up in a Swiss hotelier family, tasted his first Burgundy Grand Cru at the age
of 5 and quickly discovered that his favourite room in the hotel was the
kitchen. He ate his way around Europe from a young age, and later
travelled to the Middle East, Africa and South East Asia to broaden his
culinary horizons, before settling in Australia in 1973.
He started Australian Gourmet Pages website and e-newsletter dedicated to good food, wine, spirits and food/wine related travel in 1998, in order to share his passion with a wider audience. Subscription to the e-newsletter and access to the site are completely free, and Franz refuses to allow any advertising on the site as this could compromise his independence. It is this independence that has led to his loyal following (particularly in the food and restaurant industry, where he is known to speak his mind ‘without fear or favour’). His annual Australian Pinot Challenge is unique and a focus point for serious pinotphiles around the world. Franz is also the spirits writer for the Gourmet Traveller Wine, writes restaurant reviews and a spirits column for Vogue Entertaining + Travel, and has been published in Wine & Dine Singapore and the American Express Platinum Magazine. Recently named ambassador for Australia and New Zealand for the Islay Whisky Club he was also a plenary speaker at the Australian Whisky Convention in Sydney in August 2005. In his spare time, Franz runs FSP Advertising Agency, specialising in below the line and point of sale material. Franz loves his motorbike and currently rides a Triumph Rocket III.
An Independent Voice on Wine and Food
Australian Gourmet Pages (AGP) is a website and e-newsletter dedicated to good food, wine, spirits and food/wine related travel. A substantial international subscriber base receives a free e-newsletter on food and wine news at least once a week in the form of restaurant reviews, wine reviews, information on wine/food related products and well researched articles on subjects of interest to wine, spirit and food lovers.
I started the site in 1998 to share my passion for wine, spirits and food; since then it has continued to grow, with new subscribers signing up every week. Subscription to the e-newsletter and access to the site are completely free, and I don’t allow any advertising on the site as this could compromise my independence.
It is this independence that has led to AGP’s loyal following, and my ability to speak my mind ‘without fear or favour’. Food & wine and spirit lovers have long been looking for an independent voice that would report honestly, without commercial or corporate concerns. Australian Gourmet Pages provides this voice and is fast becoming recognised as a worthwhile source of information on what’s new, what’s good and what’s happening in the food, spirit and wine world.
To find out more about Australian Gourmet Pages and get regular updates on what is happening around town go to the subscription page and click on the subscribe button, sign up for a free subscription and find out why more and more people are starting to listen to this new voice. Many of the more popular past articles can also be viewed by clicking on the article archive link at the button of the home page.
Introduction from the Cookbook: "Swiss Know How meets Australian Can Do" By Franz Scheurer and Barbara Freudiger
Franz Scheurer, born 1949, lives in Sydney, Australia
Growing up in the hotel industry in Switzerland, it seems that I spent most of my time in the kitchen, watching the organised chaos as the white vested, chequered panted cooks created masterpieces from seemingly endless ingredients. I was seven years old and there was nothing on the menu of my Dad's well-regarded restaurant that I couldn't cook, although I had to stand on top of a beer crate to get to the top of the stove or to reach the bain-marie. I never lost my love for creating food. My cooking is influenced by Escoffier, Cheong Liew, David Thompson and Ross Lusted among others. I spent extensive time in the Middle East and the Far East, which shaped my preferences and style of cooking. I believe fresh is best and nothing is ever too much trouble... And YES, I like to eat the food I cook, too!"