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Click on map to view location Western Australia Queensland New South Wales Victoria

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.
 

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Chicken Breasts in Caper Cream Sauce

Reviewed on Jun. 16, 2015 by Sandra G   view full review
I pretended that my piece of fish was a chicken breast. Just changed the cooking time. It...

Raspberries & Cream Swiss Roll

Reviewed on Jun. 14, 2015 by Jem   view full review
Best Sponge I have ever made!!

CHOCOLATE SALAMI

Reviewed on May 31, 2015 by Jem   view full review
Yummy!! Very rich chocolate desert

 
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