Without question, food and travel are two things that go hand-in-hand. When we travel to places we are yet to explore or even have already visited, there is no doubt that the food awaiting us at our destination will leave a lasting memory on our taste buds. It’s different, it’s new, it’s… exciting. Food and flavors are something that can be easily altered with the earth’s varying terrain, its climate, and so on.
If we were to ever venture into a rich Englishman’s house for breakfast, we’d be face-to-face with the aroma and sizzle of the bacon and sausages frying, the buckwheat pancakes being topped with a fruity syrup and the tangy marmalade smeared across the hot toast… Or if we were to journey to the Americas –to Mexico! We’d be in awe looking at the various chili peppers laid before us, each having its distinct sharpness and taste. And when used in a dish, each pepper has its own significant set of ingredients to be beautifully paired with, thereby creating unique festivals in your mouth with every bite. There are no limits!
If there was a place I could travel just for food, it’s honestly one of life’s toughest decisions. However, I should say that at the top of my list, the place I really wish to travel to my taste buds is Australia. I remember watching an episode of MasterChef Australia were a guest judge, none other than the superstar Chef Jock Zonfrillo had appeared for a unique cook-off competition that featured something called indigenous ingredients for the contestants. What I could distinctly remember about that episode were the contestants’ expressions of confusion and bewilderment, because indigenous ingredients are not something we come across every day. So you could also imagine the extent of my curiosity and amazement! There were various items I had never heard of; like the Akudjura tomato which is an Australian ground bush tomato, the Kakuda plums which are small green fruits only seen in Australia, the Paperbark, which is a natural wrap used for wrapping cooked meats and fish, the native yams, pepper leaves, aniseed of Australia… There were so many! And to witness the contestants create beautiful dishes out of these new ingredients was something very enriching to the eye.
For every country, its native cuisine makes its heart and soul. And Australia is a popular destination for tourists worldwide, particularly for its natural wonders, wide-open spaces and environments, developed metropolitans, and of course, the world-class hospitality they extend to travelers. But as far as food is concerned –native food at that, it’s questionable how popular or known the native cuisine is. According to Chef Zonfrillo, the indigenous ingredients are not something that is easily found on the shelves of Australian supermarkets, which in my opinion is quite saddening to hear. This is why dear readers, that Australia is the place I want to visit for its food, not only to satisfy the curious, hungry foodie in me but with a mission in mind to make these new ingredients known. To taste them, to analyze them, and to eventually tell tales to the world on how the indigenous ingredients of Australia had captivated me, both in mind and palate.
BY
HAIDER A. JALEEL
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