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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:
- 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.
- 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.
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By John Morrad
Released: 2014-08-09
Kindle Edition (80 pages)
 | | Product Description:
Australian Dessert Recipes: I don't know about you but for me a good meal isn't finished until I've had dessert.
I don't think there's anything better than to finish a great feed with some time spent enjoying good conversation while also enjoying a great dessert.
With this in mind I've written just a few of my favourite "Australian" dessert recipes for you. |
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By Victoria Alexander
Brand: Ten Speed Press
Released: 1995-09-01
Hardcover (136 pages)
 | List Price: $35.00*
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Product Description:
Food-lovers know that Australia is the next outpost of the culinary frontier -- and that the charming Bathers Pavilion Restaurant, on the beach of Balmoral, is at the forefront of New Australian cuisine. Located in a historic building, this unique restaurant and its cuisine have drawn visitors from around the world since in opened in 1988. - Here you will find eclectic dishes blending tastes from the Pacific Rim with Mediterranean accents and the freshest local herbs and produce to create a signature style that has won glowing reviews from visitors and critics alike. This cookbook presents more than 70 of the restaurant's most popular dishes. Innovative and refined, these recipes are also surprisingly easy to prepare in the home kitchen, using ingredients readily available in any American supermarket. |
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By Elise Pascoe
Collins Pub San Francisco
Hardcover (256 pages)
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Celebrating the abundance, variety, and individuality of the land down under, a colorfully illustrated cookbook features tasty and unusual dishes including Skewered Tiger Prawns with Honey Lime Butter, Tasmanian Atlantic Salmon Tartare, and Guava Sorbet. |
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By Adam Liaw
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Hardcover (240 pages)
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The two Asian kitchens in his life are The Old Kitchen and The New Kitchen. The Old Kitchen represents the traditional dishes of hi family history–hawker noodles, Japanese yakitori, sour and salty Malaysian laksa. The New Kitchen features modern dishes that draw on the memorable flavors and experiences of his own life as a migrant in Australia. |
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By MasterChef Australia
Collins
Paperback
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MasterChef Series 2 became compulsory viewing for Australian households, with over 4 million people tuning for the final episode. Over the course of fourteen weeks, we watched the contestants cook their way through signature dishes, pressure tests, mystery boxes and invention tests. Now here's your chance to cook and taste the dishes that enticed, thrilled or just plain baffled you with their brilliance. |
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By Paul West
Bloomsbury Publishing
Released: 2016-05-31
Hardcover (320 pages)
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Hugh Fearnley-Whittingstall has sowed the seed for a brand new River Cottage--in Australia! Somewhere between Melbourne and Sydney, and nestled between the pristine Sapphire Coast and the imposing Mount Gulaga, lies the beautiful old dairy farm which is now the home of River Cottage Australia, and 'new Hugh' Paul West. Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there is a healthy dose of competition between Hugh and Paul. They have fought over who can catch the first octopus and have raced to find the first mushroom of the year. But they have similar passions--sustainability and environmental issues being at the forefront--and on the farm they discover fantastic bounty as they forage for food and share the products of their culinary skills with the locals. Featuring recipes from the first three series of River Cottage Australia, this is the cookbook that will reveal the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curb cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is one of the best cookbooks of the year. |
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By Samantha Marple
CreateSpace Independent Publishing Platform
Paperback (40 pages)
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This book is a wonderful collection of early Australian recipes. Included is a wide variety of recipes from mains through to deserts. I have included with each recipe the date in which it appeared in the newspaper of the time. This book is a wonderful look back through cooking in Australia. What ingredients were used and how. It also includes some helpful general principle cooking tips. The recipes have been rewritten as they were at the time to ensure the authenticity of the recipe. I hope you enjoy reading and using these wonderful early recipes. |
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By Graeme Newman
Brand: Hippocrene Books
Hardcover (192 pages)
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From the famous Vegemite Sandwich to grilling on the barbie, the authors provide a generous collection of over 150 genuine Australian favorites. The contents include: Pie n Sauce and Other Aussie Classics; Sandwiches and Scones; Shrimp, Snags, and Other Barbie Delights; Fish, Chook, and Rabbit; The Aussie Melting Pot; Salads; Cookies and Slices; Cakes; Desserts; Icings, Fillings, and Spreads; Drinks and Drinking; Outback Cooking; Indigenous Australian Foods; Good Food for Sydney 2000. |
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