From the Editor, Leigh O’Connor.
From coffee to seafood, wine and beautiful beaches, Australia is on top of the world, despite being Down Under!
This week we celebrate the Spirit of Australia with a series of articles in the leadup to Australia Day on Friday, taking you on a journey of discovery as the what our great land has to offer – including recipes showcasing native ingredients to a round-up of the best beaches around the country.
From parmis to pies, custard-filled slices to our coat of arms, Marie-Antoinette Issa takes a cheeky look at the top 10 national Aussie food icons – even though the Land Down Under gave the world Chris Hemsworth, the Great Barrier Reef and wi-fi, it is the country’s culinary contributions that have placed us on the global map.
As the sun sets and illuminates lush fields with its golden rays, a subtle shift is taking place in Australia's food scene. Joseph Steele brings us the tale of farm-to-fork eating, which is changing the way people in Australia see food from farm to table. While it is not a new tale, many of Australia’s Chefs have been focusing on farm-to-fork dining, but as the wider consumer catches up with the culinary mavericks, it is a movement propelling Australia’s culinary scene.
We also bring you a guide to exploring Australian vineyards, which stand as vibrant and innovative players in the ever-growing world of wine, crafting narratives in every bottle that encapsulate diverse landscapes and winemaking heritage. From sun-kissed valleys to cool, misty mountains, the country’s wine regions are as varied as they are magnificent, each offering a distinct expression of terroir and tradition.
Immerse yourself in a seafood voyage that is as varied and lively as the landscapes of Australia, a nation where shimmering coasts meet azure waters. Every locale, from the mild southern shores to warm tropical waters up north, unveils its distinct marine richness, inviting foodies on a pleasant journey of discovery.
Shepherd’s Pie or Cottage Pie? Do you know the difference? Laura Rancie explains what makes a really good Shepherd’s Pie such an Aussie favourite, plus we dish up Aunty Dale Chapman’s recipe for a Coat of Arms pie made with kangaroo and emu leg meat.
Read on…
