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With Australia Day just around the corner, we've been thinking about the foods that Aussies love, and rounding up our favourite recipes to mark the occasion.
Cliché though it may be, no other nation does barbecues like they do Down Under – good beer, great ingredients (and loads of both) and better weather (ok, the last bit is just luck). Admittedly I’ve never heard an Aussie actually say “Put another shrimp on the barbie” but that’s probably because it’s already on there.
Ask most Aussies what their favourite comfort food is and if they don’t say pie, they’re probably lying. Ask what they want in it, and they’ll usually accept nothing less than local beef and a decent beer. So to celebrate Australia Day this year, Jamie cooked up a beef and Coopers pale ale pie with cheesy pastry. Now I don’t care where you’re from, that sounds amazing.
A cultural icon (according to the National Trust of Queensland), the Lamington, a sweet sponge with a jam filling, even has a national day devoted to it. Named after its creator Lord Lamington, it’s dipped in chocolate and coated in coconut – which compares favourably to Jamie’s classic school pudding, the Jammy coconut sponge, simply because of the addition of chocolate.
Walk into any burger bar or restaurant in Australia and ask for “the lot” and watch in horror/delight as they pile on just about everything in the kitchen. From what we can tell it’s usually cheese, bacon, pineapple, beetroot (!), a beef tomato and lettuce. And that’s before the sauces. We can’t pretend to have a recipe for that, but here’s a perfect patty recipe, ready for you to load up with whatever your Aussie mate demands.
While we’re in calorific overdrive, sausage rolls are another naughty foodstuff close to the heart of Australians. Try these super-easy, super-delicious Jamie ones, and make sure you eat them warm.
While opening the Jamie’s Italians in Perth, Sydney and Canberra, we discovered that higher-welfare Australian beef is quite something. Judging by how it flies out of the kitchens every service, the Aussies love their steak, so here’s one of Jamie’s favourite recipes – perfect for a prime cut.
With south-east Asia a short flight away it’s natural that Australia developed a taste for sweet, sticky, sour Asian flavours – and they’re getting bigger all the time Down Under (even earning the alternative name dim sim – or dimmies!). It seems that dim sum has captured their imaginations most, so try Jamie’s barbecued (a great trick!) chicken dim sum – it’s doughy and delicious and boasts a gorgeous fiery marinade.
To be honest, you can ignore the smoked salmon and eggs in this dish. We’ve picked it because Australians love a fried potato cake. Well, most people do – you can’t beat that crispy-then-soft texture. They can also be topped with almost anything, which makes them a favourite in homes and takeaways throughout Australia.
FISH AND CHIPS
There isn’t a nation in the world that doesn’t deep-fry something, but we reckon beer-battered fish and chips is the ultimate. That flaky fresh fish with the crispy, ever-so-slightly oily batter is to die for, and perfect eaten while looking out to sea – and when you have as much coastline as Australia, that makes this a national dish.
Apparently New Zealanders claim ownership of the Pavlova too, and on both sides the story is the same: the dessert was named after the famous Russian ballet dancer Anna Pavlova, following her tour of both countries in the 1920s. Quite why such a fattening treat was named after a professional dancer is unclear – maybe she was just very sweet.
Australia's Most Popular Chinese Dishes
We often throw Chinese food into the basket as one type of cuisine, crispy duck, fried rice or lemon chicken come to mind as pinups, but when it comes down to it you can break Chinese food up into four distinct styles as a minimum. We’re talking Cantonese, Sichuan, Huaiyang and Beijing though of course experts will divide things further. Thanks to the growing popularity of the food scene and the ever-expanding multi-cultural aspects of Australia, we’re able to experience them all at some incredible restaurants. In order to celebrate, we’ve put together a list of some of Australia’s most popular Chinese dishes, both old favourites and some new kids on the block.
Char siu bao, as it’s known in the Eastern part of the world is a true Chinese classic. These steamed, or baked, fluffy little parcels containing a sweet stewed pork surprise are an ideal snack as much as they are an entrée essential at any good Chinese restaurant. Probably street food at it’s very finest, the bao is China’s equivalent of a stringy slice of pizza or a juicy burger. Bao down to the ultimate snack with a visit to your closest Chinese venue and don’t forget to check out our experience from the Michelin starred Tim Ho Wan, purveyor of arguably the world’s best, char siu bao.
