The “Paddocks”

/The "Paddocks"

A milestone in our culinary journey

“A fresh, light, vibrant and innovative cuisine; respecting the diversity of Australian ingredients and reflecting our coastal lifestyle.”  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 us happy cooks’, says Lauren [...]

Q&A with Chef Alex Atala

Alex Atala is a Brazilian chef, restaurateur and cookbook author. Atala is one of the brightest stars of the culinary world. His restaurant D.O.M. in Sao Paulo has two Michelin stars and is currently rated 16th in the coveted ‘World’s 50 Best Restaurants’ list. In 2013, he was on the cover of the Time [...]

By | May 1st, 2018|Australian Chefs|0 Comments

Q&A with Chef Rick Stein

Rick Stein OBE is an English chef, restaurateur, cookbook author and television presenter. He has written over 20 cookery books, an autobiography and made over 30 TV programmes including 12 cookery series. Rick has a passion for fresh seafood. In the 1990’s he became well known for his television series and cookbooks on his [...]

By | May 1st, 2018|Australian Chefs|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|Australian Chefs|0 Comments

Q&A with Chef Josh Niland

Talented young Chef Josh Niland owns Saint Peter, an acclaimed seafood restaurant in Sydney’s cosmopolitan Paddington. He has been pushing the boundaries of seafood cooking with a nose-to-tail philosophy using uncommon species. Sharing his approach to cooking as a chef and restaurateur, Niland chats with Carolina Holzmeister about our produce, the restaurant scene in [...]

By | March 27th, 2018|Australian Chefs|0 Comments

Q&A with Chef Damian Heads

Damian Heads, Head Chef and owner of award-winning Woodland Kitchen & Bar in Sydney, talks with Carolina Holzmeister about our produce, national dishes, immigration and the future of Australian cuisine. "Because of our export situation, a lot of ingredients that we were able to get in the past 10 years we can’t afford anymore. That’s [...]

By | March 26th, 2018|Australian Chefs|0 Comments

Q&A with Chef Russell Blaikie

Acclaimed Perth chef and restaurateur Russell Blaikie at award-winning restaurant Must Winebar talks with Carolina Holzmeister about his favourite ingredients and producers in Western Australia, and the evolution and future of Australian cuisine. "We moved from a heavier cuisine to something that is light and fresh and produce-driven. I think that’s where the change [...]

By | March 14th, 2018|Australian Chefs|0 Comments

Q&A with Chef Julio Azarrello – part II

Julio Azarrello is a hospitality industry veteran with a wealth of experience as a chef, restaurateur and chef lecturer. He works with Gourmet Providore as client liaison, keeping his customers abreast of food trends and market updates on seasonality, availability and pricing of produce. He is Vice President (NSW) of the Australian Culinary Federation. [...]

By | March 13th, 2018|Australian Chefs|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