Australian
Food : In Celebration of the New Australian Cuisine
by Alan Saunders (Introduction), et al
Though many people think Australians simply throw another shrimp on
the barbie and call this dinner, Australian chefs are in the midst of creating
the most original and multicultural cuisine in the world. In Australian
Food, Alan Saunders, a leading Australian food writer, assembles more than
140 recipes from 54 local chefs and other food professionals that demonstrate
this.
But first, Saunders defines Australian cuisine and discusses its relatively
short history. His discussion includes definitions of cuisine itself and
thoughts on how any cuisine originates and develops, using French and Chinese
cooking, widely accepted as the world's two greatest cuisines, as models.
Saunders then presents the work of Australian chefs as the vibrant fusion
of indigenous ingredients prepared using French and Asian techniques, a
British respect for the quality of food, and a sometimes electrifying creativity
inspired by a potpourri of influences from Australia's many immigrant populations
(which include Greek, Italian, Thai, Filipino, Japanese, and others).
Yellow Thai Curry of Swordfish with Green Papaya, fragrant with mint
and basil, shows the strong Asian influence in Australian kitchens. Poached
Blue-Eye Cod, simmered in olive oil, served on a bed of French Puy lentils
flavored with bacon, then bathed in a warm, sharp vinaigrette studded with
diced fennel and tomato, demonstrates how Australian chefs transmute Mediterranean
cuisine. Many recipes feature fish, as one might expect on an island continent,
such as Tasmanian salmon, freshwater trout, sweet abalone, and lobster.
Unfortunately, the book offers only vague substitutions, recommending "any
fine-textured white fish" in place of King George whiting. Reading about
the local yabbies (crayfish) roasted with thyme-infused oil, gravlax-cured
snook, and Barbecued Lamb Rumps with Tomato and Chickpea Salad is likely
to prompt the purchase of many an airline ticket to Oz land. For travelers,
Australian Food is a delicious way to single out restaurants to visit.
--Dana Jacobi
(Paperback - August 1999)
Good
Food from Australia
by Graeme Newman, Betsy Newman (Contributor)
Hardcover: 192 pages ; Dimensions (in inches): 1.10 x
8.78 x 5.81
Hippocrene Books; ISBN: 0781804914; 2 edition (August
1997)
A
Taste of Australia : The Bathers Pavilion Cookbook
by Victoria Alexander, Genevieve Harris (Contributor), Sharon Dyson
Hardcover (November 1995)
Ten Speed Pr; ISBN: 0898157560
The
Food of Australia: Contemporary Recipes from Australia's Leading Chefs
(Periplus World Food Series)
by Stephanie Alexander (Editor), Wendy Hutton (Editor)
Hardcover: 144 pages ; Dimensions (in inches): 0.73 x
9.12 x 8.21
Periplus Editions; ISBN: 962593393X; (April 1999)
Fusions:
A New Look at Australian Cooking
by Martin Webb, Richard Whittington (Hardcover)
Hardcover: 160 pages
SOMA Books; ISBN: B00006JO25; (June 26, 1998)
Tetsuya : Recipes from Australia's Most Acclaimed Chef
by Tetsuya Wakuda, Charlie Trotter
(Hardcover - May 2001)
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