Home

Cooks

Reviews

Photos

Recipes

Find a Location:

Click on map to view location

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 kateriseley Cooking Level: Intermediate Home Town: Bundaberg, Queensland, Australia Living In: Tokyo, Tokyo, Japan
About me: Although I live in Japan, I *hate* cooking Japanese food! It's so fiddly and tricky. I leave that up to my Japanese boyfriend, who, thankfully, is a good cook! We compromise - I chop, he stirs. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »