Australian Functional Ingredients Pty Ltd

Where have all the Australian cuisine chefs gone?

My Facebook site is getting plenty of comments about Edna owners getting accolades for ‘inventing Australian food’ and denigrating the efforts of others “there was a small place in Hornsby…”. Lots of chefs have contributed to at least putting Australian cuisine on the culinary map even though it still has a long way to go to be appreciated by the bulk of Australians or the rest of the world. However, we have only been at it for 30 years.

Many chefs contributed to the development of Australian cuisine and it’s a shame that so many are no longer in the industry, not obviously so or not still promoting themselves as Australian chefs. Jean-Paul Brunneteau, Andrew Fielke, Uli Rabsch, Rene Ortiz, Shane Brierly, Mark McCluskey, Benjamin Christie and a long list of others have pretty much disappeared from the industry or from national exposure (or have even left the country).

Perhaps Rene Redzepi and his focus on wild foods (he runs the recently nominated World’s Best Restaurant, Noma in Denmark) will shame Australian Chefs to take the challenge and cook food that tastes Australian because it uses our indigenous wild foods and not just chilli, garlic, lime, salt and olive oil.

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Vic Cherikoff

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