When a new cuisine catches on in Australia, it catches on like wildfire. A few years ago, Mexican food meant a plate of sloppy nachos and a jug of dodgy margaritas, if you were very lucky. But then we discovered real Mexican, and in no time at all, there were burrito bars and taco trucks lining the streets of every major city.
Like any sane person, I’m in favour of this. The greater the variety of international cuisines that catch on, the more places we have to eat tasty, tasty food. The question is – what’s next?
“It’s likely there will be a Caribbean joint opening near you very soon.”
Australia’s Next Food Boom Is From The Caribbean.
For a large number of Australians, the phrase ‘Caribbean food’ immediately evokes memories of London. Thanks to its large immigrant population, the city is dotted with Caribbean takeaways – seriously, who among us has done the London pilgrimage without stumbling drunkenly into a jerk chicken place and experiencing the food epiphany to end all food epiphanies? If you can elbow your way through the crowds at the Notting Hill Carnival, there are numerous stalls offering Caribbean delights, and Brick Lane is another major area.
New York also has a wealth of authentic Caribbean, with hundreds of restaurants and street food stalls dotted all over the five boroughs. The most celebrated of them all, of course, is Miss Lily’s in Greenwich Village. It’s one of the city’s most crowded and popular Caribbean hangouts, serving up fritters, curried shrimp and spicy jaquitos to its hipster crowd, alongside a soundtrack of reggae and soca music.
Then there are those of us who’ve been lucky enough to have travelled to the Caribbean, and experienced the wealth of local flavours and styles there, from Jamaica to St Kitts and the Dominican Republic. If none of these things describes you, though, then you need not worry, because it’s likely there will be a Caribbean joint opening near you very soon. In Sydney, Melbourne and even Brisbane, Cuban and Jamaican-influenced restaurants and bars are opening for business, and many are calling it the successor to the down-home Americana influence that has been so prevalent in food for the last few years.
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Article by Alasdair Duncan, Junkee