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Australia - a Garden of Eden for Chefs
New Asian Cuisine Scene Sep/Oct 96
Some Australians are like me - they have an ardent passion for what we refer to down here as "The Land or Wonders' - the 'The Land Downunder.'If food and cooking is your profession, hobby or love, then Australia is the place to experience all styles and tastes, from a fantastic array of products, to innovative, creative restaurants, to culinarians who master their art with meticulous accuracy, precision and superb innovation.
It has been said "when a food export company from Australia needs a new marketing plan, a fine food event or further exposure in a particular city or country, the premium product suppliers in Australia agree, the first step is to knock on the kitchen door of chef Scott Webster."
My cuisine has been labelled as a style of 'fusionist fare'. I believe this is due to a number of reasons:
Firstly, for several years I have been at the forefront of Australian food marketing. I have created Australian dishes which promote and highlight the freshness and quality of Australian produce particularly beef and lamb, our seafood and excellent cheese. My research and understanding of Australia's indigenous ingredients, adds breadth of flavour and colour to my signature dishes.
Secondly, I have followed the path similar to many European chefs: looking back at old styles and seeking out new recipes and ingredients. As one of a group of innovative Australian chefs, I believe I have contributed to the new Australian approach to cuisine internationally: creating a portfolio of menus using Fresh Australian primary produce.
Thirdly, having looked in, I have also tried to look out, developing a unique style of cuisine by fusing classic French methods, Japanese precision with the vast array of Asian and Australian flavours and spices with a great variety of Australian products.
Australia is a land of great contrasts. From the tropical north to the temperate south, the geography, climate and local expertise all combine to produce the widest range of products imaginable.
The variation in climate across the continent means plentiful supplies of all primary produce are available all year, a great advantage to restaurateurs and hoteliers world-wide. Fresh Fish and crustacea a6ound in Australia's waters, creating a thriving export industry and many seafood chef's reputation.
Wine production, too, has become a major industry.
This great store house gives the imaginative chef a broad range of ingredients with which to create original culinary master pieces. There are guarantees too! All Australian primary produce is subjected to the highest standards or quality assurance. By law, every piece of primary produce sent overseas is inspected by government authorities for quality, freshness and hygienic handling at every stage of production and packaging. In addition, Australian chefs have discovered the exciting opportunities in the use of Aboriginal bush food ingredients in developing a uniquely Australian cuisine.
A new generation of innovative chefs are introducing to their international colleagues, the advantages of serving Australian beef, lamb and seafood dishes garnished with these fascinating new tastes, textures and colours.
Daily flights to virtually every major capital city mean this new exciting menu can be served as fresh in Frankfurt as in Fremantle, as appetising in Alberta as in Adelaide.
My experiences in Europe, Asia and North America have convinced me Australia represents a Garden of Eden for chefs. The freshness and quality of Australia's premier food products provide our industry with the opportunity to develop creative menus combining freshness and f'lavours which will satisfy palates of our most discerning clientele.
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