Window .___ gcfg \u003d (lang: "en_US", parsetags: "onload"); window .___ gcfg \u003d (lang: "en_US", parsetags: "onload");

What do ordinary Australians usually eat? ... Post for tourists and new immigrants.

Australian cuisine is not distinctive, but rather a combination of different gastronomy of the world.

Nowadays, under the influence of globalization, Australian cuisine is becoming more and more international. You can find restaurants and shops offering dishes and products from all over the world. Restaurants that combine the traditions of cuisines from all over the world and adapt traditional recipes are often categorized as Modern Australian.

However, the greatest influence on the development of Australian cuisine was exerted by British cuisine, which was brought to Australia by the first settlers. Most likely this can be called typical Australian cuisine.

This cuisine still follows British culinary traditions, especially in the majority of Anglo-Celtic families.

A typical Australian breakfast is similar to that of Europeans. It is usually quite light and includes muesli, juices, sandwiches and fruits. A variety of Vegemite breads are also often eaten for breakfast, sometimes with avocado or other vegetables added.

Vegemite - the most Australian of all Australian dishes. In 1922, Australian Fred Volcker “invented” a special “yeast extract” that was equally nutritious and delicious. The extract was mixed with celery, onion and salt. The result was a thick, dark mass that could be spread on bread or used as a ready-made dish.

In winter, especially in those places where it is cold in winter, for example in Canberra, an “English breakfast” is often prepared: oatmeal, scrambled eggs with bacon, sausages, tomatoes and mushrooms. As drinks usually - tea, coffee, milk, juice.

The main “meal” for most Australians is dinner, which is traditionally held with the family. Typical for most families are: fried lamb with potatoes or vegetables, as well as spaghetti, pizza, salads, mashed soups, for example, pumpkin soup (pumpkin soup).

On weekends, picnics are often held, with barbecuing of various types of meat, sausages, vegetables or seafood, not only with family and friends, but also in schools, hobby clubs, etc.

As in England, on holidays such as Christmas, it is customary to serve roasted turkey, chicken, gammon with a side dish and Christmas pudding for dessert, although Christmas in Australia falls in the summer.

The most common dishes in typical Australian cuisine are:

Meat Pie (meat pie) is another trademark of Australian cuisine.

The dish is a puff pastry pie no larger than a hand, stuffed with processed minced meat or minced meat, seasoned with tomato sauce; onions, mushrooms, and cheese can be other ingredients in the dish.

Australian Meat Pie is a popular snack for Australian football fans. It is estimated that the average Australian eats 12 meat pies a year.

Meat Pie with a side dish.

Pea Soup with Meat Pie

Sausage roll (Sausages in puff pastry).

Sausage in dough first appeared in Germany in the 18th century, the dish was called Würstchen im Schlafrock - literally "sausage in a nightgown" or "sausage in a robe". There the sausage was actually wrapped in dough.

In Australia, Sausage roll is more of a puff pastry pie stuffed with minced sausage or minced meat "similar to sausage", sometimes it is not clear what they put there.

There are many varieties of Sausage roll, both in size and shape, as well as in the composition of the dough and fillings.

Sausage sizzles

Sometimes sausage sizzles (fried sausages with bread) are sold on weekends, near shopping centers and at sporting events.

This is a typical Australian snack that is usually sold to raise funds for an organization or community.

Barbecued sausages are served on a slice of white bread or on a bun, with tomato sauce, mustard, and sometimes grilled onions are added to the sausages.

All ingredients are usually as cheap as possible in order to maximize the collection of money, but it still tastes good.

BBQ (B-B-Q). Australians cannot imagine their existence without fried meat. Usually it is lamb (lamb chops) or beef (beef steaks).

Fish & Chips (Fish with fries). The dish came to Australia from the UK. Deep-fried fish pieces and french fries.

Cod is traditionally the first fish used for this dish, but other varieties of fish with white meat are often used. The most common in Australia are barramundi and snapper.

The good Fish & Chips diner always offers a choice of fish. An important condition is that the fish must be fresh. It is usually purchased from the fish market.

Typically, Battered Fish (traditional method) uses flour, baking powder and dark ale. All components are mixed until a thick pancake dough. The fish fillet is cut into pieces 2-3 cm thick and dipped in the dough.

