Alfreshco: Foreshore Flavour

Alfreshco: Foreshore Flavour

Foreshore: The East Coast of Australia was the site of the first colonial development, blazing the new rustic food trail; following 40 millennia when indigenous Australians lived and picnicked up and down these abundant foreshores. At the time of Federation in 1901, a change in eating and cooking styles reflected new values. Outdoor picnics were enthusiastically adopted, establishing the tradition of the barbecue.

Flavour: The early colonists ‘Yearned for the food of the Homeland’ but because of their initial lack of success in growing this, it was necessary to accept ‘portable’ industrialised food imported from ‘Mother England’. Many influences on food and tastes happened as a result of our unique history ie developing as an island continent mega-centuries after European development; then the two World Wars which further isolated us, until immigration and increased travel finally brought other cuisines to our shores.

The underlying focus of this book is to explore the Australian journey from being early consumers of industrialised food, to where there has been a groundswell towards embracing our bountiful variety of produce as well as cultural diversity — factors which have refreshed our cuisine. The content will not necessarily be in date order as two centuries are spanned and nor is the journey over.

Influencers include Margaret Fulton, Serge Dansereau, Neil Perry and many others too numerous to mention, who were on the leading edge of culinary experience often gained from a love of fresh food and flavours experienced in other cultures. Their encouragement and support of farmers and food suppliers to make available a wider range of fresher produce, facilitated the evolvement of our unique ‘fusion of flavour’ bringing us closer to solving the ‘elusive search for a distinctively Australian cuisine’.

Alfresco: From the Italian, translated as ‘in the fresh’. Please accept the addition of an extra H.

Today the social aspect of Australia is governed by casual relaxed living, where the climate and our beautiful vistas, particularly along the foreshores and the National Parks, lure one to the outdoors.

Picnic or BBQ? Outdoor eating, whether a backyard BBQ, an elegant alfresco supper or a picnic at the beach, is about the pleasure of sharing food with friends. For the purposes of this book the subtle differences between the two relate mainly to whether the food in the recipes provided, is portable and prepared at home or cooked on site on the BBQ.

Simplicity, ease and fun: hallmarks of make-ahead, portable foods that work outdoors

Preface:

Past & present

Culinary journey

Why ALFRESHCO?

AlfresHco 1:

Adapting and developing past our First Fleet legacy of portable, industrialised food

AlfresHco 2:

Postwar immigration overseas travel introduce world cuisines

Birth of the modern food industry

AlfresHco 3:

Influences and inspiration

For picnics and alfreshco enjoyment

AlfresHco 4:

Australian chefs speak

AlfresHco 5:

Hampers and Rustic Recipes

Bibliography

Books