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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 dutchie55 Cooking Level: Intermediate Living In: Croydon, Victoria, Australia

About me: i was born in holland but came to australia in 1958 with my parents and siblings.Did national service for 2 years in 1970-1972.Been married and now divorced have 4 kids 2 boys 2 girls. just turned 58 yo and now take care of my elderly frail mother 24/7.Love cooking and all sorts of sports, used to take part in a few sports when i was younger. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »