What fruits grow in Australia

Gourmet trip around the world

Today the trip goes to Australia, one of the largest countries on earth and at the same time one of the 5 continents.

Australia isn't exactly famous for its cuisine. It has its origins in the British cuisine of the first settlers and was practically identical to it until the end of the 19th century. It was not until the middle of the 20th century that the various immigrants gradually added new influences and made Australian food more international. Nowadays it is mainly dishes from the Southeast Asian neighbors, the Greeks, Italians and Lebanese that influence Australian cuisine.
The influence of the indigenous population is still relatively small today. Traditional Aboriginal food was considered pejorative until recentlyBush food orBush Tucker designated. It was not until the end of the last century that the indigenous ingredients and methods of preparation of the nutritious and diverse cuisine of the Aboriginal people were gradually rediscovered.
In the meantime, ingredients from the Australian bush, such as bananas (a small berry), kaffir lime leaves and macadamia nuts have become an integral part of Australian cuisine. However, the tender kangaroo meat still rarely ends up on the plate. Although it is now available in the supermarket, it is still frowned upon as tourist food.

Sheep farming has a long tradition in Australia and was the main source of food for the first settlers. The staple foods of the farm workers were mutton, tea andDamper, a bread made of flour, salt and water that was baked on an open fire in the glowing coals. Damper bread is to this day a national dish of the country, even if it is usually no longer baked directly in the fire. Lamb is also still popular.
The country also has a wide variety of fish and seafood to offer. There are oysters, shrimp, lobster, crab and squid and not to forget the tasty, typically Australian fish Barramundi, which is gladly prepared in all variations and is not missing on the menu in almost any restaurant.
Tropical fruits such as mangoes, papayas and kiwis grow on the east coast of Australia. Even if the latter originally comes from China and was only introduced around 1900, it is now considered a typical Australian fruit.
Furthermore, Australia is of course known for its wines, but good cheeses such as cheddar, brie and blue cheese are also produced.
A particularly noteworthy Australian food is Vegemite, a spread made from yeast extract. For us, the taste of highly concentrated broth takes some getting used to, but the Australians can do without it Vegemite not live. It was even named one of the four symbols of Australia by the Prime Minister (alongside Sydney's Opera House, Ayers Rock and Cowboy Hat).

Australian eating habits are still strongly influenced by the time of the British Empire.
There is English for breakfast porridge or ham, eggs, sausage and bread with coffee or tea. Also the Afternoon tea was taken over by the British and at Christmas they eat turkey, according to the English tradition.
The country also has its own traditional dishes such as Meat Pie (Puff pastry cake with minced meat filling) and Sausage roll (Sausage wrapped in puff pastry). Both are very popular fast food dishes that are sold on almost every street corner. Meat pies are particularly popular in the stadium for rugby or football games.
Since the Australians are big outdoor fans and like to spend their free time in nature, grilling is of course also very popular. It is mostly used in Australia Barbie (Short form of barbecue) abbreviated. A wide variety of meats, fish and seafood are served on the grill. There are also salads, foil potatoes and garlic red.
A very popular dessert in Australia is a cake called Pavlova, a meringue cake filled with fruit. It has the status of a national dish, even if the New Zealanders claim that it was created by you.


MENU

Starter:
Pumpkin Soup
Australian pumpkin soup
With
Damper bread
Traditional white bread

Main course:
Aussie Burger (With The Lot)
Australian burger with beetroot, pineapple and fried egg

Dessert:
Pavlova
Meringue cake with fruits

Originally we wanted instead of soup Meat pies make, but in the end it was too much meat for us (especially me) and, together with the burgers, simply too substantial. The pumpkin soup fits better in the menu even if the Meat pies would have been a bit more typical for Australia ...


RECIPES

Pumpkin Soup
Australian pumpkin soup

In Australia, too, like us, there are many different ways of preparing pumpkin soup. What I liked about this recipe was that it had so few ingredients. Without a lot of frills - just pumpkin soup.

