Australian Recipes

Australia: Recipes and Cuisine

In the past, Australia's cuisine largely imitated that of the imperial homeland, Britain. In recent decades, however, Aussies have increasingly opened their eyes and mouths to the gastronomic wealth of recent immigrants and that of their Asian neighbors.

Traditional Australian foods like grilled lamb, meat pies, damper bread, ANZAC biscuits and pavlova are joined by dishes that show Greek, Middle Eastern, East Asian and aboriginal influence. In addition to a flowering in the kitchen Down Under, Australian wines are a bonanza for the oenophile.

ANZAC Biscuits

(Australian oatmeal and coconut cookies)

These tasty biscuits (called "cookies" in the U.S.) got their beginning during World War I. Mothers and wives with boys in the Australian and New Zealand Army Corps (ANZAC) worried they weren't eating well. So they devised a sweet treat in a time of rationing that would travel well in care packages sent a world away. 

Carpetbag Steak

(Australian oyster-stuffed steak)

For over-the-top taste and low-effort luxe, nothing can beat carpetbag steak, a dish popular in Australia and New Zealand in the mid 20th century. Prime-cut steak is stuffed with fresh oysters for a luscious melding of flavors. Make carpetbag steak as a special meal to impress family, friends or a new romantic interest. 

Chocolate Crackles

(Australian chocolate rice crispy treats)

Chocolate crackles are a favorite of Australian children and are often served at children's parties, especially birthdays. Because they are so easy to make, chocolate crackles are a great way to get your kids involved in cooking. Let them lend a hand!

Damper

(Australian soda-leavened bread)

Pavlova

(Australian meringue with whipped cream and fruit)

Both Australia and New Zealand lay claim to the birthplace of this heavenly dessert, created to honor the great Russian ballerina Anna Pavlova during her visit in the 1920s. Often called "pav" for short, it is a baked meringue, crispy on the outside and marshmallowy on the inside, that is spread with whipped cream and topped with fresh fruit. 

Sausage Rolls

(Australian sausage-stuffed puff pastry)

Popular in New Zealand and Australia, sausage rolls are eaten for breakfast, lunch or as appetizers at parties and get-togethers. Served hot or cold, they are often sold at small food stores called "tuck shops" as a quick meal. 

Scotch Eggs

(Scottish hard-boiled eggs wrapped in sausage)

Scotch eggs are a popular snack and picnic food in Scotland and throughout the U.K. Hard-boiled eggs are wrapped in sausage, breaded and fried. Definitely not diet food, but oh so satisfying!

Makes 8 eggs

Ingredients

• Bulk pork sausage -- 2 pounds
• Hard-boiled eggs, peeled -- 8
• Flour -- 1/2 cup
• Eggs, beaten -- 2
• Breadcrumbs -- 1 cup
• Oil for deep frying

Method

1. Divide the sausage into 8 equal portions and flatten each portion into a patty. Place an egg in the middle of each patty and mold the sausage up around the egg to enclose it.
2. Place the flour, eggs, and breadcrumbs in three separate bowls. Roll each egg first in the flour, then in the egg, then in the breadcrumbs to coat.
3. Heat the oil in a deep fryer or 1-inch deep in a large skillet to 365°F. Drop the eggs carefully in the hot oil and fry until they are golden brown, about 5 minutes, turning occasionally so they brown on all sides.
4. Serve warm, or chill and serve with a side salad or at a picnic or party.

Variations

• The flavor of the sausage can be enhanced by mixing in some chopped herbs like parsley or sage. Or trying adding a dash of Worcestershire sauce or a bit of curry powder.