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Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British , European , Asian and Middle Eastern .
A nut native to Australia, it can be used in desserts, savoury dishes or eaten roasted as a snack. [246] Mānuka honey: Honey derived from the Mānuka tree native to Australia and New Zealand. It has a strong, earthy and slightly bitter flavour. It is commonly touted as a health food throughout the world. [247]
Australian food writers (3 C, 4 P) Pages in category "Australian cuisine" The following 82 pages are in this category, out of 82 total.
In Australia and New Zealand, a meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms or cheese and is often consumed as a takeaway food snack. This variant of the standard meat pie is considered iconic. [1] It was described by New South Wales Premier Bob Carr in 2003 as Australia's "national dish".
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent, who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.
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Vegemite (/ ˈ v ɛ dʒ i m aɪ t / 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 for the Fred Walker Company in 1922, and it was first sold in stores on 25 October 1923.
A 1900 recipe for Lamington Cakes has been found in the Queensland Country Life newspaper. [14] While the recipe originated in Queensland, it spread quickly, appearing in a Sydney newspaper in 1901 [15] and a New Zealand newspaper in 1902. [16] However, none of these recipes indicate the creator of the recipe nor the reason for its name.