Time required:
1.5 hours

Ingredients:
For 4 people as a starter

1 kg of pumpkin
(Butternut or Hokkaido)
1 small potato
1 large onion
2 cloves of garlic
1 liter of chicken broth
(or vegetable broth)
1 tbsp finely chopped rosemary
(preferably fresh, not dried)
1 teaspoon sweet paprika powder
Chilli powder (to taste)
2-3 tbsp olive oil
salt
black pepper

Preparation:
Preheat the oven to 220 degrees.

Peel and core the pumpkin and cut into 2-3 cm pieces. Peel the potato and cut into pieces.

Mix the pumpkin and potato pieces with the rosemary and 1-2 tablespoons of olive oil and spread on a baking sheet. Cook for about 30 minutes in the preheated oven until soft.

In the meantime, chop the onion and garlic. Heat 1 tablespoon of olive oil in a large saucepan and simmer both together with the paprika powder while stirring for about 10 minutes.

Then pour in the broth and add the pumpkin / potato mixture. Bring to the boil briefly and then simmer on low heat for another 10 minutes.

Take the pot off the heat, let it cool down a bit and puree.

Heat the soup again slowly and season with salt, pepper and / or chili powder.

If you want, you can garnish the soup with a dollop of cream or creme fraiche and some chopped parsley.

Our rating:
A good and simple pumpkin soup - but nothing more.
6.5 / 10 points


Damper bread
Traditional white bread

Damper bread dates back to the time of the first settlers and is still eaten with pleasure today. The original ingredients were just flour, water and salt. It was prepared on a stick or in a pot right in the campfire. It is believed that the name comes from the fact that the fire was previously "dampened" (to damper) had to be in order to be able to bake it over the glowing coals.

Time required:
Approx. 1 hour including baking time

Ingredients:
For 6-8 people as a side dish

450 g flour
approx. 180 ml milk
80 g butter
1 packet of baking powder (16g)
1 teaspoon of sugar
1/4 teaspoon salt

Preparation:
Preheat the oven to 190 degrees.

Mix the flour, baking powder, sugar and salt in a bowl.

Add cold butter and use your fingertips to climb into the flour until a crumbly mixture has formed.

Gradually add milk and knead (preferably with your hands) first in the bowl and then on a floured work surface to form a soft and smooth dough.

If the dough is still too dry and breaks apart while kneading, add a little more milk.

Grease a small springform pan or a baking sheet with butter and dust with flour. Pour the dough into the tin or on the baking tray, form a round loaf, brush with a little milk and cut crosswise.

Bake in the preheated oven for 30-40 minutes.

Our rating:
Damper bread In our opinion, it is better as a breakfast bread with honey or jam than as a side dish to soup. The taste wasn't bad, but the consistency was a bit too dry and crumbly.
5
/ 10 points


Aussie Burger (With The Lot)
Australian burger with beetroot, pineapple and fried egg

Australians love beetroot. So it stands to reason that they also put a slice of it on their equally beloved burger. On a proper oneAussie burgers Also include a slice of pineapple (for the summery and tropical taste) and a fried egg. Some ingredients, such as cheese and bacon, are optional, but if they are all used (as in our recipe) then the Australians call itBurger with the lot.

Time required:
about 30 minutes

Ingredients:
For 4 burgers

500 g ground beef
4 burger buns
4 slices of bacon
4 slices of cheddar cheese
1 red onion
1 tomato
4-8 slices of pickled beetroot (depending on size)
4 lettuce leaves (lettuce or ice cream)
4 slices of pineapple
4 eggs
Barbecue Sauce
salt
black pepper

Preparation:
Slice the onion into fine rings, cut the tomato into thin slices and prepare to cover the burger with the lettuce, beetroot and pineapple

Put the minced meat in a bowl, season with salt and pepper and knead well. Divide into 4 equal portions and form round slices that are as flat as possible.

Fry meat patties over medium to high heat on each side for about 4 minutes until well done. In the last minute, place a slice of cheese on each patty so that the cheese can melt a little.

