That is changing, thanks in large part to a wave of emigration from Asia. On my recent visit Down Under on assignment for Wine Spectator , I found a thriving culinary scene. Chefs are doing an impressive job of weaving these Asian influences with Australia's bounty of fish and shellfish. Not surprisingly, this new food dances a pretty good pas de deux with Australian wine. The trouble with transplanting these ideas outside Australia is that so much of the cuisine depends on Australia's unique homegrown products.
Farms grow scallops, prawns, abalone and rock lobster.
Some of the best eating in Australia is this fresh seafood, simply prepared. Or perhaps something like grilled kangaroo. Without resorting to any trick ingredients, however, this menu manages to reflect what's happening in Australia now. Although the recipes do not come directly from chefs, they are inspired by some of the most interesting dishes I ate when I was in Australia. I was most taken with how the chefs melded classical French, Mediterranean and Asian concepts with Australian ingredients.