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How to Cook dishes from Australia
Australia
has many historic and cultural links with the
United Kingdom.
This is because,
the first European settlers in Australia
came from the
United Kingdom.
As a result,
Australia
was a British colony, later a Dominion within the British Empire, and today
is a leading member of the Commonwealth and retains the British Queen as
the monarch of
Australia.
This history has also of course influenced Australian cuisine -
many Australian dishes have been inspired by
traditional British cooking, and meals based around pies,
and grilled or roasted meat, remain popular to this day.
After World War II,
Australia has
experienced much increased immigration from Mediterranean countries, and later from
Southeast Asia as well.
These immigrants brought many new culinary ideas to
Australia,
and the country's cuisine has been greatly enriched as a result.
Additionally, new recipes, unique to
Australia have also
been developed - some of these are based on unique Australian plants, or inspired by
"bush tucker" (foraged food, itself often inspired by traditional Aboriginal recipes).
Some uniquely Australian foods include:
- Chiko roll - These are the Australian version of Chinese spring rolls.
Chiko rolls can be quite spicy and
contain mutton, cabbage, carrot, celery and sometimes barley.
They are cooked by deep frying.
- Damper - Damper is a wheat-based soda bread. It was traditionally eaten
by travellers in the outback (the wilderness areas of
Australia),
since it could be easily prepared at the roadside.
- Pie floater - A British style meat pie which is covered with tomato sauce,
turned upside down, and then served in a thick green pea soup.
- Vegemite - Vegemite is a paste made from yeast extract. It used as a spread
on toast, and in sandwiches.
Australia also developed
has its own desserts, many of which are unique to the country.
It should be said that
New Zealand
also claims to be the original source of some these recipes, and there is
a friendly rivalry between the two countries over this issue.
Australian desserts include:
- ANZAC biscuits
(these are also claimed to be invented in New Zealand)
- ANZAC biscuits are made from rolled oats, coconut and syrup. According to legend, they were first
prepared for the ANZAC ("Australian and New Zealand Army Corps") troops sent to fight in the Gallipoli campaign in World War I.
The recipe was supposed to have been chosen so
as to create a biscuit that would preserve well.
- Lamingtons
- Lamingtons are cubes of sponge cake, covered with chocolate icing and dessicated coconut.
Sometimes the cubes may be sliced in half, and a layer of strawberry jam or cream spread between the halves.
- Pavlova
(these are also claimed to be invented in New Zealand)
- Pavlova is a meringue prepared so that it has a crispy exterior, but is light and fluffy on the inside.
So why not discover Australian food?
On this page, you will find a selection of Australian cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Philip E. Musket
LittleWhiteEbook.com
Kindle Edition
 | List Price: $2.99*
*(As of 11:27 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
Although this work fully deals with all the many matters connected with the art of living in Australia, its principal object is the attempt to bring about some improvement in the extraordinary food-habits at present in vogue. For years past the fact that our people live in direct opposition to their semi-tropical environment has been constantly before me. As it will be found in the opening portion of the chapter on School Cookery, the consumption of butcher's meat and of tea is enormously in excess of any common sense requirements, and is paralleled nowhere else in the world. On the other hand, there has been no real attempt to develop our deep-sea fisheries; market gardening is deplorably neglected, only a few of the more ordinary varieties being cultivated; salads, which are easily within the daily reach of every home, are conspicuous by their absence; and Australian wine, which should be the national beverage of every-day life, is at table--almost a curiosity.
Nearly three years have been occupied in the preparation of this volume, as several of the subjects it treats of have hitherto remained practically unexplored. This statement is not intended to excuse any shortcomings, but simply to explain the impediments which had to be overcome. There has been some little difficulty, therefore, in obtaining information in many instances. At the same time, it must be cheerfully recorded that assistance was freely forthcoming on the part of those from whom it was sought. Quite a number have been interviewed on the topics with which they were familiar; and on several occasions this has necessitated journeys out of Sydney on the writer's part. With the object of making inquiries into the fish supply of Melbourne, also, a special visit was paid to that city. And further, in order to gain an insight into vineyard work and cellar management, an instructive time was passed at Dr. T. Fiaschi's magnificent Tizzana vineyard on the Hawkesbury River.
