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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Australian

       
     

    How to Cook dishes from Australia


    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.

      Pie floater

    • 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.

      Lamingtons

    • 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.

      Pavlova

    • 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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    Australian Cookbooks

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    Australia the Beautiful Cookbook

    By Elise Pascoe

    Collins Pub San Francisco
    Hardcover (256 pages)

    Australia the Beautiful Cookbook
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    Product Description:
    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.

    The River Cottage Australia Cookbook

    By Paul West

    Bloomsbury Publishing
    Released: 2016-05-31
    Hardcover (320 pages)

    The River Cottage Australia Cookbook
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    Product Description:

    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.

    MasterChef Australia Cookbook Volume 1

    By Julie Goodwin

    Ebury
    Paperback

    MasterChef Australia Cookbook Volume 1
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    MasterChef Australia : The Cookbook - Volume 2

    By MasterChef Australia

    Collins
    Paperback

    MasterChef Australia : The Cookbook - Volume 2
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    Product Description:
    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.

    The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen

    By Stephanie Alexander

    Penguin Random House Australia
    Released: 2007-04-25
    Hardcover (1136 pages)

    The Cook s Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
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    Product Description:
    The Cook's Companion has established itself as the kitchen "bible" in more than 500,000 homes since it was first published in 1996. This 2014 revision includes two major new chapters, two expanded chapters, 70 new recipes, and a complete revision of the text to reflect changes in the marketplace and new regulations. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques, and kitchen equipment, along with inspiration, advice, and encouragement, and close to 1,000 failsafe recipes.

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