In the last century, Australia was called the “country of convicts” – dangerous criminals were sent here from England. Later the continent began to be settled by immigrants from other countries, bringing their customs, lifestyle and culinary traditions. Talking about local cuisine is not easy: like the country itself, it is still very young and is in its infancy. Here, with equal success, they prepare not only exotic Aboriginal dishes, but also food traditional for the Old World. Australian restaurants include kangaroo tail soup, crocodile beef steak or ostrich egg omelettes. Actually, this is exotic only for us – the indigenous people of Australia are simply used to cooking from what they have “at hand”, as in the whole world. Aborigines also often eat ostrich meat. According to some gourmets, it is very similar to rabbit meat. By the way, all kinds of dishes from the rabbit, considered in Australia as the number one enemy for farmers, are also very common and popular here. The rabbit is cooked and stewed, fried and simmered in sour cream, baked and almost absorbed raw with blood.
The most common and favorite in this country is fried meat. Aboriginal people, for example, even have a peculiar spell on this subject. Running around the prepared dish, they say: “Bonfire, flare up quickly – I want to eat fried meat.” In general, when asked which dish the Australians consider their national, they answer: “A piece of meat.” Indeed, Australians are far ahead of the British or Americans in consuming this product. Although the locals do not have much imagination, they often prepare the capital – a large beef steak, sometimes adding bananas for taste.
At the same time, Australia is surrounded by the sea, more precisely, the oceans, in the waters of which there are a myriad of shrimps, lobsters, oysters, lobsters, mussels and other seafood. In coastal waters, you can catch tuna, mackerel and other fish. Tourists like shark dishes, such as fin soup. Scientists argue that the food of the indigenous people of Australia, like the Japanese, consists mainly of fish and seafood. A peculiar way of cooking freshly caught fish by the natives. A thick layer of grass is placed on the embers, a fish is placed on it, then again a layer of grass, on top again coals. The fish is baked no worse, and perhaps even better than in the oven, remaining the purest ecological product. Similarly, Aborigines cook rabbit, kangaroo or ostrich meat dishes. Chutney is most often served with fish or meat – a spicy seasoning of apples with the addition of ginger, cloves and wine vinegar. Recently, in Australia, it has become increasingly popular to cook barbecue on flaming coals.
Delicious fish dishes are prepared at the Jordan Restaurant, which is located in Darving Harbor, near the famous Sydney Harbor, or the Sydney Tower – the Seventh Heaven of the Australian capital – a panoramic restaurant that rises above the capital of the current Summer Olympic Games. A full lunch of different seafood will cost $ 12-15 with a good local light beer “Foster” or a glass of dry Australian wine. In general, the country has a huge number of Chinese restaurants where you can have lunch or dinner for only $ 6. There are much fewer French restaurants here, the prices in them, respectively, are higher – $ 20-25.
- Australians were lucky not only with the sea and seafood, but also with the climate. There are a lot of fruits and vegetables all year round, from which all kinds of sweets are prepared: ice cream and cakes, jellies, mousses, cakes, etc. One of the most beloved dishes of Australians is ansax, oatmeal cookies with coconut.