Hun­gry for more?

It’s only a mat­ter of time be­fore these in­ter­na­tional food trends call Aus­tralia home.

Qantas - - DINING ROOMS GET COSY - Story by ALEXAN­DRA CARL­TON Il­lus­tra­tions by EUN-YOUNG LIM

Ro­bot chefs

The kitchen at Spyce restau­rant (spyce.com) in Bos­ton is al­most en­tirely mech­a­nised, with seven un­manned woks cook­ing food from a menu de­signed by chef Daniel Boulud of Miche­lin-starred Daniel in New York. And at Cre­ator (cre­ator.rest) in San Fran­cisco, a high-tech “culi­nary in­stru­ment” is churn­ing out ma­chinecrafted burg­ers for $US6 (about $8), over­seen by for­mer Chez Panisse chef David Bor­dow. Aus­tralia hasn’t em­braced ro­bot-run restau­rants but with in­dus­try overheads ris­ing, it’s highly likely.

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