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     >   National + Regional Cookbooks   >   Pacific Rim   >   Australian


    How to Cook dishes from Australia

    Australia Australia has many historic and cultural links with the United Kingdom. This is because, the first European settlers in Australia came from the United Kingdom. As a result, Australia was a British colony, later a Dominion within the British Empire, and today is a leading member of the Commonwealth and retains the British Queen as the monarch of Australia. This history has also of course influenced Australian cuisine - many Australian dishes have been inspired by traditional British cooking, and meals based around pies, and grilled or roasted meat, remain popular to this day.

    After World War II, Australia has experienced much increased immigration from Mediterranean countries, and later from Southeast Asia as well. These immigrants brought many new culinary ideas to Australia, and the country's cuisine has been greatly enriched as a result. Additionally, new recipes, unique to Australia have also been developed - some of these are based on unique Australian plants, or inspired by "bush tucker" (foraged food, itself often inspired by traditional Aboriginal recipes).

    Some uniquely Australian foods include:
    • Chiko roll - These are the Australian version of Chinese spring rolls. Chiko rolls can be quite spicy and contain mutton, cabbage, carrot, celery and sometimes barley. They are cooked by deep frying.

    • Damper - Damper is a wheat-based soda bread. It was traditionally eaten by travellers in the outback (the wilderness areas of Australia), since it could be easily prepared at the roadside.

    • Pie floater - A British style meat pie which is covered with tomato sauce, turned upside down, and then served in a thick green pea soup.

      Pie floater

    • Vegemite - Vegemite is a paste made from yeast extract. It used as a spread on toast, and in sandwiches.
    Australia also developed has its own desserts, many of which are unique to the country. It should be said that New Zealand also claims to be the original source of some these recipes, and there is a friendly rivalry between the two countries over this issue.

    Australian desserts include:
    • Lamingtons - Lamingtons are cubes of sponge cake, covered with chocolate icing and dessicated coconut. Sometimes the cubes may be sliced in half, and a layer of strawberry jam or cream spread between the halves.


    • Pavlova (these are also claimed to be invented in New Zealand) - Pavlova is a meringue prepared so that it has a crispy exterior, but is light and fluffy on the inside.


    • ANZAC biscuits (these are also claimed to be invented in New Zealand) - ANZAC biscuits are made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC ("Australian and New Zealand Army Corps") troops sent to fight in the Gallipoli campaign in World War I. The recipe was supposed to have been chosen so as to create a biscuit that would preserve well.

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    MasterChef Australia: The Cookbook (Series 3)

    By MasterChef Australia

    HarperCollins Publishers (Australia) Pty Ltd

    MasterChef Australia: The Cookbook (Series 3)
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    Wild: Adventure Cookbook

    By Sarah Glover

    Released: 2018-09-04
    Hardcover (336 pages)

    Wild: Adventure Cookbook
    List Price: $49.95*
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    Product Description:
    Winner of the 2018 Gourmand World Cookbook Awards in Innovation for Australia

    Bringing rich flavors to the great outdoors, this mouthwatering collection of recipes by Sarah Glover evokes the sights, smells, and tastes of the Australian wilderness.

    Sarah Glover loves to cook, whether it's on the edge of a windswept cliff, in a clearing in the forest, or on a sandy stretch of beach. Although she's made a career as a chef in Australia and New York City, her heart lives outdoors. Filled with gorgeous photographs from the shores of Tasmania and beaches of Sydney to the mountains of Australia's east coast, this cookbook shares her recipes and secrets to inspire others to cook and eat outside. She offers tips for preparing food over an open flame as well as a list of basic outdoor cooking equipment. Anyone who thinks camping food begins and ends with coffee and toasted marshmallows will be surprised to discover how easy it is to create a stunning four-course meal with a few pots and one fire. From solid staples like tender roast chicken and potatoes to dinner-party-worthy kumquat bellinis and quail with truffles, Glover sets the stage for any kind of outdoor experience. Her recipes are simple and straightforward--often involving only a handful of ingredients--and her instructions are breezy and clear. Whether it's a quiet retreat in nature or a dawn-to-dusk beach party, Sarah Glover has a menu that will satisfy your hunger for fresh, modern food eaten in the great outdoors.

