Posted on 10/11/07
Modern Australian cuisine dazzles with Asian flavours
I've just returned from Australia and now I am full of ideas about modern Australian cuisine. This refers to the great products grown there, the wine and the Asian flavours that slip into so many recipes. It's spring in Australia right now and the country is brimming over with fabulous asparagus, rhubarb and young lamb. Australia is very focused on using local regional foods and the country is putting much effort into respecting the Earth as it deals with a four-year drought.
The full text of this article has 829 words.
To continue reading this article, you will need to purchase this article.
Already have a member account? Login now
Pay-Per-View Offers To read the complete article, select one of the following options
Purchasing from globeandmail.com is quick and secure.
