There's at least one chef from Australia who isn't a celebrity with a TV show. And Sydney native Mike Tafe doesn't ever want to be one. He prefers what he does now, regularly travelling the world to do food styling, create menus and promote Aussie produce to five-star establishments.

The newest project of his company, Foodstuff Australia, involves the Convention Centre's Congress Restaurant and its Australian Food and Wine Festival. For the popular buffet eatery, Tafe has put together unique tucker from ingredients Down Under, though he admits there's no Australian food without the input of other cultures.

'The kitchens of the world are like mini United Nations,' Tafe said about his international culinary exchanges. 'I don't like using the word cuisine for Australia. The biggest misconception is that there's such a thing as an Australian cuisine. Modern Australian food is like modern international food. We're too new as a country to have developed a cooking style. There's nothing uniquely Australian about putting seafood on a hot plate. We don't even 'put shrimps on a barbie'. That's an American creation. We call them prawns.'