What comes to mind when you think of Australian cuisine? Steaks, meat pies, kangaroos and backyard barbies? Sure, Australians love grilled meats, but there’s a new trend emerging in the Australian dining scene that may surprise you.
According to The Australian, the local population is diverting their income from expensive housing to somewhat affordable dining. People are going out to eat more often, as popularity of celebrity chefs and cooking shows increase. From formal white tablecloth restaurants, to casual cafes, and hole-in-the-wall take-outs, Sydney offers a delicious range of choices to match any budget.
Sydney is home to many immigrants, which explains the heavy cultural influence on the local food scene. Chefs are well trained in international cuisines. Many have gone on to attain celebrity status. Within the city, you can find some of the best Japanese sushi, Chinese dim sum, homemade Italian pizza and pasta, French patisseries, Indian curry houses, and more. The food is as cosmopolitan as any big city in the world.
But Aussies are not just consumed with eating. The residents of Sydney are health conscious too. You can see people running, walking, biking, and playing sports throughout the day at neighborhood parks and beaches. They like to eat well, exercise, and look good. Recently, there’s been a strong emphasis on eating local and fresh. Recently, there’s been a strong emphasis on eating local and fresh. Restaurant owners have been keen on learning how to get haccp certification in australia in order to ensure their premises are hygienic and up to the standards, which in turn could help attract more customers to their business abode. Most restaurants offer seasonal menus using ingredients sourced from New South Wales. Even the wines and beer are produced in the surrounding areas.
As prices of meat go up, seafood is becoming the preferred source of protein. Instead of importing fish, Australia has turned to farm raising barramundi, cod, trout, and Australian salmon. The Sydney Seafood School, established in 1989, is the largest market of its kind in the Southern Hemisphere and the third largest seafood market in terms of variety in the world. The curriculum includes classes in how to safely handle and prepare seafood. Over 12,000 students come through The Sydney Seafood School each year. Behind-the-scenes tours (held on Monday, Wednesday, Thursday, and Friday) offer a chance to witness seafood tradition on the auction floor and learn about the operations of fisheries.
From fisherman baskets to sushi, here are the top places to enjoy the best catch in Sydney:
• Freshly shucked Sydney rock oysters are sourced from the best growers on the New South Wales coast at Catalina Rose Bay
• Chilled in-the-shell succulent Moreton Bay Bug (slipper lobster) at Cafe Sydney in Circular Quay
• Crab Gazpacho with Bloody Mary vinaigrette and salmon caviar at The Morrison Bar & Oyster Room
• Cuttlefish cooked with garlic and chilies at The Fish Shop
• Cone Bay Barramundi with tamarind, coconut, and mint at Flying Fish
• Beer Battered Fish and Chips at North Bondi Fish
• Snapper Pie with Smoked Tomato and Mashed Potato at The Boathouse on Blackwattle Bay
• Maine or Connecticut Style Lobster Rolls at Waterman’s Lobster Co.
• Blue Swimmer Crab Lasagna at Manta Restaurant
• Sizzling Garlic Prawns at Sydney Cove Oyster Bar