Australian Innovation on the menu

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Australia's food and wine is captivating the tastebuds of people worldwide, with a diverse range of quality produce that is second to none. Read more about the Australians putting innovation on the menu.

 

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Snowy River Station Credit: The Weekly Times, photographer: Andy Rogers.
Class: food-style
World's top chefs plate up Australian native plants
By the mouth of the Snowy River, a waterway iconic in Australian history and literature, a farmer is growing native succulents on land once thought to be affected by salt beyond redemption. These tasty natives are found in the kitchens of some of the best restaurants in Australia and around the world.
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Cullen Wines: Chief Wine Maker Vanya Cullen, Photographer Frances Andrijich
Class: food-style
Cullen Wines: A Force of Nature
In Western Australia’s Margaret River wine region, one of the founding families of the Australian wine industry has turned to biological farming and carbon neutral energy to make some of the best wine in the world. We speak to Chief Winemaker Vanya Cullen about her winemaking techniques.
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craftbeer_fourpines2
Class: food-style
The Australian Craft Beer Revolution
Australia’s booming craft beer industry is capturing the hearts and taste buds of beer lovers around the world. The brewers share a passion for making liquid gold with character, that is best enjoyed in sunshine and the relaxed company of good mates.
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Sun Masamune’s Managing Director Allan Noble
Class: food-style
Australia's Sake Success Story
The small team behind Australia’s only sake brewery, Sun Masamune, is driven by a passion and thirst for making a handcrafted product from only the best-quality Australian ingredients. They’ve had so much success, they now export 80 per cent of their Sydney-made sake to Japan.
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Archie Rose Team, L-R Dave Withers_Will Edwards_Joe Dinsmoor_Nigel Weisbaum
Class: food-style
Australian gins conquering the world
Discover the Australian artisans behind the award-winning gins conquering the world.
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Image of Australian chef, Luke Mangan
Class: food-style
Luke Mangan, Man of the Land
On the eve of a high-profile dinner highlighting Australian produce at his Tokyo restaurant, chef Luke Mangan reflects on his international career, the changing face of Australian dining, and the evolving attitudes international customers have to Australian food and beverages.
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