- published: 15 Jun 2015
- views: 26998
Create your page here
-
remove the playlistAustralian Cuisine
- remove the playlistAustralian Cuisine
back to playlist
Australian food recipes australia food cooking show documentary
Australian food recipes australia food cooking show documentary
Food Safari explores the diverse culinary influences of Australia’s Top End – from Chinese-inspired fresh mud crab steamed with Chinese rice wine, to barramundi cooked in 'bush alfoil' (paperbark) on a perfect beach, plus a Greek Sunday lunch and a Thai feast.
http://www.australian-information-stories.com
This is a personal memory of Australian food & cuisine and is not meant to be an official history.
My recollection of the food we ate when I was growing up is that it was pretty bland. It wasn't really until the late 60's and the 70's that the food culture in Australia began to change. Australian food may have started out as rather uninspiring but as time has gone on, our taste has changed and matured. Now when it comes to food in Australia we've become adventurous, colourful, unique and even passionate!
- published: 27 Dec 2012
- views: 50776
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs complete a simple recipe that’s refreshing and light. Serve this as part of a shared meal.
Ingredients
• cooking oil spray
• 110 cm square x 4 cm-thick piece watermelon
• ½lemon
• ¼ cupflat-leaf parsley leaves
• ¼ cupmint leaves
• 30 gwild rocket
• extra virgin olive oil, to drizzle
• 100 gfeta, such as buffalo or Danish
• sea salt and freshly ground black pepper
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Oil a chargrill pan and place over high heat. Grill watermelon and lemon for about 2 minutes. Carefully turn the watermelon 90 degrees and cook for a further 2 minutes. Remove the lemon from the pan and set aside. Repeat the process on the other side of the watermelon.
Combine the herbs and rocket in a bowl. Drizzle with the oil and toss to coat. Season with salt.
Place the watermelon onto a plate, top with the feta and herb salad. Season with salt and pepper and serve lemon to the side.
- published: 03 Jan 2015
- views: 1237
Buzzfeed Australia sent us some snacks! Obviously, we had to try them on camera.
Post to Facebook: http://on.fb.me/MhYGWt
Like BuzzFeedVideo on Facebook: http://on.fb.me/1ilcE7k
Post to Twitter: http://bit.ly/MhYFSr
"Silent Bach"
Music Licensed via Warner / Chappell Music, Inc
LINKS!
www.buzzfeed.com
www.buzzfeed.com/video
www.youtube.com/buzzfeed
www.youtube.com/buzzfeedvideo
www.youtube.com/buzzfeedyellow
www.youtube.com/buzzfeedpop
www.youtube.com/cnnbuzzfeed
BUZZFEED VIDEO
BuzzFeed is the world's first true social news organization. Featuring tasty, short, fun, inspiring, funny, edgy, interesting videos from theBuzzFeed. /BuzzFeedVideo is BuzzFeed's original YouTube Channel, with a focus on producing great short-form BuzzFeed videos for YouTube (and the world!). BuzzFeed Video will entertain, educate, spark conversation, inspire and delight. Subscribe to BuzzFeedVideo today and check us out at http://buzzfeed.com
- published: 30 Jan 2014
- views: 8931611
Food: A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won't find anywhere else, revealing the development of societies and cultures through the single factor that has driven human life more than any other. In the process, you discover the stunning richness of world cultures as seen in their distinctive food traditions, and greatly broaden your own enjoyment of fine food.
See the entire course available on The Great Courses: Food: A Cultural Culinary History: http://bit.ly/1lscLux
View the latest content from The Great Courses: http://bit.ly/TGC_Home
- published: 30 Jun 2014
- views: 930
Acquaint yourself with the flavours and features of Australian cuisine! Naomi Wilson explains more.
For more AM Live! interviews, please visit: www.channelnewsasia.com/amlive/
- published: 21 Aug 2013
- views: 1219
“Being able to humanely dispatch a wriggling big black marron may be beyond some of us, but this does ensure incredible fresh flavours when cooked over the embers of a seasoned fruit wood such as nectarine. Finger limes are also known as fruit caviar, as the little beads of juice look exquisite and pop in your mouth. Heating them is a clever idea to have them at their best.” Maeve O'Meara,
Ingredients
4 live marron
sea salt
4 finger limes (or you can use blood limes if out of season)
extra-virgin olive oil
native herb sprigs such as barilla, karkalla and sea blight
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
You will need seasoned hardwood (preferably nectarine), burnt slowly down to embers
Prepare the fire so there are white hot embers under the grill.
Kill the live marron by the Japanese ike-jime method, which is the most humane method, and split longitudinally. Place on the grill shell-side down, and season with sea salt. Grill over the embers for approximately 3 minutes.
Meanwhile, grill the finger limes until the essential oils are released. Split the finger limes and remove the warm vesicles.
Remove the marron and drizzle with some warm extra-virgin olive oil. Place the grilled finger-lime vesicles in the head cavity.
Garnish with the native herbs and serve immediately.
