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More than meat and three veg
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More than meat and three veg
by Justin North of Becasse
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Recipe: Smoked duck breast
with five spice salt, orange and endive
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Despite fairly bland beginnings, Australia’s palate has since embraced a melting pot of international cuisines. In the same way that migration transformed the country’s small British colony, it has also shaped our culinary history.
Australians started with small steps, such as seasoning food with garlic and olive oil introduced to the Australian palate by Mediterranean migrants post World War II.
As the expansion of migration in the 1970s revealed a world of seasoning possibilities to Australians; Chinese, Thai, Vietnamese, Indian, Turkish, Balkan, Lebanese, Hungarian and Spanish cuisines were introduced and embraced.
Today, ingredients like lemongrass, paprika and coriander are commonplace – and I don’t know many chefs or home cooks who could survive without olive oil in their kitchens!
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The recipe for smoked duck breast with five spice salt, orange and endive is a perfect example of the fusion between international cuisines seen so often in Australian kitchens. The smoky flavour of the duck blends beautifully with the Chinese-inspired five spice salt and tangy Belgian endive.
Get creative in the kitchen with the variety of seasonings we’re lucky to have at our fingertips. Don’t be afraid to be adventurous, and to combine the traditional seasonings, like SAXA salt and pepper with the exotic influences of Asia, Europe, the Middle East and Africa.
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