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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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	Featured Cook Tony Brann Cooking Level: Intermediate Home Town: Dubbo, New South Wales, Australia Living In: Tamworth, New South Wales, Australia
About me: Single parent (widowed) who loves to cook for his kids (4) My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Lee

Cooking Level: Expert

Home Town: Sydney, New South Wales, Australia

About me: I design and make fancy dress costumes and, along with my partner, am very involved in theatre, both on and off stage. My partner and i both love cooking and entertaining. I've …
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beak

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

About me: Hi, I'm a stay at home mum of 2 always hungery boys. I need all the help I can get to cater for them as well as their dad. Keeping meals and snacks interesting is becoming a diffi…
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Gems

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

About me: I'm a student of library and Information Management. I have a passion for taking photos of the things happening around me. I have a great husband who happens to be a CHEF of all…
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Newest Reviews

Beth's Spicy Oatmeal Raisin Cookies

Reviewed on Aug. 6, 2008 by AUSSIEMUM1

Dangerous, dangerous cookies to have in your house! These are OMG DELICIOUS!!! So, if you eat all 36 don't say you weren't warned. I used all butter and a mix of raisins and dried cranberries because that's all I had. I didn't have cloves so I substituted the cinnamon and cloves in the recipe for 1 and 1/2 tsp of Chinese Five Spice which contains fennel, anise, ginger, licorice root, cinnamon and cloves. The smell is devine. The smell of the cookies in the oven is heaven and each one I eat, I cannot believe how good these taste. I still give these 5 stars even though I subbed in some more spices and used all butter. I will post some photos of these diet busters!

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Pat's Potato Salad

Reviewed on Aug. 6, 2008 by PRINCESS ANTZ

A good basic potato salad. I reduced the sugar to 2 teaspoons as my family doesn't like salads that are too sweet. The recipe doesn't say what type of vinegar to use so I used cider vinegar.

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