- published: 22 Jan 2016
- views: 493
FUNG BROS GRAPHIC T-SHIRTS: http://gummymall.com/fungbros
IG: http://www.instagram.com/FungBros
FB: http://www.facebook.com/thefungbros
TW: http://www.twitter.com/FungBros
DAVID: http://www.twitter.com/DavidBFung
ANDREW: http://www.twitter.com/AndrewJFung
DAVID: http://www.instagram.com/DavidBFung
ANDREW: http://www.instagram.com/AndrewJFung
ROSIE LY
IG: http://instagram.com/missrosiely
WEBSITE: http://www.rosiely.com/
RICHIE LE
YT: http://youtube.com/RichieLe23
IG: http://instagram.com/RichieLe23
Shot by: Stan Chen, Kevin Zhou
Edited by: Chuck Anthony
- published: 21 Jan 2016
- views: 312038
Australian Foods Taste Test
We are in Australia at the moment and that means lots of new snacks to try.
Today we went to the supermarket and stocked up on some nice little treats. We're going to be sampling these today and telling you what they taste like.
So first up we are going to be trying Shapes (Arnott's). These look like some savory crackers and they come in the shape of Australia.
Here we have Australia in cracker form and we are actually here on the east coast in Queensland. It tastes like a pizza cracker. It is nice and salty. I could munch on these while watching a movie.
Well, first up for me is Freckles. Because I don't have enough on my arm as it is. This is choc buds with hundreds and thousands of freckles. Let's give it a go. It is chocolate-y and crunchy. It is kind of strange.
Next up is a classic. This is Tim Tam original and the package says the most irresistible chocolate biscuit. It is like a chocolate cookie with a nice creamy chocolate filling in the middle and it is covered in chocolate.
We've got Bowen Mango Macadamias. These are chocolate covered macadamias with mango flavor. We actually went to Bowen and it is the home of the biggest artificial mango I have ever seen.
I'm not sure how this is pronounced. I think it is Fantales maybe.
Okay, next up we've got some weird looking candy here: Chicos.
These are pretty bizarre. They look like naked little babies. I'm going to be gobbling up one of these.
Next up is Lamington. This is a soft sponge cake that is coated in rich chocolate.
Chokito. Chokito. Fifty five grams of chewy caramel, fudge, crunchy balls and loads of chocolate. Next up I'm having a bar called Violet Crumble. It is like coffee meringue. This is surprising. Or maybe really crunchy caramel mixed in with meringue.
Next up is Cherry Ripe - the big cherry taste. Okay, so here we have a Mint Pattie and again it looks like we accidentally picked out the diet variety. It says 50% less fat.
These are Anzac biscuits. We were just around Australia for Anzac day.
These smell good. They smell very buttery.
This is Kirk's Originals. We've actually been seeing this brand a lot here in Australia. I'm going to be sampling the Ginger Beer. It is called Olde Stoney and it says Australian made since 1865.
Bundaberg. Another kind of ginger beer.
Gingery gingery goodness.
If you ever find yourself in Australia now you have some ideas of treats you can try. These can easily be found in a local supermarket and they don't cost very much. So enjoy!
For today's food challenge we are trying Vegemite for breakfast. This is really popular here in Australia and we received lots of comments on YouTube of people asking us to try this. Let's see how we like it.
Before we eat the Vegemite I'm just going to read a little bit of information about it. It says Vegemite is a dark brown Australian food paste made from leftover Brewer's Yeast extract with various vegetable and spice additives.
And I was also looking at the Vegemite website and it says Vegemite is a nutritious and undeniably delicious start to the day. Now, I'm not really convinced because I've watched some people eat this and the reaction is just disastrous. We're going to try it out and see whether we like it or not.
Alright, it is time. Time for the first bite. I'm going to take a big massive bite. There is no wimping out here. Just a giant bite of this.
It's freakin' awful. I wouldn't give this stuff to my worst enemy.
I think Sam put on way too much Vegemite, so I am making my own toast. Or bread actually because I don't like toast my bread.
I'm not going overboard here. I'm just putting a very thin layer like I was advised by Australians.
So here we go - my first bite of Vegemite ever. I also have a glass of Mango juice nearby in case I need it. You know what? I think I may it the right way because this is not awful. I can actually eat this for breakfast.
The other day we made a video where we sampled lots of Australian snacks and one of them was the Tim Tam. I just opened the pack and ate a cookie. That is how I sampled it but then I got lots of comments from people saying you have to do a Tim Tam slam. That is what we're going to be doing today.
First off, what exactly is a Tim Tam? It is a chocolate biscuit with a cream chocolate filling covered in chocolate.
The whole idea behind a Tim Tam slam is that you use the biscuit as a straw. You need to bite the top end and the bottom end off, stick it in the cup and slurp. That is going to melt the chocolate inside and it is going to make the cookie really nice gooey. We're going to be doing this.
That is seriously delicious. It is the best way ever to eat a Tim Tam.
Proudly presented by: http://nomadicsamuel.com , http://smilingfacestravelphotos.com , http://thatbackpacker.com & http://backpacking-travel-blog.com
- published: 09 Jul 2014
- views: 10017
Australian cuisine refers to the cuisine of the Commonwealth of Australia and its preceding indigenous and colonial societies. Indigenous Australians have occupied the lands of Australia for some 40,000–60,000 years, during which time they developed a unique hunter gatherer diet, known as "bush tucker", drawn from regional Australian flora and fauna—such as the kangaroo. Seafood is a prominent staple food due to Australia's long coastline. Australia was, from 1788 to 1900, a collection of British colonies in which culinary tastes were strongly influenced by British and Irish traditions - and agricultural products such as beef cattle, sheep and wheat became staples in the national diet. Post-war Australia's multicultural immigration program lead to a diversification of the cuisine of Australia, particularly under the influence of Mediterranean and East Asian migrants.
