Tour of Taste (15) : Australia

Australia is a wonderful place that suitable to those who complete foodies at heart! The cuisine finds its base in the traditional style of British cooking. A wide variety of seafood is also available here. The varied types of delicacies show the diversity of Australia. Certain items, ranging from appetizers to desserts, have come to be associated with the identity of this country.

Vegemite

Vegemite is an extremely well-known product in this country, to the extent that it is considered a national food for Australian today. It is a black-colored paste which is smooth but sticky texture and is slightly bitter to taste. Normally it used as a spread on sandwiches as well as crackers. At times, vegemite is also used as a filling for pastries. It is known to be a rich source of Vitamin B. For someone who is trying vegemite for the first time, the taste may be too strong. However, the flavor will grow on you eventually.

Pie Floater

This dish has been mentioned in the novel The Last Continent, written by Terry Pratchett. A pie floater is actually a thick green pea soup with a meat pie that inverted and placed on the center of soup. It is then covered with tomato sauce and mint sauce, along with salt and pepper to taste. Generally, pie floaters are available late in the evening at caravans parked along the streets. This is mainly seen in areas of Adelaide. In the year 2003, the National Trust of Australia gave the pie floater the status of a South Australian Heritage icon. 

Chiko Roll

Frank McEnroe is the one who invented this cuisine. Chiko roll is a thick roll that contains variety ingredients, such as celery, barley, cabbage, beef, corn, carrot, onion, and spices for taste, rolled up in a tube of flour, egg, and dough. This deep-fried roll was initially known as chinco roll, but was later changed to the current, politically correct name. These rolls were made in a cylinder shape to be eaten easily while on the move. The popularity experienced a peak in the 1960s and 1970s when close to forty million rolls were sold annually in Australia.

Australian Meat Pie

Even through meat pie is a dish that is savored in different forms all over the world, but Australia’s meat pie has attained the status of a national dish. Typically, an Australian meat pie contains minced meat with some gravy and is served with onions, mushroom, and cheese. It is a takeaway snack that is a favorite among people during games.

Lamington

Lamington is an inviting, traditional cube-shaped dessert of Australian origin. It is a sponge cake that dipped into a mixture of chocolate coating and then covered with desiccated coconut. They are also served with a layer of strawberry jam or cream in between two halves. July 21, 2006 was celebrated by Australian as the National Lamington Day. 

Anzac Biscuits

An interesting history is existed behind the Anzac biscuits. They are associated with the Australia and New Zealand Army Corps (ANZAC) that was established during World War I. The biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.Generally, Anzac biscuits are made of flour, sugar, desiccated coconut, rolled oats, butter, golden syrup, boiling water, and baking soda. 

Pavlova

This cuisine is named after a Russian ballet dancer, Anna Pavlova. Pavlova is a notable meringue-based dessert in Australia. The pavlova is different from meringue as a result of the addition of cornflour, which gives it the crunchy crust on the outside and a soft texture on the inside. This dessert tends to deflate if it is exposed to cold air and thus, is left in the oven until it cools down. Fresh fruits like strawberries, kiwifruit, bananas are used along with whipped cream as topping.

Damper

Damper is traditional bread from Australia that is made without using yeast. It also is a perfect camping food item. The traditional way of baking damper is to use the coals of a campfire. The basic ingredients used are flour, water, and, occasionally, milk. Earlier, the damper was eaten with meat, either cooked or dry. Today, it is baked with nuts to add taste and is eaten with butter or even jam.

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