The Modern Food Evolution

Australian cooking, what comes to mind? Snags, the Barbie, a pav and a chocolate ripple cake are what I had thought of.

But over the past few years food has become vain, requiring a facelift to compete with the likes other culinary delights such as French, Italian and Indian.

So what was normally a sausage in the 90’s now, more often than not has more herbs and the like than meat, and no longer is sausage just beef, it can also come in chicken, lamb and pork varieties. So much for the humble snag when you can’t even decide which sausage you want to begin with.

Even the barbeque has taken up a new look, now to cook on a barbie you need more than a few utensils and oil now the 21^st  century metro can cook seafood’s of all kinds, and steaks and even some types of fruits.

When it comes to desserts this has also become as fresh faced as a teen after proactiv.

 After a baking binge yesterday I went onto the chocolate ripple cake, with some biscuits left and cream, I piled them together like a tower and piped cream as a decoration. Sounds the same right? Well I also placed fresh raspberries onto the tower, adding a little colour and extra flavour to a deeply chocolate cake. But alas it needed something more; a topping of sorts so this is where the chocolate fudge dips that you can buy from Coles supermarkets for 1.99 was used. It has a delicious flavour and texture that added the final touches to a chocolate ripple tower.

It’s a great dip, perfect for a little topping or dipping in strawberries, probably the best I’ve had since strawberries and chocolate became niche.

But, as I was saying the loyal Aussie food has gone through a modern food evolution, getting dressed to the nines by culinaires nationwide.  It has been for the better, it creates more options, more fun and more time to spend in the kitchen.

Here’s to hailing a new breed of Australian cuisine; version 2.0.