Australian cuisine of the first decade of the 21st century shows the influence of globalisation. Organic and biodynamic, kosher and halal foods have become widely available and there has been a revival of interest in bushfoods. British traditions persist to varying degrees in domestic cooking and the takeaway food sector, with roast dinners, the Australian meat pie and fish and chips remaining popular, but there are also new elements featured in these foods. To barbecue meats in the open air is considered a treasured national tradition.
This page contains text from Wikipedia, the Free Encyclopedia -
http://en.wikipedia.org/wiki/Australian_cuisine
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
- Loading...
-
26:05Australia Food Documentary - Australian Food Recipes
Australia Food Documentary - Australian Food RecipesAustralia Food Documentary - Australian Food Recipes
Australian food recipes australia food cooking show documentary Australian food recipes australia food cooking show documentary Food Safari explores the diverse culinary influences of Australia’s Top End – from Chinese-inspired fresh mud crab steamed with Chinese rice wine, to barramundi cooked in 'bush alfoil' (paperbark) on a perfect beach, plus a Greek Sunday lunch and a Thai feast. -
2:45Australian Food - What Do Australians Eat?
Australian Food - What Do Australians Eat?Australian Food - What Do Australians Eat?
http://www.australian-information-stories.com This is a personal memory of Australian food & cuisine and is not meant to be an official history. My recollection of the food we ate when I was growing up is that it was pretty bland. It wasn't really until the late 60's and the 70's that the food culture in Australia began to change. Australian food may have started out as rather uninspiring but as time has gone on, our taste has changed and matured. Now when it comes to food in Australia we've become adventurous, colourful, unique and even passionate! -
2:34Flavours of Australia. Australian Cuisine. Travel Australia.
Flavours of Australia. Australian Cuisine. Travel Australia.Flavours of Australia. Australian Cuisine. Travel Australia.
What is Australian cuisine? Find out in this short video. -
3:48Chargrilled watermelon with feta and mint - Modern Australian cuisine
Chargrilled watermelon with feta and mint - Modern Australian cuisineChargrilled watermelon with feta and mint - Modern Australian cuisine
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs complete a simple recipe that’s refreshing and light. Serve this as part of a shared meal. Ingredients • cooking oil spray • 110 cm square x 4 cm-thick piece watermelon • ½lemon • ¼ cupflat-leaf parsley leaves • ¼ cupmint leaves • 30 gwild rocket • extra virgin olive oil, to drizzle • 100 gfeta, such as buffalo or Danish • sea salt and freshly ground black pepper Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Oil a chargrill pan and place over high heat. Grill watermelon and lemon for about 2 minutes. Carefully turn the watermelon 90 degrees and cook for a further 2 minutes. Remove the lemon from the pan and set aside. Repeat the process on the other side of the watermelon. Combine the herbs and rocket in a bowl. Drizzle with the oil and toss to coat. Season with salt. Place the watermelon onto a plate, top with the feta and herb salad. Season with salt and pepper and serve lemon to the side. -
2:23Americans Taste Test Australian Food
Americans Taste Test Australian FoodAmericans Taste Test Australian Food
Buzzfeed Australia sent us some snacks! Obviously, we had to try them on camera. Post to Facebook: http://on.fb.me/MhYGWt Like BuzzFeedVideo on Facebook: http://on.fb.me/1ilcE7k Post to Twitter: http://bit.ly/MhYFSr "Silent Bach" Music Licensed via Warner / Chappell Music, Inc LINKS! www.buzzfeed.com www.buzzfeed.com/video www.youtube.com/buzzfeed www.youtube.com/buzzfeedvideo www.youtube.com/buzzfeedyellow www.youtube.com/buzzfeedpop www.youtube.com/cnnbuzzfeed BUZZFEED VIDEO BuzzFeed is the world's first true social news organization. Featuring tasty, short, fun, inspiring, funny, edgy, interesting videos from theBuzzFeed. /BuzzFeedVideo is BuzzFeed's original YouTube Channel, with a focus on producing great short-form BuzzFeed videos for YouTube (and the world!). BuzzFeed Video will entertain, educate, spark conversation, inspire and delight. Subscribe to BuzzFeedVideo today and check us out at http://buzzfeed.com -
4:58The History of Australian Cuisine | Professor Ken Albala | The Great Courses
The History of Australian Cuisine | Professor Ken Albala | The Great CoursesThe History of Australian Cuisine | Professor Ken Albala | The Great Courses
Food: A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won't find anywhere else, revealing the development of societies and cultures through the single factor that has driven human life more than any other. In the process, you discover the stunning richness of world cultures as seen in their distinctive food traditions, and greatly broaden your own enjoyment of fine food. See the entire course available on The Great Courses: Food: A Cultural Culinary History: http://bit.ly/1lscLux View the latest content from The Great Courses: http://bit.ly/TGC_Home -
8:47What is Australian cuisine?
