summer 25/26

this edition

The summer edition of appetiser. is out now, and it’s a must-read for every American-food enthusiast. Around 15 years ago, Australian hospo took a turn westward, embracing the freedom and flavours of U.S. dining culture. Food trucks, fried chicken, pitmasters and punchy condiments quickly became part of our culinary DNA.

In this issue, we dive into seafood boils, Cajun and Creole cooking, Tennessee whiskey and the dishes that shaped a generation of Aussie chefs – traversing Australia’s own Route 66 of American cuisine and exploring how these influences continue to inspire local cooks today. Y’all enjoy the read now!

featured

aMag Sum25 Blog ReefBeefRecipe

Recipes

Moreton bay bug, whisky and mustard surf and turf

Surf and turf endures for a reason. This version pairs a grain-fed steak with Moreton Bay bug and a rich whisky–mustard sauce, delivering a nostalgic, indulgent land-and-sea classic that still feels special on any menu.

Diners share a Southeast Asian feast, with cocktails, rice and vibrant plates of food including coconut-topped fish and herb-laced dishes on a restaurant table.

Inspiration & trends

How Southeast Asian food re-wrote Australia’s menus

Southeast Asian food has reshaped Australia’s cuisine, from pho and laksa to banh mi and pad Thai. Migration, travel and fresh flavours have made it part of our everyday dining and national identity.

Chef Brad Sloane, in a white jacket and navy apron with “Aanuka Beach House” embroidered, stands outdoors with arms folded, smiling in front of a lush resort backdrop.

Inspiration & trends

Chef Q&A: Brad Sloane – Executive Chef, Tilley & Wills Hotels

Executive Chef Brad Sloane oversees six Tilley & Wills Hotels kitchens from Sydney to Brisbane, building strong teams and menus that combine restaurant technique with approachable pub classics.

Composite image of Tawnya Bahr in a portrait photo alongside a playful cartoon-style chef illustration with heart icons, social media graphics and bold pop-art colours.

Inspiration & trends

Chefs as content creators – with Tawnya Bahr

Chef and consultant Tawnya Bahr shares why authenticity is vital for chefs as content creators. From podcasts to Instagram, her work connects producers, chefs and diners across Australia’s food industry.

aMag Spr25 Blog MeatExpert 2

Inspiration & trends

Meat the Expert: Asian masterpiece cuts

From Thai massaman curry to Filipino kare-kare and Vietnamese bò lúc lắc, meat expert Tom Cooper explores how chefs craft Asian masterpiece cuts from value beef, delivering bold flavour, balance and value.

Grilled salmon wrapped in banana leaf, topped with a rich red chilli paste and fresh herbs, served with a small cup of bright red chilli dipping sauce.

Recipes

In the spotlight: BAMBU restaurant – salmon otak otak

Salmon otak otak at its best – Chef Bobbe of BAMBU South Melbourne generously shares his recipe for BBQ salmon wrapped in banana leaf with chilli paste, sambal and Asian herbs.

Three raw prawns on a coral background with scattered ice cubes and lemon wedges, alongside an inset portrait of seafood expert Brett Patience.

Inspiration & trends

The Catch: Asian seafood cookery

From prawns in laksa and pad Thai to ling in Cambodian amok trey and crisp wok-fried barramundi, seafood expert Brett Patience explores how Southeast Asian flavours inspire chefs and menus in Australia.

Grilled prawns on skewers served on a blue platter with lime wedges and a dish of salt and pepper for muối tiêu chanh. Surrounding dishes include oysters with cucumber dipping sauce, fried whole fish with herbs and nước chấm, and a fresh salad.

Recipes

Muối tiêu chanh – the other Vietnamese dipping sauce

Smoky grilled prawn skewers meet muối tiêu chanh – Vietnam’s addictive mix of salt, pepper and lime. Fresh, sharp and citrusy, this simple dip balances the richness of charred seafood and brings the theatre of mixing fresh at the table.

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