Defining Australian cuisine is like trying to describe a sunrise while it’s still changing colours—it is vibrant, evolving, and beautifully complex. To understand Australian food is to understand the spirit of Australia itself: a blend of deep ancient roots, a colonial past, and a restless, modern curiosity. It is a cuisine defined not by rigid rules, but by quality, freshness, and a fearless willingness to experiment.
It is a journey that spans 60,000 years, from the ancient “bush tucker” of the First Nations people to the globally-inspired “Mod Oz” (Modern Australian) fusion we see today.
Australian cuisine is a “cultural mosaic.” It’s a kitchen where there are no borders—where a chef might use French techniques to cook local snapper, seasoned with Japanese miso and garnished with Australian desert limes. It is fresh, it is bold, and it is served with a side of sunshine.
Read more about Australia’s cuisine journey here
Recipes
A colourful and refreshing salad showcasing the freshest o f Australia’s seasonal summer produce.
Lemon Myrtle & Macadamia Crusted Barramundi
The ultimate “Bush-meets-Coast” dish. This recipe celebrates two of Australia’s most famous native exports – the iconic Barramundi & crust made from the creamy textured Macadamia nut.
The Big Aussie Brunch: Smashed Avo with Wattleseed Dukkah
The global icon with a native twist. We’ve taken the world-famous Australian brunch staple and elevated it with Wattleseed, a staple of First Nations diets for millennia.
Salt and Pepper Squid with Mountain Pepperberry
A zesty, spicy re-imagining of the Australian bistro classic. We’ve given it a spicy “glow” using Tasmanian Mountain Pepperberry and paired it with a zesty lime and ginger dipping sauce.
Seared Kangaroo with Davidson Plum Balsamic
Bold, lean, and distinctly Australian. Kangaroo is paired with a thick balsamic glaze of Davidson Plum creating a beautiful balance where the “sweet and sour” profile cuts through the richness of the meat.
Wattleseed & Balsamic Roo Skewers
A high-protein, lean dish with deep, nutty undertones. Experience the lean, succulent texture of premium kangaroo loin, elevated by the ancient, nutty profile of crushed native wattleseed. The skewers are flame-seared to a perfect medium-rare, creating a caramelized crust that balances beautifully with a rich balsamic glaze.
Tasmanian Pepperberry & Plum Glazed Duck
A sophisticated balance of sweet, tart, and “creeping” heat. This dish features tender, pan-rendered duck breast with a crisp, golden skin, dressed in a luscious glaze of sweet Davidson plum and the signature “creeping heat” of Tasmanian pepperberries. Unlike traditional pepper, the pepperberry offers a complex floral aroma and a vibrant purple hue that bleeds into the rich meat.
Explore more of Australia:
A Taste of Australia – The Great Southern Land
Defining Australian cuisine is like trying to describe a sunrise while it’s still changing colours—it is vibrant, evolving, and beautifully complex. It is a journey that spans 60,000 years, moving from the ancient “bush tucker” of the First Nations people to the globally-inspired “Mod Oz” (Modern Australian) fusion we see today.
Goonoo Goonoo – From Historic Station to Luxury Destination
Goonoo Goonoo Station is a lovingly curated rural resort near Tamworth, NSW. With exquisite gardens lining the paths and picture perfect rural vistas, plus a c.1890 chapel and the architecturally striking “Glasshouse” fine dining restaurant wedged sympathetically and cohesively between two original rustic buildings, you have a winning formula for a unique and truly unforgettable stay.
A tasting menu is created with the chef’s talents in mind. Not only is each dish created to delight your taste buds, they also showcase the chef team’s collective skills with unique plating and food styling. Choosing a chef’s tasting menu allows you to truly understand the complexity of the different dishes a high end restaurant has to offer.
Pixsell Travels 