Experimental Kitchen

It's not easy to create an Australian menu in Ottawa, but Chef Spencer Knight combines local produce with special orders from Down Under to create impressive meals, regardless of the size.

Jenny Song
Published: Wednesday, 08/23/2006 12:00 am EDT

It's wintertime in Australia now, although it's a winter strikingly different from the ones Canadians are used to. Even during the coldest season, fresh produce is easily available. Not like here in Canada, bemoans Spencer Knight, the Australian High Commission's chef, who has to do his best with whatever he can get his hands on. "If it's midwinter, to find one ingredient can take two or three days," he says. "It's a lot of phone calls, a lot of walking around."

If you are already a subscriber

Subscribe to Embassy

Subscribe to the print and electronic editions and get instant access to Embassy online.

Quick purchase

Purchase this week's edition of Embassy in electronic format (PDF) for $4.00

Sign up for a free trial

For access to the website.

This Week's Issue
policy briefings