Bush Food, Worendo Cottages,
Australia may be “down under”, but it’s right on top of the food trends on the global agenda for 2014.
There is a new energy to Australia’s food and wine scene that is leading the way in global trends for 2014. Here are a few of the hottest new experiences on offer in Australia for 2014, as told by leading food writer Jill Dupleix and a panel of Australia’s biggest food and wine influencers.
Australian-Chinese chef Kylie Kwong suggests more chefs and restaurateurs will be cooking and eating edible insects as a healthy and available source of protein. “Insects are delicious, sustainable to produce, super high in nutrition, an excellent alternative to protein and, for me, a very deep part of my traditional Chinese heritage,” says Kwong. She is leading the way at her Chinese restaurant Billy Kwong in Sydney by serving adventurous diners stir-fried crickets with chilli and blackbean, and Cantonese fried rice with roasted mealworms, crushed wood cockroaches and chilli cricket sauce.