12-06-2010, 09:29 PM
There is no Australian Cuisine per se, although many overpriced city restaurants will claim to have Modern Australian Cuisine. Mostly this is a tagline that should read 'We had no fucking idea whether to be Italian, Thai, Greek or Indian so we blended the fucking lot'...
We are a young country; we only stole the place a little over 200 years ago. In that time, cuisine has evolved from the boring British shit that landed here with us to foods that are heavily influenced by local produce and our neighbours.
Sure we have Vegemite and Lamingtons, Peach Melba and Pavlova... but you'll struggle to find them on a menu and they are far from haute cuisine
In a way, the US is the same.. Hotdogs and Hamburgers - German, Cajun food - South American and Caribbean, you've already mentioned the Mexican influence and hate to burst your bubble, but the Chinese were doing pork on a BBQ centuries before Columbus sailed a boat...
Food is evolution. Yeah, the French have Coq au Vin, and the Italians Spaghetti alla Puttanesca, but they are dishes, not a cuisine culture. The culture here in Australia is moving towards ultra-fresh, no fuss, no pretentiousness.
The most exciting new and successful Australian Chefs are playing with new techniques to get food from producer to plate in the shortest amount of time, with the least amount of stress and maximum amount of flavour.
When people say {insert country here} Chefs these days, I think the shift is more towards geography than style. When you look at the cuisine being prepared by Ferran Adrià, Heston Blumenthal, Tetsuya Wakuda et al, it is heavily influenced by many different cultures and cuisines; it's not distinctively Spanish, English or Japanese
We are a young country; we only stole the place a little over 200 years ago. In that time, cuisine has evolved from the boring British shit that landed here with us to foods that are heavily influenced by local produce and our neighbours.
Sure we have Vegemite and Lamingtons, Peach Melba and Pavlova... but you'll struggle to find them on a menu and they are far from haute cuisine
In a way, the US is the same.. Hotdogs and Hamburgers - German, Cajun food - South American and Caribbean, you've already mentioned the Mexican influence and hate to burst your bubble, but the Chinese were doing pork on a BBQ centuries before Columbus sailed a boat...
Food is evolution. Yeah, the French have Coq au Vin, and the Italians Spaghetti alla Puttanesca, but they are dishes, not a cuisine culture. The culture here in Australia is moving towards ultra-fresh, no fuss, no pretentiousness.
The most exciting new and successful Australian Chefs are playing with new techniques to get food from producer to plate in the shortest amount of time, with the least amount of stress and maximum amount of flavour.
When people say {insert country here} Chefs these days, I think the shift is more towards geography than style. When you look at the cuisine being prepared by Ferran Adrià, Heston Blumenthal, Tetsuya Wakuda et al, it is heavily influenced by many different cultures and cuisines; it's not distinctively Spanish, English or Japanese
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