Australian Chefs

[crash]

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.

So they decided to use a car to drive to the market? That IS innovative. hahaha I haven't been to Australia, so you'll have to explain this to me a little better. Are the agricultural areas located far from the populated areas? Do Australians ship in a lot of their food from other countries? I never thought of Australia as a big island, so I assumed you grew much of what you consumed.

I think Southern pit BBQ is more influenced by Native American culture than Chinese (but if you wanted to get technical, you could refer to Native Americans as part of the Asian haplogroup). If you really want to get technical, all cuisines descended from our ancestors and their homelands (so I guess we all cook variations of African cuisine handed down from our genetic Eve). And you have to blame the Germans for hot dogs (sausages and frankfurters). We'll take hamburgers (again, seeing the German influence) because I love a good, fresh bacon cheeseburger on a nice roll with homegrown tomato and mustard. Mmm.

People have gotten away from eating fresh foods. We eat too much processed crap. I try to shop around the perimeter of my local grocery store and stay away from all the poison in the middle.

Great post, crash. I was trying to tease the new Aussie chefs, but they can't seem to find this thread. I guess that's what keeps y'all from invading the world.

Ha!

Well it kind of really is that simple. Years ago, much of our fantastic tropical seafood that was caught in Far North Queenslamd was kept on a boat for days, brought to port and frozen, then shipped to Melbourne/Perth/Sydney thousands of miles away where it was defrosted and had the shit cooked out of it until it was as tough as leather and was smothered in some ghastly sauce concoction...

Nowadays it more and likely hits the restaurant withing 24 hours of being caught, often still alive, or at the very least fresh as when it was caught and it is prepared in a way to enhance the natural flavour and texture of the product.

This is a vast country and our climate varies wildly from top to bottom and East to West. Things that are available in some areas are a challenge to obtain in others.