The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.
Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine.

The Food of Australia presents over seventy easy-to-follow recipes with detailed descriptions, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.

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