Vegemite and Popular Australian Foods
When you say “Australia”, the first thing people think of are crocodiles, kangaroos, capybaras, and koala bears. Some may think about “Shrimp on the Barbie”, Foster’s Beer, or the inland regions with miles and miles of desert and tumbleweed. The Outback, also known as the bush, is home to the Aborigines as well as well-adapted wildlife; though much of it may be missed by the casual observer. Australia is an amazing place to live, and if you’ve just moved there, make sure you get a top-quality home security system.
Many animals, such as red kangaroos and dingoes, hide in bushes to rest and keep cool during the heat of the day. Birdlife is prolific, most often seen at waterholes at dawn and dusk. Huge flocks of budgerigars, cockatoos, corellas, and galahs are often sighted. On bare ground or roads during the winter, various species of snakes and lizards bask in the sun.
Australia also has some of the most exquisite sunsets, Aurora Australia, and fantastic foods! And the Aussies are proud of all of these treasures!
Aussies can go the whole way with an Australian BBQ and throw on a gourmet meal with all the trimmings or just have a few chops and snags with bread. This laid back, joy-seeking lifestyle exemplified by casually throwing an aussie BBQ for friends and family when the mood takes you is often what draws people to the country as well as the opportunities that are available. Many people are enticed by the House and land packages and end up making the move down under! The Aussie lifestyle is truly unique and reflected in their attitude to food. Whatever is happening on the day they’ll go along and the same with the meat. it can be a bit charred, or a bit under-cooked depending on your preference. Throw in some beers and wines and enjoy the day with your mates.
The unique thing about cooking in the outback is the wood. Desert timber is dense, burns slowly and generates great heat. Each timber shows different characteristics.
One of Australia’s favorite ingredient that naturally occurs in Australia is the fruit of the Quandong, which is a member of the sandalwood family. The bright orange fruit grows around a large woody kernel and is sweet and sharp in flavor. It’s popular in tarts and as a jam, but I reckon it pairs wonderfully with the game as a sauce or jus. If you’re a native Australian who is in love with the food from your country, make sure you’re prepared for every possible food-based health risk such as the need for Dental Implants. It’s not just Australians who like their food, many other people from around the world will also go to any risk to try different foods, even if it does mean having to get dental implants afterwards. You don’t want to make your eating experiences worse by having broken or missing teeth, so if you do need to get dental implants, it could allow you to eat more of these delicious foods. Australians might want to find a dentist near them that can help, but certain residents of New York may wish to have a look at these Dental Implants in Washington Heights if they are required to have some fitted after trying all of the different foods that are offered to them. Not only will it help you to eat better, but they can also give you a better smile. Who wouldn’t want that? So, read on and find out about all these foods that could make you need implants.
Vegemite and Popular Australian Foods
Kangaroo with quandong chili glaze
While this dish uses quintessential Australian ingredients, you may substitute others, such as venison for the kangaroo, and dried apricots instead of quandongs. You can use fresh, frozen or reconstituted dried quandongs (which are best reconstituted in port or orange juice). Kuzu, or kudzu, is a Japanese thickening agent that can be purchased from Asian stores. corn flour or arrowroot may be substituted, but kudzu does yield a superior result.
Legend has it that, Western Australian chef Herbert Sachse of Perth’s Hotel Esplanade was inspired by the Russian ballerina Anna Pavlova during her 1926 and 1929 tours of Australia, creating a dessert recipe that was as light as the ballerina herself. With its wispy meringue base, smothered in a layer of freshly whipped cream and topped; with fresh fruit and tangy passion fruit pulp; it’s no wonder it has stayed firmly cemented in modern Australia’s food culture.
Australia’s love affair with the simple Chiko roll began back in 1951 when it made its debut. Frank McEnroe â€“ a boilermaker from Bendigo, Vic. â€“ invented the cabbage, carrot, onion, and beef stuffed snack. He originally designed the Chiko roll as take-away food at football matches; the intent is to make a snack that could be held in one hand, the other hand would, of course, be occupied holding a cold beer.
Aussie Meat pie
First records of the Aussie meat pie come from early colonial days, when they were sold by vendors from street-carts â€“ most famously by the Flying Pieman whose athletic feats are the stuff of legend. Nowadays meat pies are served everywhere-from sports club canteens to service stations to gourmet bakeries. The meat and gravy filled, flaky pastry case has earned its place in Australian culture. Ever since 1990, Aussie’s pay homage to this meal with a national even-the ‘Official Great Aussie Pie Competition’.
Lamingtons Australian Foods
Who would rightfully walk away from this desert? There are many versions of the lamington’s origin; it is still in dispute as to whether it was in Australia or New Zealand. Whoever was responsible for taking sponge cake and first dipping it in chocolate icing; then rolling it in desiccated coconut should be commended!. One legend has it that Lord Lamington of Queensland was served the treat by his personal chef in 1900. Upon tasting this new delicacy, he requested it named after him. Today the lamington found in every true-blue Australian bakery.
Vegemite Australian Foods
The best way to describe good ol’ Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavor in chocolate? A pinch of salt. What makes you feel better when you’re struck down with a stomach bug? Something salty.
Vegemite is a staple in most Australian households, a savory superstar if you will; yet few of us actually know what the heck this stuff is.
Let’s take a look at what Vegemite made from, its history and nutritional profile.