What is Australian cuisine?What is Australian cuisine?
Acquaint yourself with the flavours and features of Australian cuisine! Naomi Wilson explains more. For more AM Live! interviews, please visit: www.channelnewsasia.com/amlive/ -
2:31Grilled marron - Australian Cuisine
Grilled marron - Australian CuisineGrilled marron - Australian Cuisine
“Being able to humanely dispatch a wriggling big black marron may be beyond some of us, but this does ensure incredible fresh flavours when cooked over the embers of a seasoned fruit wood such as nectarine. Finger limes are also known as fruit caviar, as the little beads of juice look exquisite and pop in your mouth. Heating them is a clever idea to have them at their best.” Maeve O'Meara, Ingredients 4 live marron sea salt 4 finger limes (or you can use blood limes if out of season) extra-virgin olive oil native herb sprigs such as barilla, karkalla and sea blight Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions You will need seasoned hardwood (preferably nectarine), burnt slowly down to embers Prepare the fire so there are white hot embers under the grill. Kill the live marron by the Japanese ike-jime method, which is the most humane method, and split longitudinally. Place on the grill shell-side down, and season with sea salt. Grill over the embers for approximately 3 minutes. Meanwhile, grill the finger limes until the essential oils are released. Split the finger limes and remove the warm vesicles. Remove the marron and drizzle with some warm extra-virgin olive oil. Place the grilled finger-lime vesicles in the head cavity. Garnish with the native herbs and serve immediately. -
7:49FUNG BROS FOOD: Australian Food - Aussie Meat Pies!
FUNG BROS FOOD: Australian Food - Aussie Meat Pies!FUNG BROS FOOD: Australian Food - Aussie Meat Pies!
FUNG BROS GRAPHIC T-SHIRTS: http://gummymall.com/fungbros IG: http://www.instagram.com/FungBros FB: http://www.facebook.com/thefungbros TW: http://www.twitter.com/FungBros DAVID: http://www.twitter.com/DavidBFung ANDREW: http://www.twitter.com/AndrewJFung DAVID: http://www.instagram.com/DavidBFung ANDREW: http://www.instagram.com/AndrewJFung ROSIE LY IG: http://instagram.com/missrosiely WEBSITE: http://www.rosiely.com/ RICHIE LE YT: http://youtube.com/RichieLe23 IG: http://instagram.com/RichieLe23 Shot by: Stan Chen, Kevin Zhou Edited by: Chuck Anthony -
18:39Eating Australian Cuisine: Taste Testing Australian Food
Eating Australian Cuisine: Taste Testing Australian FoodEating Australian Cuisine: Taste Testing Australian Food
Australian Foods Taste Test We are in Australia at the moment and that means lots of new snacks to try. Today we went to the supermarket and stocked up on some nice little treats. We're going to be sampling these today and telling you what they taste like. So first up we are going to be trying Shapes (Arnott's). These look like some savory crackers and they come in the shape of Australia. Here we have Australia in cracker form and we are actually here on the east coast in Queensland. It tastes like a pizza cracker. It is nice and salty. I could munch on these while watching a movie. Well, first up for me is Freckles. Because I don't have enough on my arm as it is. This is choc buds with hundreds and thousands of freckles. Let's give it a go. It is chocolate-y and crunchy. It is kind of strange. Next up is a classic. This is Tim Tam original and the package says the most irresistible chocolate biscuit. It is like a chocolate cookie with a nice creamy chocolate filling in the middle and it is covered in chocolate. We've got Bowen Mango Macadamias. These are chocolate covered macadamias with mango flavor. We actually went to Bowen and it is the home of the biggest artificial mango I have ever seen. I'm not sure how this is pronounced. I think it is Fantales maybe. Okay, next up we've got some weird looking candy here: Chicos. These are pretty bizarre. They look like naked little babies. I'm going to be gobbling up one of these. Next up is Lamington. This is a soft sponge cake that is coated in rich chocolate. Chokito. Chokito. Fifty five grams of chewy caramel, fudge, crunchy balls and loads of chocolate. Next up I'm having a bar called Violet Crumble. It is like coffee meringue. This is surprising. Or maybe really crunchy caramel mixed in with meringue. Next up is Cherry Ripe - the big cherry taste. Okay, so here we have a Mint Pattie and again it looks like we accidentally picked out the diet variety. It says 50% less fat. These are Anzac biscuits. We were just around Australia for Anzac day. These smell good. They smell very buttery. This is Kirk's Originals. We've actually been seeing this brand a lot here in Australia. I'm going to be sampling the Ginger Beer. It is called Olde Stoney and it says Australian made since 1865. Bundaberg. Another kind of ginger beer. Gingery gingery goodness. If you ever find