A famous British chef has an extraordinary attack on the & # 39; smug & # 39; Sydney food scene and claims that restaurants in the city are 20 years behind those in London.
Alastair Little, a legend of British culinary known as the & # 39; godfather of British cuisine & # 39 ;, works in Sydney after moving there last year with his Australian wife Sharon.
But after running the kitchen in two restaurants in the city since moving, he was critical in his assessment of the food on display.
British chef Alastair Little has not been impressed by the Sydney food scene since he moved here two years ago
Little said that much of Sydney's culinary inspiration came from London anyway, pointing to social media photos of British ingredients such as grouse, mackerel and turbot.
& # 39; Certainly the wonderful range of products available here in Sydney will make up for all these much missed treats? & # 39; I'm afraid not; not even close by, & he wrote for the British Gourmet magazine Noble Rot.
The expat chef, who made a name for himself in his legendary restaurant on Frith Street in Soho, then complained about the Australian diet compared to what he could get at home.
& # 39; Australians seem to live on beef, oysters, Thai shrimp restaurants and Brussels sprouts, all accompanied by huge piles of beautiful-looking but unfortunately boring salads, & # 39; he wrote.
& # 39; There is no game as I understand it; no flatfish except limp bones and farmed turbot; not worth bacon to eat; no non-smoked gammon; virtually no offal; and readily available fruits and vegetables are at their best in the UK supermarket standard.
Mr. Little said & # 39; don't even start him & # 39; when it came to Australian salami, he added that there was a & # 39;umbrella and completely unjustified sense of complacency with regard to the quality of Australia's fresh produce.
The legendary chef claims that fresh Australian produce doesn't even come close & # 39; of British standards
Mr Little – currently chef at the Italian restaurant Cento 22 in Castlecrag – admits that the standard of many basic foods – including milk, cheese, eggs, meat and shellfish – is at least as good, if not better, than in his native country UK.
That does not, however, prevent him from adopting his & # 39; adopted country food & # 39; to break down.
Little said his devastating assessment of Australian cuisine is a refutation of recent & # 39; pom bashing & # 39; in the local media – including a claim that British cuisine & # 39; was barely out of the dark ages & # 39 ;.
& # 39; These are complete balls. London is 20 years ahead of Sydney in the maturity of its food; everything here, with the exception of Aboriginal & # 39; & # 39; tucker & # 39; & # 39 ;, came from somewhere else and much of this innovation comes from the British capital, & he wrote.
& # 39; Here and now in Sydney, the availability of top quality real fruit, vegetables, poultry, and seafood is not even comparable to what I had in my Frith Street restaurant in 1985. & # 39;
Mr Little (pictured younger with wife Sharon) is currently the chef at the Italian restaurant Cento 22 in Castlecrag
Brad Sloane, chef of renowned Sydney establishments Verandah Bar and Greenwood Hotel, was taken back by Mr. Little's comments about the eateries of the port city – and urged the British chef to & # 39; more to come out & # 39 ;.
Sloane claimed that the same could be said about some parts of the UK.
& # 39; I worked in London 10-15 years ago, where the food scene was very good, but I have to say Sydney has caught up a lot since then & # 39 ;, Sloane told Daily Mail Australia.
& # 39; He must remember that the style of Australian cuisine is very different from typical English food. It is more Asian inspired than the UK, because of where we are.
Renowned Sydney chief Brad Sloane (right) urged Alastair Little to go out more
& # 39; You can find the best fresh produce in the world here in Australia, just like in the UK. & # 39;
Mr. Sloane has been the chef and one-time chef of the year NSW of the Australian Hotel Association for more than two decades.
He admitted that some fresh products are better in the UK than Australia.
& # 39; We are growing an amazing quality of Asiatic green because of our subtropical climate, where European fruits and vegetables that grow better in colder climates have quite a bit of trouble & # 39;
& # 39; But our products are very good, just like in England. Our products just lend themselves to being more Asian inspired. & # 39;
& # 39; You can find the best fresh produce in the world here in Australia, just like in England, & # 39; said Brad Executive, chef Brad Sloane (left) to Daily Mail Australia.
Mr. Sloane suggested that Mr. Little might not visit the right places when he slams the Sydney food scene and says that Australian gourmets have the right to & # 39; smug & # 39; to be.
& # 39; You could say the same about England, where every second store has curry & # 39; s or fish and chips & # 39 ;, Sloane told Daily Mail Australia.
& # 39; Why should we not be smug if we live in the best country in the world.
& # 39; My message to Alastair would be to enjoy the beach and food, and to get away a little more. & # 39;
Cambridge University-trained Mr Little moved from Notting Hill in West London to Sydney in early 2018.
His pop-up restaurant, Little Bistro, at the city's Merivale Hotel received a 15/20 score from the reviewer Terry Durack on the Good Food website in May last year.
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