Symbols of Australian cuisine fade

Does the term ‘Australian cuisine’ conjure images of meat pies, lamingtons and pavlova in your mind? If your answer is yes, you may be surprised to learn that for most Australians this is far from the truth.

According to food expert, Jan Power, Australian cuisine is constantly changing and is certainly no longer represented by the old icons of meat pies and lamingtons.

Jan will discuss her views and impressions of Australian food culture at a Nutrition Week seminar titled "What is Australian cuisine?" to be held on Thursday 19 October.

"Immigration over the past century has contributed to a great number of influences over the range of foods available and the ways in which they are cooked," Jan commented.

"Australian cooking is characterised by experimentation and innovation. We combine tastes in a way not seen in any other country and we are fortunate to have abundant fresh foods."

"Many chefs espouse the virtues of the wide range of produce available in this country. Australians are very inventive and experimental in their food preparation and create many new taste sensations by combining traditional cuisines in new ways."

Following Jan’s discussion, Nutrition Australia Senior Nutritionist, Aloysa Hourigan, will discuss the importance of embracing food variety for nutrition and health.

"Nutrition Australia recommends Australians eat 20-30 different foods every day. In Australia, this is relatively easy as we have a fantastic range and variety of foods available all year round," Aloysa said.

This informative seminar will appeal to anyone with a personal or professional interest in food and nutrition. Call Nutrition Australia on 3876 2677 for details.

ENDS

Media enquiries: Julie Baglot 3876 2677

Aloysa Hourigan 3876 2677