The national cuisine of Australia is one of the most exotic and diverse culinary traditions, in which the taste preferences of many people of the world have been whimsically mixed. At different times, people from European and Asian countries contributed to the development of Australian cuisine, making it truly international. Among the popular dishes in the country, there are also the absolute endemics – those dishes that cannot be tried anywhere else. They amaze tourists with their unique taste and original composition. In the modern kitchen of Australia, delicacies from opossum, kenguryatin, buffalo, crocodile, or ostrich meat are gastronomic treats for tourists. However, you can buy fresh kangaroo meat at the price of regular beef in almost any shop.
Meat is the basic ingredient in Australian cuisine used in most recipes. In restaurants, customers are offered dishes from pork, beef, lamb, poultry, and game. Among some favorite Australian foods are steak with blood, beefsteak with bananas, stewed mutton ham, boiled brains with butter and red wine, tongue ragout with vegetables, Melbourne chicken with eggplant, chicken cooked in beer, veal chops under blackberry sauce, fried turkey and kenguryatin in kvadonga sauce. Grilled dishes are also very popular. In Australia, you can easily find a barbecue area as this is something of a national sport among the locals.
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