Then the fish pieces are fried in boiling oil until golden brown. The fish pieces should remain juicy on the inside. The dish is served hot.

There is also Crumbed Fish (fried breaded in breadcrumbs) and Grilled Fish (grilled fish without breading and batter).

Peeled potatoes are cut into pieces of 1.5x6 cm. Before cooking, the potatoes are placed in cold water for a while, where sometimes a little vinegar is added to remove excess starch.

Then the dried potatoes are dipped in hot oil. Potatoes should not be tough, golden yellow in color and crispy and crispy.

Kenguryatina. For thousands of years, kangaroo meat has been consumed by local aborigines. It tastes mild and contains a high percentage of linoleic acid.

The kangaroo meat tastes very much like lean beef. Kangaroo meat is not considered exotic in Australia and you can easily buy it in the supermarket. In restaurants, you can often find various kangaroo meat dishes.

Australia is suffering from a dramatic increase in the kangaroo population. Therefore, eating kangaroo meat not only does not threaten the ecological balance, but also contributes to solving this problem.

70% of all kenguryat production is exported to other countries.

Pavlova (Pavlova) is a traditional Australian dessert.

Meringue cake with fresh fruit. Made from meringue, whipped cream, top layer - from berries or pieces of tropical fruits: strawberries combined with passionfruit pulp.

Named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926.

The exact time and place of the invention of the dessert has not been established and is the subject of a dispute between New Zealanders and Australians. According to kiwi, the chef of a restaurant in one of Wellington's hotels created this dessert in 1926 to treat a ballerina with it during her world tour.

In Australia, they are sure that the recipe for the dessert was first invented by the chef Bert Sachet in 1935, at the Esplanade Hotel. The cake was made on the occasion of the birthday, and, introducing the new dessert, the chef exclaimed: "As airy as Pavlova."

ANZAC cookies - sweet oatmeal cookies, which are made from oatmeal, flour, coconut, sugar, butter, molasses, soda and boiled water. The cookie is named after the Australian and New Zealand Army Corps (ANZAC).

Some believe that the cookies were invented by the ANZAC soldiers from the provisions they had on hand to brighten up their meager rations. But most are still convinced that the cookies were invented by Australian and New Zealand women, wives and girlfriends of soldiers, for their loved ones. The biscuits were prepared so that they could withstand the long journey to the front. There is also speculation that the ANZAC biscuits are a variation of the Scottish oatbread.

Lamington - a sponge cake drenched in chocolate fondant and sprinkled with coconut chips.

At first, lamingtons were made from biscuit dough stuffed with strawberries or raspberries. Today they are usually made without jam, only occasionally using whipped cream as a filling. The treat got its name in honor of the Governor of Queensland, Charles Wallis Alexander Napier Cochrane-Baillie, who was also Baron Lamington.

Fairy bead(Fairy Bread) is a children's favorite treat. Dessert is a smoothly sliced \u200b\u200bwhite bread, spread with butter and sprinkled with small multi-colored dragees (small rounded sweets, covered with a glossy shell or with a sugar polished surface).

Australia is a real paradise for true connoisseurs of exotic food. After all, only here you will be offered to try a crocodile, shark or ostrich. Plus, Australian cuisine is unthinkable without oysters, mussels, crabs, octopus and scallops. In today's article, you will find several interesting recipes for similar dishes.

General information

Australia is considered a relatively young country. Therefore, her culinary traditions are an interesting combination of African, Asian and European cuisines. The local population adores rice, seafood, nuts and exotic fruits.

The main features of Australian cuisine include the fact that, along with the usual rabbit, pork, beef and chicken, the meat of ostriches, crocodiles and kangaroos is used here. The meat is marinated in orange or pineapple sauce, and it is usually served with fried bananas.

Fish and seafood occupy a special place in the diet of the indigenous people. Mussels, cuttlefish and octopuses can often be seen on the tables. They are considered the same delicacies as trepangs, shrimp, lobster or blue crabs. Cook them in a pan or grill.

The names of Australian dishes are known far beyond the borders of this country. A kind of visiting card of the culinary traditions of this state is the meat pie. It is so tiny that it can easily fit in the palm of your hand. Stuff it with minced meat. Lovers of sweets should try elven bread, Pavlov's cake and Lamington biscuit.

