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Australia

Not surprisingly, the world’s largest island country produces loads of seafood. The stereotype is shrimp (called “prawns” Down Under) on the barbie. But there’s also uniquely Australian sea creatures like yabbies (freshwater lobsters), Moreton Bay bug (or Bay lobster), barramundi (a delicate white fish), and trevalla (Antarctic butterfish). Increasingly, modern Australian chefs are cooking with indigenous ingredients, including kangaroo, quandong (desert peach), and emu. Established initially as a British penal colony in the 1780s, Australia has attracted immigrants from all over Europe, Asia, and the Middle East. The result has been an upswing in Mediterranean- and Asian-focused fusion cooking. Still some traditions never die. Fish and chips, meat pies, and sausage rolls remain important fast foods. Served with “the lot,” an Australian hamburger includes beetroot, a fried egg, and pineapple. Australia is also the fourth largest wine producer in the world, renowned for making big, ripe reds.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Wienerschnitzel

Reviewed on Aug. 20, 2008 by Linda
Very good! My veal steaks were so tender and juicy. A great recipe thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed on Aug. 19, 2008 by Linda
These were perfect! Crunchy edges, chewy insides. I actually put in 1/4 cup LESS choc chips because it would have been overkill. This recipe made 13 big cookies (each measuring 4 inches across (10cms). It was handy to literally measure the dough in the 1/4 cup measure then turn out onto the sheet with a gentle pat down to keep them nicely rounded and all the same size. This one's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Barbecued Beef

Reviewed on Aug. 19, 2008 by Linda
Oh so good! I halved the recipe and out of necessity had to use soy sauce instead of worcestershire so I reduced the salt. I also added a teaspoon of good old Australian Vegemite (concentrated yeast extract). Many Aussies use it on baked roast meats as it adds a real zing. This was great on fresh baguettes with fried onions, accompanied with potato salad and a tall pitcher of iced tea.
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