Our barramundi among the nation’s finest

HOBART: Barramundi from the Northern Territory. Cheese from Tasmania. Butter from NSW.

HOBART, AUSTRALIA - NOVEMBER 14: Local produce is seen on display at the Restaurant Australia Marketplace event at Macquarie Wharf on November 14, 2014 in Hobart, Australia. The Restaurant Australia Marketplace is the official press event of Invite The World To Dinner, Tourism Australia's global campaign Restaurant Australia. 86 international food and wine influencers were selected to enjoy some of the best Australian food and wine experiences, culminating in the Invite The World To Dinner Gala event at MONA in Hobart. The campaign aims to increase awareness of Australia's food and wine offering to increase international tourism. (Photo by Graham Denholm/Getty Images)

HOBART: Barramundi from the Northern Territory. Cheese from Tasmania. Butter from NSW.

Along with wines, whiskies, juices, coffees, teas and cordials from across Australia.

The spread was among the best fare the nation has to offer – and the world agreed.

Queensland offered Moreton Bay bug served on a lemongrass skewer with a sweet chilli and lemon myrtle dressing and green papaya salad.

And Victoria’s black truffle sponge with Beechworth honey and salted caramel combination proved a hit.

On Hobart’s waterfront, the who’s who of the culinary world came together for a Tourism Australia event showcasing the country’s fresh produce, kitchen know-how and winemaking skill.

Australia’s big names were there, including Matt Moran, Maggie Beer, Stephanie Alexander, Neil Perry, Ben Shewry, Matt Preston, Gary Mehigan and George Calombaris.

It was a special show for 80 visiting international chefs, restaurateurs and critics who will share news of Australia’s strengths with their following – about 400 million people.

London-based chef Clare Smyth said the event would raise the nation’s standing.

“When I visited Australia as a 20 year old, restaurants were importing European produce,” she said. “It’s refreshing to come back and see all the foods and produce unique to Australia are now being used.”