yourself in Australia now you have some ideas of treats you can try. These can easily be found in a local supermarket and they don't cost very much. So enjoy! For today's food challenge we are trying Vegemite for breakfast. This is really popular here in Australia and we received lots of comments on YouTube of people asking us to try this. Let's see how we like it. Before we eat the Vegemite I'm just going to read a little bit of information about it. It says Vegemite is a dark brown Australian food paste made from leftover Brewer's Yeast extract with various vegetable and spice additives. And I was also looking at the Vegemite website and it says Vegemite is a nutritious and undeniably delicious start to the day. Now, I'm not really convinced because I've watched some people eat this and the reaction is just disastrous. We're going to try it out and see whether we like it or not. Alright, it is time. Time for the first bite. I'm going to take a big massive bite. There is no wimping out here. Just a giant bite of this. It's freakin' awful. I wouldn't give this stuff to my worst enemy. I think Sam put on way too much Vegemite, so I am making my own toast. Or bread actually because I don't like toast my bread. I'm not going overboard here. I'm just putting a very thin layer like I was advised by Australians. So here we go - my first bite of Vegemite ever. I also have a glass of Mango juice nearby in case I need it. You know what? I think I may it the right way because this is not awful. I can actually eat this for breakfast. The other day we made a video where we sampled lots of Australian snacks and one of them was the Tim Tam. I just opened the pack and ate a cookie. That is how I sampled it but then I got lots of comments from people saying you have to do a Tim Tam slam. That is what we're going to be doing today. First off, what exactly is a Tim Tam? It is a chocolate biscuit with a cream chocolate filling covered in chocolate. The whole idea behind a Tim Tam slam is that you use the biscuit as a straw. You need to bite the top end and the bottom end off, stick it in the cup and slurp. That is going to melt the chocolate inside and it is going to make the cookie really nice gooey. We're going to be doing this. That is seriously delicious. It is the best way ever to eat a Tim Tam. Proudly presented by: http://nomadicsamuel.com , http://smilingfacestravelphotos.com , http://thatbackpacker.com & http://backpacking-travel-blog.com
- Afghan cuisine
- African Australian
- African cuisine
- Albanian Australian
- Albanian cuisine
- Alcohol
- Algerian cuisine
- American Australian
- American cuisine
- Andean cuisine
- Anglo
- Anna Pavlova
- ANZAC biscuit
- Apple
- Apple crumble
- Aquaculture
- Arab cuisine
- Argentine cuisine
- Armenian cuisine
- Art of Australia
- Arts in Australia
- Asian Australian
- Asian cuisine
- Assyrian Australian
- Australia
- Australian art
- Australian bush
- Australian cuisine
- Australian dollar
- Australian English
- Australian fauna
- Australian flora
- Australian history
- Australian humour
- Australian meat pie
- Australian Wine
- Australian wine
- Australians
- Austrian cuisine
- Azerbaijani cuisine
- Aztec cuisine
- Baguette
- Bahraini cuisine
- Bakers Delight
- Bakery
- Balmain Bug
- Bangladeshi cuisine
- Barbecue
- Barbecue sauce
- Barley
- Barossa Valley
- Barramundi
- Batter (cooking)
- Beef
- Beef cattle
- Beer in Australia
- Beetroot
- Belarusian cuisine
- Belgian cuisine
- Belizean cuisine
- Ben O'Donoghue
- Benin cuisine
- Bhutanese cuisine
- Bill Granger
- Billy tea
- Billycan
- Bogong moth
- Bolivian cuisine
- Book Australia
- Bosnian Australian
- Boston bun
- Botswanan cuisine
- Brazilian cuisine
- Bread
- Breadfruit
- Breakfast
- Breakfast cereal
- British cuisine
- British food
- Brumby's Bakeries
- Bulgarian cuisine
- Burkinabé cuisine
- Burmese cuisine
- Bush Tucker
- Bush tucker
- Bushfood
- Butter
- Byzantine cuisine
- Bánh mì
- Cabernet Sauvignon
- Cambodian cuisine
- Cameroonian cuisine
- Canadian cuisine
- Carbohydrate
- Caribbean cuisine
- Cascade Brewery
- Cassava
- Catalan cuisine
- Category Australia
- Celts
- Chadian cuisine
- Charcoal
- Cheese
- Cheong Liew
- Chiko Roll
- Chilean cuisine
- Chili pepper
- Chinatown, Sydney
- Chinese Australian
- Chinese cuisine
- Cindy Sargon
- Cinema of Australia
- Climate of Australia
- Coconut
- Cocossian cuisine
- Coffee
- Colombian cuisine
- Comics in Australia
- Confectionery
- Congolese cuisine
- Cook Islands cuisine
- Coopers Brewery
- Cornish Australian
- Couscous
- Cream
- Crime in Australia
- Cripps Pink
- Croatian cuisine
- Cuban cuisine
- Cuisine
- Cuisine classique
- Cuisine of Australia
- Cuisine of Niger
- Cuisine of Oman
- Cuisine of Singapore
- Cuisine of Swaziland
- Culture of Australia
- Curry
- Curtis Stone
- Cypriot cuisine
- Czech cuisine
- Dairy
- Dairy cattle
- Dairy product
- Damper (food)
- Dance in Australia
