Food of Australia (H). Wendy Hutton

      

      Published by

       Periplus Editions (HK) Ltd. with editorial offices at 364 Innovation Drive, North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12 Singapore 534167.

      Copyright © 2001

       Periplus Editions (HK) Ltd.

      ALL RIGHTS RESERVED

      ISBN: 978-1-4629-0973-5 (ebook)

      Library of Congress Catalog

       Card Number: 98-83180

      Credits:

       Food photographs by Ashley Mackevicius. All other photography by John Hay, except pages 12, 15 & 24, by Esther Beaton, Terra Australis Photo Agency, and pages 13, 28 & 30 by Glenn Gibson, Blitz Pictures.

      Acknowledgments

       The publisher gratefully acknowledges the enthusiastic support of Igal Bigos, Area Director, Food and Beverage Operations, of Hilton International Australia; his assistant, Jacqui Fink, and Rod Ritchie of Rainforest Publishing, who helped co-ordinate the project. The publisher also wishes to thank all those who lent props for photography, the contributing authors and, above all, the enthusiastic and talented chefs who so generously shared their culinary secrets.

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      First Edition

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       PRINTED IN SINGPORE

      THE FOOD OF

      AUSTRALIA

      Contemporary Recipes from Australia's Leading Chefs

Stephanie Alexander Maggie Beer Andrew Blake Cheong Liew Andrew Fielke Herbert Franceschini Werner Kimmeringer Kurt Looser Bill Marchetti Damien Pignolet Alla Wolf-Tasker

Guido van Baelen Beh Kim Un Marieke Brugman Gerda Bits Bethany Finn Paul Hoeps Alan Koh Christine Manfield Paul Merrony Dietmar Sawyer Tetsuya Wakuda

      Produced in association with Hilton International Australia

       Food photography by Ashley Mackevicius

       Styling by Wendy Berecry & props by Christina Ong

       Edited by Wendy Hutton

      From the Indian Ocean on the west to the Pacific Ocean on the east, the Australian continent is a land of contrasts.

      Contents

       PART ONE: FOOD IN AUSTRALIA

      Introduction 5

      An Endless Feast 6

      A History of Australian Cuisine 10

      Native Australian Food 14

      Mediterranean Influences 16

      Australia's Asian Connection 19

      The Great Aussie Barbie 22

      Gourmet Dining in the Country 25

      A New World of Wine 29

       PART TWO: CHEFS, INGREDIENTS & RECIPES

      The Chefs of Australia 31

      Australian Ingredients 33

       The Recipes

      Appetizers 36

      Salads 54

      Pastas 64

      Vegetable Dishes 74

      Seafood 80

      Poultry 94

      Meat 100

      Desserts 116

      Supplementary Recipes 134

      Appendix 140

      Index 143

      Part One: Food in Australia

      The new "cuisine of the southern sun"

      by Tony Baker

      Australia's contemporary cuisine has, over the past fifteen years or so, joined the ranks of the world's best, thanks to the dazzling range of local ingredients, a truly multicultural society and a new generation of boldly creative chefs. It is a perfect drawing together of flavors and styles; of French traditional and nouvelle cuisine, regional Italian and pan-Asian styles laced with cool Californian chic.

      The evolution of the new cuisine seems to have taken place with startling swiftness. To write about