Australia, to the average Indian mind might be about few sledging cricketers, kangaroos and the ‘Wolverine’-ish Hugh Jackman, but the country also has an iconic cuisine to boast about. To ensure that the cuisine wins accolades an ongoing Australian Food Festival has flown in chefs from the country. Chef Matthew McCool and executive chef Darren Conole have crafted a special food menu for the gourmet lovers at the Shangri La’s Eros. The chefs share some exciting details about the cuisine, its distinct features, flavours, spices, condiments and more. “Modern Australian cuisine has a strong influence of the palettes of migrants to the country. Influence of Chinese, Thai, Japanese, Lebanese, French, African and Greek cuisine has lead to the diversification of the Australian cuisine. The local chefs are renowned for their fusion cuisine, combining traditional European cooking with Asian flavours,” points out Chef Matthew McCool. Since meat production is a significant part of the economy, meat dishes dominate the cuisine. “Meat pie has minced beef in rich gravy enclosed in a flaked pastry and is one of the most popular dishes. Another interesting dish is the Riverina lamb cutlet, served with Persian feta cheese, blackberry, almond and quinoa. This succulent and juicy lamb has a sweetish smell, which is reminiscent of European style cooking infused with rosemary, basil and garlic smell,” elaborates chef Conole. Having one of the largest fishing zones in the world, Australia has bountiful access to seafood. “Fish is an important part of Australian main course. Barramundi and Tasmanian salmon have been garnering a positive feedback from the guests,” adds chef Conole. Fresh fruits poached in sugar syrups or baked in cakes, pastries or simply unadulterated are consumed in large quantities in Australia. “We are serving raspberries, lilly-pillies, plums, kiwis, peaches and other organic and fresh fruits,” shares chef McCool. However, food without Australian wine is only a half-baked affair. “The Australian wine industry is one of the largest exporters of the wine around the world. We are serving some of the most elegant and fine wines including Shiraz, Eaglehawk Cabernet Sauvignon, Eaglehawk Chardonnay, Merlot as well as Rothburry Estate Sauvignon blanc,” adds chef Conole. An Australian culinary feast is not complete unless topped off with scrumptious traditional desserts. “Desserts like Lamington, sponge cake dipped in chocolate, coated with coconut and Pavlova, a special meringue cake, are best to end the meal,” concludes chef McCool.
