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Australian Food:
In Celebration of the New Australian Cuisine

By Alan Saunders

Australian Food  
"It's true that most of the ingredients haven't been here for more than a couple of centuries, but they've taken root, made themselves at home, and so have the varied culinary traditions of which this book is a testimony. The flavour of Australia is the flavour of change, adaptation, and-in the very best sense of the word-compromise. "-from the introduction

Foodies across the globe are always looking for the next big thing, and right now they may have found it in Australia. As it prepares to host the Olympic games in Sydney, the land of sun, sea, and sand, is fast becoming a hub of exciting, global cuisine. In Australian Food: In Celebration of the New Australian Cuisine, noted food writer and cooking authority Alan Saunders explores this new cuisine and its many influences. Sumptuously illustrated, Australian Food reflects the relaxed casual Australian lifestyle while toasting native foods and culinary innovation.

Saunders tours the private and professional kitchens of the visionaries shaping Australia's emerging cuisine, surveying the culinary traditions and ingredients brought to the table by the eclectic mix of immigrants who have reached the country's shores. As chef Liam Tomlin says, "the wonderful thing about cooking in Australia is that you can adapt any cuisine here with local ingredients. Not many countries can offer such a wide variety of skills from so many cuisines with the addition of a wide variety and high standard of ingredients-Asian and European."

Saunders introduces us to fifty-four of Australia's pre-eminent chefs, food purveyors, and writers to create the more than 140 recipes in the book. Recipes include:

  • Wild Mushroom Soup with Horseradish Cream
  • Grilled Baby Corn, Feta, and Fresh Pear Salad with Walnut Dressing
  • Steamed Coconut Pancakes with Green Curry Sauce
  • Salt-Crusted Breast of Chicken with Jerusalem Artichoke purée and Leeks
  • Pavlova with Passionfruit Curd

With this evocative, all-inclusive salute to the world's newest, most dynamic cuisine, you'll see for yourself how Australia is changing the way the world cooks, tastes, and eats.

About the author:
After 10 years of hosting Sydney's "The Food Program" Alan Saunders now presents "The Comfort Zone," a weekly review of food, architecture, design and gardens. He has written regular columns for the Sydney Morning Herald, the Bulletin, and City Weekly.

Buy the Book!

 

Australian Food:
In Celebration of the New Australian Cuisine

By Alan Saunders
Ten Speed Press
Paperback, 224 pages, $24.95
Publication Date: September 1999
ISBN: 1-58008-098-7
Information provided by the publisher.

 

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This page created January 2000


 

 
 

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