Search results
Results From The WOW.Com Content Network
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. [245] 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. [246]
Australian snack foods (2 C, 26 P) Australian soups (11 P) W. Australian food writers (3 C, 4 P) Pages in category "Australian cuisine" The following 82 pages are in ...
Bush tucker, also called bush food, is any food native to Australia and historically eaten by Indigenous Australians, the Aboriginal and Torres Strait Islander peoples, but it can also describe any native flora, fauna, or fungi used for culinary or medicinal purposes, regardless of the continent or culture.
A dim sim is Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia [1] and to a lesser extent in New Zealand. It was popularized in the 1940s, by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. [1]
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.
Australia is a continent, a country, and a land where kangaroos outnumber people. However, according to its most active online ambassadors, the place offers much more than the famous marsupial.
Australian herbs and spices are generally dried and ground to produce a powdered or flaked spice, either used as a single ingredient or in blends. They were used to a limited extent by colonists in the 18th and 19th centuries. Some extracts were used as flavouring during the 20th century.