Explored in this book are how and why Australian cooking and restaurants flourished in the second half of the 20th century to become world renowned. This warm, human story is told through the eyes, ears, and palates of the cooks who have put Australian cooking on the map. Written by one of Australia's most controversial food critics, it includes discussions of the multitude of cooking styles and national traditions that both influence and emerge from Australian cooking, including French, Italian, Thai, and Japanese.
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"These days London and San Francisco are gastronomic suburbs of Sydney. Australia is the epicentre." -- Jeremiah Tower, celebrity chef and owner of Stars restaurants, in The New York Times
About the Author
Stephen Downes is one of Australia's foremost food journalists. He has contributed to The Australian Financial Review, Melbourne's Herald Sun, and Bon Appétit. He is the author of Charming up Profits, Connoisseur's Guide to Melbourne Food, and Stephen Downes' Top Fifty Restaurants in Australia. He lives in Melbourne, Australia.
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