Food in Australia & New Zealand?
Replies: 38 - Last Post: Oct 16, 2012 4:01 PM Last Post By: travellinglefty
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15
Pavlova is probably the best one for both countries.Another one for New Zealand is Afghan biscuits - I've never seen them anywhere else and they are very easy to make.
http://en.wikipedia.org/wiki/Afghan_biscuit
18
Wild paua must be 125 mm to be legally harvested. California wild abs must be 7 inches177mmEverything is bigger in Texas!!!! California...Texas...same place right? ;-)
Thanks for the clarification Nutrax. I didn't know we had farmed paua here.
Paua isn't really caught though. It's just lying around for you to pick up - as long as you're up for the free dive to get it.
Well, that explains why they're called Afghan biscuits
I'm pleased you understand the logic.
19
There's quite a good overview of Australian food on wikipedia.What has been mentioned above are more like iconic Australian foods (and NZ foods), but the food here is so much more than that now.
You could also add things like Tetsuya's signature dish of confit of Tasmanian ocean trout or Neil Perry's signature dishes of Goats cheese tortellini with king prawns, pine nuts and raisins or Stir fried spanner crab omelette (not to mention many, many others - one from the west coast for instance, has listed his signature as: Beetroot, coffee and cocoa. It’s coffee and cocoa crumbs with cured beetroot, charred star anise meringue, Persian feta, and frozen red wine vinaigrette).
Essentially, what has become the modern Australian style is beautiful produce, treated well and letting the produce speak for itself as much as possible.
You could look at this website for some more info: Australian Good Food and Travel Guide.
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you have to put in the iconic pie floater!! a meat pie in a mushy pea soup.... super duper aussie! you can also add in peach melba for desert and no, hardly anyone eats the worms!oh and you can't forget the toad in a hole! bread with a hole cut out of the middle of it and you fry it on a barbeque with an egg in the middle! classic post barbecue hangover breakfast....
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#21 I said they are from New Zealand as that seemed to be the general consensus of Google (including some Anustralian websites). No one seems to know whey they are called 'Afghan' biscuits but the recipe was made popular in New Zealand through Edmund's Cookbook which at one time was owned by most households.23
Thanks #9 for the Anzac biscuit (aka coconut oatmeal cookie) recipe link. I went shopping yesterday to see whether I could find the listed ingredients here in the Midwest and am pleased to say I found both the unsweetened dried coconut and the Lyles golden syrup / cane syrup (at only 2 1/2 times the price of Karo corn syrup). Planning to bake some this afternoon.Unfortunately I also acquired a mental earworm - to the tune of "Walk Like an Egyptian" - Cook Like an Australian.
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#21 Come over here and say that....(Which I think should be the tag line of the next NZ tourism campaign in Australia.)
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Come over here and say that....(Which I think should be the tag line of the next NZ tourism campaign in Australia.)That appealed to my sense of humour, hatnz!
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good ol' Australian Lamingtons.29
Yeah, I think lamingtons should be the way to go. Very popular at the Australia stand at a world food event at the Mexican university I studied at.