- Danish cuisine
- Deep frying
- Dependent territory
- Deserts of Australia
- Dim sim
- Dinner
- Dip (food)
- Dish (food)
- Dome (coffeehouse)
- Doner kebab
- Doyles on the Beach
- Dutch cuisine
- East Asia
- Economy of Australia
- Ecuadorian cuisine
- Egyptian cuisine
- Emirati cuisine
- Emu
- Energy in Australia
- English Australian
- English cuisine
- Eragrostis tef
- Espresso
- Estonian cuisine
- Ethiopian cuisine
- Eton mess
- European Australian
- European cuisine
- Fairy bread
- Fast food
- Fauna of Australia
- Fijian cuisine
- Filipino Australian
- Finnish cuisine
- First Fleet
- Fish
- Fish and chip
- Fish and chip shop
- Fish and chips
- Flag of Australia
- Flake (fish)
- Flat white
- Flathead (fish)
- Flora of Australia
- Focaccia
- Food
- Food preparation
- Forests of Australia
- Foster's Lager
- French cuisine
- French fries
- Freshwater yabby
- Fried chicken
- Fruit
- Fruit salad
- Full breakfast
- Fusion cuisine
- Gabriel Gaté
- Gary Mehigan
- Geology of Australia
- George Calombaris
- Georgian cuisine
- German cuisine
- Glaucosoma hebraicum
- Globalization
- Goose
- Granny Smith
- Grape
- Greece
- Greek Australian
- Greek Australians
- Greek cuisine
- Guamanian cuisine
- Guatemalan cuisine
- Guillaume Brahimi
- Guy Grossi
- Gyro (food)
- Halal
- Hamburger
- Hamburgers
- Haute cuisine
- Hawaiian cuisine
- Herb
- History of Australia
- Hobart, Tasmania
- Honduran cuisine
- Hungarian cuisine
- Hunter Valley
- Icelandic cuisine
- Indian Australian
- Indian cuisine
- Indonesian cuisine
- Iranian cuisine
- Iraqi cuisine
- Irish Australian
- Irish cuisine
- Irish food
- Islam in Australia
- Israeli cuisine
- Italian Australian
- Italian Australians
- Italian cuisine
- Ivorian cuisine
- Jaffas (candy)
- Jamaican cuisine
- James Squire
- Japanese cuisine
- Jean-Paul Bruneteau
- Jordanian cuisine
- Juice
- Kangaroo
- Kangaroo meat
- Kazakh cuisine
- Kebab
- Kebab van
- Ketchup
- King George whiting
- Kiribati cuisine
- Kitchen
- Kiwi fruit
- Korean Australian
- Korean cuisine
- Kosher
- Kraft Foods
- Kuwaiti cuisine
- Kylie Kwong
- Lamington
- Laotian cuisine
- Latte art
- Latvian cuisine
- Lavazza
- Law of Australia
- Lebanese Australian
- Lebanese cuisine
- Lebanon
- Libyan cuisine
- Lindeman's
- Lipid
- Lithuanian cuisine
- Lizard
- Lobster
- Luke Nguyen
- Lunch
- Luxembourg cuisine
- Macadamia nut
- Macedonian cuisine
- Maggie Beer
- Maize
- Malagasy cuisine
- Malaysian cuisine
- Maltese cuisine
- Manjimup
- Margaret Fulton
- Margaret River
- Mark Olive
- Marmite
- Marshallese cuisine
- Matt Moran
- Maya cuisine
- Meal
- Meat
- Meat pie
- Media in Australia
- Media of Australia
- Medieval cuisine
- Mediterranean
- Melbourne
- Mexican cuisine
- Milk
- Millet
- Mining in Australia
- Miss Maud
- Moldovan cuisine
- Molecular gastronomy
- Mongolian cuisine
- Moreton Bay bug
- Mornington Peninsula
- Moroccan cuisine
- Multicultural
- Muntries
- Murray River
- Music of Australia
- Musk stick
- Mussel
- Nauruan cuisine
- Neil Perry
- Nellie Melba
- New Norcia
- New South Wales
- New Zealand
- New Zealand cuisine
- Nigerian cuisine
- Niuean cuisine
- Norwegian cuisine
- Nouvelle cuisine
- Oat
- Onion
- Orange (fruit)
- Organic food
- Ottoman cuisine
- Outline of Australia
- Outline of cuisines
- Oyster
- Pakistani Australian
- Pakistani cuisine
- Palauan cuisine
- Palestinian cuisine
- Panamanian cuisine
- Paperbark
- Pascuense cuisine
- Pasta
- Pavlova (food)
- Penfolds
- Penfolds Grange
- Peruvian cuisine
- Peter Gilmore
- Peter Russell-Clarke
- Philippine cuisine
- Pickled cucumber
- Pigeon
- Pita bread
- Pizza
- Pizza topping
- Plantain
- Polish cuisine
- Porridge
- Portal Australia
- Portal Culture
- Portal Drink
- Portal Food
- Portuguese cuisine
- Potato
- Poverty in Australia
- Prawn
- Pulses
- Qatari cuisine
- Quandong
- Queensland
- Quinoa
- Radio in Australia
- Regional cuisine
- Restaurant
- Riberry
- Rice
- Roast dinner
- Rock lobster
- Romanian cuisine
- Rosemount (wine)
- Russian cuisine
- Rye
- Sago
- Salad
- Salmon
- Salmonoids
- Salvadoran cuisine
- Sami cuisine
- Samoan cuisine
- Sandwich
- Sauce
- Sausage
- Sausage rolls
- Scottish Australian
- Scottish cuisine
- Scylla serrata
- Seafood
- Seafood in Australia
- Serbian Australian
- Serbian cuisine
- Sheep
- Sicilian cuisine
- Sikhism in Australia
- Slovak cuisine
- Slovenian cuisine
- Smallgoods
- Snake
- Somalian cuisine
- Soup
- South Asian cuisine
- South Australia
- Sovereign territory
- Soviet cuisine
- Spanish cuisine
- Spice
- Sport in Australia
- Spring roll
- Sri Lankan cuisine
- Staple food
- Starbucks
- Stefano Manfredi
- Stephanie Alexander
- Stew
- Sudanese Australian
- Sudanese cuisine
- Sugar cane
- Swagman
- Swan
- Swedish cuisine
- Sweet potato
- Swiss cuisine
- Sydney
- Syrah
- Syrian cuisine
- Syzygium smithii
- Taboo
- Taiwanese cuisine
- Take away
- Take-out
- Taro
- Tea
- Template Cuisine
- Teppanyaki
- Tetsuya Wakuda
