Cuisine Focus – Australian – From Tradition to Innovation

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Rich and diverse, this is how Australians regard their food and culture more so their cuisine. The variety of foods and resources is a reflection of the land’s immense vegetation thus providing key ingredients. These are then considered elemental in preparing widely-known dishes and homegrown meals. For instance, the lush greens and forests of the South are instrumental in raising cattle and lamb while its southern waters provide prime produce namely scallops and lobster. Certain parts of the land pave way for grazing and likewise boast of vineyards and cropping lands. Others are known for producing crops such as fruits and vegetables, thanks to the cooler climates experienced in such areas as Adelaide Hills.

The food culture is said to be brought by English immigrants. The first settlers came in the 1830’s establishing themselves in Adelaide Hills. Then the next foreign influence was brought by the Lutherans who situated accordingly in Barossa Valley. These people have brought with them traditional English recipes like Jam Pudding and Potato Dumplings. Characterized as simple and unpretentious, these make use of basic ingredients and adapt a modest style of cookery. The immigrants appeared to have built their own way of life through animal grazing, butchery, baking and candlestick making. On the other hand, traditional recipes and cooking practices are then passed on by migrant women. Some of the home made dishes still enjoyed by Australians are Lamb Roast, Kidney Steaks and Pies. Other recipes meanwhile, have earned their special posts in Australian history like the Soldier’s Cake, Lamington, Pumpkin Scones and Anzac Biscuits.

Though much credit has been given to English immigrants, Australia is already bursting with so much wealth in terms of food and taste. This is due to the existence of indigenous foods and culture firstly established in the country. For years, the indigenous people made use of fruits and plants inherent in the land. It has also been noted that a group of devoted farmers in the south have tried to revive the indigenous food culture in present times.

Here are just some of known ingredients relative to indigenous cooking:

Lemon Myrtle- a leaf derived from the lemon myrtle tree and is used either fresh or dried

Native spinach- a type of spinach found in coastal areas

Mountain Pepper- a product of mountain pepper trees and comes in forms of either leaf or berries.

Bush tomatoes- these are small, tomato-like fruits otherwise known as desert raising.

Wattle seed- a variety of the Acacia seed described as small, oval and black and is often used in foods like soups and rice.

Macadamia nuts- this is a type of nut which is also a native produce of Australia.

Other Ingredients utilized in Australian cuisine:

Meat: Beef, Lamb, Kangaroo meat

Seafood: Scallops, Lobster, whiting, Oysters, Tuna, Prawns, Squid, Salmon

Vegetables: Carrots, Sweet Potato, Spinach, Pumpkins, Zucchini

Fruits: Melons, Grapes, Citrus fruits, Apples, Berries, Apricots, Plums

Nuts: Macadamia, Almonds

Dairy: Eggs, Cheese

Note that these are not exhaustive as other ingredients can be used as well.

Through the years, Australian chefs have tried their best to come up with a regional cuisine by means of using the freshest and commonly available ingredients. They have also invested in the quality of wines produced by surrounding vineyards establishing the popularity of local towns. Aside from innovation, migration has added a new dimension in this cuisine with culinary contributions brought by Asians, Italians, Greeks and other immigrants.

Authentic Australian Recipes

Illawarra Plum Spare Ribs:

Ingredients

2-3 pork spare ribs
75ml Illawarra plum sauce
40ml Rosella syrup
50g Illawarra plums
10g Ironbark honey
40ml port wine
10ml raspberry vinegar
20g eggplant, zucchini & chilli chutney
Aussie ingredients avail here

Method

· In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till they are ready, remove and keep them war
· De-glaze pan with the port wine and raspberry vinegar and reduce by half. Add the Illawarra plum sauce, rosella syrup and honey
· Bring to the boil and add the whole Illawarra plums, simmer for approximately 5 minutes
· Pour the sauce onto the plate, place the ribs on the sauce and then place the plums on the ribs
· Serve with a dollop of eggplant, zucchini and chilli chutney

Kangaroo Pepper Steak:

Ingredients
4 kangaroo steaks
1/2 cup beef or veal stock (either home made or good quality store-bought stuff)
1 tbs freshly crushed black peppercorns
1 tbs freshly crushed green peppercorns
1 tbs freshly crushed white peppercorns
1 tbs sea salt
a shot of brandy (or cognac or cheap whisky)
olive oil
5 tiny knobs of butter, softened

Method

Rub a little olive oil into the surface of each steak, along with the salt and the cracked peppercorns. Retain any excess peppercorns–you can add them to the sauce at the end.

Pre-heat the pan to medium high. Place the steaks in the pan and fry for 3-4 minutes a side, depending on their thickness and how long they’ve been out of the fridge. When you turn them, spoon a knob of butter over each one. Once the steaks are cooked, place them on a plate and leave in a warm place. Immediately add the excess peppercorns and the shot of brandy to the pan. Careful, here. If the pan’s hot enough, the alcohol could flame up, setting your curtains and/or you on fire. Stir with a wooden spoon while the alcohol reduces. Once it has reduced, add the stock. Once that’s reduced by at least half, add the final knob of butter and cut the heat. Stir the butter in and spoon the sauce over the steaks.

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