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A dish consisting of a hollowed-out cob loaf (a large round bread), with a dip inside. Recipes for this dish can vary family-to-family. Common fillings include spinach dip or caramelised onion and bacon dip. Commonly eaten at barbeques. Cob loaves have seen a recent surge in popularity with many new, creative versions appearing. [19] [20] Kiwi ...
A classic Australian cake is the lamington, made from two squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. Another popular cake and dessert dish is the pavlova, a meringue-based dessert; however, the origins of this are contested as New Zealand also lays claim to its invention.
As a result, many Australian Chinese restaurants have adjusted their food to better adapt to the Australians' appetites. For instance, traditional cuisines of China considers vegetables as a main dish, while Westerners only treat vegetables as side dishes. To better suit the local diners, Chinese restaurants offer more meat options on the menus ...
The filling of an Australian meat pie. Meat pies are made in numerous neighbourhood bakery shops in Australia and New Zealand. According to a 2003 study, the average Australian eats more than 12 meat pies each year. [5] According to a 2004 study, the average New Zealander eats 15 meat pies a year. [6]
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The pie floater is an Australian dish sold in Adelaide. It consists of a meat pie in a thick pea soup, typically with the addition of tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts. In 2003, it was recognised as a South Australian Heritage Icon.
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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.