Subtleties of Australian cuisine

• Subtleties Australian cuisine

Australian cuisine is not original, but rather is a combination of different gastronomy world. The greatest influence on her had British cuisine, as the country has long been a colony of the British Empire. Numerous immigrants from other parts of the Earth have contributed to the formation of the national dishes of Australia.

Oddly enough, the most favorite product of the Australian Vegemite is a paste, which is made on the basis of yeast extract. None of the Australian breakfast is complete without this spread. The locals are passionate about meat. It is used as a barbecue or fillings to the Australian meat pie. Seafood, which are abundant, also held in high esteem. Desserts in Australia has a special page of the kitchen - Lamington cake, the cake Pavlova, Anzac biscuits, fairy bread - will delight the sweet tooth.

Subtleties of Australian cuisine

The Australian Meat Pie - Business Card Australian cuisine. The dish is a size not more than a palm cake stuffed with a meat or minced meat.

Subtleties of Australian cuisine

The Australian meat pie with vegetables.

Subtleties of Australian cuisine

Vegemite - paste from yeast extract. It has a salty, slightly bitter taste. The product is used as a spread for toast, crackers and muffins.

Subtleties of Australian cuisine

BBQ. Aussies can not imagine their existence without the fried meat. It is used in ordinary days and on holidays.

Subtleties of Australian cuisine

Pea soup with pie or cake-float.

Subtleties of Australian cuisine

kenguryatiny. Since time immemorial, kangaroo meat consumed local Aborigines. It has a delicate flavor and contains a high percentage of conjugated linoleic acid. It is worth noting that among the Australians themselves kenguryatiny has low demand. 70% of the total production is exported to other countries.

Subtleties of Australian cuisine

The fish and chips. The dish came to Australia from the UK. It is a deep-fried pieces of fish and fries.

Subtleties of Australian cuisine

Barracuda

Subtleties of Australian cuisine

Pavlov - a traditional Australian dessert. It is a cake of meringue and fruits. Dish got its name in honor of one of the most famous dancers of the XX century Russians Anna Pavlova.

Subtleties of Australian cuisine

Pavlova.

Subtleties of Australian cuisine

Anzac - cookies based on oat flakes and coconut flakes. It is worth noting that in Australia and New Zealand each year April 25 marks the Day of the ANZAC (Australian and New Zealand Army Corps) in memory of the victims of its citizens of all wars and military conflicts.

Subtleties of Australian cuisine

Lamington - biscuit covered with chocolate ganache and coconut. Delicacy got its name in honor of the Governor of Queensland Charles Wallace Alexander Napier Cochrane-Baillie, that everything else was Baron Lamington.

Subtleties of Australian cuisine Subtleties of Australian cuisine

Tim Tam.

Subtleties of Australian cuisine

The Elven bread - a favorite treat children. Dessert represents toast buttered and dusted colored dragees.