The Word in the Kitchen

/The Word in the Kitchen

We asked some of the industry’s leading chefs, restaurateurs and producers what “Aussie Cuisine” means to them…

Q&A with Industry Professional Steven Rhodes

Steven Rhodes was the Restaurant Manager at Solotel Group’s fine dining establishment, Aria Sydney. (Steven has recently left Aria to return to the Gold Coast - the AussieCuisine team wishes Steven well and looks forward to following his career in his next venture.) Rhodes chats with Dane Richards about service standards; staff recruiting, training and [...]

By | June 19th, 2018|Australian Chefs, The Word in the Kitchen|0 Comments

Q&A with Chef Brian Geraghty

Acclaimed Chef Brian Geraghty owns Sydney's restaurant Berowra Waters Inn, which is considered one of the top restaurants in Australia. Chef Brian talks to Dane Richards about immigration, native ingredients and regional cuisine. "Unfortunately, this is a blight on our nation’s food heritage. Whilst the energy in this area is always growing, there just needs to be [...]

By | April 9th, 2018|The Word in the Kitchen|0 Comments

Q&A with Chef Josh Niland

Talented young Chef Josh Niland owns Saint Peter, an acclaimed seafood restaurant in Sydney’s cosmopolitan Paddington. He has been pushing the boundaries of seafood cooking with a nose-to-tail philosophy using uncommon species. Sharing his approach to cooking as a chef and restaurateur, Niland chats with Carolina Holzmeister about our produce, the restaurant scene in [...]

By | March 27th, 2018|The Word in the Kitchen|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. [...]

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 [...]

Q&A with Chef Clinton McIver

 Viewpoints from Aussie Cuisine Australian processed food, beverage and fresh produce are valued and highly sought after in the world, in particular in China. Being the world’s most populated country and the second largest economy, China is a key importer of Australian premium foods. Since 2014, it is estimated that China has become [...]

By | August 25th, 2017|National Dishes, Produce, The Word in the Kitchen|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