GET A TASTE OF LIFE DOWN UNDER
Wrap your laughing gear around Australia’s foodie highlights, and you could win The Ultimate Aussie Adventure of your own, with Qantas and Tourism Australia
Every country has a signature dish that defines its national cuisine, but try boiling the full range of Aussie eats down to just one plate of food, and you’re going to get yourself in an almighty pickle. First, there’s the fab
fusion cuisine, with bargain Thai places next to family- run Greek restaurants, Italian trattorias alongside teppanyaki joints, plus Japanese, Chinese, Malaysian, Turkish, Spanish, Peruvian and Armenian cuisine thrown in for good measure. The variety on offer is
extraordinary, and the country’s chefs take the best ideas from around the globe to create daring fusion menus. Australia
has morphed into a top- level food destination by ripping up the rule books and opening its arms to the world, and several of its restaurants – such as Attica and Vue de Monde in Melbourne, Quay and Bennelong in Sydney – have become internationally famous dining hotspots. Then there’s the
impeccable local produce. That often means the grass- fed beef and lamb raised on vast Aussie bush farms, the meaty barramundi fish caught in Northern Territory lakes, or the crayfish found up and down the coasts. But it’s the smaller things
too. Pick a major destination, be it Cairns, Canberra or the Sunshine Coast, and there will usually be a hinterland
foodie trail to follow where small producers grow pineapples and bananas, or make cheese, honey and olive oil. Such trails often run close
to wine regions, which produce a great range of varietals, from Tasmania’s superb pinots noir, to Margaret River’s exemplary cabernets sauvignon and the Hunter Valley’s legendary semillons. Many of these regions are close to Qantas gateway cities – Swan Valley, Yarra Valley and Barossa Valley are within an hour’s drive of Perth, Melbourne and Adelaide respectively. Australia doesn’t just
do wines really well, it does wine tourism better than anywhere else on Earth. Most cellar doors
offer free tastings, while virtually every region has organised tours ranging from affordable minibus introductions to privately guided day trips tailored to customer taste. Much the same spirit seems to apply to the microbreweries and distilleries mushrooming all over the country too. Australia recognises that
food and drink should be an experience, and goes out of its way to provide it – whether multi-course meals under the stars on a desert sand dune next to Uluru, or a lavish barbecue among koalas and dinner cruises on paddlesteamers along the Murray River. In a two-week itinerary, you’ll have several memorable meals – and all for different reasons.
Watch celebrity chef Curtis Stone rate his favourite
Aussie ingredients on video as part of
the digital edition at travelweekly.
co.uk
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