Australian Gourmet Pages - Your Host
grew 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
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!"
Nois Illoc (a collision of flavours)
E-Mail Franz Scheurer:
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