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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.

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Living In: Hastings, Victoria, Australia
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Married for 2 months and loving it. We are trying to have a family.

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Home Town: Kochi, Kerala, India
About me: I love digging out whacky foods! I'm always scouring to find interesting foods to eat, and every now & then conjure up insane recipes of my own.
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Dianne James 

Living In: Shenzhen, Guangdong Province, China
About me: I like living abroad but that also means foods you love are not always available. I dont generally like to cook but am finding myself wanting to after a long break. I bought an o…
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Victor Ortegon 

Cooking Level: Expert
Living In: Adelaide, South Australia, Australia

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I have already found this same recipe on another site. I made it exactly as stated. I used...

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