Regional Cooking

//Regional Cooking

To many, this is what “Aussie cuisine” is all about. Good, simple, old-fashioned cooking. But is this still the case – or has regional cuisine evolved into something else entirely?

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 [...]

Q&A with Chef Ashraf Saleh

 Viewpoints from Aussie Cuisine ‘My Middle-Eastern heritage has played a big part in the dishes that I have created. The memory from my childhood of running through bazaars and spice markets with my parents was remarkable! The flavours of those markets were never far from my plate’, muses Chef Saleh. Chefs tend to [...]

Grills and pavlovas

 Viewpoints from Aussie Cuisine Ryland claims that Australian cuisine is ‘an aggregation of recipes, styles and techniques from all over the world, using a wide range of fresh and original ingredients.’ He refers to our cooking style as a ‘globalised international cuisine’, which occurred through migration and active importation. There is no [...]

By | September 14th, 2017|Immigration, National Dishes, Regional Cooking|0 Comments

Q&A with Chef James Gallagher

 Viewpoints from Aussie Cuisine The AussieCuisine team acknowledges that Brisbane Chef James Gallagher is without any doubt an eloquent spokesperson for Australian Cuisine. This talented young chef has a brilliant future, so keep your eyes open to his potential! In terms of the primary influences behind its evolution, Chef Gallagher believes that [...]