Australian food is harder to define than people think, and that’s exactly what makes it interesting. It’s not one cuisine, it’s dozens of them colliding and cross-pollinating in the best possible way. Growing up in Sydney gave me access to one of the most exciting, diverse food cities in the world. Moving to Adelaide meant living in a place that takes produce, wine, and eating seriously in a way that quietly puts most other cities to shame. Brisbane is home now, and its food scene has grown into something genuinely worth being excited about.

What Australian cooking means to me is confidence with ingredients, a willingness to borrow freely from every culture represented on the plate, and an instinct for outdoor eating that shapes everything from a backyard barbecue to a long Sunday lunch. It’s the sizzler toast I make because nostalgia is a valid ingredient. It’s the rissoles my family used to eat on rotation. It’s kangaroo noodle salad because why wouldn’t you. This collection is Australian food the way I actually cook it, shaped by three cities and a lifetime of eating well.