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White bread, butter, Hundreds and Thousands, sprinkles. Media: Fairy bread. Fairy bread is sliced white bread spread with butter or margarine and covered with "Hundreds and Thousands", [1] often served at children's parties in Australia and New Zealand. [2][3][4] It is typically cut into triangles. [5]
Nonpareils. Nonpareils are a decorative confectionery of tiny balls made with sugar and starch, traditionally an opaque white but now available in many colors. They are also known as hundreds and thousands in Australia, New Zealand, South Africa [1] and the United Kingdom. In the United States, the same confectionery topping would generally be ...
Fairy bread is the name given to the children's treat of sprinkles or nonpareils on buttered white bread. Fairy bread is commonly served at children's parties in Australia and New Zealand. A dessert called confetti cake has sprinkles mixed with the batter, where they slowly dissolve and form little colored spots, giving the appearance of ...
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Bread rolls topped with boston icing and sprinkled with toppings such as 100s & 1000s, desiccated coconut and marshmallows. A similar product in the UK is called an Iced Finger. [145] Jubilee Twist A Western Australian bun made from enriched, twisted dough filled with raisins and iced. [146]
Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. [1] It is a bread made from wheat -based dough. Flour, salt and water, [2] with some butter if available, is lightly kneaded and baked in the coals of a campfire, either directly or within a camp oven. [3]
Vegemite. Vegemite (/ ˈvɛdʒimaɪt / VEJ-ee-myte) [1][2] is a thick, dark brown [3] Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria, in 1922, and it was first sold in stores on 25 October 1923.
Bush bread, or seedcakes, refers to the bread made by Aboriginal Australians by crushing seeds into a dough that is then baked. The bread is high in protein and carbohydrate, and forms part of a balanced traditional diet. [1] It is also sometimes referred to as damper, [2] although damper is more commonly used to describe the bread made by non ...