-------------
Sample Recipe:
RICE BLACMANGE
* 1 pint Milk--2d.
*
* 1 1/2 oz. Ground Rice--1/2d.
*
* 1 oz. Sugar
*
* Flavouring--1d.
*
* Total Cost--31/2 d.
*
* Time--5 Minutes.
*
Put the milk on to boil with a strip of lemon peel in it; when
nearly boiling mix the rice in a spoonful of cold water and pour it in.
Stir till it boils, and let it boil two or three minutes; pour into a
mould which has been dipped in cold water, and stand away till firm.
Turn out when cold, and serve with jam, stewed fruit, or custard sauce. |
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Tuttle Publishing
Paperback (144 pages)
 | List Price: $12.95*
Lowest New Price: $4.50*
Lowest Used Price: $0.01*
*(As of 11:27 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
This book blends the flavors and styles of nearby Asia, Europe and the Middle East with superb local ingredients, including native Australian food previously unknown in most kitchens. |
|
By Kendall Hill
Penguin Global
Paperback (192 pages)
 | List Price: $30.00*
Lowest New Price: $16.02*
Lowest Used Price: $15.22*
Usually ships in 24 hours*
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Click Here |
|
By Philip E. Muskett
General Books LLC
Paperback (208 pages)
 | List Price: $29.13*
Lowest New Price: $29.13*
Lowest Used Price: $40.83*
Usually ships in 24 hours*
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Click Here | Product Description:
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Social Science / Sociology / General; Health |
|
By Andrew Dwyer
Melbourne University Publishing
Hardcover (272 pages)
 | List Price: $47.95*
Lowest New Price: $36.44*
Lowest Used Price: $55.40*
Usually ships in 24 hours*
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Click Here | - ISBN13: 9780522856224
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description:
Part cookbook and part travel guide, this reference is a comprehensive guide to enjoying Australia’s fresh seafood. Filled with stunning, mouth-watering images, this manual includes a number of original recipes ranging from abalone to yellowtail kingfish, open fire to stove-top, and bivouac to dinner party. Seafaring stories of mutiny, murder, piracy, and heroism are also incorporated, celebrating Australia and its maritime history. Informative and entertaining, this handbook is sure to captivate both the novice cook and the professional chef. |
|
By Diana Dasey
Antipodes Design
Paperback (32 pages)
 | Lowest Used Price: $5.99*
*(As of 11:27 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
Fourth generation Australian, Diana Dasey has a love of fine food and cooking that started with the homely well cooked meals her mother prepared for the family. She enjoys cooking for her family and friends as well as writing about food in articles and books. Like many Australian cooks and food writers, she is intrigues by the emergence of truly Australian cuisine that happily blends all the cultural elements that makes her country so distinctive. |
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Random House Australia
Unknown Binding (320 pages)
| Lowest Used Price: $2.19*
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Click Here |
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By Virginia Hill
Penguin Books Ltd
Paperback (200 pages)
| Lowest Used Price: $0.87*
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Click Here | Product Description:
This microwave cookbook contains 160 appealing recipes for babies and young children. Recipes are arranged according to stages of development, from the first experiences of solid food at four months, through to the time children are ready to join in family meals. Every recipe is accompanied by nutritional data, so parents can see at a glance what protein, energy, minerals and vitamins one serve provides. There are special sections on party food and healthy snacks for hungry toddlers between meals. For parents in a rush, the recipes give handy advice on freezing portions in advance and defrosting in the microwave. In addition, the author has included an introduction to microwave cookery for newcomers, and there is information introducing foods to babies, sample meal plans for different ages and tips on how to deal with the child every parent dreads - the fussy or reluctant eater. |
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By Paul Merrony
Horan, Wall & Walker
Hardcover
| Lowest Used Price: $37.12*
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