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Post by parkerdivine on Apr 4, 2008 2:41:54 GMT 9.5
Is there a national food? I mean something everyone enjoys?
What are your Winter time dishes?
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Post by Epi on Apr 4, 2008 5:56:01 GMT 9.5
Historically, Australian cuisine was based on traditional British cooking brought to the country by the first settlers. This generally consisted of pies, roasted cuts of meat, grilled steak and chops, and other forms of meat generally accompanied by vegetables (the combination known colloquially as "meat and three veg").
Generally speaking and several decades ago the Sunday meal traditionally consisted of roast lamb and apple pie. Well, in my family it did.
That has now changed significantly. We are quite multi-cultural as far as our food goes.
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Post by parkerdivine on Apr 4, 2008 6:03:44 GMT 9.5
Historically, Australian cuisine was based on traditional British cooking brought to the country by the first settlers. This generally consisted of pies, roasted cuts of meat, grilled steak and chops, and other forms of meat generally accompanied by vegetables (the combination known colloquially as "meat and three veg"). Generally speaking and several decades ago the Sunday meal traditionally consisted of roast lamb and apple pie. Well, in my family it did. That has now changed significantly. We are quite multi-cultural as far as our food goes. Thanks, Epi
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Post by Epi on Apr 4, 2008 6:32:12 GMT 9.5
Here are a couple of foods that I consider to be traditionally Australian. Pavlova Another Pavlova Vegemite on toast. Perhaps the other Australians can post some traditionally Australia foods.
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Post by parkerdivine on Apr 4, 2008 9:58:31 GMT 9.5
The Pavlova looks to die for...what's in it?
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Post by annieoakley on Apr 4, 2008 11:26:15 GMT 9.5
The Pavlova looks to die for...what's in it? That was my thought also.
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Post by wvpeach1963 on Apr 4, 2008 12:02:27 GMT 9.5
Me three ....................LOL
Vegimite is that a vitamin filled jam?
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Post by Epi on Apr 4, 2008 12:14:00 GMT 9.5
I'll post a recipe for Pavolva when I get home It is basically a meringue recipe with a little cornflour added. Has a soft fluffy inside like the meringue but it also has a hard, but delicate outer shell.
LOL Vegemite is a savoury spread. Americans usually dislike it with a passion. I believe I read a post by Zonked claiming that it could be used to mend a hole in a tyre (tire).
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Post by parkerdivine on Apr 4, 2008 22:16:14 GMT 9.5
I'll post a recipe for Pavolva when I get home It is basically a meringue recipe with a little cornflour added. Has a soft fluffy inside like the meringue but it also has a hard, but delicate outer shell. LOL Vegemite is a savoury spread. Americans usually dislike it with a passion. I believe I read a post by Zonked claiming that it could be used to mend a hole in a tyre (tire). Wow...that does sound yummy...the Pavlova...the vegemite? Not so much...
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Post by Epi on Apr 5, 2008 18:39:42 GMT 9.5
Pavlova
Ingredients (serves 6)
6 (59g) eggs, separated 1 1/4 cups (270g) caster sugar 2 tsp cornflour 1 tsp white vinegar
Filling - other ingredients can be used
1/2 tsp vanilla extract 300ml thickened cream 2 tbs icing sugar mixture, sifted Finely shredded rind and juice of 2 limes 2 Bananas, thinly sliced diagonally 3 golden kiwifruit, peeled, thinly sliced 2 starfruit, thinly sliced Pulp of 2-3 passionfruit
Method Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined.
Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova.
Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain.
Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.
Quite easy to make.
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Post by Willow on Apr 14, 2008 21:50:31 GMT 9.5
My fave aussie dish is probably Roast Lamb with vegies but as Epi said we are very multi-cultural when it comes to food having been very spoilt with a wonderful array of cuisines.
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Post by Chips on Apr 23, 2008 0:24:57 GMT 9.5
Get real girls....... "Burp" That's better.
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Post by parkerdivine on Apr 23, 2008 10:43:13 GMT 9.5
Pavlova Ingredients (serves 6) 6 (59g) eggs, separated 1 1/4 cups (270g) caster sugar 2 tsp cornflour 1 tsp white vinegar Filling - other ingredients can be used 1/2 tsp vanilla extract 300ml thickened cream 2 tbs icing sugar mixture, sifted Finely shredded rind and juice of 2 limes 2 Bananas, thinly sliced diagonally 3 golden kiwifruit, peeled, thinly sliced 2 starfruit, thinly sliced Pulp of 2-3 passionfruit Method Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind. Quite easy to make. Thank you so much, Epi!!!
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Post by parkerdivine on Apr 23, 2008 10:44:09 GMT 9.5
My fave aussie dish is probably Roast Lamb with vegies but as Epi said we are very multi-cultural when it comes to food having been very spoilt with a wonderful array of cuisines. Lamb is not that big here....in the midwest....but I know the east coast loves it and almost every British film I have seen has had lamb for dinner when they were having dinner..LOL!!!
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Post by parkerdivine on Apr 23, 2008 10:45:03 GMT 9.5
Get real girls....... "Burp" That's better. I know the bottom is beer...LOL!!! This old dog knows some tricks..but what's the top dish, Chips?
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