Australia Traditional Food - abol

Australian Food and Drink
Australia's first settlers brought with them the tastes of 18th century Great Britain. Their familiar dishes such as roast beef and Yorkshire pudding, Irish stew and steamed pudding were, for most of the year, totally unsuitable for the harsh climate and conditions.

In the last two hundred years these eating habits have gradually changed, and continue to do so. In the Gold Rush of 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, greengrocers shops and restaurants, thus introducing us to new tastes. From there it continued.

Today, influenced by the large number of immigrants from Mediterranean, Asian and other countries, our menus now reflect Australia's multicultural society. Once traditional dishes have been spiced up with new flavours, but when it comes to fair dinkum Aussie tucker, there are a few classic dishes that have stood the test of time and cannot be improved. (Recipes and information have been provided for traditional dishes)

Traditional australian food specialities-
Australia has become famous in the culinary world for its 'fusion' food: since the 1970s Chinese, Thai, Vietnamese Japanese and Indian immigrants in particular have had a big impact on Australian cuisine. As well as Asian, you will also be able to find Spanish, Balkan, Hungarian, Turkish and Lebanese restaurants.

Think of Australian food and most people imagine barbeques and Vegemite. Some other traditional Aussie fare is shown below.

Meat Pie - Traditionally served with a dollop of tomato ketchup or, in Adelaide, floating on a bed of mushy peas.

Chicko Rolls (inspired by Chinese spring rolls) - These were invented as a hot snack that could be eaten with one hand, leaving the other free for a beer.

Surf'n'turf - According to some, this mix of meat (steak or pork) plus seafood served with salad is making a bit of a comeback.

Australian Sweets - The traditional Australian evening meal is often followed by a serving of sweets or dessert. This can take many forms including tropical fruits such as passion fruit or mangos, custards, creamed rice, puddings, fruit and pudding pies, cheese cakes, Pavlova (a meringue like dessert), and pikelets (tiny pancakes) covered with Golden syrup (a cane sugar syrup). Weather and time of year have a big impact on choice of sweets. In winter the evening might be topped off with a hot cup of Milo.

Top food and drink tips-

• a tour round a winery
• a 'pie floater' or Chiko Roll
• some Aussie real ale
• Moreton Bay Bugs
• Experiment with fusion food
• Don't drink and drive

Aussie Beer - Beer in Australia basically means cold lager with a strength of around 5 per cent. Beer connoisseurs looking for something akin to real ale should check out Coopers, which is brewed in South Australia, or Sydney's James Squire. There are also are several micro-breweries specializing in cider.

Darwin residents are Australia's biggest consumers of beer. Unsurprisingly then, Darwin is also home to the world's largest beer bottle: the 1.25 litre Darwin stubby.

Australian Food - Australia has become famous in the culinary world for its 'fusion' food: since the 1970s Chinese, Thai, Vietnamese Japanese and Indian immigrants in particular have had a big impact on Australian cuisine. As well as Asian, you will also be able to find Spanish, Balkan, Hungarian, Turkish and Lebanese restaurants.

Recommendations:
Pie Floater - Adelaide speciality of a meat pie floating on a mushy pea soup.
Sydney Rock Oysters - a good place to try seafood in Sydney is Doyle's in Watson Bay.
Moreton Bay Bugs - Brisbane is famous for these crustaceans, which are a type of slipper lobster. Other Australian seafood delicacies include mud crabs and yabbies (freshwater crayfish).
Italian - Norton Street (Sydney) and Lygon Street (Melbourne) are both renowned for their Italian restaurants.
Greek - Lonsdale Street in Melbourne (home to the biggest Greek community outside Greece)
Desserts - retro classics such as Peach Melba, Pavolva, Lamingtons and ANZAC biscuits (coconut oat cookies)

Australian Lollies, Australian Meat Pies, Australian Lunch, Morning and Afternoon Tea, Bush Fruits, Australian Breakfast, Akudjura crusted blackened salmon cutlets, Australian Tea (Dinner), Aniseed Myrtle Oil, Aniseed myrtle ice cream, Australian Fish and Chips, Baby Barramundi/Munthari Butter Sauce, Vegemite, Gumleaf Salmon Sushi, Beef with Garlic and Gumleaf, Australian Thai-style corn and lime soup, The Australian Barbie, Australian Meals, Braised Pork Hocks, Australian Food Heritage, Akudjura, Bunya Bunya Nuts, Bush Herbs, Bunya Bunya Nuts, Bunya Bunya Nut Slivers, Cheesefruit Cream on Game-Wrapped Figs, Aniseed myrtle curd (sauce), Bunya Bunya Nut, Bushman's Silverside, British Empire Impact, Austro-Asian style meat, Aniseed myrtle feta, Burdekin Plum, Balmain Bugs and Whiting, Bush tomato oil..........more