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 [...]
“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 [...]
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 [...]
Viewpoints from Aussie Cuisine The convicts’ diet at Hyde Park barracks between the 1820s and 1840s provides us a snapshot of the harsh environment of the early Australian settlers. Food was regarded as a scarce product and the regular food allowance set by the British government provided the convicts with basic fuel for survival [...]
Viewpoints from Aussie Cuisine Parrot pie and possum curry – how colonial Australians embraced native food. But only because they had to!! British settlers needed to engage with the edible flora and fauna of the continent almost immediately upon arrival. Cooks – mainly women – relied on traditional British methods to transform these [...]
Viewpoints from Aussie Cuisine Our culinary adventure started much earlier then generally accepted, often only the last 20 years is recognised as our culinary evolution. Early in the 19th century menus would offer parrots, pigeons and kangaroo. “Food tells you so much about the social interests of the day,” said research librarian [...]
Viewpoints from Aussie Cuisine The Chaîne des Rôtisseurs is an international epicurean society founded in Paris in 1950. It is devoted to perpetuate the traditions of French cuisine. The Chaîne des Rôtisseurs was established in Australia by Mogens Bay Esbensen, a Danish chef and food writer who is considered a pioneer of [...]
Viewpoints from Aussie Cuisine Olive farming in Australia originated in the early 19th century, with the first documented olive groves cultivated near Parramatta, NSW, in 1805. ‘The olive tree beside the carriage loop at Elizabeth Farm is quite likely the oldest in the country, planted in 1805 having been brought back to the [...]
Viewpoints from Aussie Cuisine Chef McDivitt declares that Australian cuisine, in his opinion, is influenced by our local produce together with the sense of refinement of French cuisine. ‘It has a little influence from French cuisine; this is how we refine our own produce, [with the influence of] the techniques from France.’ In [...]
Viewpoints from Aussie Cuisine Again, we offer other examples of the high culinary level during the early colonial period. There is a clearly French influence in food, wine and service at that time. That influence created the platform on which the Australian Cuisine has developed. It is still a major pillar [...]