New interpretations of plant-based dishes are causing a furor in Australia’s kitchens. Creative minds are conjuring up burritos from jackfruit, refining smoothies with kakadu plum powder and combining kimchi with eucalyptus to create unique dumplings. The Plant Based World Expo in New York offers a taste of the latest developments that will soon be found in Australian restaurants. Local superfoods meet traditional flavours and form a modern food culture.
Plant-based sophistication
Health and sustainability are dominating the culinary scene, and the trend for plant-based dishes continues to flourish. Exciting creations can be seen in dishes such as jackfruit burritos, which skilfully mimic traditional meat. This dish combines the meaty texture of jackfruit with intense, homemade spice blends that offer a sweet and tangy explosion of flavour. More recipes and food inspiration can be found at Foodservice REP. More and more restaurateurs are using local superfoods, such as the nutrient-rich Kakadu plum powder, to integrate antioxidants into smoothies and desserts. This not only creates visual highlights, but also extraordinary flavour explosions on the palate.
New ideas for the plant-based kitchen at the Plant Based World Expo
The Plant Based World Expo in New York is casting its shadow. Here, the latest developments and products from the plant-based industry will be on show for a keen trade audience. For example, new varieties of jackfruit burritos and much more will be presented. It is quite possible that star chef Matthew Kenney will also be on one of the many stages here. In any case, well-known brands such as Happy Cow, Oatly and Harmless Harvest will be represented.
Fusion cuisine
Australia’s cuisine is characterised by the seamless fusion of different culinary cultures. An outstanding example of this fusion is the kimchi and eucalyptus dumplings, which combine the spicy depth of Korea with the fresh, herbal flavour of Australian eucalyptus. These dumplings combine the intense, fermented flavour of kimchi with the delicate coolness of eucalyptus, adding a refreshing, aromatic note to every bite.
Lemon Myrtle Laksa
This version of the Southeast Asian classic incorporates Australian lemon myrtle, which adds a citrusy freshness to the coconut milk soup. Seafood, traditionally used in laksa, is replaced with locally caught barramundi, giving this dish an Australian identity.
Bush spice pho
This is a new interpretation of the Vietnamese national dish. Instead of the usual spice mix, the chef uses Australian bush spices such as wattleseed and mountain pepper, which give the pho a smoky, earthy flavour and at the same time emphasise the rich taste of the beef broth.
Aboriginal taco with kangaroo
Inspired by Mexican street food, this dish uses soft, homemade corn tortilla and fills it with slow-cooked kangaroo meat soaked in a marinade of native herbs and spices. Toppings include finger lime salsa and fermented bush tomato ketchup, creating an explosive combination of flavours.
Wattleseed pavlova
An Australian interpretation of the classic New Zealand dessert, where Wattleseed adds a nutty flavour to the meringue and is served in combination with bush-inspired fruits such as Davidson plum and finger lime curd. This dessert symbolises the sweet connection between Australia and its indigenous ingredients.
Renaissance der einheimischen Zutaten
Local ingredients are increasingly finding their way back onto plates. Tradition meets modernity in dishes such as the quandong peach crumble, a dessert that is both rustic and innovative. Quandongs, local wild peaches, offer a tart flavour that harmonises perfectly with sweet, crunchy crumble.
Other local produce such as finger limes, known for their caviar-like pearls that release an explosive citrus flavour when bitten into, are increasingly being used in modern Australian restaurants. These are often used in desserts, dressings or as a fresh accent in seafood dishes.
Warrigal greens, a type of native spinach that grows wild near the coast, are also experiencing a renaissance in fine dining. Their slightly salty flavour makes them ideal for salads or as a steamed side dish, similar to spinach, complemented by the native bush tomato, which adds a spicy depth to both sauces and chutneys.
