On considering Australia: exploring Indonesian restaurants in promoting ethnic foods as an instrument of Indonesian gastrodiplomacy

Abstract

Food is said to be ethnic, when it comes from diverse regions that have crossed international borders. Ethnic food has the ability to contribute to the growth, promotion, and strengthening of intercultural connections. Recently, Indonesia has launched a gastrodiplomacy strategy, named ‘Indonesia Spice Up the World’ (ISUTW). ISUTW aims to increase spice exports to USD 2 billion by 2024 and present Indonesian ethnic foods toward the establishment of 4,000 Indonesian restaurants abroad. Australia as one of the closest neighbor countries is considered to be a strategic target nation. This study serves a dual purpose: first, to investigate the state of culinary traditions embraced by the Indonesian business owners working in culinary business in Australia and, second, to recognize the role of Indonesian diasporas, including students, who also partake in introducing distinctive Indonesian ethnic foods to both native Australians and fellow Indonesian residents in Australia. In this study, a mixed-methods approach was employed, which encompassed surveys, literature reviews, and focus group discussions. The findings of this study, such as Indonesian culinary business patterns and consumer behaviors in Australia, offer recommendations for the governments of Indonesia and Australia to maintain favorable diplomatic relations by means of promoting Indonesian ethnic foods, in this context called as gastrodiplomacy attempts.