The “Paddocks”

/The "Paddocks"

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

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 inaugural Sunset20°North festival, [...]

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

The Aussie Seafood Christmas – and how it’s changing

Christmas in Australia is the polar opposite of a White Christmas—we know it to be scorching hot, often with the BBQ fired up and drinks chilling in the Esky. And commonly on the menu is seafood—a classic that’s now seeing many Aussies enjoying more non-traditional fish varieties than ever before. With the prominent rise [...]

By | January 14th, 2018|Popular Culture, Produce|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, [...]

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 [...]

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