Travel Reference
In-Depth Information
MOD OZ
Those making the case for a distinctly Australian cuisine might point to 'bush tucker' or a
degustation menu of pavlova, lamingtons, Vegemite sandwiches and Anzac biscuits. Patri-
ots might suggest eating the coat of arms: kangaroo and emu, with a crocodile starter. A
more reasoned approach has been taken by Australia's more innovative chefs, reverting to
convict stereotypes: eyeing the surroundings, determining what to steal and weaving it all
into something better than the sum of its parts - something perfect for the location and the
climate.
This mix of European traditions with exotic flavours is casually termed Modern Australi-
an cuisine - an amalgamation of Mediterranean, Asian, Middle Eastern and Californian
cooking practices that emphasise lightness, experimentation and healthy eating. It's a hy-
brid style, shaped by migrant influences, climatic conditions and local ingredients - a
culinary adventure built around local, seasonal produce that plays freely with imported in-
gredients and their accompanying cooking techniques and traditions. In Sydney this light-
fingered culinary style has filtered down from sophisticated restaurants to modest main-
street bistros and pubs.
The once ubiquitous phrase 'Mod Oz' may have fallen out of vogue, but the style of
cooking is very much alive and well.
