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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 Tasha Cooking Level: Expert Home Town: Tweed Heads, New South Wales, Australia Living In: Varsity Lakes, Queensland, Australia
About me: I love to cook. If I had a choice, I would start a family and stay at home and cook. But, alas we all need to work. I work in an Educational Supplies Center - so not much space for cooking there... My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »