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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.
When living abroad, Australians can’t help but crave the nostalgic taste of Vegemite on toast. As the famed brown spread turns 100, here’s a full A to Z list of the foods Australians love most.
A Luritja man demonstrating method of attack with boomerang under cover of shield (1920). The oldest surviving cultural traditions of Australia—and some of the oldest surviving cultural traditions on earth—are those of Australia's Aboriginal and Torres Strait Islander peoples, collectively referred to as Indigenous Australians.
The Australian national flag and red ensign are common patriotic symbols of Australiana Symbolism of the Outback way of life is common in Australiana A typical Australian meat pie with tomato sauce Although its country of origin is a contentious issue, the pavlova is a part of the Australian identity.
Australian cuisine features Australian seafood such as southern bluefin tuna, King George whiting, Moreton Bay bugs, mud crab, jewfish, dhufish (Western Australia) and yabby. Australia is one of the largest producers of abalone and rock lobster. Typical serving of fish and chips
"The average Australian Christmas" cartoon by Livingston Hopkins (c. 1900) – click to enlarge. Some Australian songwriters and authors have occasionally depicted Santa in "Australian"-style clothing including an Akubra hat, with warm-weather clothing and thongs, and riding in a ute pulled by kangaroos, (e.g. Six White Boomers by Rolf Harris).
Nunga is used in most of South Australia. Noongar is used in southern Western Australia. Anangu is used in northern South Australia, and neighbouring parts of Western Australia and the Northern Territory. Palawah is used in Tasmania. However, there were over 200 different languages at the time of European settlement, which means these terms are ...
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.