"These days London and San Francisco are gastronomic suburbs of Sydney. Australia is the epicentre"; so said chef Jeremiah Tower in "The New York Times". Two of Australia's best cooks were refugees. Four of the country's top five chefs are ethnic Asians. Yet Australian cooking and restaurants are an Australian achievement. Migrants did not deliver the world's best restaurants to this deprived and culinarily backward country, as is commonly claimed. Rather it was through "being there" that the chefs were able to develop a unique and world-renowned cooking style. Opening with the Melbourne Olympics of 1956, this book explores why and how Australian restaurants flourished in the years leading up to that other Olympics, in Sydney 2000. This is the story of how Australia's restaurants have come to be considered by many the world's best, its cooking style a crowning achievement of global popular culture. It's a warm, human story told through the eyes, ears and palates of the cooks who have done it.
- ISBN13 9781865085814
- Publish Date 1 September 2002
- Publish Status Out of Print
- Out of Print 23 December 2014
- Publish Country AU
- Imprint Allen & Unwin
- Format Paperback
- Pages 376
- Language English