Its an age old ice-breaker: whats your favourite cuisine? Italian? Greek? Thai perhaps? Each of them synonymous with hallmark dishes and ingredients. But when was the last time someone answered: Australian cuisine? And more to the point, does anyone actually know what it is? With a passion for contemporary fusion foods, and the eclectic culinary background from which modern Australian cuisine is derived, Melbourne-born chef Richard Bradfield is aiming to dispel a few myths. Keen to prove that theres more to Australian cuisine than throwing a prawn on the barbie and that Australian cuisine isnt some sort of bush tucker fare. We've had the freedom to use ingredients in any style we like, and there have always been people prepared to try something new. I'm really excited about showcasing some of these dishes. Successfully drawing upon the wide-ranging influences of a diverse cultural mix, modern Australian cuisine is healthy, vibrant and never scared to break the rules. I wouldn't describe Australians as conservative when it comes to trying new foods, says the 30 year old chef. If anything, I would call them natural explorers.

Richards debut cookbook Taste Australia is an inspired cuisine from country to coast, which has proved a hit with both lovers of food and the life Down Under. With recipes that reflect the broad palette of Australians, the cookbook offers up everything from signature Australian seafood and barbecue dishes, to ethnic specialities such as Chinese Congee and Lamb Kefta, to home-grown Australian classics such as Lamingtons, ANZAC biscuits and the ever-popular Pavlova.

RRP: $25.00