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Hand-selected wines from 500+
Australian wineries delivered to your door!

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Food

Adam Liaw asks are we really what we eat?

In his new book, Destination flavour Adam Liaw examines the many cuisines of the world, so who better to ask, ‘what is  Australia’s food identity?’

The discussion on Australia’s food identity in this country might be the longest conversation we’ve ever had with the fewest words spoken. There’s no doubt we love our food, but we also find it difficult to put our finger on exactly what it is. 

Have you ever been asked by somebody abroad about Australian food, only to mumble something like “Oh, we eat all kinds of stuff…” and change the subject? How can we describe the taste of home?

The Pros

There are, of course, things we do very well. Our diversity of cuisine is the best in the world. We might assume the rest of the world eats as widely and as well as we do, but they don’t even come close. Our cuisine has drawn from all over for centuries, and we flit from one inspiration to the next with barely a thought. 

A chiko roll and a couple of dim sims might not seem the most exciting example of Australian food, but in the 1980s, for the descendants of Irish stew and siu mai respectively to sit together so comfortably and mainstream? It wouldn’t be possible in any other country.

Others may match us for British, American and European influence, but nowhere covers the breadth of Asian cuisines as well as we do, and that includes the countries of Asia. 

The overall quality of our produce is also truly impressive. There are many countries with greater biodiversity and where many ingredients surpass our quality, but as a complete package, if I could visit one good greengrocer, butcher and fishmonger in any country to make a meal, I’d do that right here at home.

For the full story and recipes from Adam, pickup a copy of the Sept/Oct 2018 Selector issue from all good newsagents, subscribe or look inside your next Wine Selectors delivery.

OUT NOW: Destination Flavour People and Places by Adam Liaw (Hardie Grant, RRP $50). 

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Be part of Heston’s barbeque revolution
Over the last two decades, Heston Blumenthal has transformed food and shown us what is possible with flavour and the total eating experience. His imagination, innovative approach and ‘Question Everything’ philosophy has changed forever the way we think about food and cooking. Recently, Heston turned his attention from the kitchen to the backyard and challenged the barbeque world.In collaboration with Australia’s most respected barbeque producer, Everdure, he focused his imagination and creativity on designing a stunning range of barbeques that take the primary outdoor cooking techniques of charcoal and gas and reshape them to allow the everyday cook to barbeque like never before. By adding electricity to charcoal preparation and supercharging gas and barbeque convection design, his rebellious nature has created two ranges of barbeques that will revolutionise what is possible in our backyards.
QUESTION EVERYTHING How did this barbeque revolution happen? Well, Heston started looking at what and how we barbeque and began questioning the norms of barbeque design.  “Why do they all need to basically be the same? Why does convenience have to dominate over quality?” he asked. Heston began to devise how to make them better and teamed up with Everdure. In collaboration, they came up with two amazing ranges; one based on charcoal and one based on gas. The result is Everdure by Heston Blumenthal. The charcoal range features the Hub, the Fusion and the Cube; and in gas, there is the Furnace and the Force. All have features never before seen on a barbeque with unprecedented advances in heat, control, functionality, convenience, safety and design.
Find out for yourself Everdure by Heston Blumenthal and Selector want you to join this barbeque rebellion and discover just how well you can cook in your own backyard if you have the right equipment. We are running a series of masterclasses in Sydney, Melbourne, Brisbane and the Hunter Valley. Executive chef for the Everdure by Heston Blumenthal range, Bart Beek, will cook a sensational array of barbeque delights and Wine Selectors will match each and every serving with a perfectly paired wine. Book your place now at these exclusive events to ensure you’re part of the barbeque rebellion with Everdure by Heston Blumenthal. Book Melbourne BBQ Revolution Masterclass Book Sydney BBQ Revolution Masterclass   Book Brisbane BBQ Revolution Masterclass   Register your interest for the Hunter Valley Masterclass  coming soon Note: Heston will not be at the events. To view more about Everdure by Heston Blumenthal visit:  www.everdurebyheston.com/
Two Blues Sauvignon Blanc 2014
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