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Australia

Not surprisingly, the world’s largest island country produces loads of seafood. The stereotype is shrimp (called “prawns” Down Under) on the barbie. But there’s also uniquely Australian sea creatures like yabbies (freshwater lobsters), Moreton Bay bug (or Bay lobster), barramundi (a delicate white fish), and trevalla (Antarctic butterfish). Increasingly, modern Australian chefs are cooking with indigenous ingredients, including kangaroo, quandong (desert peach), and emu. Established initially as a British penal colony in the 1780s, Australia has attracted immigrants from all over Europe, Asia, and the Middle East. The result has been an upswing in Mediterranean- and Asian-focused fusion cooking. Still some traditions never die. Fish and chips, meat pies, and sausage rolls remain important fast foods. Served with “the lot,” an Australian hamburger includes beetroot, a fried egg, and pineapple. Australia is also the fourth largest wine producer in the world, renowned for making big, ripe reds.

Featured Cook melfromhell Cooking Level: Intermediate Living In: Busselton, Western Australia, Australia

About me: I've never really liked cooking all that much, when I lived at home mum did all the cooking and so therefore I had no food appreciation. It wasn't until I moved out of home to have a baby (was 8 months preggers when I finally left!) that I had to learn how to cook! My goodness! My poor boyfriend at the time really put up with some atrocious meals! I'm glad to say, now 14 years later, I am a much better cook, the only thing I can't seem to master is cakes, no matter what I do, they dont work out so I've given up. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »