Christie and Cherikoff

[Harlan Messinger]

Here in the United States I'm planning a dinner based on recipes from
Australian chefs. This was just a uniting theme--the dishes don't have
to be particularly Australian--but besides the kangaroo dish I've picked
out I was looking at recipes with wattleseed and rosella (which I'd
though was a parrot) and Alpine Pepper and Forest Anise and quandong and
riberry from Benjamine Christie and Vic Cherikoff. What reputation do
these chefs have? Are their recipes likely to inspire my guests'
satisfaction, or are they just excuses to get people to buy Cherikoff's
products to make unremarkable dishes?

[ant]

Post by Harlan Messinger
Here in the United States I'm planning a dinner based on recipes from
Australian chefs. This was just a uniting theme--the dishes don't have
to be particularly Australian--but besides the kangaroo dish I've
picked out I was looking at recipes with wattleseed and rosella
(which I'd though was a parrot) and Alpine Pepper and Forest Anise
and quandong and riberry from Benjamine Christie and Vic Cherikoff.
What reputation do these chefs have? Are their recipes likely to
inspire my guests' satisfaction, or are they just excuses to get
people to buy Cherikoff's products to make unremarkable dishes?

I've never heard of them! And sourcing those ingredients will be tough in
the US.

Try looking up some well-known/popular aussie chefs and cooks.
Maggie Beer, somebody Bilson, Perry, Brigitte Hafner...
Here's a bunch of them (and some recipes):
http://www.miettas.com.au/chefs/greatauschefs/introchef99.html

check the websites for some of the lifestyle TV shows too, their cooks are
pretty contemporary.

There's Better Homes and Gardens
http://au.blogs.yahoo.com/better-homes-gardens/category/tv-show/
and The Cook and The Chef on the ABC
http://www.abc.net.au/tv/cookandchef/ (Maggie Beer is "the cook").

Most of the other lifestyle shows seem to have gone?

Check out the site for The Sydney Morning Herald, there's a tuesday
supplement (good living) with lots of recipes, some from prominent current
chefs. Some are presented as videos.
http://www.smh.com.au/entertainment/good-living/

[ChrisW]

Post by Harlan Messinger
Here in the United States I'm planning a dinner based on recipes from
Australian chefs. This was just a uniting theme--the dishes don't have to
be particularly Australian--but besides the kangaroo dish I've picked out
I was looking at recipes with wattleseed and rosella (which I'd though was
a parrot) and Alpine Pepper and Forest Anise and quandong and riberry from
Benjamine Christie and Vic Cherikoff. What reputation do these chefs have?
Are their recipes likely to inspire my guests' satisfaction, or are they
just excuses to get people to buy Cherikoff's products to make
unremarkable dishes?

Hi

I must admit I haven't heard of Christie, but the last time I went to
Cherikoff's site it froze my old computer! I think he must be more popular
overseas. My favourite chef who uses native foods is Mark Olive (aka The
Black Olive). You can read about him here
http://www.abc.net.au/message/tv/ms/s548696.htm. And this is his book
http://www.waitoc.com/en/Mark+Olive+Cookbook.htm. And here is a stack of
his recipes
http://www.lifestylechannel.com.au/shows/show.asp?id=146&tab=recipes. I am
thinking that things like wattleseed and native pepper berry are as easy to
buy there as here. Other things like quandongs and bush tomatoes are
probably harder?

In my pantry I have some of the products from this place
http://www.oztukka.com.au/. My sister bought me a sample pack at a farmer's
market. They have a heap of recipes as well.

This is the link to the search page of our national radio broadcaster - it
combines listener recipes with that of chef contributions
http://www.abc.net.au/backyard/recipes/default.htm.

Hope this has been of some help.

ChrisW

[ChrisW]

Post by Harlan Messinger
Here in the United States I'm planning a dinner based on recipes from
Australian chefs. This was just a uniting theme--the dishes don't have to
be particularly Australian--but besides the kangaroo dish I've picked out
I was looking at recipes with wattleseed and rosella (which I'd though was
a parrot) and Alpine Pepper and Forest Anise and quandong and riberry from
Benjamine Christie and Vic Cherikoff. What reputation do these chefs have?
Are their recipes likely to inspire my guests' satisfaction, or are they
just excuses to get people to buy Cherikoff's products to make
unremarkable dishes?

Following on from my previous post there is this
http://www.lifestylechannel.com.au/shows/show.asp?id=18&tab=recipes. Bill
Granger - very modern Aussie cooking. Big on BBQ (grilling) and big easy
brunches.

ChrisW

[DragonLass]

Post by Harlan Messinger
Here in the United States I'm planning a dinner based on recipes from
Australian chefs. This was just a uniting theme--the dishes don't have to
be particularly Australian--but besides the kangaroo dish I've picked out
I was looking at recipes with wattleseed and rosella (which I'd though was
a parrot) and Alpine Pepper and Forest Anise and quandong and riberry from
Benjamine Christie and Vic Cherikoff. What reputation do these chefs have?
Are their recipes likely to inspire my guests' satisfaction, or are they
just excuses to get people to buy Cherikoff's products to make
unremarkable dishes?

I have no idea who those chefs are. But I will say, nobody in Australia
ever cooks using those ingredients. I have tried some "Aussie Bush Tucker"
in my life, and sadly I think it is mostly terrible. I would strongly
suggest trying these things before serving it to anyone.

If you wanted to cook based on Australian chefs, a few of the more well
known top chefs in australia are
Neil Perry
Tetsuya Wakuda
Bill Granger
Kylie Kwong
Donna Hay

Generally speaking, the more accepted definition of "australian cuisine" is
western food with asian influence.

If you are planning a dinner party then my own personal recommendation would
be to look at recipes from neil perry. The man is excellent at putting
together deceptively simple but stunning recipes.

[Harlan Messinger]

Post by DragonLass

Post by Harlan Messinger
Here in the United States I'm planning a dinner based on recipes from
Australian chefs. This was just a uniting theme--the dishes don't have to
be particularly Australian--but besides the kangaroo dish I've picked out
I was looking at recipes with wattleseed and rosella (which I'd though was
a parrot) and Alpine Pepper and Forest Anise and quandong and riberry from
Benjamine Christie and Vic Cherikoff. What reputation do these chefs have?
Are their recipes likely to inspire my guests' satisfaction, or are they
just excuses to get people to buy Cherikoff's products to make
unremarkable dishes?

I have no idea who those chefs are. But I will say, nobody in Australia
ever cooks using those ingredients. I have tried some "Aussie Bush Tucker"
in my life, and sadly I think it is mostly terrible. I would strongly
suggest trying these things before serving it to anyone.

Thanks for your answers, all. From their pitches on the Web I gathered
that they were some kind of celebrity chef duo like--well, I don't know
whether you all would know our Yank celebrity chefs so I won't bother to
guess, but I could name a bunch that any food enthusiast over here would
know!

Post by DragonLass
If you wanted to cook based on Australian chefs, a few of the more well
known top chefs in australia are
Neil Perry
Tetsuya Wakuda
Bill Granger
Kylie Kwong
Donna Hay
Generally speaking, the more accepted definition of "australian cuisine" is
western food with asian influence.
If you are planning a dinner party then my own personal recommendation would
be to look at recipes from neil perry. The man is excellent at putting
together deceptively simple but stunning recipes.

Thank you very much!

[Craig Welch]

Post by DragonLass
If you are planning a dinner party then my own personal recommendation would
be to look at recipes from neil perry. The man is excellent at putting
together deceptively simple but stunning recipes.

Except when he's contracted by Qantas to 'improve' their in-flight
'dining'.