Originating in Beijing, Peking duck has been around since the imperial era pre-dating the car, the lightbulb and even The Rolling Stones. These are the ones hanging in the windows of Chinatowns everywhere, like juicy, golden, crispy skinned marionettes. Just as popular outside of China as it is within, Peking duck is meant to be enjoyed in slices wrapped in a pancake with greens and seasonings.
So the story goes, the humble dumpling found the world round, the same one that feeds hungry souls in the billions was created by a legend named Zhongjing Zhang. It’s him we have to thank for those delectable morsels we dip in all manner of sauces and wash down with crisp, cold beer. So thank you Zhongjing. It’s said he came up with the idea after seeing poor people with frost bitten ears, so he wrapped up some tasty goodness in dough, shaped it like an ear and started handing them out. This is why he was known as the ‘medical saint.’
Well-loved in Cantonese cuisine, sweet and sour pork is made in a number of different versions, though most agree its ancestor is a dish of pork in sugar and vinegar sauce. That reddish sauce drags tempted diners off streets around the globe for the special melding of flavours in perfect harmony, not too sweet, not too sour.
Legend has it that Mongolian horsemen riding across the grasslands into Northern China used their helmets to boil broth over the campfire, cooking chunks of meat and bringing their shields in to do some frying. Hot pot, it’s said, was incorporated into Chinese cuisine despite them trying to keep the Mongols out with a little thing they like to call, the Great Wall of China.
Somewhat of an outlier, this dish is a great example of the diversity of the Chinese culinary landscape. A product of Neil Perry’s Spice Temple, this one from Sydney’s destination for upscale spicy Chinese food adventures, rings with authenticity thanks to the Shaoxing Wine. Pipis are not often a staple in the standard Chinese restaurant, but offer incredible flavour and are dynamite in this concoction.
More than 60 years after publishing "Mastering The Art of French Cooking," Julia Child's beef bourguignon is still a showstopper.
Arguably the first-ever celebrity chef, Julia Child introduced American readers and viewers to traditional French cooking with her book, "Mastering the Art of French Cooking ." Her versions of these Gallic staples still hold up as impressive dinner-party fare but one dish stands out as Child's most iconic: her take on beef bourguignon.
Child's beef bourguignon uses bacon and bacon fat to give it a particularly rich taste. It also includes vegetables such as onions, mushrooms, and carrots and a hearty dose of full-bodied wine.
Read the full recipe here and watch Julia Child herself make the recipe here .
20 traditional Australian recipes
It's time to embrace our favourite traditional Australian recipes.
Fried prawns served in creamy garlic and white wine sauce on a bed of steamed rice.
No-one does biscuits quite like Australia, and nothing reminds us more of our childhoods than some of these much-loved Australian biscuits!
In the mood for something sweet and refreshing? Try this rockmelon sorbet with fresh papaya- the perfect fruity summer treat!
Sweet, creamy and zesty, this divine baked lemon cheesecake is perfect served topped with mixed berries and fresh cream for a tasty dessert that will win over the fussiest of diners.
This recipe calls for twice-cooked chips. The second fry gives them a golden colour and that deliciously crispy crust we all love. Trust us, it's worth it.
You can't go wrong with this classic recipe. Whip up a batch of this tasty sausage rolls for lunch or dinner with the family. All you need is a generous dollop of tomato sauce .
Fresh, tasty and full of flavour, this barramundi with tomato, caper and walnut dressing is the perfect dish to serve at a weekend lunch party.
A deliciously hearty beef and beer filling is encased in a buttery parmesan and pepper pastry to create a perfect weekend dinner. Be warned, though, your loved ones will be asking for seconds!
Do you remember staring through the display glass cabinet, desperately yearning for one of those delicious looking finger buns? Well yearn no more, for you shall make your own and eat as many as you like!
1960: Chicken Tikka Masala
The dramatic increase in the number of immigrants coming to the UK from former British colonies certainly had an effect on the food us Brits were eating during 1960. It really was the year that Indian restaurants began to flourish and it’s when we first got our taste for one of our (now) national dishes &ndash the chicken tikka masala.
Get the recipe:Chicken tikka masala
Although we might think of lager as a national drink now, it wasn't actually introduced to us Brits until the 1960s. This pale golden drink was a lighter, more refreshing alternative to British ales and stouts and made its way into pubs up and down the land in 1961.
1962: Cheese and onion crisps
Going hand in hand with the favourite of 1961, lager, cheese and onion crisps were introduced in 1962 by Golden Wonder and joined the existing crisp flavours of ready salted and salt and vinegar to on the back of pub bars across Britain.
