Australia food need this to all just download it

Free

1. A U S T R A L I A N ' S F O O D A N D D E L I C A C I E S

2. Barramundi is a quintessential Australian fish that’s served in restaurants all over the country but is particularly common in Sydney. Native to Australia and the Indo-Pacific, barramundi is a hardy species. They’re naturally high in heart-healthy Omega-3 fatty acids and can be easily farmed without the use of antibiotics or hormones. They’re also a great source of lean protein with a gentle, mild flavour and toothsome texture, and it’s virtually impossible to overcook. Like common types of whitefish, barramundi lacks a strong odour and can be used in a variety of recipes. Barramundi

3. Barramundi have not always had such an iconic name in Australia, and were once known as Asian sea bass. In the 1980's, barramundi was appropriated for marketing reasons. Prior to this, barramundi was believed to be an Aboriginal word initiated from the Rockhampton area meaning 'large scale river fish'.

4. The Sydney rock oyster is a culinary jewel of the Australian coast. Though its taste can differ by habitat, the Sydney rock oyster has a deep, rich and lasting sweetness that differentiates it from other oyster varieties. It has a mineral intensity and copper-like finish that can be enjoyed raw, roasted or shallow-fried in a light batter for seasonal or regional nuances. The distinctive flavours of the Sydney rock oyster pair well with fine wine or bacon and Worcestershire sauce, which brings out the briny notes that complement the fatty richness of cured pork. Sydney rock oyster

5. The balmy climate and year-round sunshine bring a bounty of lush seafood, including sweet, succulent prawns that come in different varieties with unique flavours. King prawns have a sweet, rich flavour and moist flesh that’s perfect for a cocktail dish with dipping sauces, though they can be prepared in a variety of different recipes. Tiger prawns are a beautiful and delicious variety with a medium flavour, often added to soups or paired with mayonnaise or aioli. Most prawn species are great either battered, crumbed or used in tempura dishes, or combined with other regional ingredients for casseroles, paellas and laksas. Australian prawns

6. Yellowfin tuna is a common fish used in sashimi and sushi, but its abundant population in Australian waters makes this one of the most popular fish in Sydney and among the best food in Australia. Similar to steak, yellowfin tuna has a mild, meaty flavour, with bright-red meat that is firm, moist and flaky, making it a great choice to consume raw. Yellowfin tuna cutlets and steaks can be cooked by grilling, baking, smoking, poaching, marinating or barbecuing and are usually best when seared on the outside and left red on the inside. When paired with powerful flavours, such as charred capsicum, balsamic vinegar, eggplant, wasabi or bitter greens, the taste of yellowfin becomes even more distinctive. Yellowfin tuna

7. Lamington is recognised as the ‘National Cake of Australia’ after the National Trust of Queensland voted this sweet treat an Australian icon. It’s named as it was after Lord Lamington, a former Governor of Queensland who apparently had quite the sweet tooth. The lamington is a modest square-shaped sponge dipped in chocolate and coated with desiccated coconut. Other variations include two layers and a cream or jam filling – seen by many as a vital addition. They go perfectly with a nice cup of bush tea, or maybe one of Melbourne’s world-famous coffees, and are available in all good bakeries and cafes. Lamingtons

8. Hamdog is an unusual hybrid sandwich originating from Western Australia. This creation of Mark Murray dates back to 2004 and consists of a specially shaped bread bun that hides a beef patty that's cut in half and a frankfurter sausage placed in between the two halves as a hybrid of a hot dog and a hamburger. They're topped with ingredients such as pickles, cheese, tomatoes, lettuce, onions, and sauces. Nowadays, the hamdog's future is a bit rocky, but it's still sold in fast food joints and at events such as sporting matches and community markets. Interestingly, it has even been featured on the Jimmy Kimmel Show in the USA. H a m d o g

9. Created in Australia by a Scottish businessman named Crag Carrick, donug is a big chicken nugget shaped into a circle, so that it looks similar to a doughnut. It is covered in cornflakes and panko crumbs, then deep-fried. Donugs come with three optional sauces – hot chili sauce, cheesy Dijon bechamel, or golden Japanese curry enriched with mozzarella. Carrick wants to make this unusual food hybrid available worldwide, and judging by recent viral posts on social media, he seems quite likely to succeed. D o n u g

10. Dagwood dog is a popular Australian festival staple consisting of a hot dog on a stick that is dipped in batter, then deep-fried in hot oil. Before serving, the tip of Dagwood dog is typically dipped in tomato sauce, making it even tastier. D a g w o o d d o g

11. The chewy and crisp caramel slice, consisting of a shortbread base, is a staple slice found in many bakeries across the country. Although there are questions as to whether the slice has any Scottish roots, the caramel slice first appeared in an Australian cookbook in the 1970s. Featuring a dense biscuit, a thick layer of buttery caramel, and topped with a coat of chocolate, this is one of the richest and sweetest slices best served cold. C a r a m e l S l i c e

12. Margherita is the mother of all pizzas. This Neopaltian-style pizza has thin crust, fresh tomato sauce, fresh mozzarella cheese, and just a few leaves of basil. Margherita’s toppings are simple but they also have the power to be truly sublime in a way few other toppings can be. Margherita Pizza

13. Damper is a type of home-made soda bread which became popular in Australia after being prepared by early European settlers. Although it can be made and served plain, damper can also contain a variety of fillings such as native seeds, nuts and roots mixed into the dough. It is usually made with wheat-based dough, with flour, water and butter (although butter is optional). Damper was traditionally baked in the coals of a fire. It is slightly different to bush bread, which is usually referred to bread made by Indigenous Australians, and not European settlers. Australian Damper

14. When it comes to a popular Australian bread snack or party food, fairy bread is always at the top of the list. With a cute and memorable name, fairy bread is made with three key ingredients – white bread, butter and hundreds and thousands of sprinkles – as they are known in the U.S. Simple and sweet to make, fairy bread is a must-try when it comes to Australian breads and snacks. Fairy Bread

15. A Boston bun, otherwise known as a Sally Lunn is a large sliced bun which is popular in many areas of Australia and New Zealand. Similar to the much loved lamington dessert, the Boston bun is covered with a layer of coconut shaving or icing, and may sometimes also contain sultanas. The Bostun bun dates back to the 1930s and has been an Australian staple bread for a long time. Its main ingredients include wheat flour, mashed potato, a raising agent, water (or milk), sugar and other appropriate toppings added according to preference. Boston Bun