Australian cuisine has been embraced in Australia as we search for a unique food culture to call our own.
Australian Cultural Food, the cocktail of different culture is famous for its miscellany rich cuisines. Traditionally Australian cuisines were based on British cooking from its conception. Later Australian-cookery was enriched with multi-cultural foods contribution made by German, Italian, Greek, Asian and South African immigrant communities. The inhabitants of Australia are fond of both veg and non-veg cultural foods consisting pies, roasted cuts of meat, grilled steak and chops, and other forms of meat generally accompanied by vegetables For centuries the native Australians are using the fruits and plants growing in their local lands to make mouth-watering delicacies like, Calamari seasoned with lemon myrtle, Lemon myrtle linguine tossed with local scallops and prawns, Native spinach fettuccine with Springs Smoked Salmon with creamy bush tomato and macadamia sauce etc.
Cultural Foods of Australia
Widely recognised as the ‘National Cake of Australia’ after the National Trust of Queensland voted this sweet treat an Australian icon, the lamington is a modest square-shaped sponge dipped in chocolate and coated with desiccated coconut. Other variations include two layers and a cream or jam filling. They go perfectly with a nice cup of bush tea of maybe one of Melbourne’s world-famous coffees.
A classic meat pie consists of meat and gravy inside a flaky pastry. The pie is a cultural food icon despite the fact it wasn’t originally developed in Australia. Its popularity dates back to early colonial days when meat pies were sold on street carts, and it still holds a special place in the heart of every Aussie.
Both Australia and New Zealand lay claim inventing this famous dessert, created in honour of the Russian ballerina, Anna Pavlova’s visit to Australasia in the 1920s. As a truly Australian after dinner sweet, Pavlova’s crispy meringue crust, light fruit filling and whipped cream topping ensure it’s a family hit.
Inspired by Chinese spring rolls, the Chiko roll first tempted Australia’s palate in 1951 at the Wagga Wagga Agricultural Show.5 Designed to be a simple, hand-held snack served at football matches, the famous Chiko roll contains beef, cabbage, carrot and onion.
Lean and tasty, kangaroo is one of the healthiest meats around, as well being a national icon. But you better like your steak blue, or at least rare as Skippy is notoriously difficult to cook and can dry out quite easily if left on the barby too long.
Forget about fish and chips, feast on fresh Australian Food barramundi, a name which means ‘large-scaled river fish’ in the Aboriginal language. Grilled, fried or seared skin-side first, it’s a much healthier alternative to battered fish, and a true Aussie meal.
A summer barbecue favourite and a great fundraising tool, the sausage sanger consists of a sauce-drenched sausage snugly tucked into bread. It continues to be a popular Aussie crowd pleaser.