Many Australian chefs have been gravitating towards the "slow food" approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is becoming highly regarded among chefs not only "Down Under," but also across the world, who are passionate about protecting and promoting the use of local ingredients and culinary traditions. Exercising the key principles of time and patience, these Aussie foodies show us how to create a "slow food" feast, while revealing a deeper message: slow down, appreciate our natural resources, and enjoy them whole-heartedly.
