Culinary Roots ANZ

With almost half of all Australians having a parent born overseas, and that number continuing to rise, it’s inevitable our changing demographics will be reflected in the food we eat and the dishes we create. And there is a growing confidence among chefs to express their heritage through food. This is thanks, in part, to adventurous local diners who, as an antidote to real world issues, enjoy the storytelling that comes with being taken to 132 exotic places through forgotten or lesser-known cooking techniques and recipes.

While Australia and New Zealand may lack the culinary heritage of many other countries, third culture cooking is set to put our local dining scene on the global map and provide us with an entirely identifiable and unique culinary landscape.

Tips from our UFS Chefs to bring this trend to life:

Get inspired by restaurateurs who are honouring family recipes with themed offerings, such as Ruzias in Caulfield North, Mini Lokanta in North Adelaide, L’Héritage in Mosman and Beit Siti in Coburg

Lean into Indigenous ingredients and to repurposing of recipes to use at-hand produce, such as lamb lollipops with native seasoning

Research and experience cuisines from previously inaccessible countries and regions that can teach diners about alternative and closely guarded culinary histories, such as Burmese cooking from the isolated country of Myanmar