Page 184 - (DK Eyewitness) Travel Guide - Sydney

182  TR A VELLERS ’ NEEDS

The Flavours of Sydney

Sydney is a paradise for food-obsessed visitors, with its
countless bars, restaurants and cafés. The cutting-edge food
scene is often categorized with New York, London and Paris.
Successive waves of immigration from different parts of the
world have established a multicultural culinary experience,
and local chefs blend diverse influences to create new takes on
traditional cuisines. Many of the world’s top chefs have set up shop
here, bringing their versions of internationally renowned dishes to Wattleseed, pepperberry
the city, while using locally sourced ingredients. Numerous food and lemon myrtle
festivals and markets are held throughout the year.

are still wild-harvested by menus. Restaurants still favour
Aboriginal communities, as the vast and impressive array
well as commercially grown to of beef, lamb and, of course,
meet increased demand. Native seafood that has sustained
herbs and spices, such as lemon Australian diners for decades.
myrtle, wattleseed, mountain Fish native to Australia include
pepperleaf, pepperberry, forest barramundi, trevalla and blue
berry and akudjura are used as eye trevalla. The popular native
seasoning. Native meats such shellfish, yabbies and moreton
as kan garoo and emu are also bay bugs are similar to, but
being used more frequently, smaller than, lobster. Delicious
for instance as pizza toppings, honeys with distinct fragrances
Fresh seafood dishes at one of the city’s although don’t expect to are produced out of native
many upmarket restaurants see witchity grubs on many Australian forests.
Native Ingredients Samphire Snapper Lobster Red mullet Oyster
There are many native foods in Scallop
Australia that have been used
by Aborigines for thou sands
of years, and which are
now becoming popular
as ingredients in main stream
cooking. Fruits and vegetables
with distinctive colours,
flavours and textures include
quandong, munthari, bush
tomato, wild limes, warrigal
greens and rosellas. All of them Selection of seafood available in Sydney’s restaurants and food shops
Local Dishes and Specialities
There’s nowhere better in the world to enjoy
fish and chips than sitting on a Sydney
beach. As well as the standard choice of
hake fillets, you may find other popular
local fish on offer, such as shark,
barramundi, John Dory or flathead.
Sausage rolls (pork mince wrapped in
pastry) and meat pies, especially popular at
football games and carnivals, are ubiquitous;
most bakeries sell a variety of fillings. Anzac
biscuits made with crunchy rolled oats were
Anzac biscuits sent to soldiers during World War I and remain
a favourite snack even today. Vegemite, the iconic, salty yeast-based Kangaroo pizza This Italian
spread, is best enjoyed on toast or bread. classic is given a modern
For those keen on cooking, steaks and sausages of fresh kangaroo, Australian spin with the
and to a lesser extent crocodile, can be found in large supermarkets. addition of seared lean fillet.

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