Chefs in both New Zealand and Australia are increasingly including local ingredients in their menus as more and more people develop an appreciation for the unique flavours and culinary potential of local cuisine.
With this growing appetite for regional cuisine and supporting local traditions, restaurants and cafes can stand out by differentiating their menus in a crowded food and dining industry through the use of local products.
With an estimated 6000-plus types of traditional foods in Australia available, including plants such as bush tomatoes, warrigal greens, Kakadu plums, finger limes, wattle seeds and quandongs, the local food industry has boomed in recent years. Estimates put the value at
approximately $20 million (excluding macadamia, which alone is a $200 million industry in Australia), which shows a growing appetite for ingredients previously seen in traditional dishes.
There is a similar trend in New Zealand, with research indicating a significant shift towards the use of local ingredients such as kawakawa, horopito, and pūhā to create contemporary Kiwi dishes in restaurants, cafes, and bars.
There are several factors behind the trend, including a heightened awareness of sustainability, a desire to offer unique dining experiences, and an increased appreciation for traditional local cuisine.
In the increasingly competitive landscape of dining across Australia and New Zealand, prioritising local ingredients and produce by offering regional dishes with seasonal fruits and vegetables is a simple way to carve a point of difference.
