Top 10 Signature Dishes in Australia
Australia - The Awesome Aussies
South Pacific cuisines originate among Aborigines and Aboriginals as well as from British immigrants to Australia in the past.
Some of the favorite recipes below might be among those you might enjoy and I hope you do try and enjoy them.
A Simple Christmas Cake
- 2 Sticks of butter
- 1/2 Lb light brown sugar
- 5 Whole Eggs
- 1.5 Lb Mixed candied fruit
- 1/4 Lb Candied cherries
- 1/4 Lb Candied lemon peel
- 4 Tbsp Rum
- 1 tsp allspice
- 3/4 Lb all purpose flour
- 1/2 tsp baking powder
- Almond halves for decoration
- Preheat oven to 180 Degrees C or 350 degrees F
- Line a 3 Lb. cake or Bundt pan with 3 thicknesses of wax paper.
- Cream butter and sugar until fluffy.
- Beat eggs together well and gradually add to butter.
- Gradually add the rum.
- Fold in the sifted flour, baking powder and spices alternately with the fruit.
- Place in and decorate with almond halves.
- Bake 2.5 to 3 hours. Cool on a cooling rack and remove from pan, and invert onto a serving plate with almonds facing up.
Lamb Kebab with Tomato Yogurt
- About 1 Lb or 400g of minced lamb
- 1 onion, grated fine
- 1/4 tsp salt
- 1 Whole egg, well beaten
- 1/8 tsp each of cinnamon and ground cumin
- 1 tsp fresh lemon zest
- Tomato Yogurt Dressing: Combine 1 Cup yogurt, 1 tsp lemon juice, 1/2 tsp sugar, 1/4 tsp salt, and 1 Tbsp tomato sauce; mix and store in the refrigerator
- Combine all ingredients except the dressing in bow and mixl.
- Divide the mixture into 8 balls and roll into sausage link shapes.
- Put two "sausages" onto each skewer.
- Place under hot broiler, turning frequently for 5 - 7 minutes.
- Serve with Tomato Yogurt Dressing. Serves 4.
- 1 Lb or 500g of an inexpensive cut of beef, chopped
- 1/2 Lb or 250g pickled pork, chopped
- 1 Veal knuckle, cut up into quarters
- 6 Whole peppercorns
- 3 cloves
- 1/2 tsp nutmeg
- A pinch of your favorite herbs
- 1 large onion, chopped coarse
- 1 large carrot, chopped coarse
- 1 Tbsp vinegar
- 2 tsp salt
- Place meat in large saucepan.
- Add enough water to cover, add remaining ingredients, cover and bring to the boil. Then reduce heat to simmer.
- Simmer 2.5 - 3 hours until meat flakes with a fork.
- Drain, reserve stock and remove bones. Strain stock and return 4 cups to the saucepan.
- Bring to a boil and simmer 20 minutes or until stock has reduced by half.
- Stir into the prepared meat and vegetables.
- Place in a loaf pan moistened with stock.
- Cool on a cooling rack on the counter and then chill in the refrigerator until well set.
- Serve cold, sliced, with vinegar and mustard.
- 13 ounces or 375g carrots
- 1 Tbsp butter, melted
- 2 tsp honey
- 1 tsp mustard
- 1 Tbsp cayenne pepper
- 1 Tbsp water
- Wash and pare carrots and cut into matchsticks.
- Sauté carrot sticks in butter 2 minutes.
- Remaining ingredients and simmer 5 minutes.
- 8 large balmain bugs (slipper lobsters) or 2 large lobster tails
- Mango Sauce: 1 large Mango peeled, seeded, and cut up, 3 Tbsp sour cream, 1/4 cup lime juice, 1 tsp brown sugar, 1 Tbsp Thai sweet chili sauce. Mix and belnd in a blended until chunky-smooth.
- Lower meat into a large pot of salted boiling water.
- Simmer meat uncovered for 4-5 minutes until shells are red.
- Separate heads from bodies. Use sharp kitchen scissors to cut along the soft underside of the bugs.
- Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways.
- Serve with Mango Sauce
Honey Baked Figs with Walnuts
- 2 ounces or 50g unsalted macadamia nuts
- 3.5 ounces or 100g hazelnuts
- 2 ounces or 50g pecans
- Powdered sugar
- 2 teaspoons of ground cinnamon
- 6 egg whites (save the yols fo rsomething else)
- 1 tsp white vinegar
- 1 1/2 cups superfine granulated sugar
- 6.5 fl oz container or 200 ml heavy cream
- 2 Tbsp Wattleseed (Gundabluey) Mud
This preparation is mud-like and made from water absorbed into roasted and ground wattleseeds over a very low flame or electric heat. Never boil seeds or you'll get a bitter taste.
- In a large enough pan, put 3 ounces or 110g of roasted and ground wattleseeds, 2.5 cups or 600 ml of water, and a pinch of salt
- Cook over medium heat until water bubbles, but do not boil.
- Turn down the heat and simmer until the grounds meet the surface of the liquid.
- Blend the cooked grounds in a blender on high speed until smooth.
- Place mud into a tightly covered container and keep it cool in the refrigerator.
Preheat the oven to 150 Degrees C or 300 Degrees F
- In a blender or food processor, chop macadamia nuts finely and place in to a small bowl.
- Chop hazelnuts and pecans in the same way and set aside.
- Place sugar and cinnamon in food processor for 15 seconds, then add all the nuts and process the whole thing for 20 seconds.
- Grease and then line a jelly roll pan with parchment paper.
- Whisk egg whites with vinegar to soft peaks.
- Add half the sugar gradually to the whites and whisk until stiff. Then add in the rest of the sugar.
- Scrape meringue batter into prepared pan all at once and spread evenly.
- Sprinkle the finished crust mixture evenly over the meringue.
- Bake 20-22 minutes.
- Remove the meringue and place a clean tea towel over the top and invert the cake onto a cake rack to cool completely.
- Trim the sides with a knife and remove parchment paper if it stuck.
- Whip the cream halfway, add Gundabluey, and whip together until stiff peaks form.
- Spread the Wattleseed-cream evenly over meringue and roll the pavlova carefully like a jelly roll and serve.
Lemon Chicken in the Outback
A Traditional Christmas Cake
- 2 Cups or 450g candied cherries
- 1 Cup or 225g mixed citrus peels
- 1 1/2 Cups or 300g sultanas or raisins (dark or golden)
- 1 Cup or 150g dried currants
- 3/4 Cup or 175g dates, chopped
- 1/2 Cup or 125g blanched almonds (no skins), chopped
- 1/2 Cup or 120ml brandy
- 1/3 Cup or 50g all purpose plain flour
- 1 1/3 Cups or 250g all purpose flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon each of ground cloves, allspice, and cinnamon
- 1/2 teaspoon salt
- 1 Cup or 225g butter (2 sticks)
- 2 Cups or 450g dark brown soft sugar
- 6 Whole eggs
- 3/4 Cup or 175ml molasses or light corn syrup
- 3/4 cup or 175ml apple juice or apple cider
- Preheat your oven to 140 Degrees C or 300 Degrees F.
- In a large non-metallic mixing bowl, place cherries, citrus, sultanas, currants, dates, and almonds.
- Stir in the brandy, place on the coutner to sit overnight.
- Next morning, stir flour into the soaking fruits, nuts and peels.
- Line a 20cm or 9-ince diameter cake pan with parchment paper by folding it into quarters and cutting all into a quarter circle like a paper snowflake. Open the circle and place in the bottom of the pan.
- In a small mixing bowl, combine the second measure of flour with the baking soda, spices, and salt in a small bowl.
- Beat butter in a small bowl with until light and fluffy.
- Slowly and gradually beat in the brown sugar and eggs with the butter.
- Mix the molasses and apple juice and beat this mixture into butter mixture alternately with the flour mixture.
- Into the larger combined mixture, fold the floured fruit and then spread the whole into the prepared cake pan.
- Bake for 3 - 3½ hours until a knife blade comes out of the center of the cake clean. Cool on a cooling rack, remove form pan, and and wrap foil, sitting it in a cool, dry place.
To Serve: frost the cake with a powdered sugar/butter icing and decorate with Holiday items, if desired.
Australia Signature Family: Irwin Family Statue
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2008 Patty Inglish MS