Jimmy Doherty’s Australian Food Adventure Interview

Many things inspire people to visit Australia, from the landscape to the weather and career opportunities. Farmer and TV presenter, Jimmy Doherty, recently visited Australia to find out more about the food and drink experiences on offer, shown in the Channel 4 series, Jimmy’s Australian Food Adventure. Covering an array of ingredients, recipes and locations, we had to find out more. Here, Jimmy explains why the food culture fascinates him so much, and what he thinks Brits can learn from the Australian approach to food.

Had you been to Australia before Jimmy’s Australian Food Adventure?
I’ve been a number of times and there was a big gap between me visiting; the first time I was a backpacker at 19 and the second time was about 10 years ago. It’s interesting to see how the food culture has changed from then to now. Like our food culture in the UK has changed, the Australian food culture has exploded.

You spent much of your time in rural Australia; how different were the diets, ingredients, recipes and relationships with food compared to the urban cities?
It’s reflected the same as the UK; when you go to cities like Adelaide, it’s very cosmopolitan, and the rural towns are less cosmopolitan. If you go to some of the cattle stations, they make good, wholesome food like damper bread, and in the cities you get to see the array of different food cultures from Greek, Italian, Vietnamese, Chinese, Sri Lankan – you name it, it’s all there. What’s really interesting when it comes to the rural aspect of farming is that they’re pretty much self-sufficient and one of the key things for the authenticity of their food culture is the fact that they can grow this amazing variety from potatoes and carrots to oriental vegetables and star fruit that we just can’t do in the UK.

Does the array of cultures reflect in the cuisine?
Yeah, completely. The succession of immigration reflects in the development of its food. For example, the early settlers from Britain and the familiar foods of stews and pies still purveys in lots of Australian culture, and then the Italians and Greeks brought this wonderful Mediterranean food and produce. The major latest wave is obviously Southeast Asia, and all of these combine together to make the most amazing fusion food.

What surprised you the most about the food of Australia?
I think the freshness of the authentic vegetables when it comes to a lot of the Asian food. They’re not importing this stuff from all over the world, they’re growing lemongrass and kaffir lime leaves, and I think the openness and willingness to assimilate with other cultures was really surprising. Also, it’s great to explode this myth that Australia’s just meat pies and barbies – don’t get me wrong, BBQing is very important and Australians are very lucky to have that weather where they can cook outside, but the food is so much more than people give it credit and is one of the most exciting food cultures on the planet.

You cooked and tasted kangaroo and tried new invented fruits like the lemonade fruit; what was your favourite food discovery Down Under?
Oh, endless things. I went mud crabbing with an Aboriginal elder in Cape Leveque in the Kimberley; it was fantastic pulling a crab out of its hole with a hook and cooking it out in the open. Then we went to a pearl farm where they’re developing dishes for the pearl meat.

Was there anything you would have liked to have experienced that you didn’t get a chance to?
Yeah, we rushed all over the place; we didn’t go to Melbourne or Sydney. I felt like I’d covered quite a lot of stuff, but I would have loved to have spent more time in the vineyards and the development of their wineries – an incredible industry. A bit more time with the truffle farmers as well, because it looks like Australia will take over the world of truffle production in the next 10 years.

Are there any plans to return?
Possibly; I’m talking to a group at the moment about going out and doing some other stuff. My brother’s in New Zealand so it’s quite convenient!

Would it be a sequel to the Australian Food Adventure?
Possibly – who knows! The interesting thing about Australia is that it is so diverse; it’s such a large landscape, peppered with a colourful history, the arrival of different cultures, the first landscapes, and an incredible coastline with wonderful seafood. It’s a super island.

Do you think that Brits could learn something from the Australian approach to food?
I think Britain and Australia are extremely similar in their eating habits when you go to the cosmopolitan, urban areas. I’d love to see more of our imported food assimilated into the food culture in the UK. One of our favourite dishes is Chicken Tikka Masala, so we’re big on Indian food and if you go to London you could eat all over the world, and I’d love to see that through most of our cities. Also, there’s an optimism in Australia that’s quite infectious, and I’d like to take a big pinch of that home.

Thanks, Jimmy!

Watch Jimmy’s Australian Food Adventure at www.channel4.com (UK only)

Image courtesy of Nick Ilott