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 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 [...]

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 [...]

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 [...]

Q&A with Daniel Motlop

 Viewpoints from Aussie Cuisine Are we going native? Our native produce could give the AussieCuisine an identity specific to our country and not borrowed from immigrants or our neighbours. As Daniel Motlop points out, "we sell croc, wild boar, emu, rabbits, goat, magpie geese, but also things like Kakadu plum, rosella, paperbark, finger [...]

Q&A with Alexandra Olsson

 Viewpoints from Aussie Cuisine With our very long coastline, clean seawater and ideal sun and wind conditions, Olsson's has been producing top quality salt since 1948, yet another fine Australian produce of which we should be proud. We have many, maybe too many, celebrity chefs who have promoted and influenced our culinary [...]

By | June 30th, 2017|Produce, The Word in the Kitchen|0 Comments

Q&A with Chef Grant Parry

 Viewpoints from Aussie Cuisine Despite the ‘native foods craze’, Chef Parry believes that the Indigenous influence on Australian cuisine is excessively promoted by some Australian chefs. ‘Indigenous ingredients in my opinion will only ever represent a small part of “Australian cuisine” as it stands now, unless the Indigenous produce industry starts producing/harvesting native foods [...]

Q&A with Chef Naomi Lowry

 Viewpoints from Aussie Cuisine Top Australian chefs have the benefit of being able to cook with the finest ingredients sourced from small producers to artisan’s suppliers. Chef Lowry understands that her patrons also directly benefit from this scenario. Diners in Australia are acquiring a more sophisticated taste and are more discerning about the [...]