Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. As an island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.
Neil Arthur Perry AM is an Australian chef, restaurateur, author and television presenter. He also is the co-ordinator for Qantas Flight Catering under his company Rockpool Consulting.
Tetsuya Wakuda is a Japanese-born Australian chef based in Sydney. He was the leading judge in the final episode of the second season of Junior MasterChef Australia.
Berowra Waters Inn is a restaurant, owned and run by Head Chef Brian Geraghty, located at Berowra Waters along Berowra Creek, near Ku-ring-gai Chase National Park, 50 minutes from downtown Sydney, Australia. It is unique due to its being accessed only by private ferry or airplane, as well as being one of Pritzker Prize winning Australian architect Glenn Murcutt's only venues regularly open to the public. For many years Berowra Waters Inn represented the cutting edge of both Australian design and cuisine. The menu changed frequently but was a 'mix of classic French and Modern Australian'.
Guillaume Brahimi is a French-born chef based in Sydney, Australia. He is currently head chef of Bistro Guillaume Sydney.
Damien Pignolet is an Australian chef who created the Josephine Pignolet Young Chef of the Year Award. Pignolet was born in Melbourne, Victoria. He is a second-generation Australian of French descent. He studied at the William Angliss College of Catering from 1966.
Beppi's Italian Restaurant is an Australian restaurant that was established on 12 July 1956 in Sydney, specializing in Italian cuisine and founded by Italian-born chef Beppi Polese and his wife Norma, who owned and ran the establishment with their family, including son Marc Polese. The restaurant is world famous, having served prime ministers, Hollywood stars, rock royalty and the elite.
Quay is a restaurant in Sydney, Australia. It is owned by Leon Fink, and is run by chef Peter Gilmore. It has won several awards in Australia, and has appeared in The World's 50 Best Restaurants several times.
Emmanuel Feildel is a French-Australian chef, restaurateur and television presenter trained in England, who is best known as one of the judges of the competitive cooking show My Kitchen Rules.
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
Alejandro Saravia is a Peruvian chef who was born in Lima, Peru on June 13, 1982, and has lived in Australia since 2006. He is the co-owner and Executive Chef at Farmer's Daughters in Melbourne and Victoria by Farmer's Daughters in Fed Square, Melbourne.
Kumar Mahadevan is an Indian chef, restaurateur and media personality, based in Australia. He is often referred in Sydney's dining circles as the "Guru of Indian cuisine". He is recognised for introducing authentic Indian cuisine to the Australian public with his restaurant, Abhi's in 1990. Following the success of Abhi's he opened his second restaurant Aki's at Sydney's prestigious dining precinct 'The Finger Wharf Woolloomooloo'. Aki's carried the accolades for Chef Kumar, being the only Indian restaurant to win the coveted 'Chef Hat' award for consecutive years since 2011 till present.
George Francisco is an American chef based in Sunshine Coast Region, Australia. Francisco started his culinary career in the US and then moved to Australia in 2001.
Claude's was a French restaurant in Sydney that operated for 37 years until its closure in 2013. The iconic restaurant, which was originally opened by Claude Corne, was sold to a couple in 1981 who owned the business for approximately 12 years–Josephine and Damien Pignolet, a famous French-Australian chef. In 1993, Damien Pignolet sold the business to Tim Pak Poy, himself selling it in 2004 to a lawyer turned chef, Lee Luk. Luk was the chef and owner until Claude's closure in 2013.
Martin Benn is the former chef and co-owner of Sepia, a fine dining restaurant located on Sussex Street, Sydney, Australia
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent, who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.
Barry "Jock" Zonfrillo was a Scottish chef, television presenter and restaurateur. He was the founder of the Orana Foundation and a judge on MasterChef Australia.
