In a relatively short period of time, Australia has evolved from being a nation of meat eaters to one that has an insatiable appetite for the fruits of its surrounding oceans.
Considering the vast majority of the country’s inhabitants dwell close to the ocean, and that chefs aren’t bound by a traditional culinary culture like Japan, France or Italy, it is not surprising that chefs around the world look to Australia for inspiration and innovation when it comes to seafood. For a start, their endemic seafood species, including marron (a type of crayfish) and yabbies (a type of crustacean), are as unique and curious as kangaroos and platypus. Adding to that, the cultural influences from Asian and European immigrants, and native spices used by the aboriginal community, give Australian chefs a colorful palette from which to craft a wide range of seafood-themed culinary offerings – from the whimsical to the serious.
Here are five top trends emerging in this beautiful Island continent’s seafood board of fare.
