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

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 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 [...]

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. [...]

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

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

Coya: Setting up a restaurant from scratch

 Viewpoints from Aussie Cuisine Chef Saleh believes that ‘if you provide good food and good service, you don't have to worry about the your restaurant business.’ Setting up a restaurant may be a dream for many chefs, but it poses many challenges. The list of obstacles goes beyond rising food costs, the astronomical [...]

By | September 14th, 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 [...]

By | August 21st, 2017|Australian Chefs, Produce, The Word in the Kitchen|0 Comments

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