Australian Chefs

//Australian Chefs

Which Aussie chefs shaped Aussie cuisine during the last 200 years? Who is making their mark on the Australian culinary landscape today? And what opportunities are available to young chefs starting out in the industry?

“For so long you would finish your apprenticeship and then head off to England or France. I guess with the emergence of the Internet we were opened to more cuisines and culture all around the world, drawing young chefs to travel and discover new cooking methods, finding inspiration to create a defining Australian cuisine.”
Chef Cory Campbell, (ex Vue de Monde) One Two Seven Darby Cafe

Why are so many Australians working in American coffee?

By Tim Forster  The success of Aussie cafes might be more about the people than the flat whites and avocado toast. Australia has given the world so much: Nicole Kidman, the Hemsworth brothers, flat whites, and (some say) avocado toast. At least two of these imports made Australian coffee shops a slow-burn trend of the 2010s [...]

By | September 20th, 2018|Australian Chefs, Popular Culture|0 Comments

What are the challenges of running a restaurant?

By Jeremy Ryland @expertgourmand As a passionate foodie and a restaurant reviewer, the second most frequent question I am asked is “why don’t you open a restaurant?”. The first question is “what is your favourite restaurant?”. Now I know a lot about the restaurant business. I have over 25 years of experience in food service [...]

By | August 31st, 2018|Australian Chefs, Popular Culture|0 Comments

Jock Zonfrillo wins Basque Culinary World Prize 2018

The Scottish chef is undertaking the task of preserving the memory of native peoples of Australia through their food. Zonfrillo has dedicated the last 17 years to discovering and defending this Aborigine culture, excluded from the national culinary identity. During this time, he has visited hundreds of remote communities and documented the gastronomic riches that [...]

By | July 30th, 2018|Australian Chefs|0 Comments

Marco Pierre White at Oxford Union

Marco Pierre White, the "Godfather of Modern Cuisine”, addresses the Oxford Union in a compelling interview that recounts all the highs and lows of both his childhood and celebrated career. Fortunately, modern kitchens in Australia are moving away from the battleground style conditions that forged his indomitable character, but nonetheless, the foundations of what it [...]

By | July 9th, 2018|Australian Chefs|0 Comments

Local hospitality apprentices wanted

Would-be hospitality workers can receive 5-star training in the region’s top hotels for free after the State Government scrapped TAFE fees for 100,000 apprentices, saving students about $2,000 per course in order to combat the national trades drought.Escarpment Group of hotels will contribute to the training investment, to be facilitated by the Skilling Australia Fund [...]

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

Q&A with Industry Professional Steven Rhodes

Steven Rhodes was the Restaurant Manager at Solotel Group’s fine dining establishment, Aria Sydney. (Steven has recently left Aria to return to the Gold Coast - the AussieCuisine team wishes Steven well and looks forward to following his career in his next venture.) Rhodes chats with Dane Richards about service standards; staff recruiting, training and [...]

By | June 19th, 2018|Australian Chefs, The Word in the Kitchen|0 Comments

Massimo Bottura on the future of Australian cuisine

Danielle Bowling "I was reflecting on the last panel discussion at MAD, when we were talking about what Australian cuisine is. I think it’s not what Rene [Redzepi] did here. That’s not Australian cuisine. Those are Australian ingredients reinterpreted by a Danish mind." The man behind the world’s best restaurant, Massimo Bottura, shares his [...]

By | May 25th, 2018|Australian Chefs, Our Culinary Journey, Produce|0 Comments

A milestone in our culinary journey

“A fresh, light, vibrant and innovative cuisine; featuring the diversity of Australian inland and coastal produce and reflecting our relaxed outdoor lifestyle.”  By 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 [...]

By | May 22nd, 2018|Australian Chefs, Our Culinary Journey, Produce|0 Comments

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