    The River Cottage Australia Cookbook

    By Paul West

    Bloomsbury Publishing
    Released: 2015-06-04
    Kindle Edition (320 pages)

    The River Cottage Australia Cookbook
    Product Description:
    Hugh Fearnley-Whittingstall has sowed the seed for a brand new River Cottage – in Australia! Somewhere between Melbourne and Sydney, and nestled between the pristine Sapphire Coast and the imposing Mount Gulaga, lies the beautiful old dairy farm which is now the home of River Cottage Australia, and 'new Hugh' Paul West.

    Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there is a healthy dose of competition between Hugh and Paul. They have fought over who can catch the first octopus and have raced to find the first mushroom of the year. But they have similar passions – sustainability and environmental issues being at the forefront – and on the farm they discover fantastic bounty as they forage for food and share the products of their culinary skills with the locals.

    Featuring recipes from the first three series of River Cottage Australia, this is the cookbook that will reveal the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curb cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is one of the best cookery books of the year.

    Australia the Beautiful Cookbook

    By Elise Pascoe

    Collins Pub San Francisco
    Hardcover (256 pages)

    Australia the Beautiful Cookbook
    List Price: $50.00*
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    Product Description:
    Celebrating the abundance, variety, and individuality of the land down under, a colorfully illustrated cookbook features tasty and unusual dishes including Skewered Tiger Prawns with Honey Lime Butter, Tasmanian Atlantic Salmon Tartare, and Guava Sorbet.

    Eat Well, Live Well: Wholefood Recipes by Color for A Full Spectrum of Nutritional Benefits

    By The Australia Women's Weekly Test Kitchen

    Weldon Owen
    Released: 2018-01-09
    Hardcover (240 pages)

    Eat Well, Live Well: Wholefood Recipes by Color for A Full Spectrum of Nutritional Benefits
    List Price: $29.95*
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    Product Description:
    The five color groups of fruits and vegetables — orange, purple, green, white, and red — each have a unique set of health benefits. The fresh-tasting, innovative recipes in Eat Well, Live Well shows how eating well from a rainbow variety of plant foods every day gives your body all the essential nutrients it needs to live well.

    A good plant-based diet can be transformative, contributing to mental acumen, healthy bodies, and disease protection. The color lent to fresh fruits and vegetables from phytochemicals is among the best indications of those nutritional qualities. Each of the five chapters in this beautifully photographed cookbook focuses on a single color of the plant-based spectrum, inspiring over 100 recipes for a varied diet rich in natural nutrients.

    Chapters include:
    • Orange: Papaya & Pickled Carrot Salad, Roast Pumpkin Dip with Spicy Chickpeas, Slow-Roasted Pork Loin with Peach & Rosemary Jelly, Ginger & Orange Filo Tart

    • Purple: Grilled Eggplant Bruschetta with Hazelnut Skordalia, Fish and Black Bean Blue Corn Tacos with Pickled Red Onion, Honey Baked Plums & Grapes with Sweet Ricotta

    • Green: Green Minestrone with Pesto, Pan-Fried Gnocchi with Green Tomato Sugo, Green Veggie Bibimbap Bowls, Kiwi & Basil Sherbit

    • White: Miso-Roasted Whole Cauliflower; Chicken, Quinoa & Belgian Endive Salad; Crisp Fish Parcels with Lychee and Coconut Salad; Creamy Chicken Pies with Parsnip and Celery Root Mash

    • Red: Tomato & Strawberry Gazpacho, Prawn Salad with Sriracha Tofu Dressing, Rhubarb-Glazed Chickens with Radicchio Slaw, Harissa Beef Filet with Almonds & Pomegranate

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