If you happen to find yourself in Australia for a holiday, long-term stay or a big fat life change, here’s a helpful list of things you should try at least once.
The list is a collection from my own observations as a Canuck of some exciting Aussie foods that are a little different from the typical Canadian/North American diet. Not everything made the list: noble shout outs to damper bread (an Australian soda bread that’s best served warm with heaps of delicious Australian butter), the multitude of yummy treats like melting moments, Iced Vo Vos (sounds dirty but it’s not), Monte Carlos, and the patriotic ANZAC biscuit, meat pies, bircher muesli and of course crocodile. For a more, ahem, exotic listing of Australian foods to eat, check out CNN’s travel blog “Australian food: 40 dishes locals like to call their own”.
So my first description of what Vegemite tastes like, might not have done it justice but I think for a non-Australian who hasn’t grown up on the stuff, it was pretty accurate. There’s a definite umami flavour happening and chef, traveller and good geek Ben Starr writes a great post on describing the taste from another non-Australian. I liked Vegemite when I first tasted it. Despite the majority of items on this list being sweet, I tend to favour more savoury/salty foods. I would have it for breakfast on buttered toast and pair it with another piece of buttered toast but this one was topped with strawberry jam. The combination of salty, sweet and buttery was an awesome way to start your day and to top it with a perfectly brewed cup of tea … well I could have eaten that for breakfast for the rest of my life. No problem. I mean no worries, mate! I told a coworker about my salty-sweet morning breakfast and she looked at me in horror. I’m not sure if I committed some sort of national incident but other Australians that I’ve shared this with don’t see the genius of the dish and only tend to pair it with other savoury items like cheese, tomatoes, scrambled or poached eggs. All good choices to pair with Vegemite, but I still think my dish is a winner.
Two chocolate biscuits covered in chocolate and sandwiched between a delicious chocolate cream make this biscuit and Australian icon. Read about the Tim Tam Slamprevious post on how to enjoy these delightfully decadent treats.
Named after the wife of a Governor of Queensland, Lady Lamington, these delicate little cakes are made from a vanilla sponge cake, coated in a layer of chocolate, then a layer of shredded coconut. Variations include strawberry jam or cream-filled or my personal fav both with jam and cream. When we first arrived in Brisbane,we ate so many of these that we haven’t been able to touch them since, but since writing about them now, I think I might make a trip to the grocery store and pick some up. They’re perfect with a cup of tea or coffee as an afternoon treat.
Kangaroo and kanga bangas
I previously wrote about kangaroo. It’s flavourful and best served medium rare, maybe crusted with dukkah (a dry rub consisting of nuts, usually sesame seeds, pistachios, cumin, etc) and paired with a great glass of cab sauv or merlot. If chowing down on a kangaroo fillet isn’t your thing but you still want to try it as a dare, cross it off your bucket list, whatever the reason, then try it as a banga! Kanga Bangas (aka kangaroo bangers, as in sausages) is a pretty decent way to ease yourself into trying the national animal of Australia. Familiar enough to put you at ease but exhilarating at the same time because you’re eating kangaroo!
Australian and New Zealand cream, yoghurt, and butter is delicious. I haven’t visited the UK in a long time and can’t remember how good their dairy was but I know it’s up there. The cows, the grass that the cows eat (if they even eat grass), the process – I’m not sure what it is that makes Australian dairy taste so good. Like their English counterparts, they have a ton of variety that we just don’t see every day in Canada. Regular thickened cream, light thickened cream, extra light thickened cream, pure cream, double cream, dollop cream, cooking cream, double thick custard, pouring custard (yes, they sell eggnog-like containers of pouring custard all year long!), and a super thick sour cream. I needed cream for an Alfredo sauce one night after work and stood in front of the dairy case looking and acting like a mouth breather. How hard could it be to pick a cream? I finally put my half Italian pride on the side and asked a lady next to me. My Canadian accent must have thrown her because it looked like she took a moment to figure out what I had just asked. At least I hope it was my accent and not the fact that I was asking what cream I should be cooking with. That would have been awwwwkwaaard.
What are you up for tasting? Anything you would add to the list?