Nutrition is critical to managing many chronic diseases, yet medical students receive limited nutrition training and feel underprepared to provide dietary guidance (1,2). As a response, the interdisciplinary field of culinary medicine has emerged, building nutrition capability by linking medical and nutrition knowledge with cooking skills, but is not part of current Australian medical or dietetic curricula (1,3). Students’ practical nutrition knowledge, views on dietary guidance and counselling, dietary behaviours/variety, and culinary skills are underexplored yet essential to designing relevant training. We aimed to investigate these among medical and dietetics students. A cross-sectional survey was administered via Qualtrics to Curtin Medical School (n = 582) and Master of Dietetics students (n = 105) in March 2026. The survey included demographics and four tools: Practical Knowledge about Balanced Meals scale (PKB-7), perceived importance of nutrition counselling items(4), the Fruit And Vegetable VAriety Index (FAVVA; dietary variety), and Cooking Skills and Food Skills Confidence Measures. Analyses were conducted using available cases. Descriptive statistics summarised categorical variables and mean ± SD for continuous variables. Discipline-based comparisons were analysed using independent samples t-test (continuous outcomes), Mann–Whitney U tests (nutrition counselling items), and Fisher’s exact tests (PKB-7 items). Statistical significance was p < 0.05. Seventy-four students completed the demographic questions (n = 49 medical; n = 25 dietetics). Mean age was 23 ± 7.8 years, majority were female (73%; dietetics 96%, medicine 61%) and reported some responsibility for household food-related tasks (84%). The mean PKB-7 score was 4.6 ± 1.2 (maximum 7), indicating moderate knowledge about balanced meals. Dietetics students scored statistically significantly higher than medical students (5.0 ± 1.1 vs 4.4 ± 1.3; 95% CI 0.04-1.19; p = 0.036). Item-level performance varied: 97% correct for PKB-item-1; 41% for PKB-item-5, and 44% for PKB-item-6. Majority agreed physicians can influence patients’ diets (88%; Item-3), while 62% agreed nutrition counselling should be part of routine appointments (Item-1). Dietetics students rated Item-1 statistically significantly higher than medical students (2.86 ± 0.36 vs 2.36 ± 0.74; p = 0.005). FAVVA scores centred around the midpoint of the scoring range: mean score 97.7 ± 26.8 (maximum 190). Mean cooking skills confidence was 5.9 ± 1.0 (maximum 7) and food skills confidence 5.8 ± 1.0 (maximum 7). There were no statistical differences between disciplines for FAVVA and cooking and food skills. Medical and dietetics students demonstrated some gaps in dietary variety and medical students reported lower nutrition knowledge and endorsement of nutrition counselling in routine appointments, while cooking skills and confidence were high. By identifying these strengths and gaps, this study provides a rationale for designing interdisciplinary culinary medicine curricula that build on existing food skills while strengthening nutrition knowledge and the translation of nutrition advice into routine clinical care.