Australian meat pie

You don't have to go somewhere to taste this little masterpiece. It is quite possible to bake it without leaving your own apartment. It is important, however, that you have at your fingertips all the products provided by the classic Australian recipes. At home, you can use ready-made minced meat and purchased dough. This will save your free time. To make a meat pie you will need:

• A pound of ground beef.
• Bulb.
• A teaspoon each of thyme and oregano.
• 350 grams of store-bought puff pastry.
• A couple of tablespoons each of ketchup and soy sauce.
• A glass of boiled water.
• 3 tablespoons of premium flour.

Like many other Australian dishes, the meat pie is prepared using a very simple technology. Put the chopped onion in a preheated pan and fry it. After a few minutes, minced meat is added to it and kept on fire until it acquires a grayish tint. Then flour, ketchup, oregano and thyme are poured into a frying pan. After a couple of minutes, soy sauce, water and salt are sent there. All this is stewed over a minimum heat, not forgetting to stir. After ten minutes, the finished filling is removed from the stove and cooled.

The defrosted dough is divided into two unequal parts and rolled out into layers. A large piece is placed on the bottom of a heat-resistant form and filled with cooled minced meat. A second layer is placed on top and the edges are neatly fastened. Bake the cake at a standard temperature for about forty minutes.

Beefsteak "Marsupial"

This is another very tasty and satisfying dish that Australian cuisine is famous for. It goes well with any side dishes and is prepared using an extremely simple technology. To make such a treat, you will need:

• A pound of pork tenderloin.
• 120 grams of any fresh mushrooms.
• A teaspoon of lemon zest.
• Raw chicken egg.
• 40 grams of butter.
• Salt, mayonnaise, bread crumbs, spices and parsley.

The washed, peeled and chopped mushrooms are fried in butter, not forgetting to stir. In a separate bowl, combine a raw egg, bread crumbs, lemon zest, chopped parsley, salt and spices. All this is sent to the pan with mushrooms and mixed.

Washed and dried meat is cut to length, filled with filling, tied with threads and fried in vegetable oil until golden brown. The browned steak is sent to a heat-resistant form, greased with mayonnaise and put into the oven. Bake it at standard temperature for no more than fifty minutes. Fresh vegetables are usually used as a side dish.

Sailor-style brains

This simple yet very satisfying dish also applies to Australian cuisine. It is made from inexpensive ingredients that can be purchased at any modern supermarket. Before starting the process, make sure you have on hand:

• 180 grams of brains.
• 30 milliliters of dry red wine.
• 20 grams of butter.
• Large onion bulb.
• 60 grams of fresh mushrooms.
• 50 milliliters of sauce.

The brains are boiled in salted water, cut into small pieces and poured with red wine and pre-melted butter. Stewed onions and mushrooms are served as a garnish.

Anzac

This cookie also belongs to the Australian national cuisine. It is so easy to prepare that even a beginner can cope with this task without any problems. Before you start kneading the dough, see if you have:

• 100 grams of oatmeal and coconut flakes.
• A tablespoon of natural liquid honey.
• 100 grams of brown sugar and premium flour.
• A couple of tablespoons of cold water.
• 60 grams of butter.
• ½ teaspoon of baking soda.

You don't have to go to an Australian restaurant to try this dessert. You can bake it at home. For this, all bulk ingredients are combined in one bowl and mixed. Put honey, water and butter in a separate saucepan. And then they are heated over minimal heat and combined with soda. All this is immediately poured into a container with dry ingredients and mixed.

Balls are formed from the finished dough, placed on a baking sheet covered with parchment, and put into the oven. Dessert is baked at one hundred and sixty degrees for about twenty minutes.

Lamington

This is a very tasty and delicate dessert that successfully combines dryish biscuit and aromatic chocolate glaze. Similar to most Australian recipes, this technology uses simple, budget-friendly ingredients. Make sure you have everything you need close at hand. This time you will need:

• 250 grams of sugar and premium wheat flour.
• 8 selected chicken eggs.
• 300 grams of dark chocolate.
• 150 milliliters of 33% cream.
• 35 grams of peasant butter.
• Coconut flakes.

Eggs and sugar are combined in a refractory container, and then placed in a water bath. All this is heated over low heat, not forgetting to stir constantly. Beat the warm base for the biscuit with a mixer and gradually pour sifted flour into it.

Melted butter is poured into the resulting lush mass and gently mixed. The finished dough is laid out in a heat-resistant form and sent to the oven. It is baked at one hundred and ninety degrees, not including the convection mode. The browned sponge cake is cooled, cut into squares, dipped in a frosting consisting of cream and melted chocolate, and sprinkled with coconut.

Language in Australian

This aromatic and hearty dish is ideal for a family meal. It goes well with boiled crumbly rice and fresh vegetable salad. To prepare this gourmet Australian dish, the photo of which can be seen in today's article, you will need:

• A pound of tongue.
• 250 milliliters of broth.
• A couple of tablespoons of flour.
• 100 milliliters of tomato juice.
• 50 grams of root celery.
• Red onion.
• Medium carrot.
• Salt, spices and butter.

The washed tongue is poured with cold water and boiled for three hours. Shortly before the end of the process, bay leaves, peppercorns and salt are added to the pan. Then the tongue is freed from the film, cut into slices and fried in butter.

Chopped onions, carrots and root celery are sauteed in a separate skillet. Then flour, tomato juice and tongue are added to the vegetables. All this is poured with broth, salted and simmered under the lid for about half an hour.

Australian chickens

This is another interesting Australian dish. Poultry recipes are extremely simple, so any beginner can cope with this task. To make a lunch like this, you will need:

• A kilo of chicken drumsticks.
• 200 ml of good white wine.
• A couple of tablespoons of tomato paste.
• Medium eggplant.
• A pair of ripe tomatoes.
• Salt, spices, garlic, and vegetable oil.

The washed and dried drumsticks are salted, rubbed with chicken spices and fried in a preheated skillet. As soon as they are browned, white wine is poured to them, tomato paste is added and stewed under the lid for about half an hour.

Eggplant circles and tomato slices are placed on the foil. Sprinkle them on top with chopped garlic and sprinkle with vegetable oil. Vegetables are baked in foil at two hundred degrees for no more than ten minutes. Ready-made legs are complemented with a tomato and eggplant garnish and served on the table.

Beetroot and mango salad

This is a rather exotic appetizer related to Australian cuisine. It is very quick and easy to prepare and is perfect for a family meal. Before you start working with products, double-check if you have in your home:

• Mango.
• 3 tablespoons olive oil.
• 3 beets.
• A teaspoon of balsamic vinegar.
• 50 grams of feta cheese.
• Salt, spices and fresh parsley.

The washed beets are cut into eight parts, spread on a baking sheet, sprinkled with vegetable oil and baked in an oven preheated to a standard temperature. After about forty-five minutes, it is taken out, cooled and sent to a deep bowl. Chopped greens, crumbled cheese and peeled mango slices are also added there. The prepared salad is seasoned with balsamic vinegar and olive oil.

Salad with potatoes and pickled fish

This is another fragrant and hearty appetizer related to traditional Australian cuisine (recipes with photos of similar dishes are presented in today's publication). It is prepared from readily available ingredients that can be purchased at any supermarket. To make such a salad, check in advance if you have on hand:

• 400 grams of potatoes.
• A couple of limes.
• 300 grams of any red fish fillet.
• A head of radicchio salad.
• A couple of fresh cucumbers.
• 10 radishes.
• A pod of green hot pepper.
• Shallot.
• Half a bunch of cilantro and mint.
• 2 tbsp olive oil.
• Salt and spices.

The fish is cut into thin slices, put in a deep bowl, poured over with lime juice and put into the refrigerator for twenty minutes. While it is pickling, you can do vegetables. Radicchio is cut into wide strips, cucumbers are cut into small cubes, boiled potatoes are cut into thin slices.

The marinated fish is combined with prepared vegetables, chopped radishes and chopped herbs. Shallots, salt, spices, lime juice and olive oil are also sent there. Everything is mixed well and infused for four hours.

