All About Food, Restaurants, Drinks of Australia

It is no longer possible to say that Australian cuisine has the same reputation that British cuisine has been for probably thirty years. It has become varied and the choice of products is becoming larger. Australian cuisine is original, and often exotic with its multiculturalism. Asian cuisine, Eastern European and has a strong influence especially in major cities.

AUSTRALIAN CULINARY TREND
Given the climate, many Australians live outside and barbeques are popular on the lawns of the gardens, or national parks. Many Australians take their meals in pubs, at advantageous prices and quantity, the quality of which is a good nourishing. Australians cook the meat more than the French, too, if you order a meat, say ‘Very rare’, if you want the bleeding, ‘medium rare’ to point ‘well done’ for well done. The grills are often garnished with salads, numerous vegetables, starches and sauces.

Try the seafood, such as mangrove crabs, prawns, abalone, oysters from South Australia or Sydney and north to Port Macquarie, whose famous fish ‘Barramundi’, this fish androgynous silver gray and lives in the north, the Snapper (close to the sea bream), the John Dory (close to St. Peter), the slipper lobsters (Balmain Bugs), crayfish.

MEAT
Red meat such as beef, kangaroo, lamb is excellent, the camel, buffalo, crocodile, emu are also on the list of some Australian restaurants a little exotic, and available by region. The duck is harder to find, and the rabbit, but try in the markets or in some butchers.

DAIRY PRODUCTS
Dairy products including cheese reached the highest quality, and you will also find fresh goat cheese, Brie, blue and cheddar creamy or dry.

THE OLIVES OF AUSTRALIA
A million olive trees will be planted this year in Central Victoria, with the help of partners and producers of olives from Italy as De Masi and Lombardi-Olive Oil. 2000 small farmers producing olive oil of high quality. Trees planted four years of age every 5 five meters produce 20 kg of olives each, and production increases with age.

The varieties are Frantoio, Leccino, Correggiola and Kalamata.

Australians spent $ 87 million a year, buying 23,000 tons of imported olive oil. Local production can only provide 1000 tons.

FRUITY DESSERTS
Tropical fruits are juicy, fresh and fragrant, the white grape is sweet, and contains the flavor of the sun, so vigorous before the harvest, between January and March. There are several types of mangoes. Bowen in Queensland is the capital of the mango, red mango are particularly delicious.

MAIN DESSERTS

Typical desserts are ice cream, ‘Pavlova’, a meringue cake with cream and decorated with passion fruit, strawberry. The ‘Lamingtons’ are ‘Madeleines’ Australians, the appetite between meals, four quarts style, covered in chocolate and coconut. Pies and pecan cheesecakes are often served in restaurants. Try ice macademia, a typical Queensland walnut, or tropical fruit.

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