Culinary World Travel

Eating out in restaurants across Australia opens a whole new world of exciting culinary destinations. When it comes to the names of some of these more exotic dishes, it can get a little confusing, but we’ve deciphered the cooking codes. Join us on a culinary world tour and discover some delicious dishes along the way.




Culinary World Tour


Our trip takes us first to South America, and we taste a dish which we find often on our menus.

 

Ceviche. Fresh, raw fish cured in citrus juices, typically lemon or lime, and spiced with chilli peppers. This dish originated in Peru but is very popular across the Latin American coastal region.

We make a trip over the ditch to Europe and visit a very popular foodie destination, Spain.

Gazpacho. A cold, refreshing soup made of fresh, raw vegetables. Originating from Andalusia in southern Spain, it features on many menus in hot summers around the world.

 

Chorizo. A very popular sausage in Spain and a trendy addition to many dishes in different cuisines. A fermented, cured and smoked sausage with strong flavors, it is often served sliced and added as an ingredient to give character and spiciness to a dish.

 

Inspiring chefs across Australia, we find ourselves in the Mediterranean, home to some of the healthiest and most exciting dishes.

Bouillabaisse. A traditional Provençal fish stew originating from the port city of Marseille. There are at least three kinds of fish in a traditional bouillabaisse, and often the broth is served in a soup plate and the fish separately on a platter.

A common soup in Mediterranean cuisine, bouillabaisse is now found on many menus in seaside restaurants around the world.

 

Italian cuisine has had a huge influence on most Western countries, and especially on Australian cuisine. Our first stop is of course, Venice.

Carpaccio. Raw meat or fish, thinly sliced, served with lemon, olive oil, and white truffle or parmesan cheese. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice.

 

After a delicious visit to Venice and a few drinks in Harry’s Bar, we travel south.

Burrata. A fresh Italian cheese made from mozzarella and cream. Originally a product

made in the city of Andria in the Apulian region in the south of Italy, it is produced from cow's milk, rennet, and cream. Burrata is a premium product often served with salads.

 

On our way back to Australia we make a stop-over in Korea.

Kimchi. A long-time staple in the Korean kitchen, kimchi is a traditional side dish made from salted and fermented cabbage and radishes, with a variety of seasonings. Seasonal vegetables are used throughout the year, with hundreds of different kimchi flavours.

 

We hope you enjoyed our foodie-inspired whirlwind trip! On our next journey, we will delve more closely into one of Australia’s most beloved cuisines – one we have nearly adopted as our own since most of us love sushi, sashimi and miso soup.

 

Discover more culinary delights at our great restaurants, but in the mean time…

 

Bon appetit!