Asian cuisine inspires chefs
Aussies get adventurous with stir-fried vegies in the wok
The most popular cooking technique for Australians looking to use vegetables in Asian cuisine is still the stir-fry ...
THE flavours of some of our nearest neighbours are continuing to inspire Australian home chefs, with Chinese, Thai and Indian cuisines among the most popular options for consumers looking to expand their cooking repertoire this year. The findings of new fresh vegetable consumer research from Project Harvest, commissioned by Horticulture Innovation Australia, reflect an ongoing eagerness among a broad cross-section of Australians to move beyond their traditional cooking styles towards dishes and flavours that were once deemed “niche” or “exotic” by many consumers. “Both currently and in terms of future cooking intent, the exciting flavours and textures of international cuisines are really appealing to vegetable consumers,” said AUSVEG spokesman Shaun Lindhe. According to the research, 62% of Australians plan on cooking more Asian cuisines in the next 12 months, compared to 35% for European cuisines and 17% for Middle Eastern. When shoppers were asked which Asian cuisines they planned to cook, the most common responses were Chinese, Thai, Indian, Vietnamese and Malaysian cuisines. “The most popular cooking technique for Australians looking to use vegetables in Asian cuisine is still the stir-fry – the quick exposure to intense heat helps to unlock the natural flavours of vegies while still keeping their characteristic textures,” Mr Lindhe said. “Stir-frying also gives you the full benefit of the vibrant colours of fresh produce, which is a big factor for many consumers – for example, when you ask shoppers why they buy capsicums, the most common response is ‘to add colour to a meal’.”
WOK WONDERS: Stir-frying’s quick exposure to intense heat helps to unlock the natural flavours of vegetables, making it a popular cooking technique.