Is Australian Cuisine Delicious?

"Would you be willing to travel to Australia, the Continent of Gastronomy, for a feature?"

The invitation came from Ms. K of Tourism Australia in July 2014, with the trip scheduled for mid-November. The event was to host 80 global influencers, including food journalists, chefs, media personalities, and celebrities, and they were inviting five representatives from Japan. I was asked to be one of them.

"How about a visit home after so long?"

Ms. K said with a smile. Indeed, Australia holds a special place in my heart; I worked at a travel agency in Sydney in my 20s. Even after establishing my career as a travel journalist based in Japan, I had visited Australia more than 60 times for both work and pleasure. Even from my perspective, I felt Australia's food culture had matured significantly, making this an invaluable opportunity to experience it firsthand. I gladly accepted the assignment.

The "Australia, the Continent of Gastronomy" campaign is underpinned by research conducted by Tourism Australia regarding perceptions of Australia.

When asked, "What are the key factors in deciding a travel destination?"

Furthermore, when asked of those who had and had not visited Australia, "Do you associate Australia with delicious food and wine?"

This indicates that while people don't necessarily expect to find exceptional food and wine before visiting Australia, the impression of it being a "delicious country" is significantly strengthened after their stay. This is a testament to how much they enjoyed the country's culinary offerings during their visit. In reality, Australian food is undeniably delicious. It has matured remarkably, fostering an exceptional culinary scene with talented chefs, restaurants, and a sophisticated gastronomy culture, far beyond what I could have imagined during my time living there.

I attribute this to several factors.

One is the emergence of a new generation of chefs. Unlike previous chefs who focused on classic British or European cuisine, a wave of young, ambitious talents has appeared. Australia, by its nature, is a multicultural nation embracing diverse cultures. Interacting with the lifestyles of people from various backgrounds, including Japanese, Chinese, Korean, Vietnamese, Italian, and Greek communities, is commonplace, and there's a natural acceptance of different culinary traditions. Moreover, these chefs, who travel the world and utilize social media, leverage their networks and access to information to break down barriers, embracing all sorts of ingredients, recipes, and styles. This has enabled them to establish their own unique culinary concepts.

Secondly, the unparalleled quality of ingredients, born from Australia's unique environment, is a significant contributor. The Australian continent, approximately 20 times the size of Japan, ranges from tropical climates in the north, close to the equator, to the cool climate of Tasmania in the south, influenced by Antarctic winds. Surrounded by the Indian, South Pacific, and Southern Oceans, the quality of its seafood, meats, and dairy products is already well-recognized. Additionally, Australia boasts an abundance of unique native plants and herbs. With the rise of talented young chefs, the creation of outstanding cuisine is a natural progression.

Another factor nurturing Australia's food culture is its vibrant economy. Since the Sydney Olympics in 2000, Australia, as a resource-rich nation, has experienced an economic boom reminiscent of Japan's bubble era. This has naturally led to various developments, including the creation of attractive restaurants, resorts, and hotels across the country. Consequently, the cost of living in Australia is not inexpensive today. However, this ensures that one can reliably encounter superb restaurants, dishes, and wines. In this regard, it is no exaggeration to say that Australia now stands shoulder-to-shoulder with gastronomic capitals like New York, London, and Paris.

During this trip, I visitedMargaret River, Western Australia,Sydney, New South Wales,Hayman Island on the Great Barrier Reef, Queensland, and the venue for the World Dinner,Hobart, Tasmania.

Over the approximately four months leading up to my departure, I meticulously selected these destinations, drawing upon my past experiences in Australia and numerous email exchanges with the Tourism Australia head office representatives facilitated by Ms. K. While numerous other appealing restaurants and wineries exist, I believe this lineup offers an ample glimpse into Australia's gastronomic prowess. I have included prices wherever possible to serve as a practical guide, noting that this data is from my November 2014 visit and that offerings and prices may vary seasonally.

Objectively, yet with affection for Australia, I invite you to explore "Australia, the Continent of Gastronomy."

• Margaret River, Western Australia


• Hamilton Island & Hayman Island, Queensland


• Sydney, New South Wales


• Hobart, Tasmania


• Melbourne & High Country, Victoria