1963: Duck a l'Orange
Famously one of Grace Kelly's favourite dishes duck a l'orange was thought to be one of the most exotic flavour combinations to date in 1963. Rarely before had meat been paired with foreign fruit like oranges and it was thought of as very 'of the moment'.
1964: Prawn Cocktail
We can't help but hold a fond place in our hearts for all children of 1964 because their birthdays coincide with one of our all time favourite dinner party recipes: The prawn cocktail. The pink spicy sauce and a few baby prawns somehow combined to make a magical flavour combination. and the dish has been a firm starter staple every since.
Get the recipe:Prawn cocktail
1965: Crêpe Suzette
Following on from 1963s duck a l'orange the next recipe to gain popularity using oranges was crêpe Suzette. The recipe was brought over from France by the handful of people who could afford to travel to Europe and quickly spread to become one of the stand out dishes of the year.
1966: Chicken Liver Pate
In the 1960s we were a lot more used to offal and using up every part of the animal, which meant chicken liver pate quickly became one of the most loved dishes. This smooth pate was made with brandy and butter for a really indulgent treat.
Get the recipe:Chicken liver pate
1967: Angel Delight
Question: What is nationally famous dish, enjoyed by millions from its first appearance in 1967, is made of whey powder combined with several emulsifiers and gelling agents and (despite these unlovely ingredients) was originally marketed as a health food? Answer: Angel Delight. Yup, this oddly wobbly dessert was served up in glasses all over Britain during 1967.
1968: Jelly and custard
What child doesn't love jelly and custard? This school canteen favourite was made popular in the late 1960s thanks to its cheap packet ingredients and simple flavours.
1969: Fray Bentos Pies
Fancy time travelling to 1969? Then you'll need a pie cooked in a tin. Yes, we're talking about Fray Bentos pies, the latest in a sudden line up of convenient meals in the late 1960's. All that was required from any cook was to peel back the ring pull tin lid and bake the pie in the oven.
Image credit: Rob Shaw/Bauer Media
Introduced by Streets Ice Cream in the 1950s, Splices developed almost a cult following. The unconventional ice-cream, coated in a layer of fruit flavoured ice was an integral part of beach culture in summer, reaching peak popularity in the 1970-80s. Originally in ‘pine-lime’ flavour, a raspberry version was introduced later, and is still enjoyed by Aussies today. The catchphrase of Streets’ 1963 advertising campaign was: “You’ll jump for joy, it tastes so nice, it’s Streets’ sensational, raspberry Splice!”
10 future classics from Ottolenghi FLAVOUR
Yotam Ottolenghi is back with a new veg-centric cookbook. Co-authored with Ottolenghi test kitchen colleague, Ixta Belfrage, Ottolenghi FLAVOUR is not just a collection of new meat-free recipes. It is an educational guide to how and why flavour works, and how we can prepare, match, offset, and complement simple vegetables to achieve that trademark Ottolenghi wow factor. As with any cookbook from Ottolenghi and co., it’s hard to choose just ten hero dishes when every single recipe is so, well, heroic, but after much deliberation we’ve selected ten recipes from the book that are guaranteed to be future Ottolenghi classics. From mouthwatering tofu dishes to some truly spectacular pasta, these are the recipes that we'll be cooking again and again./>Ottolenghi FLAVOUR />A guide to unlocking the complex flavour in simple vegetables />With a focus on creative cooking processes and clever ingredient pairing />Including recipes for everything from midweek meals to weekend feasts
Aubergine Dumplings alla Parmigiana
Deliciously rich, cheesy and light, these aubergine and ricotta dumplings are baked in a spicy paprika and basil-spiked tomato sauce. "If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form", says Ottolenghi. Yes. Please. Serve with spaghetti, rice or some sautéed greens.
Oyster Mushroom Tacos with All the Trimmings
Roasted oyster mushrooms are the hero of this Mexican-inspired dish, and are crispy, chewy and soft all at once, soaking up the soy, garlic, cumin, cascabel chilli and allspice like sponges. Served with red onion and kohlrabi pickles, corn tortillas and avocado crema, the beauty of this recipe is not just in the balance of flavour and texture but in the flexibility – you decide how many of the trimmings you make yourself, whether you're after a midweek supper or an impressive weekend dinner for sharing. "Jarred pickles and a tub of guacamole are reasonable alternatives to our homemade (yet super-quick) versions", say Yotam and Ixta.
