Bernd Brademann, chef,
A Baker, Canberra, ACT
Australia is a country of travellers, people who have been constantly looking abroad for inspiration. But things are changing. We’ve begun to reflect and look inward. Chefs are spending more time referencing what’s around them, rediscovering native Australian products and executing dishes with skill, sensitivity and finesse. Australia’s rising stars may still look to Spain, France, America and Italy for inspiration but there’s no need to slavishly copy what they do anymore. They have found their voice, and it’s funky, smoky, pickled and grilled. Here are some leading lights of Australia’s new kitchen brigade.