4220 Culinary Collection-US-Magazine | Page 34

5 MUST-TRY FLAVORS OF AUSTRALIA & NEW ZEALAND

Sydney does long lunches like nowhere else— linen shirts, chilled white wine, plates of just-shucked oysters. In Marlborough, the sauvignon blanc is electric; in Tasmania, cool-climate pinot noir steals the scene. There’ s polish here, but not pretension. Dining swings easily between beachside brilliance and vineyard sophistication, often in the same afternoon.
01
Sydney Rock Oysters
Cultivated in estuaries along Australia’ s east coast since the 19th century, they are smaller and more mineral-driven than Pacific varieties.
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Green-Lipped Mussels
Pavlova
Australian Wagyu
Manuka Honey
Native solely to New Zealand, these large shellfish are known for their distinct flavor and vast nutritional benefits.
Created in honor of Russian ballerina Anna Pavlova during her 1920s tour, it remains a culinary point of pride across both nations.
Crossbred with Japanese cattle in the late 20th century, it now ranks among the highest marbling scores outside Japan.
This prized honey from New Zealand is known for its rich taste and natural healing properties.
16 CULINARY COLLECTION
AUSTRALIA & NEW ZEALAND