Tofu Meatball Korma
Tofu and mushroom meatballs are served here in a beautifully spiced, creamy sauce. This sauce is super flexible and works just as well with roasted cauliflower or sweet potato instead of the meatballs. This warming recipe will see us through the winter.
Parmesan sauce, pickled chillies and crispy chipotle shallots make this one very special pasta dish, whether you're using shop-bought pasta or making your own luxuriously golden saffron tagliatelle. Serve with dots of ricotta.
Swede Gnocchi with Miso Butter
These crisp, yet gloriously light, swede and potato gnocchi are cooked in a zingy miso, lime, ginger and butter sauce with morning glory greens, spring onions and sesame seeds. Make your own gnocchi dough, then use a piping bag to squeeze them directly into simmering water to cook. This nifty trick will make life easier and your gnocchi lighter, too.
Sticky Rice Balls in Tamarind Rasam Broth
This South Indian-inspired broth is sharp, complex and rich from its spices, charred tomatoes and lemons, with a sweet and sour kick from the addition of tamarind pulp. The sticky rice balls are quick to put together (even quicker if you have leftover sticky rice from the previous day), and turn this delicate broth into a substantial supper.
The Ultimate Traybake Ragù
"There’s no denying the list of ingredients is long, but these are all there to give the ragù its fantastic umaminess. The method, however, could not be simpler", say Yotam and Ixta of this incredibly flavoursome veggie version of an Italian classic. Oyster mushrooms and lentils provide the 'meaty' texture with porcini, white miso, rose harissa, red wine and coconut cream giving depth of flavour.
Fusion Caponata with Silken Tofu
This ingenious recipe is a glorious collaboration between the classic sweet and sour Sicilian aubergine dish, caponata, and the spicy and aromatic Szechuan tofu dish, silken tofu. Silky aubergine and sweet-tart tomatoes are combined with ginger, spring onion, sesame seeds, soy sauce and Shaoxing rice wine, and served alongside slices of Silken tofu. Ottolenghi recommends saving any leftover caponata and trying it in a cheese toastie in place of pickles. It's the dish that keeps on giving.
One-pan Orecchiete Puttanesca
This sweetened and spiced version of the Neapolitan puttanesca sauce is quick and super practical because the pasta is cooked in the sauce. Fried crispy chickpeas are added and served as a garnish for extra texture and protein.
Noor's Black Lime Tofu
Black dried limes are the star ingredient in this dish, inspired by the cuisine of Bahrain. Here they're ground into a powder and used to make a thick, rich sauce with onion, ginger, tomato paste and cumin, served with crispy tofu and pickled red onion.
Here are 11 Best Asian Recipes You Must Try At Home
Fire up your grill! Marinated in char siu and flavored with honey, spruce up our slightly sweet yet tangy recipe with some fried rice.
2. Vietnamese Dumplings
Easy-to-follow and just delectable, make these steamed dumplings stuffed with minced pork and mushrooms. Team them with spicy chilly garlic sauce and enjoy.
Garnish this one-pot meal with fried garlic, onion, peanuts, the works! And with a generous squeeze of lime, you'll have this Burmese delicacy bursting with authentic flavors in no time.
Grilled to perfection and made with sesame oil, serve these melt-in-your-mouth fish fillets with a tangy dressing, this fish preparation is every fish lover's delight.
5. Chilli Chicken
Indo-Chinese and just divine, skip the take-out and savour this boneless chilli chicken in the comfort of your home. Team it with fried rice or just have it stand-alone, this spicy and delectable dish is a show-stealer.
Impress your guests no end with this ambrosial Thai green curry, cooked with coconut and tenderly cooked fish. Spicy, easy and nothing short of spectacular!
Chicken lovers, raise your hand! A favourite of many, this chicken dish is cooked with peppers and loaded with chilli. Serve on a bed of egg fried rice or noodles, and you're good to go.
8. Japanese Prawn Tempura
Crispy, crunchy and just perfect- This prawn tempura can get any party started! Serve with soya sauce and be the star of the evening.
9. Asian Sesame Chicken Salad
Simply scrumptious and topped with almonds, healthy and heavenly - this chicken salad is your new favourite. Chicken is counted among the best sources of lean protein. Protein helps induce the feeling of satiety, which further prevents you from bingeing. This eventually helps facilitate weight loss.
10. Hazelnut Asian Lettuce Wrap
Wrapped in Romaine lettuce and spruced up with coleslaw, you just can't get enough of this zesty chicken recipe.
