie Cuisine Australia has a huge gastro-tourism potential as it attracts foreign visitors for its beautiful and diverse landscape, and also for its quality produce-driven food including unique bush foods, and its distinct local wines and spirits. The outstanding international reputation of the finest restaurants in Australia, such as Attica [...]

By | June 16th, 2017|Popular Culture|0 Comments

Historical menus show parrot, pigeon, kangaroo were common fare at Queensland functions

 Viewpoints from Aussie Cuisine Our culinary adventure started much earlier then generally accepted, often only the last 20 years is recognised as our culinary evolution. Early in the 19th century menus would offer parrots, pigeons and kangaroo. “Food tells you so much about the social interests of the day,” said research librarian [...]

By | June 9th, 2017|Our Culinary Journey|0 Comments

Granny Smith apples

 Viewpoints from Aussie Cuisine Maria Ann Smith’s gift to good eating can be added to the list of insufficiently recognised legacies of our pioneering women. The Granny Smith apple is a good representative of the quality produce we started to grow and produce early in our culinary development. They are a main [...]

By | June 9th, 2017|Produce|0 Comments

Q&A with Chef Grant Parry

 Viewpoints from Aussie Cuisine Despite the ‘native foods craze’, Chef Parry believes that the Indigenous influence on Australian cuisine is excessively promoted by some Australian chefs. ‘Indigenous ingredients in my opinion will only ever represent a small part of “Australian cuisine” as it stands now, unless the Indigenous produce industry starts producing/harvesting native foods [...]

Q&A with Chef Naomi Lowry

 Viewpoints from Aussie Cuisine Top Australian chefs have the benefit of being able to cook with the finest ingredients sourced from small producers to artisan’s suppliers. Chef Lowry understands that her patrons also directly benefit from this scenario. Diners in Australia are acquiring a more sophisticated taste and are more discerning about the [...]

Q&A with Chef Darwin Leonarr

 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 [...]

By | May 31st, 2017|Produce, The Word in the Kitchen|0 Comments

Native Australian Foods

 Viewpoints from Aussie Cuisine The integration of native ingredients into Modern Australian Cuisine is quite modest compared to the estimated five thousand plant and animal species that were at the disposal of our Indigenous population for over 50,000 years. The white Australian diet not surprisingly was largely British until the Gold Rushes, [...]

By | May 31st, 2017|Bush Tucker|0 Comments

How hippie food went mainstream

 Viewpoints from Aussie Cuisine Healthy foods are becoming mainstream in Australia, losing its ‘alternative’ appeal as its popularity widens. Foods that in the past were considered somewhat ‘hippie,’ such as quinoa, kombucha and turmeric lattes, are now ever more present on menus at Aussie cafes and restaurants. Aussie chefs and restaurateurs are looking for [...]

By | May 26th, 2017|Popular Culture|0 Comments

Bruce Pascoe and the Gurandgi Munjie project is trying to rewrite pre-colonial history

 Viewpoints from Aussie Cuisine Mr Bruce Pascoe found a reference in Sir Thomas Mitchell’s Journal of an Expedition into the Interior of Tropical Australia where they rode through nine miles of stooped grain that was described as 'an English field of harvest'. 'The First Australians would extract grain from grasses and grind it into flour, [...]

By | May 19th, 2017|Bush Tucker|0 Comments

The evolution of Australia’s eating habits

 Viewpoints from Aussie Cuisine ‘In 2016, 58.9 per cent of the population are now going to a café at least once every three months for a coffee or tea,’ says the author. Cafes were first introduced to Australia by Greek and Italian immigrants from the 1930’s to 1960’s. Quality coffee and café-style food [...]

By | May 19th, 2017|Popular Culture|0 Comments