History of Vegemite
Vegemite has a history spanning over 90 years. Back in 1922, cheesemaker Fred Walker joined forces with a young chemist to produce a yeast-based savory spread. Originally called ‘Pure Vegetable Extract’, after a nation-wide naming competition, Walker’s daughter selected the winning name — Vegemite.
Fast forward to today and Vegemite a 94 years old, and it’s become one of the country’s most ‘Australian’ foods. Over 22 million jars sold and 6,800 tonnes produced each year — think of how much toast that would make!
What Vegemite is made from
According to the brand, the recipe of Vegemite is relatively unchanged. But what is it really made from, and why is it dark brown?
“The key to Vegemite’s loved taste is brewer’s yeast,” Vegemite said.
This brewer’s yeast extract is indeed a by-product of beer manufacture and, along with salt, malt extract from barley, vegetable extract and B vitamins; it’s what gives Vegemite its unique flavor.
As accredited practicing dietitian Kate Gudorf explained, the yeast extract — as well as the added malt extract and natural color from caramel — is what makes Vegemite dark brown.
“Yeast extract naturally brown and a natural color 150d; which is dark brown, also added,” Gudorf told The Huffington Post Australia.
Vegemite Nutritional benefits
According to Gudorf, Australia’s popular breakfast spread also pretty nutritious.
“Vegemite is an excellent source of B vitamins. In fact, one teaspoon provides half an adult’s daily requirements for folate and thiamine,” she said.
“The spread is low in energy, with one teaspoon providing less than 50 kilojoules and containing 1.5 grams of protein, no fat and no added sugar.”
Vegemite is high in salt, however, so it’s best not to go eat it by the spoonful (not that that would be particularly delicious, anyway).
“Vegemite does contain added salt with 207mg per teaspoon, so for those with, or at risk of, heart disease this may be an important consideration,” Gudorf told HuffPost Australia.
“Many people only use a small scrape of the spread, so its high salt content is unlikely to be a problem.”
Keen to experiment with Vegemite? Try these recipes for brownies, pasta, and chocolate ganache.
Given Australia’s love of the outdoors, superb weather and the rise of the portable barbecue, perhaps it was inevitable that the ‘sausage sizzle’, Australia’s answer to the US ‘wiener roast’ and a mainstay of community fundraising â€“ was born.
As simple as a single slice of bread folded over a sauce-drenched sausage; has also become a classic lunch-time meal for Australians and their love of slang; sanger being a venerable term for the sandwich. Authorities even tailored infrastructure; from the 1970s introducing public barbecues to many parks and reserves; so that they can be enjoyed pretty much anywhere.
Weet-Bix Australian Foods
Now the breakfast choice of Australians, Weet-Bix was first produced in Leichardt, an inner-Sydney suburb, in the 1920s. Its creator, Bennison Osborne, wanted to bring a “budget-friendly health biscuit” to the Australian breakfast table. Since then, the high-fiber breakfast biscuit has been served with milk; hot or cold â€“ and hastily eaten before the dreaded sogginess sets-in.
Sir Edmund Hillary â€“ who was the first man to reach the summit of Mount Everest; ate them on his celebrated expedition
Emu has high iron content, is virtually fat-free and is low in cholesterol. Smoked and served cold (similar to beef jerky) or as a pizza topping works perfectly!
For a real gourmet twist, bake as a pie made up of emu meat; smoked, feta cheese, red wine, sun-dried tomato, onion, and Tasmanian black pepper; all in a filo-pastry crust.
Salt and pepper fried calamari
Quick and easy to make: the squid or calamari is covered in salt-and-pepper batter, then deep-fried.
This pub staple often served as a snack with a side salad and dipped in sweet chili sauce.
Lamb leg roast
Many a wandering son or daughter returns home for Sunday lunch when mum’s cooking a lamb roast.
It’s the garlic, rosemary and olive oil that makes this piece of meat delicious and tender. It’s then served with enough baked potatoes to end any family feud.
Though its origins may be beyond Australian borders; Aussies will proudly say only they know how to put on a good one.
Fish ‘n’ chips by the beach
If it’s wrapped in yesterday’s news, it’s an Australian version of fish ‘n’ chips. The sun is out, the water’s crisp and you’re hungry. What to go for?
Australia has some of the best seafood in the world and that means you’re almost guaranteed fresh fish; served with salt and lemon, wrapped in yesterday’s newspaper or white wrapping.
John Dory fillets
Found commonly in Australian waters including Sydney Harbour, John Dory is a popular fish variety in local cuisine.
Battered and fried and served with chips; or pan-fried with herbed oil on a bed of mashed potato with salad; this is a very popular and versatile, meaty fish.
A species of slipper lobster that lives in the shallow waters around Australia; the flattened small-scale fish has no claws and only its tail contains edible meat.
But like a lobster, it’s worth the slippery fingers and dining dedication.
Tim Tam Aussie biscuit
Perhaps the most desired Aussie biscuit. Yet another biscuit!
Arnott’s (which produces Tim Tams) says that around 35 million packs sold each year.
That’s 400 million biscuits at an average of 1.7 packs per Australian. The much-loved chocolate biscuit made up of two layers of chocolate-malted biscuit; separated by a light chocolate filling and coated in melted chocolate. No wonder you can now find them in supermarkets around the world.
Crocodile Kababs Australian Foods
Although crocodile leather is made into wallets, belts, and handbags, its meat is consumed by locals — though it’s definitely more of a delicacy and not widespread.
Croc meat has a similar texture to pork chops when cooked, and a rather sweet fish taste.