Page 502 - (DK Eyewitness) Travel Guide - Australia

500  TR A VELLERS ’ NEEDS

The Flavours of Australia

Modern Australian cuisine has been evolving from traditional
British since World War II. An influx of people from Italy,
Greece, Turkey, Lebanon, Thailand, China, Malaysia, Indonesia
and Vietnam (to name but a few) have contributed influences
to what is now known as Mod-Oz cuisine. However, a lot of
Aussies will still swelter over a hot roast lunch on a midsummer
Christmas day. Dramatically varying climates over such a large
country mean an abundance and diversity of local produce, so
it’s no surprise that some of the world’s best chefs hail from this Wattleseed, pepperberry and
rich and exciting culinary playground. lemon myrtle

spinach­like herb. All of them more frequently, although don’t
are still primarily wild­harvested expect to see witchity grubs on
by Aboriginal communities. many menus. These meats sit
Although native Australians alongside a vast and impressive
never used seasonings in their array of beef, lamb, chicken
campfire cooking, modern and seafood. Fish native to
Australians have discovered the Australia include barramundi,
exciting flavours of such indige­ trevally and blue­eye trevalla.
nous herbs and spices as lemon The popular native shellfish,
myrtle, wattleseed, mountain yabbies and Moreton Bay bugs,
pepperleaf, pepperberry, forest are similar to, but smaller than,
berry and akudjura. Native meats lobster. Also worth a mention
like kangaroo and, to a lesser is the lovely honey produced
Chef filleting snapper, one of Australia’s extent, emu are also being used out of native Australian forests.
finest fish Lobster
S
Samphireamphire Snapper Oystersysters
O
Native Ingredients Scallops Red mullet
There are many native foods in
Australia that have been used
by Aborigines for thousands
of years, and which are beco­
ming more widely recognized.
Quandong, munthari, bush
tomato, wild limes and rosellas
are native fruits with distinctive
colours, flavours and textures,
while warrigal greens are a Selection of seafood to be found in the oceans around Australia
Australian Dishes and Specialities
Vegemite on toast is the most unique
Australian taste a visitor can try. It’s salty,
though, so spread a thin amount.
Australians love a barbecue, as a social
and culinary hub, and throw a wide variety
of meats and seafood on the grill. Major
cities offer a huge variety of foods.
Melbourne, in particular, has a strong Greek
Anzac biscuits and Italian influence and prides itself on a
vibrant café culture, serving unbeatable
coffee. Meat pies are a traditionally popular food that has been given
a sophisticated twist with innovative fillings, and you will see pies
inspired by different cuisines such as Thai, Indian and Moroccan.
For those with a sweet tooth, pumpkin scones are a traditional Kangaroo pizza The Italian
Queensland favourite, alongside vanilla slices from bakeries, classic is given a modern
lamingtons, pavlova, and oat and coconut­based Anzac biscuits. Australian spin with the addition
of seared lean fillet of kangaroo.