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

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

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 William Cowper

 Viewpoints from Aussie Cuisine For chef William Cowper, Australian cuisine can be defined as ‘local produce, put together with international influences’. Australian chefs are increasingly emphasising the use of fresh, local, organic, seasonal and sustainable foods, focusing on a produce-driven menu with the influence of diverse international cuisines. ‘Farmers play a big [...]

What Is Australian Cuisine?

 Viewpoints from Aussie Cuisine As chef Mitch Orr points out, ‘Australian cuisine is constantly evolving and I don’t think it’s definable’, however there are some recurrent topics. One subject identified by the author is Australian multiculturalism. Australia is a young and multicultural country with a diversity of influences including British, French, Italian, Greek [...]

By | August 1st, 2017|Australian Chefs|0 Comments

Inside Brae: Dan Hunter on sustainability, Australian ingredients and the pressure of being at the top

 Viewpoints from Aussie Cuisine Chef Dan Hunter has been developing a “strong, identifiable cuisine that is only Australian” in his Victorian award-winning restaurant Brae. In search of Australia’s own culinary identity, Australian chefs like Hunter are widely adopting local produce and native ingredients on their menus. Top Australian chefs are employing their creativity [...]

By | July 14th, 2017|Australian Chefs|0 Comments

Aussies around the world: where the top chefs eat when they visit home

 Viewpoints from Aussie Cuisine The skills of Australian chefs can be influenced by their personal experience, as they can imprint a subjective interpretation in their style of cooking. Chefs tend to cook food they appreciate and it is invariably connected to their childhood memories of family meals. The expertise of Australian chefs is [...]

By | July 14th, 2017|Australian Chefs|0 Comments

Neil Perry, Peter Gilmore and other celebrity chefs join restaurant conglomerates

 Viewpoints from Aussie Cuisine Rockpool Dining Group, Merivale, Solotel, Lucas Group, Fink Group and other large restaurant groups are now dominating the restaurant scene in Australia. While these restaurant groups are tough competition to the individual owner-operated restaurants, they also show leadership and innovation for our industry. Often they have more capacity [...]

By | July 6th, 2017|Australian Chefs|0 Comments

Chinese chefs learn Australian cooking as demand for Western cuisine grows

 Viewpoints from Aussie Cuisine Respecting foreign food cultures encourages dialogue and understanding, as it brings people together. Chinese food has become very popular in the western world and has promoted China as a tourist destination. Therefore, good Western food should also be available to their visitors and to the fast growing Chinese [...]

By | July 2nd, 2017|Australian Chefs|0 Comments

Top Australian chef champions kangaroo meat, zero waste and eating bark

 Viewpoints from Aussie Cuisine Using kangaroo meat is a no brainer: it’s lean, it’s healthy, it’s abundant. Why aren’t we eating more of it?”, says Chef Matt Stone. Indeed a good question! No other produce is so quintessentially Australian. Finally, a new generation of Australian chefs is championing indigenous foods and including [...]