- Tetsuya's
- Thai cuisine
- Theatre in Australia
- Theatre of Australia
- Tim Tam
- Toast
- Tobie Puttock
- Tokelauan cuisine
- Tongan cuisine
- Tourism in Australia
- Tuna
- Tunisian cuisine
- Turkey
- Turkish cuisine
- Tuvaluan cuisine
- Ukrainian cuisine
- United Kingdom
- Uruguayan cuisine
- Uzbek cuisine
- Vanilla slice
- Vanuatuan cuisine
- Vegemite
- Vegetable
- Venezuelan cuisine
- Victoria (Australia)
- Victoria Bitter
- Vietnamese cuisine
- Violet Crumble
- Vittoria Coffee
- Wallaby
- Waltzing Matilda
- Wattleseed
- Weet-Bix
- Welsh Australian
- Welsh cuisine
- West African cuisine
- Western Australia
- Western culture
- Wheat
- White bread
- Wikibooks Cookbook
- Wikipedia Bare URLs
- Wine
- Witchetty grub
- Wool
- WP REFLINKS
- Yam (vegetable)
- Yellowtail kingfish
- Yemeni cuisine
- Yogurt
- Yugoslavia
- African Australian
- Albanian Australian
- American Australian
- Anna Pavlova
- Asian Australian
- Australians
- Bill Granger
- Bosnian Australian
- Celts
- Cheong Liew
- Chinese Australian
- Cindy Sargon
- Cornish Australian
- Curtis Stone
- English Australian
- European Australian
- Filipino Australian
- Gabriel Gaté
- Gary Mehigan
- George Calombaris
- Greek Australian
- Guillaume Brahimi
- Guy Grossi
- Indian Australian
- Irish Australian
- Italian Australian
- James Squire
- Korean Australian
- Kylie Kwong
- Lamington
- Lebanese Australian
- Maggie Beer
- Margaret Fulton
- Mark Olive
- Matt Moran
- Neil Perry
- Nellie Melba
- Pakistani Australian
- Peter Gilmore
- Sandwich
- Scottish Australian
- Serbian Australian
- Stefano Manfredi
- Stephanie Alexander
- Sudanese Australian
- Tetsuya Wakuda
- Tobie Puttock
- Welsh Australian
-
Australia Food Documentary - Australian Food Recipes
Australian food recipes australia food cooking show documentary Australian food recipes australia food cooking show documentary Food Safari explores the diverse culinary influences of Australia’s Top End – from Chinese-inspired fresh mud crab steamed with Chinese rice wine, to barramundi cooked in 'bush alfoil' (paperbark) on a perfect beach, plus a Greek Sunday lunch and a Thai feast. -
Australian Food - What Do Australians Eat?
http://www.australian-information-stories.com This is a personal memory of Australian food & cuisine and is not meant to be an official history. My recollection of the food we ate when I was growing up is that it was pretty bland. It wasn't really until the late 60's and the 70's that the food culture in Australia began to change. Australian food may have started out as rather uninspiring but as time has gone on, our taste has changed and matured. Now when it comes to food in Australia we've become adventurous, colourful, unique and even passionate! -
Flavours of Australia. Australian Cuisine. Travel Australia.
What is Australian cuisine? Find out in this short video. -
Chargrilled watermelon with feta and mint - Modern Australian cuisine
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs complete a simple recipe that’s refreshing and light. Serve this as part of a shared meal. Ingredients • cooking oil spray • 110 cm square x 4 cm-thick piece watermelon • ½lemon • ¼ cupflat-leaf parsley leaves • ¼ cupmint leaves • 30 gwild rocket • extra virgin olive oil, to drizzle • 100 gfeta, such as buffalo or Danish • sea salt and freshly ground black pepper Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and c... -
Americans Taste Test Australian Food
Buzzfeed Australia sent us some snacks! Obviously, we had to try them on camera. Post to Facebook: http://on.fb.me/MhYGWt Like BuzzFeedVideo on Facebook: http://on.fb.me/1ilcE7k Post to Twitter: http://bit.ly/MhYFSr "Silent Bach" Music Licensed via Warner / Chappell Music, Inc LINKS! www.buzzfeed.com www.buzzfeed.com/video www.youtube.com/buzzfeed www.youtube.com/buzzfeedvideo www.youtube.com/buzzfeedyellow www.youtube.com/buzzfeedpop www.youtube.com/cnnbuzzfeed BUZZFEED VIDEO BuzzFeed is the world's first true social news organization. Featuring tasty, short, fun, inspiring, funny, edgy, interesting videos from theBuzzFeed. /BuzzFeedVideo is BuzzFeed's original YouTube Channel, with a focus on producing great short-form BuzzFeed videos for YouTube (and the world!). BuzzFeed Video w... -
The History of Australian Cuisine | Professor Ken Albala | The Great Courses
Food: A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won't find anywhere else, revealing the development of societies and cultures through the single factor that has driven human life more than any other. In the process, you discover the stunning richness of world cultures as seen in their distinctive food traditions, and greatly broaden your own enjoyment of fine food. See the entire course available on The Great Courses: Food: A Cultural Culinary History: http://bit.ly/1lscLux View the latest content from The Great Courses: http://bit.ly/TGC_Home -
What is Australian cuisine?