Watermelon salad

The dish prepared according to the technology described below has a piquant taste and pleasant aroma. It can become not only a good addition to a family dinner, but also an adornment of a festive feast. To prepare such a salad, you will need:

• 2 kilos of watermelon.
• 150 grams of feta cheese.
• Red onion.
• The juice of one lime.
• Bank of olives.
• A bunch of mint and olive oil.

Pour the onion cut into thin half rings with lime juice and leave for ten minutes. Meanwhile, crumbled cheese, halves of olives and slices of watermelon are combined in one bowl. Chopped mint, pickled onions and olive oil are also added there.

Australian summer salad

This light snack consists of almost all vegetables and fruits. Therefore, it turns out to be not only tasty, but also incredibly healthy. To prepare it, you will need:

• 200 grams of smoked ham.
• 3 small ripe tomatoes.
• Medium apple.
• A couple of small cucumbers.
• Celery root.
• A couple of tablespoons of orange juice.
• Mayonnaise and lettuce.

The cooking technology of this dish is extremely simple. Vegetables are washed, chopped and combined in one bowl. Cut the ham into thin slices and place lettuce leaves on them. Spread the vegetable mixture and tomato slices on top. The ham is wrapped in rolls and sprinkled with mayonnaise.

Australia's national cuisine is one of the most varied and varied in the world. Emigrants and settlers from different countries brought their national cuisine here. Therefore, Australian cuisine has absorbed the traditions of English, Irish, Chinese, Malay, Japanese and other cuisines of the world. Australia is filled with exotic plants and animals that are not found in Europe, America or Asia. In recent years, there have been many enthusiastic publications about Australia's national cuisine. The country is confidently becoming the leader of the world's culinary powers. If in recent decades France was considered the center of world gastronomy, now, this center is shifting to Australia with great speed.

Despite all the variety, some dishes are directly Australian. Among them Vegemite is a special yeast extract with the addition of various spices, onions, celery. It can be spread on bread and simply consumed. as a separate dish. Lamington is a chocolate-drenched sponge cake with coconut chips. Sometimes filled with whipped cream, raspberries, strawberries. Arnot Biscuits are high quality pastries that have grown millions of Australians. It is part of Australia's culture and history. These biscuits are exported to more than 40 countries around the world. The real food of the Aboriginal people is Anaboroo soup, which consists of three components: grilled bull meat, tropical mango and local nuts - burravon.

Australia is a gourmet paradise. Only here you can taste the delicacies of Australian national cuisine, which you will not find anywhere else in the world. For example: shark lips, kangaroo meat in kwandong sauce, all kinds of meat dishes from emu ostrich, crocodile, possum, not to mention completely exotic salads from beetles and larvae. Local plants, vegetables and fruits are also widely used, such as: cockatoo plum, Australian acacia seeds, ribbons, banya nuts, wild rose, pepper leaves. Also, an irreplaceable part of the Australian table are all kinds of seafood: scallops, octopus, crabs, mussels, oysters.

Australian wines, in terms of quality, are not inferior to well-known European brands and are exported to many countries, including Russia. Wines enjoy well-deserved fame: “ Kangaroo Ridge "," Miranda "," Chardonnay "," Riesling Traminer "," Lindemans "," Merlot "," Dark Horse" other. Australian beer also has an excellent taste. The most popular brands are “ Fosters "," Bogs "," Coopers "," Carlton Coal"And" Swan ".

Culinary exotic beckons with mysterious names, unknown ingredients and sudden combinations. This is the national cuisine of Australia for many. And yet, in it you can find not only crocodile stew and pies with kangaroo meat, but also a lot of dishes familiar to us with a slight indigenous flavor.

Soft boiled potatoes

Shrimp wanderings

The proximity of the ocean has a marked effect on. Hence the abundance of seafood snacks. Fry 2-3 crushed garlic cloves with 500-600 g of shrimp in oil. We will leave a few of the largest ones for decoration. Cut 3 avocados in half, remove pits and pulp, just short of the rind. Combine chopped shrimp, 5-6 gherkins, shallots, 1 boiled and diced potato and avocado pulp. Add 3 tbsp to the mix. l. mayonnaise, 2 tsp. mustard, add and fill the avocado boats. The boats can be sprinkled with lime or lemon juice - a gourmet snack is ready to appear before home gourmets in all its glory.

Meat treat

Meat eaters will be comforted by the wonderful Australian beef tongue. To begin with, you have to boil a tongue weighing 500-600 g for 3 hours. Put salt, peppercorns and bay leaves at the very end. Then remove the film from the tongue, cut into slices and fry in butter. In a large skillet, saute a mixture of red onions, carrots and 50 g root celery. Add 2 tbsp to it. l. flour, 100 ml of tomato juice and the tongue itself. Fill it with 250 ml of broth, salt and simmer under the lid for 30 minutes. We remove the slices of meat, and beat the stewed vegetables in mashed potatoes. It will be the perfect side dish for the aromatic beef tongue. This dish can also be served with rice.

Australian chickens

Australian cuisine has some great family dining options such as Melbourne Chicken. Rub 1 kg of chicken drumsticks with salt and poultry spices and brown in olive oil. Pour in 200 ml of white wine, put 2 tbsp. l. tomato paste, salt to taste and simmer chicken covered for 30 minutes. While it is languishing, cut the eggplant and 2 medium tomatoes into circles. Put them on foil, sprinkle with chopped garlic, sprinkle with olive oil and put in the oven at 200 ° C for 10 minutes. We complement the finished legs with a side dish of baked vegetables, gravy, sprinkle with fresh herbs - an Australian-style lunch is ready.

Meat totem

Meat pie is a gastronomic cult in Australia. Fry the onion with 500 g of ground beef in oil until golden brown. Add 3 tbsp. l. flour, 2 tbsp. l. tomato paste, 1 tsp. thyme and 1 tsp. oregano, salt to taste. After darkening the meat for 10 minutes, we introduce 200 ml of water, 2 tbsp each. l. Worcestershire and soy sauce. Roll out the finished puff pastry weighing 350 g into two layers. The first one is tamped into a greased form with sides. We fill it with meat filling, close it with the second layer, pinching the edges tightly. Lubricate the pie with a beaten egg, make cross-cuts and bake for 40 minutes at 200 ° C. Such pastries will decorate the table both on weekdays and on holidays.

The sweetness of pure beauty

Legend has it that the famous Pavlova dessert was invented by New Zealand chefs in honor of the great ballerina. The Australians have perfected it. Beat 4 egg whites into strong peaks, adding 230 g of sugar with ½ tbsp. l. starch. Continuing to beat, add a pinch of vanillin and 1 tsp. vinegar. Spread the protein mass with a spoon on a baking sheet with baking paper. In the center of each base we make a recess, along the edges we form curls. We bake the meringue for 60–90 minutes in the oven at 120 ° C and make sure it does not burn. Whip 250 ml of cream with 1 tbsp. l. sugar in a lush cream, decorate the cooled meringue, and put an assortment of fresh berries on top.

Cubic clouds

Lamington cake popular in Australia will be approved unconditionally by the sweetheart. Beat 4 eggs into a frothy mass and, without stopping, add 200 g of sugar. We introduce 1 tbsp. l. butter, 170 g flour with baking powder and knead the biscuit dough. We fill it with a rectangular shape with foil and bake for 30 minutes at 180 ° C. Melt 100 g of dark chocolate with 10 g of butter and 150 ml of milk in a water bath. Add 500 g of icing sugar, 80 g of cocoa and cook until thick. Cut the finished biscuit into cubes, dip in glaze and roll in coconut. Let the cakes freeze and you can win the hearts of your favorite sweet tooth.

Australia's national cuisine promises many delicious discoveries that are quite acceptable for a family menu. Study it according to the recipes of the readers of the Eat at Home Club and share your impressions of the Australian dishes that you had a chance to try.

Australian cuisine can be called simple, there are very few (or rather, few) especially exotic dishes in it. In its formation, it experienced primarily a stable English influence, and it is felt quite strongly now. Australian cuisine is also heavily influenced by Chinese, Japanese and Italian cuisines. This is primarily due to the large number of immigrants from these countries constantly arriving in Australia.

