You know that you're winning when it no longer matters
It may have been a 25 year struggle, through industry ups and downs, culinary trend cycles and business challenges but the use of a growing number of Australian ingredients on international menus with scarcely a mention in restaurant reviews, apart from their suitability with the wine or complement to the dish, proves that our efforts are paying off.
The TasteDC folks have lined up 13 area chefs to cook some interesting dishes, many of which are reminiscient of that Marlon Brando-Matthew Broderick movie, The Freshman.
In the animals-you-don’t-see-on-the-menu-everyday camp, Bryan Davis of Chef Bryan’s Kitchen will prepare llama “sliders” and grilled crocodile tail, while James Phillips of the Fairmont Hotel’s Juniper restaurant will try his hand at rattlesnake gumbo and wattleseed
Wait a minute…
I also recently saw scallops in Wattleseed
And there’s my point. Authentic Australian ingredients are slowly becoming mainstream enough to not even warrant the focus they used to need. Go to Tocqueville in New York and their Wattleseed
So watch out North America. We expect you to adopt these little-reported ingredients as though they were the oldest known foods in the world. Oops. That’s right. They are just that.