The “Paddocks”

/The "Paddocks"

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

Native bush food demand outstripping supply says industry as more growers encouraged

By Kim Honan and Marty McCarthy  The demand for Australian native foods across the country is by far exceeding supply, according to the industry's peak body. Australian Native Food and Botanicals (ANFAB) is trying to encourage new producers in the industry and existing growers to plant more crops. ANFAB chair Amanda Garner said demand for native [...]

By | January 14th, 2018|Indigenous Influences, Produce|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 Damien Styles

 Viewpoints from Aussie Cuisine Chef Styles believes that Australian chefs are free to be creative when cooking as ‘we [Australian chefs] have access to almost every ingredient available worldwide, and due to us not being steeped in tradition like say either the French or Italians, we can pretty much do whatever we like, [...]

Q&A with Chef Pierre Khodja

 Viewpoints from Aussie Cuisine Chef Khodja believes that produce plays an important role in the development of Australian cuisine: ‘produce is paramount to what we know as Australian cuisine. Freshness and quality is a definite priority for customers who are prepared to spend money on dining out, as they want the best. People [...]