Think truffle toasties instead of tasting menus, wattleseed martinis over martinis-with-a-twist, and seaweed crackers stealing the limelight from caviar. Australia’s 2026 food scene is rewriting the recipe for indulgence, one where comfort is couture, AI is your new maître d’, and the most unforgettable flavours come straight from home soil.
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Bring bold, restaurant-worthy flavour to your kitchen with these Miso and Maple Pork Belly Bao Buns. Soft, pillowy bao cradle sticky, slow-roasted pork belly glazed in a rich miso-maple sauce and balanced with tangy pickled maple cucumber. Most of the prep happens ahead — cure and cook the pork, pickle the cucumbers overnight, then simply grill, steam and assemble the next day. It’s a stress-free recipe that delivers that glossy, melt-in-the-mouth pork belly finish and an irresistible sweet-savoury bite in every bun.
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