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Comments (7)
There is also a lowest-common-denomenator element. Australia's national quisine is a synthesis of everywhere and everything else.
14 Nov 2010 01:27 AEST
Rob Jacobs
From Para Vista SA
I couldn't agree more with the comments. I was involved in the native food industry for over 10 years and it was an uphill battle to educate Australians to try bush foods. They didn't like it and it won't get any further than a novelty thing. Moreover, we couldn't guarantee continuous supply of lots of items and then the drought came along and made it worse. Our own cuisine is what we make of it.
As with much that is Australian, we are a cosmpolitan nation when it comes to food, greedily reaching out for the best of everywhere else, then fusing them together to create a unique variation that is uniquely Australian. Australian Pizzas are different to Italian or American; Australian Chinese food is different to that presented anywhere else; and so on. There is also a lowest-common-denomenator element. Australia's national quisine is a synthesis of everywhere and everything else.
15 Oct 2010 10:24 AEST
Lawrie
From Northcote
We as Australians seem to suffer from the national delusion that the BBQ is uniquely ours. Americans are probably even more obsessed with the BBQ than us; how could you fail to notice the grand asado tradition of South American countries? ... but we're all 'johnnies-come-lately' really when you look at the various brazier-cooking traditions in Asia, etc. Australian culinary style is pastiche, and indigenous ingredients are just that - the styles are derived from other places - but that's OK!
13 Oct 2010 08:53 AEST
Sweetaz
From Kingston
Australia is a bastardised version of America/UK which results in no real definable food culture. It could be because we are visitors with a relatively short history (other than our nations original habitants). One could argue that methods of cooking are uniquely Australian like the BBQ but I wouldn't feel comfortable saying that Australian food culture resonates "snags on the barbie" & a couple of beers because we have great food, albeit originating elsewhere. Our Food culture is multicultural.
I loved Edna's Table. It was the only restaurant that wasn't using native ingrediants in a cringe worthy way. It's that cringe factor of bush tucker that seems to be the chasm we can't yet cross. Surely there are more native ingrediants than witchetty grubs.
James Parry, Oscillate Wildly (Winner of the Young Chef Award 2008) for the Young Chefs Dinner in 2008 did a fantastic dish of Macadamia, wattleseed, lemon myrtle, red rice. This is the kind of thing I wish we were seeing more.
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