Australian flavours inspire world’s latest cuisine trend

Austrade media release

Date: 19 July, 2007

Ingo Maass, Master Chef, author, and creator of New Arabian cuisine, is winning praise for a Dubai fusion of flavours that bridge Middle Eastern and Western tastes.

Famous in his native Germany and the Middle East, Maass is Executive Chef for the JW Marriott Dubai. His New Arabian dishes have won numerous awards including Best Chef Marriott Worldwide 2003, an accolade given for creativity and excellence, judged by both Marriott guests and fine food critics.

“A love of food is universal, and a wonderful window on cultural diversity, with the power to overcome differences and enhance our understanding of culinary traditions and cultures in the Middle East,” Maass said.

And what are the secrets to Ingo’s success? An important part has been sourcing many of his ingredients from Australia to combine the best Aussie produce with centuries old Middle Eastern recipes and techniques. In fact, Maass has introduced more than 20 Australian products to Dubai. 

“I search for the highest quality produce from all over the world. My creations in Dubai have benefited greatly from Australian grass-fed and grain-fed beef, King Island brie, and Tasmanian ocean trout, salmon and scallops – for their freshness, quality and unique flavours. We are currently serving more than one tonne of premium Tasmanian grass-fed beef each month alone,” Maass said. 

It’s no surprise that one of the trendiest new culinary success stories has emerged from Dubai, says James Wyndham, Austrade’s Trade Commissioner in Dubai.

“Dubai is preparing for life after oil, with a strong focus on fostering tourism. Around 50 five star hotels are currently being built, Dubai Airport doubled in size six years ago and is now being doubled again, and there are head-turning construction projects under way such as the Dubai Mariner Complex and the world’s tallest building, the Dubai Burj. 

This incredible growth, drive for acknowledgement as a leader in food and hospitality, combined with an overwhelming reliance on food imports means many opportunities exist for a wide range of Australian food and beverage products in the region,” Mr Wyndham said.

“Australian food exports to the United Arab Emirates (UAE) increased by more than 50% in 2005/06, including a 50% rise in wine exports. Additionally much is re-exported across the region. Australian food and produce enjoys an excellent reputation for quality, offering growing opportunities throughout the region as the UAE continues to develop as a sophisticated tourism haven,” Mr Wyndham said.

In 2006-07 Austrade assisted 62 food and wine exporters make deals in the UAE valued at $106.5 million.

Ingo Maass is visiting Australia until 29 July, including a tour of Victorian farms to sample new Australian produce.

Images are available.



ENDS

Media contact

David Varga
Tel: (02) 9390 2191
Mob: 0411 604 755
Email: david.varga@austrade.gov.au

For further news and information from the Australian Trade Commission (Austrade) visit www.austrade.gov.au//mediacentre.