Food culture refers to the practices, attitudes and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food. Food Culture can define a suburb, town, city or country. It can be the main reason holiday maker’s travel to a certain location or can even put the smallest of rural towns on a traveler’s holiday itinerary. As a result this will bring increased tourism to the state which in turn will provide higher levels of revenue the government will hopefully put back into the growth and support of an ever developing food scene.
In a previous blog – Food: Bringing People Together – posted in August 2013, I brought up a point that Sydney was lacking a vibrant and buzzing food scene comparing to our neighbours south of the border – Melbourne. Sydney needed to change. Give residents further options to let their taste buds explore.
I was perplexed with how a city that boasts a rapidly growing multicultural population which now stands at over four million, could be lacking in a simple yet important culture that is found all over the globe but differs wherever you go.
Sydney….. You have delivered!
Four years on and the food scene of greater Sydney has really taken off. It is no secret that American food trends tend to set the bar at a high level with the rest of the world introducing over sized and outlandish foods into their culture. But how has American food influenced Sydney.
Where do I start? It seems as though every second eating establishment prides themselves on how whacky they can create their burgers, how juicy they can produce their fried chicken, how crispy they can get their deep fried Mac N Cheese balls, not forgetting to mention the entry of Sydney’s first Chicago deep dish pizza and cigar bar!
These foods may well be okay having small portions every now and then but it seems as though portion sizes have been Americanised too! Hamburger patties seem to be the new weetbix! How many can you do- 5? 7? 10? Oh and don’t forget the slices of cheese in between each patty!
It now seems to be the norm that your burger is brought to the table, held upright by an oversized toothpick, or in some cases a machete, together with the compulsory slice of pickle that pales in comparison to the burger.
Although these gut busting, moth watering options are not what dieticians would recommend, they do create excitement, light up social media, get foodies talking, creates challenges between friends – who can take down mammoth portions and most importantly of all, healthy competition between establishments who will always strive to have the best yet creative product on offer.
If you are unsure of exactly the food and competition I am talking about check out the following establishments online, which I will be adding reviews to my blog in the upcoming months.
Bar Luca
Bare Grills
Ze Pickle
Good Time Burgers
Another reason Sydney’s food scene is thriving is due the popularity and growth in the food vendors and food truck scene – Van or trucks serving delicious delicacies from the back of their vehicle. Originally, only approximately twenty permits were handed to food truck vendors to operate on the streets of Sydney. Today, there are a multitude of food truck options operating close to seven days a week all around Sydney. Hats off to the government for allowing more food trucks and market vendors to operate, also to the event organises putting on foodie events around Sydney which punters are able to attend almost every day of the week.
For example.
Aussie Night Markets – Events on Mondays, Tuesday, Friday, Saturday & Sunday around Sydney
Paddy’s Night Food Markets – Operating Saturday nights from their Flemington location.
Eat Street Markets – Hugely popular event for foodies operating Thursday night in Wollongong
Peakhurst Foodie & Famers Markets – Last Friday night of every month
Although there is a diverse range of cuisines you can purchase from these food trucks there is a heavy American influence being seen in the food offered. Smoked meats or ‘low and slow’ as you may want to refer to it as, is the new trend vendors have adopted from the Americans. Smoking meat is the process of flavouring, browning, cooking, or preserving food by exposing it to smoke from burning or smouldering material, most often wood sometimes taking 9-10 hours from the start to a finished product. Most common type of meats being served are Smoked Ribs. Beef Brisket, Pulled Pork and Chicken Wings. No one does it better than the Americans who are taught this technique from a young age, just like Australians and the barbeque. Definitely a must try on your next foodie adventure!
What is next for Sydney’s food scene – Anything on a stick seems to be slowly but surely popping its head up every now and then. We have seen Lasagne on a stick, cheese on a stick, chip on a stick and waffle hotdogs on a stick just to name a few. Who knows what will be next!
Whatever it is, I am sure it will get you, myself and all other foodies around discussing when and where we are going to devour the next trend.
Whether you’re planning to challenge your mates in a burger eating competition or spending date night with a loved one trying out new food truck delights, look around you and take a moment to think back only a couple of years – Could you really picture a food culture like this in Sydney’s backyard and what on earth will they think of next?
Until next time – Happy Eating
OHH
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