Viewpoints from Aussie Cuisine The author writes: “Clearly, for those who could afford it, the range of food on offer in the colony was extensive – far more-so than we often give our forefathers credit for”. Contrary to general belief, Fresh Food Markets are not a recent fashion in Australia. They were [...]
A look at what cooking Australian cuisine means and how it's changed over the years.
Frank Buckland (1826-1880) was a free spirit in the World of Victorian Natural History. He was the eldest son of William Buckland, the Canon of Christ Church Oxford and later Dean of Westminster, and both his father and mother had a passion for plants and animals. This was a strong influence on Frank as he grew up and his love of Natural History did not abate during his career as a surgeon in The Life Guards.
As we continue our investigations into "Aussie Cuisine", we will be building a timeline some of the key events in our culinary history. *** 26 January 1788 - Captain Arthur Phillip lands at Port Jackson, establishes a convict colony. 4 June 1788 - First official banquet is held. November 1788 - Parramatta settled. 1789 [...]
We asked Pamela Melocca, the former Co-Principal of Caleula School of Cooking & Etiquette, her thoughts on the state of Aussie Cuisine.
We spoke with educator Judy White, to get her thoughts on Aussie Cuisine.
We spoke with Chef Adam Moore, Corporate Chef AUS/NZ Cerebos (Australia) Limited, to find out more about his thoughts on Aussie Cuisine.
The team at AussieCuisine are not the first to embark on the quest to define our national food identity. Many of our leading chefs, cooks and writers have asked the same question and arrived at a variety of conclusions.
What is Australian cuisine?
What do you think were the primary influences behind its evolution?