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An Australian Comment
New Asian Cuisine Scene Jan/Feb 97
The closing of the recent Olympic Atlanta, Georgia, has now turned the focus of attention to the southern hemisphere. Sydney has officially become the host city for the Olympic games of the new millennium, the year 2000.I remember reading the front page news back in 1994, when, in Monaco, Sydney edged out Beijing by just one vote. The day after the announcement, the headlines in Australia read - We've Done it! I - the next day read - What have we done!!
Well, what has Australia done!! Let me say this, that by being awarded the games, over the next 4 years, our hospitality industry, which showcases the Australian lifestyle as well as the varied food trends being established by the many chefs, hoteliers & restaurateurs Downunder, will become the focus of worldwide attention.
Australia, as a multicultural country, has been able to develop a unique food style in both taste and presentation which is now coming to the fore. With the Olympics on their way Downunder, a greater awareness of the Australian food industry is occurring.
Both Asean and European influences, combined with the great wealth and variety of fresh produce, has enabled creative dishes to develop from unrestricted guidelines.
Chefs such as Stefan Manfredi and his Northern Italian upbringing, Greg Doyle, combining produce and seafood to perfection, as well Tetsuya Wakuda, who has undoubtedly one of the best eateries in Australia, are proof of this emerging style.
Many people have always seen Melbourne as the Epicurean centre of Australia. In the earlier days, this was very true. As Australia accepted migrants from Europe and Asia in the 50's and 60's, many Italian, Greek and Chinese communities, to name a few, settled in Melbourne. A great number of restaurateurs then established businesses in this growing city. Not only did the owners have a passion for food, but so did their customers.
Now, some 30 years later, influxes of communities from not only Europe, but the many
Asian countries, have revolutionised the way Australians experience food, by continually demanding the best in quality and service. These demands have come not only from the restaurant customers, but has had the ripple effect, through to producers and suppliers. Specialised production of ingredients, through better communication between chef and supplier, over the last 15 years is evident on the plates served in many of the top restaurants.
Young chefs in Perth, Adelaide, Brisbane and Sydney are also experimenting with new combinations of texture, flavour and presentation. Their styles are creating cult style followings for these innovators in the kitchen, with the Olympic city of Sydney leading the way.
If Australia is on your culinary vacation calendar, be assured that you will not be disappointed.
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