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Australia, the magazine : Australia, the magazine
plates & produce 48 Richard Kalina When the rst European se lers arrived in Australia more than 220 years ago they brought the culinary traditions of their homelands with them, no ma er that the summer heat was at odds with a British Sunday roast more suited to a frostbi en evening. A love of meat, whether in a pie or on a barbecue is still a big part of the Australian food culture, but over the last few decades a uniquely cosmopolitan cuisine called Modern Australian or Mod-Oz has come to re ect a diaspora of larders. is fusion draws from ingredients of the Paci c Rim and native Australian bush tucker as much as Greece and Italy, and those from the newer waves of migration originating in Vietnam, China, ailand and Korea. Australia's modern chefs have been taking Modern Australian to the world since the mid- 1990s, making international fans of the intriguing play of avours bolstered by pristine produce. Says Kylie Kwong, of Sydney's Billy Kwong: "Australian produce is second to none. Our clean waterways and respect and love for the natural environment, and the increasing number of sustainable food providers, make this country one of the greatest when it comes to fresh, avoursome, wholesome food." Peter Gilmore, of Quay in Sydney, is as passionate when it comes to sourcing the best in produce. "It's become my obsession to nd rare and heirloom ingredients that are not commercially grown in Australia so I can surprise and delight my customers and have a larger pale e to work from, at the same time preserving ingredients that could be lost if not grown," he says. " ere is a grassroots swell and interest in ge ing back to nature and people are starting to plant vegetable gardens again all over the country. I think this is a reaction to the commercialisation of our food and the fast-paced lives we all live." Australia's leading chefs take time out from the dinner hour rush to share their favourite ingredients. the secret of our success FROM BANGKOK TO MOSCOW, CHEFS FROM DOWN UNDER ARE DAZZLING FOODIES WITH THEIR UNIQUE STYLE. TOP COOKS SHARE THE STORY OF THE PARTICULAR AUSSIE PRODUCE THEY CAN'T DO WITHOUT. BY MELISSA PEARCE