What an unfortunate book from authors who should know better. The book could far better be called 'In celebration of the New International Cuisine' because I can't tell the difference between what the authors claim is Australian and what is often presented in up market and hotel restaurants in Tokyo, New York, LA, London, Dubai, Mumbai or Singapore. This 'nice' food book has little to contribute to its intended audience and certainly little to do with what Australian food is becoming - unique, authentic and characterised by a wide range of indigenous ingredients.
For anyone wanting to really know what Australian cuisine is all about, get the Dining Downunder Cookbook (order it through Amazon or find it online). Other related books on the topic are The Bushfood Handbook and Uniquely Australian, both by Vic Cherikoff.