11. Stir Fried Udon Noodle With Black Peeper Sauce
Udon is thick wheat flour noodle used extensively in Japanese cuisine. This flavoursome preparation is made in a delectable black pepper sauce and also packs the fresh goodness of bell peppers, mock duck and a host of other toothsome ingredients. Wholesome and delicious, this is a perfect recipe for a cozy dinner party
Try these delicious Asian recipes and tell us which ones did you enjoy the most in our comments section below.
The top 10 Australian foods
10. Witchetty grubs
Okay, this one doesn’t seem like typical Aussie food – you probably won’t see this in your regular pub – but it has been around for centuries! Witchetty grubs are fat white moth larvae that tastes like chicken and, according to Nomads World , pack as much protein as a whole steak! We think that should be enough to put them in the running for national food of Australia.
9. Fish ‘n’ chips
No Aussie food list won’t be complete without a few traditional British bites.
Usually eaten as snacks, fish ‘n’ chips are just as popular a choice of street food in Australia as they are in the UK. Wonder why? According to CNN , “ Australia has some of the best seafood in the world and that means you're almost guaranteed fresh fish” .
Fish ‘n’ chips are usually served with lemon and salt and is wrapped in newspapers.
This meringue-based cake with whipped cream and fruits on top is a creamy dessert that’s hard to hate. In fact, it’s so well-loved that it’s set off another Aussie-Kiwi rivalry. Apparently, both Australia and New Zealand claim to have concocted this delicious invention to honour the Russian ballerina Anna Pavlova.
7. Meat pies
These ubiquitous pies are often favoured as post-drinking-binge-meals. Though fillings vary, the most common ones have got ground meat, onions, gravy, mushrooms, and potatoes inside, making them warm, hearty, and satisfying meals for any occasion.
This fish is not exactly unique to Australia – it’s used in Bengali and Thai cuisine as well – but its name sure is. Barramundi means “large-scale river fish” in an Aboriginal language. It’s also very common in Australian restaurants, where it’s often served grilled or pan-seared. Best paired with a salad or roasted vegetables!
Dessert fiends would probably nominate lamingtons over meat pies or roast lamb as the national food of Australia. There are many ways to make this sponge cake, but it’s usually coated in chocolate sauce and coconut shavings. Sometimes, they’re made into a sandwich of two cakes with raspberry jam or cream in the middle. This dessert is best paired with coffee or tea.
4. Barbecued snags
There’s a reason “throw another shrimp on the barbie” is an Aussie cliche. We do love to barbecue! Aside from prawns and steaks, we love to barbecue snags (or sausages). They’re juicy, tasty, and easy to prepare. Perfect for a laid back weekend.
3. Burger with beetroot
Australians love their beetroots – so much so that they put them in almost every burger imaginable! This unique, bright red vegetable has a ton of health benefits, including lowering blood pressure, increasing stamina, and promoting liver function. These are all fantastic reasons to continue eating it!
Who doesn’t have avocado on toast for breakfast? The pairing has become so common that you might as well nominate it as national breakfast food of Australia! Some folks like to add eggs, greens like basil, rocket, and even scallions, cheese, and tomatoes.
1. Chicken parmigiana
Is it odd that so much iconically Aussie food is Italian? Yes, kinda. But that’s just the way it is. Aussies are crazy for chicken parma. Described as “ chicken schnitzel topped with an Italian-inspired tomato sauce and melted cheese ”, it’s on the menu of pretty much every bar in the country.
TimTam biscuits, Golden Gaytime ice creams, ANZAC biscuits, vanilla slice, spaghetti bolognese, and damper.
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Salt and pepper calamari: Crispy and delicious, you can't go wrong with this Australian classic.
Mini Aussie burgers with the lot: It doesn't get more Australia than a burger with the works. Think crisp slices of bacon, caramelised onions and slices of beetroot (of course) all packed into soft bread rolls. It's downright delicious.
Cob loaf spinach dip: This retro favourite is making a comeback, and it's no wonder - with a deliciously creamy spinach and bacon filling and crunchy crudites for dipping, it's a guaranteed winner at any gathering.
Easy sausage rolls: Whip up a batch of these party-pleasers in just half an hour for a last-minute addition to your barbecue.
Perfect hot chips: No one will be able to resist a second serve of these crispy, yet soft, hot chips.
Mini tomato and zucchini quiches: Flaky, buttery puff pastry is treat enough, but it's even better when filled with a cheesy egg and tomato mix!