The very same Australian cuisine began to gain some popularity in the Asia-Pacific region in the 1990s. Popularity was ensured by the simplicity of the cuisine, which made it possible to spread it in the fast food sector. Australian cuisine is great for fast food, ranging from meat pies and veggie sandwiches to kangaroo fillets with young beets and fried onions. The simplicity and nutritional value of Australian cuisine in this case are successfully combined with the cheapness of all the main dishes.

If we talk about the peculiarities of the national cuisine, then Australia is famous for exotic fruits, seafood, meat (a wide variety of animals, including kangaroos and crocodiles), as well as cheeses. All this creates a certain potential that can seriously strengthen the position of the cuisine of the Fifth Continent, not only in the region, but also in the world.

Now let's turn to what exactly the majority of average Australian families eat and how the diet is organized.

Meals in Australia have developed according to the English model. Breakfast consists mainly of vegetables, bread, juice, eggs, sausages, ham or one hot dish (often mashed potatoes).

Lunch is also extremely reminiscent of English: steak with potatoes (the same mashed potatoes) or onions, meat pâté or salad with mayonnaise. However, Australians can be content with a few sandwiches, which they eat on the street, or sitting on a bench or on a lawn in a park.

Dinner consists of a soup or appetizer, a meat or fish dish, and a dessert (most often a jam roll or a lamington muffin).

Australians eat a lot of beef and very little lamb. Unlike the United States, it is customary to fry meat well. When asked which dish should be considered national, almost every Australian will certainly answer: "Meat!"

Also, the inhabitants of the Fifth Continent consume (which is understandable) a lot of fish. At the same time, the Australian method of frying fish is interesting: a thick layer of grass is placed on the embers, fish is placed on it, then again a layer of grass and covered with hot coals. This is an old way, which, as the Australians themselves assure, gives the dish a special indescribable taste.

Australia is very rich in fish. In addition to the well-known on the European coast, there are also many local species, such as the speper fish, which tastes like pike perch, barracuda - with rather tough meat, whitebait - small fish, quite tasty fried and canned. Mussels are almost never used in Australian cuisine, but lobsters and oysters are widely used.

In addition to all types of vegetables found in Europe, Australian chefs often use tropical fruits for cooking: inyam, taro, papaya, bananas and pineapples. Bananas are fried and served with meat dishes, pineapple juice is used for making drinks, soaking poultry (as a marinade). However, the most common vegetable in Australia is tomatoes.

Australians are big lovers of tea (of all types, especially herbal and green). Also popular are coffee, milk, fruit juices, beer (usually local varieties). Refreshing drinks are made from fruit juices with lemon, mint leaves and ginger. All kinds of milkshakes and ice cream are very popular.

Australia is renowned for some pretty good wines, and the wine industry has undergone impressive changes over the past few years. If in the 1950s. the average Australian drank only one glass of wine a year, but now it is about two bottles. Australian wines are made from cultivated French, Spanish, Portuguese grape varieties (for more details, see the Barossa Valley section).

Perhaps the main exotic dish in Australian cuisine will be kenguryat. Fried, it doesn't taste much different from roe deer meat. Kangaroo meat is famous for being extremely low in fat.

Just like Italy and France, Australia can be divided into several gastronomic regions, each of which is famous for its dishes: "King's Island cream", "Sydney oysters", "Bow mango", "Coffin Bay scallops", "salmon from Tasmania ". Each territory has its own signature dishes.

Summarizing all of the above about Australian cuisine, it can be divided into modern Australian cuisine, Asian cuisine and traditional Australian dishes.

The traditional Aboriginal cuisine stands out. Their food is called "bush tucker" in Australia. This is, first of all, the "damper" cake - the simplest mixture of water and flour, "tea in a pot" (tea boiled in a traveling pot). Tourists should try one of the most interesting dishes called "Anaboroo, Mango and Burrawong Soup", which consists of three ingredients: a bull roasted whole over a fire in an elastic net, tropical mango and Barrawong - a local nut.

Vegemite is also considered a popular national dish in Australia. In 1922, culinary and entrepreneur Fred Walker decided to prepare a special "yeast extract" that is both nutritious and delicious. He mixed this extract with other ingredients: celery, onions and salt. The result is a thick, dark mass that can be spread on bread and used as a ready-made dish. During World War II, vegemite was included in the Australian diet and soon became so popular that it became scarce.