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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.

Featured Cook masta_of_desasta Cooking Level: Beginning Home Town: Melbourne, Victoria, Australia Living In: Kehrsatz, Bern, Switzerland

About me: I've lived all over the world in Ausrtralia, in Holland, in the USA and in Switzerland... learnt how to cook last year in school, have been cooking for my sister and mother every once and a while... but i must admit that it not always is tasty...althou my dog always seems to love what i cook ;)). My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »