A Timeline of Australian Food: from mutton to Masterchef chronicles 150 years of Australian food, beginning with the first Australian cookbook in the 1860s and ending in 2010 with the game-changing cooking show, MasterChef. It’s available online now or your bookstore can order it for you.
It’s not snobbery. Truly it isn’t. It’s just that truffle oil doesn’t taste like truffles. Or rather, it has one note that resembles the truffle flavour in a very unsubtle, strident way. In fact, it’s a chemical – a chemical called 2,4-dithiapentane – and it’s made in a laboratory,
Pity the Brisbanite who moved to Melbourne and ordered “scallops” at the local fish and chip shop. Expecting slices of potato dipped in batter and deep fried, he was astonished when he received shellfish. It’s one of many Australian food regionalisms.
In Europe, Easter coincides with the arrival of spring, so Easter dishes typically feature spring vegetables. Here, it’s autumn. Still, we persist in alternating Greek and Italian Easter dishes, just because we can.
Elite Traveler magazine has named three Sydney restaurants among their 100 Top Restaurants of the World. Their list of the world’s best restaurants is decided by a reader poll and in 2016 has put Sydney among the top dining destinations in the world
Today, Australians are drinking less alcohol, fewer soft drinks and less fruit juice. We’re increasingly turning away from cow’s milk to non-dairy alternatives. We’re drinking more water, coconut water and iced tea. And sports drinks are still going strong.
Is Camp Pie truly Australian? The Oxford dictionary says so, defining it as: (Australian, history) tinned meat. And it certainly has a long (if not glorious) history in this country. But its origins probably lie in the Old Country.