Cuisine
Australian kitchens: fire cooking, seafood handled fast, and a magpie approach that pulls from Asia and the Mediterranean in equal measure.
Australian kitchens: fire cooking, seafood handled fast, and a magpie approach that pulls from Asia and the Mediterranean in equal measure.
3:31An editorial analysis of the unique stadium catering and menu adaptation opportunities presented when major international sporting events, like the NFL, arrive in Melbourne.
15:53Learn how to transform canned chickpeas into a crunchy, umami-rich bar snack resembling classic Twiglets using an air-frying starch method and a yeast-extract glaze.
12:46Discover how Chef Dave Pynt of Burnt Ends in Singapore masterfully bridges the gap between rustic wood-fired barbecue and Michelin-starred culinary precision.
13:53Reinvent the nostalgic Australian classic by swapping out sugary jams and soup packets for a smooth, scratch-made apricot purée and stabilized evaporated milk emulsion.
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Questions from the pass
Modern Australian cuisine is defined by open-fire cooking, exceptionally fresh seafood, and a fusion of East Asian and Mediterranean techniques. Chefs pair indigenous ingredients like lemon myrtle or saltbush with Japanese miso, Italian pasta methods, or Cantonese stir-fry techniques, reflecting a diverse immigration history and a focus on clean, high-acid flavour profiles.
Treat these flathead lobsters like langoustines. Split them lengthwise, remove the intestinal tract, and brush with garlic butter. Grill flesh-side down over hot charcoal at around 220°C for two minutes, then flip and cook in the shell for another minute until just opaque. Overcooking makes the sweet, firm meat tough.
Old man saltbush leaves are used as a natural, mineral-rich seasoning. To prep, deep-fry the leaves at 180°C for 10 seconds until crisp, then use them as a textured garnish for lamb or seafood. Alternatively, blanch them for 30 seconds to reduce the intense salinity before tossing them into stir-fries or braises.
A standard trade ratio is 4:1 caster sugar to egg whites by weight. Whisk whites to stiff peaks, gradually add sugar, plus one teaspoon of cornflour and half a teaspoon of white vinegar per four whites for a marshmallow-like centre. Bake at 120°C for 90 minutes, then cool completely in a turned-off oven.
This hybrid approach relies on balancing heavy fat with sharp acidity and umami. For example, dress charcoal-grilled kingfish with a dressing of white soy, kalamansi juice, and extra virgin olive oil, or serve pan-roasted barramundi alongside a dashi broth split with basil oil. Keep preparation times minimal to preserve raw seafood textures.
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