Feb 15, 2009
Fresh and diverse
That's the appeal of modern Australian cuisine, which is not limited in flavour, cooking technique and choice of produce
By Huang Lijie
Food from Down Under has been popping up here with at least three eateries serving Australian cuisine opening in the last two months.
The appeal of these Australian- themed restaurants rests on the cuisine's diversity of flavours and emphasis on using fresh, top quality ingredients.
Australian Peter Rollinson, 25, executive chef of The Tanglin Tree, a bistro which opened last month in Tanglin Road, says: 'Modern Australian cuisine has no boundaries when it comes to flavour, technique and produce. It draws from Australia's diverse mix of cultures and ethnic groups.
'My menu at The Tanglin Tree, for example, contains dishes inspired by the cooking techniques and flavours of the Middle East and Asia.'
An example is its grilled lamb skewers on lentil tabouleh in garlic yogurt.
He adds that the Australian touch remains evident in his food through the use of Australian produce such as seafood and steaks, and he takes care to showcase the freshness of the ingredients in his cooking.
Likewise, Double Bay, a casual eatery in Raffles City focusing on Australian fish and chips and pies, aims to exalt the natural goodness of ingredients through its food.
Ms Gayle Phua, 33, head of business development for the restaurant which opened in December, says: 'Australian food is about being fresh and simple, so we use the freshest fish possible for our fish and chips. We get our supplies from a farm here and the fish is delivered to us within an hour of being caught.'
Indeed, the emphasis on fresh-tasting food with a diverse mix of flavours at Australian eateries here has won the praise of diners such as lawyer Lam Shiao Ning. The 35-year-old says: 'I'm not clear about what Australian cuisine is, but I was impressed with the food at The Tanglin Tree. It has an interesting menu with dishes that feature a good mix of cuisine types and influences, and the food was well-executed.'
For the owners of Barossa Restaurant and Bar, a casual eatery that opened at the Esplanade last December, the Aussie restaurant concept was appealing too because of the popularity of the country as a holiday destination among Singaporeans.
Its operation manager, Mr Mackie Chee, 38, says: 'We felt that there was potential for an Australian restaurant to open here because many Singaporeans travel to Australia and are familiar with its cuisine.'
Indeed, the melting pot of flavours that the cuisine represents lends itself as a strategic restaurant concept and it was what prompted Mr Augustine Kam, 40, director of The Moomba, to open the Australian-inspired restaurant in Circular Road in 1996.
He says diners have fickle tastebuds and tend to go for what is trendy on the food scene. Hence it made sense to open an Australian-inspired eatery as it would allow him to tweak menu items to feature the cuisine in vogue, without deviating from the theme of the restaurant.
He says: 'When we first started, we were skewed towards Japanese food, with dishes such as seared yellowfin tuna with cold soba and tempura.
'Now, we have a mix of influences from Thai to Indian in our menu. Our squid cake, for example, is marinated with Indian spices and served with a Thai mango salad and peanut paste.'
For Australian restaurant Boomarang, which opened last September at Robertson Quay, however, the menu is about highlighting Australian barbecue and game meats such as kangaroo, emu and crocodile. The eatery boasts an outdoor grill where diners can see their meats being cooked.
Owner Kate McGettigan, 32, an Australian, says: 'We try to create the feel of an authentic Australian barbecue at our restaurant.'
For a taste of Australian cuisine
If you are looking for a meal with varied flavours, try dining at the following Australian or Australian-inspired restaurants.
Barossa Restaurant and Bar
Where: 01-11 Esplanade Mall, 8 Raffles Avenue, tel: 6534-5188, open: noon to 1am (Sun to Thu), noon to 2am (Fri and Sat)
What: The newly opened Australian restaurant boasts dishes such as its Old Time Fish and Chips ($18) and Roasted Stockyard Prime Ribeye ($68 for two).
The Tanglin Tree
Where: B1-01 Friven & Co Building, 56Tanglin Road, tel: 6733-0992, open: 9am to 9.30pm daily
What: The casual bistro offers items that celebrate the diverse flavours and cooking of Aussie cuisine. Favourites include its French toast with rose-scented poached peach, pistachios and vanilla yogurt ($13.50) and grilled lamb skewers on lentil tabouleh in garlic yogurt ($22).
Double Bay
Where: 01-22A Raffles City Shopping Centre, 252 North Bridge Road, tel:6334-6530, open: 11.30 to 2am daily
What: For a taste of wholesome food, tuck into its Australian barramundi fish and chips ($21.90) and meat pie ($14.90).
Flutes at the Fort
Where: 21 Lewin Terrace, Fort Canning Park, tel: 6338-8770, open: noon to 2.30pm (Mon to Fri), 11am to 3pm (Sat) and 6.30 to 10pm (Mon to Thu), 6.30 to 10.30pm (Fri and Sat), closed on Sundays
What: Australian produce takes pride of place with items such as grilled Queensland king prawns with avocado puree and black olive ($28) and grilled rack of Australian lamb with parsley, pomegranate and Meredith feta salad ($45).
Boomarang Bistro and Bar
Where: 01-15 The Quayside, 60 Robertson Quay, tel: 6738-1077, open: 8 to 3am daily
What: The eatery focuses on barbecue items and a highlight is its Aussie Tucker plate, which comprises grilled kangaroo, emu and crocodile meat ($45).
The Moomba
Where: 52 Circular Road, tel: 6438-0141, open: 11am to 2.30pm (weekdays), 6.30 to 10pm (Mon to Sat), closed Sundays
What: This restaurant offers a more contemporary take on Australian cuisine. Popular items on its Australian-inspired menu include deep-fried squid cakes with spicy Thai-style mango salad and peanut paste ($20) and char-grilled kangaroo loin with sauteed garlic flower, golden enoki mushroom and sweet potatoes with a miso-plum sauce ($38).
Uluru
Where: 40 Duxton Hill, tel: 6223-3654, open: noon to 2pm (Mon to Fri), 10.30am to 2pm (Sat and Sun), and 6 to 10pm (Mon to Sat)
What: This restaurant has something for every budget, from its smoked tomato soup ($12) to its prime, aged Angus tenderloin beef ($60).
1 comment:
It is quite true that to some, Australian cuisine is something like a one time deal. they won't taste it again but not me. I enjoy a lot of roast and grill done the Australian way. I also enjoy a lot of Australian pie and one of the most tasty pie that I had would be the simplest but succulent meat pie.
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