Australia has recently been considered the center of world gastronomy, and Australian cuisine is one of the most exotic and diverse in the world. Australian cuisine is a real gourmet paradise, you can try everything from meat pies and sandwiches for vegetarians to kangaroos with young beet shoots and fried onions. Now Australia is experiencing a real culinary revolution. One of the reasons to go on a trip to the green continent is the tasting of Australian national cuisine.
Australian Traditions
The rise of the cuisine of Australia falls on the 90s of last century. It was then in all major cities of the continent began to appear different restaurants, sustained in the style of "modern Australian cuisine." The success of culinary art was influenced by the variety and originality of dishes, as well as inexpensive cost. Emigrants from all over the world brought their culinary delights to Australia, as a result of which the cuisine united the eastern and western directions and added its ancient traditions. The result was colossal.
Australian cuisine is an English cuisine adapted to local conditions. Breakfast of Australians consists of a standard set of vegetables, eggs, bread, sausages, ham or one hot dish. A lighter breakfast consists of sandwiches, muesli and fruits. From drinks prefer coffee, tea, milk or freshly squeezed juice. Lunch in its composition also resembles English: steak with onions or potatoes, meat pate or a salad with "cheater". The main meal for Australians is dinner, traditionally held in the family circle. In most families for dinner cooked fried meat with vegetables, soup or snack, fish dessert, pasta or pizza.
Features of Australian cuisine
The diet of local residents includes a large amount of meat, mainly beef. Any Australian as a national dish will call an impressive piece of meat, necessarily well-fried. Australia is associated with many of us with kangaroos, only the meat of this exotic animal is exclusively for the amateur. However, if the kangaroo meat is well roasted, it tastes like roe deer meat.
A variety of dishes in Australia in many establishments are prepared from fish, including from local species, such as shaper, barracuda, whitebate. And the way of cooking fish is quite unusual: it is roasted on smoldering coals under a thick layer of grass. Geographical position has determined the variety of Australian cuisine with oysters and mussels, scallops and octopuses, crabs and shrimps, lobsters and lobsters, as well as shark meat.
For the preparation of many national dishes, Australian masters of culinary arts use not only vegetables that are common in Europe, but also tropical fruits such as taro, bananas, papaya, inyam and pineapple. Fried bananas are served to meat dishes, and pineapple juice is often used as a marinade for soaking a bird. But the most common vegetable is a tomato.
Like the British, Australians are big fans of tea. Coffee, milk and fruit juices are also common. Very popular are various milkshakes and ice cream. In Australia you can enjoy excellent wines. It is worth noting that wine production has undergone some changes in recent years. Many wines were made from cultivated Portuguese, Spanish and French varieties of grapes.
National dishes of Australia
The main national Australian dish is called vejemate. It was first prepared in 1920 by Fred Walker. Walker added a yeast extract of onions, celery and salt. Obtained a thick dark mass similar to jam smeared on bread or used as an independent ready-made dish. In wartime, Wedjemite was introduced into the compulsory diet of Australians, and later became so famous that it was a deficit.
Speaking of Australian cuisine, one can not help saying a few words about Aboriginal food cooked on charcoal. This dish is called "dumper", which is a bun, made from a mixture of flour and water. Eat this roll necessarily with tea, which is boiled in a walking pot. Another of the most unusual Aboriginal dishes is "Soup from Anaboroo, Mango and Burrawong".
Only in restaurants in Australia, tourists can taste such amazing dishes as kangaroo meat in quandong sauce (a fruit that is called a "dessert peach"), eel fries, blue crabs, shark lips, freshwater oysters and, of course, crocodile and opossum meat. And this is not all. The menu at the reputable restaurants consists of several dozen exotic Australian dishes.
Among desserts, Australians prefer Lamington. This delicious biscuit, which is topped with chocolate and sprinkled with coconut shavings. The first Lamingtons were prepared from a sponge cake with the addition of raspberries or strawberries, but now they are prepared without the addition of jam. As a filling, some confectioners use whipped cream.
| | |
| | |
