Indonesian food is making waves in Australia, with a growing number of restaurants, grocery stores, and food festivals bringing the bold flavors of Indonesia to a wider audience. While Indonesian cuisine has traditionally been overshadowed by other Asian foods like Thai and Japanese, it is now gaining recognition, thanks to increasing local interest and government-backed gastrodiplomacy efforts.
According to SBS News, restaurants like The Sambal in Sydney’s CBD, as well as chains like Garam Merica and D’Penyetz & D’Cendol, reflect this growing trend. More Australians are embracing Indonesian dishes, even those with traditionally high spice levels. This shift is happening alongside a 30% increase in Australia’s Indonesian-born population over the past decade and a rising number of Indonesian tourists.
One of the key factors behind this surge is Indonesia's "Spice Up the World" initiative, which was launched in 2021. The program aims to boost Indonesian spice exports and open 4,000 Indonesian restaurants worldwide.
It promotes iconic dishes such as nasi goreng, rendang, satay, soto, and gado-gado through culinary festivals and training programs. The results are evident—Indonesian food exports to Australia rose 56% in 2023, with food and beverages among the leading commodities.
Beyond dining, Indonesian culture is also finding new platforms in Australia. The Nongkrong Festival, founded in 2024, celebrates Indonesian arts, history, and cuisine, further strengthening cultural ties. As SBS News reports, the increase in Indonesian restaurants and food markets has been accompanied by a surge in the number of people visiting Indonesian establishments, underscoring the growing popularity of Indonesian flavors in the country.
With growing awareness and appreciation, Indonesian food is becoming more than just a meal—it’s a gateway to culture, fostering deeper connections between the two nations.