At the same time fry the bacon (without fat) until crispy in a coated pan and prepare the fried eggs. The fried eggs should be sunny-side-up, so don't turn around!

If you want, you can also toast the burger buns a little. Spread a little barbecue sauce on the inside of the bun halves.

Now the burger is topped with the ingredients. The lettuce leaf should be at the bottom and the fried egg at the top. In between, the order does not matter.

Serve with french fries or a salad.

Our rating:
The combination of pineapple, beetroot and fried egg may seem unusual, but the result is phenomenal! You can hardly taste the individual ingredients when eating, everything comes together to create an absolute taste experience. Without exaggeration one of the tastiest burgers we have ever tasted.
9/10 points


Pavlova
Meringue cake with fruits

This cake was named after the Russian ballet dancer Anna Pavlova, who toured Australia and New Zealand in the late 1920s. There is no agreement in which of the two countries it was invented, at least it has become a national treasure in Australia.

Time required:
Approx. 30 minutes + 1-2 hours baking time

Ingredients:
For 8 people

1 tbsp soft butter
Some flour to dust
Whites of 6 eggs
280 g sugar
1 vanilla pod
2 teaspoons of cornstarch
1 teaspoon white wine vinegar
300 ml whipped cream
2 teaspoons of powdered sugar
2 bananas
2 kiwis
1 ripe mango
Juice of 1/2 lime

Preparation:
Preheat the oven to 120 degrees.

Cover a baking sheet with parchment paper, grease with a little butter and dust with flour.
(Instead of a baking sheet, you can also use a flat cake pan)

Using a spoon handle, knife or brush, carefully draw a circle approx. 23 cm in size as a template for the size of the cake base.

Scrape the inside out of the vanilla pod and set aside.

Beat the egg whites in a clean bowl with a mixer.

Slowly add sugar in small amounts and continue to stir until the sugar has completely dissolved and a thick, shiny mass has formed.

Add vanilla, starch and vinegar and stir again briefly.

Now put the mixture on the baking sheet and distribute it in the circle you have drawn. Form a shallow hollow in the middle, gently stroking the sides. Form a few small points around the edge of your body.

Bake in the preheated oven for 1-2 hours until the meringue feels dry and firm. Let cool slowly in the oven with the door open.

Now whip the cream and add the sifted powdered sugar. Spread the cream on the meringue.

Cut the banana into slices and mix with the lime juice. Cut the kiwi into slices, cut the mango into pieces. Spread the fruit on the cream.
(Alternatively, of course, other fruits can also be used, but the mixture should not be too sweet overall)

The cake should be eaten as quickly as possible, as the meringue softens quickly and is then no longer crispy.

Our rating:
Yummy Yummy Yummy! We couldn't get enough of it. luckily there were some other blackheads so that the cake was gone quickly. Otherwise we would have eaten everything on our own and would still be plagued by nausea and stomach ache 🙂
I don't know if we might have done something wrong, but unfortunately the individual pieces of cake did not keep their shape when they were served and fell apart on the plate. (Too short in the oven? Cooled down too quickly? Maybe someone knows what could be the cause?) But that is the only point of criticism and has in no way damaged the enjoyment.
9/10 points


OUR CONCLUSION:

After our culinary flights of fancy in Ethiopia, we didn’t expect too much from Australia, but in the end we were absolutely positively surprised! Aussie burgers and cake were great and will definitely come back on the table. Maybe it is Pavlova yes also in New Zealand national dish ...? We are already looking forward to the letter "N"!
But now it goes first with "B" to the Bahamas.


RECIPE IDEAS AND INSPIRATION:

http://alldownunder.com/australian-food/
https://thingsaussieslike.wordpress.com
http://www.buzzfeed.com/emofly/aussie-burgers#.wj9JP3Bmg

I like it:

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This entry was posted in Australia / Oceania and tagged pineapple, Australia, bacon, meringue, banana, bread, burger, cheddar, fruits, pumpkin, pumpkin soup, kiwi, mango, merengue, rosemary, beetroot, cream, cream cake, soup, Pie, white bread by Dani.