A powerful celebration of First Nations culture and native Australian ingredients will take centre stage this September with the launch of the inaugural Australian Native Food Festival, presented by Indigiearth and proudly hosted at Sydney’s Carriageworks. The two-day event, held on 27th and 28th of September, invites guests to connect with Aboriginal culture through food,Continue reading “First of its kind Australian Native Food Festival to celebrate First Nations flavours at Carriageworks”
Author Archives: Dane Richards
Interview: Grant Parry
Having worked for both Gordon Ramsay and Peter Gilmore, it ideally places Chef Grant Parry in a perfect position, not only to comment on the contrast in their styles, but also on the approach and philosophy of their cuisines. Whilst Gordon has refined his classical background into a Modern adaption of British cuisine, underpinned byContinue reading “Interview: Grant Parry”
Interview: Darren Templeman
Working in London with culinary heavyweights like Bruno Loubet, Gordon Ramsey, and Marco Pierre White executing the foundations of French Cuisine at the highest level, makes for an interesting perspective, as his time in Australia has seen his cuisine seismically evolve and shift to opening Izy Aki in Paddington featuring a Kappo Yakiniku styled approach.Continue reading “Interview: Darren Templeman”
Interview: Nelly Robinson
You are opening your 2025 program at NEL with a Native Australia themed menu. In your opinion how would you best define Aussie Cuisine? Since I arrived in this country, Australian cuisine has evolved. Initially, it was very mixed and not really well defined. As I gained greater exposure and I met the native peopleContinue reading “Interview: Nelly Robinson”
Interview: Stewart White
There is no sharper observer of our culinary scene, not only from his viewpoint as a National Chief Judge for a peak Industry Association, but as a successful PR and Marketing expert, and leading Hospitality Professional As one of the most highly respected and long-standing Industry figures, in your opinion how would you best defineContinue reading “Interview: Stewart White”
Welcome to Restaurant Australia
Discover Australia’s bounty of food and wine experiences. Take in the Barossa Valley by hot air balloon, sample fresh oysters on Freycinet Peninsula, toast a Sydney sunset at Quay and dine under the stars at Uluru This incredible Restaurant Australia promotion campaign by Tourism Australia was launched in 2014, and some ten years on, itContinue reading “Welcome to Restaurant Australia”
Interview (2016): RJ Lines
We interviewed Chef RJ Lines, now at Benny’s, about the influences of produce, native ingredients and regional cuisine What is Australian cuisine? A unique blend of Asian, European and traditional native produce. What do you think were the primary influences behind its evolution? I think the main influences half a century ago were the EuropeanContinue reading “Interview (2016): RJ Lines”
A milestone in our culinary journey
This presentation explained the methodology behind the outcome reached by the AussieCuisine Project Team in 2018 What is AussieCuisine? Ask anyone for their opinion and you are likely to get answers ranging from “I don’t know” to “I know it when I taste it” and everything in between. In our most recent Gault&Millau Australia review of diningContinue reading “A milestone in our culinary journey”
The Sweet and Sour food revolution
Some of the earliest – and longest lasting – influences on our cuisine, are those brought by Chinese immigrants who worked hard in their new home land Australia’s earliest documented Chinese settler was Mak Sai Ying who arrived in 1818. He married English woman Sarah Thompson in 1823 and changed his name to John Shying and byContinue reading “The Sweet and Sour food revolution”
Interview: Franz Scheurer
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 bestContinue reading “Interview: Franz Scheurer”