Acquaint yourself with the flavours and features of Australian cuisine! Naomi Wilson explains more. For more AM Live! interviews, please visit: www.channelnewsasia.com/amlive/ -
Grilled marron - Australian Cuisine
“Being able to humanely dispatch a wriggling big black marron may be beyond some of us, but this does ensure incredible fresh flavours when cooked over the embers of a seasoned fruit wood such as nectarine. Finger limes are also known as fruit caviar, as the little beads of juice look exquisite and pop in your mouth. Heating them is a clever idea to have them at their best.” Maeve O'Meara, Ingredients 4 live marron sea salt 4 finger limes (or you can use blood limes if out of season) extra-virgin olive oil native herb sprigs such as barilla, karkalla and sea blight Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 2... -
FUNG BROS FOOD: Australian Food - Aussie Meat Pies!
FUNG BROS GRAPHIC T-SHIRTS: http://gummymall.com/fungbros IG: http://www.instagram.com/FungBros FB: http://www.facebook.com/thefungbros TW: http://www.twitter.com/FungBros DAVID: http://www.twitter.com/DavidBFung ANDREW: http://www.twitter.com/AndrewJFung DAVID: http://www.instagram.com/DavidBFung ANDREW: http://www.instagram.com/AndrewJFung ROSIE LY IG: http://instagram.com/missrosiely WEBSITE: http://www.rosiely.com/ RICHIE LE YT: http://youtube.com/RichieLe23 IG: http://instagram.com/RichieLe23 Shot by: Stan Chen, Kevin Zhou Edited by: Chuck Anthony -
Eating Australian Cuisine: Taste Testing Australian Food
Australian Foods Taste Test We are in Australia at the moment and that means lots of new snacks to try. Today we went to the supermarket and stocked up on some nice little treats. We're going to be sampling these today and telling you what they taste like. So first up we are going to be trying Shapes (Arnott's). These look like some savory crackers and they come in the shape of Australia. Here we have Australia in cracker form and we are actually here on the east coast in Queensland. It tastes like a pizza cracker. It is nice and salty. I could munch on these while watching a movie. Well, first up for me is Freckles. Because I don't have enough on my arm as it is. This is choc buds with hundreds and thousands of freckles. Let's give it a go. It is chocolate-y and crunchy. It i...
Australia Food Documentary - Australian Food Recipes
- Order: Reorder
- Duration: 26:05
- Updated: 15 Jun 2015
- views: 26998
Australian food recipes australia food cooking show documentary
Australian food recipes australia food cooking show documentary
Food Safari explores the divers...
Australian food recipes australia food cooking show documentary
Australian food recipes australia food cooking show documentary
Food Safari explores the diverse culinary influences of Australia’s Top End – from Chinese-inspired fresh mud crab steamed with Chinese rice wine, to barramundi cooked in 'bush alfoil' (paperbark) on a perfect beach, plus a Greek Sunday lunch and a Thai feast.
wn.com/Australia Food Documentary Australian Food Recipes
Australian food recipes australia food cooking show documentary
Australian food recipes australia food cooking show documentary
Food Safari explores the diverse culinary influences of Australia’s Top End – from Chinese-inspired fresh mud crab steamed with Chinese rice wine, to barramundi cooked in 'bush alfoil' (paperbark) on a perfect beach, plus a Greek Sunday lunch and a Thai feast.
- published: 15 Jun 2015
- views: 26998
Australian Food - What Do Australians Eat?
- Order: Reorder
- Duration: 2:45
- Updated: 27 Dec 2012
- views: 50776
http://www.australian-information-stories.com
This is a personal memory of Australian food & cuisine and is not meant to be an official history.
My recollecti...
http://www.australian-information-stories.com
This is a personal memory of Australian food & cuisine and is not meant to be an official history.
My recollection of the food we ate when I was growing up is that it was pretty bland. It wasn't really until the late 60's and the 70's that the food culture in Australia began to change. Australian food may have started out as rather uninspiring but as time has gone on, our taste has changed and matured. Now when it comes to food in Australia we've become adventurous, colourful, unique and even passionate!
wn.com/Australian Food What Do Australians Eat
http://www.australian-information-stories.com
This is a personal memory of Australian food & cuisine and is not meant to be an official history.
My recollection of the food we ate when I was growing up is that it was pretty bland. It wasn't really until the late 60's and the 70's that the food culture in Australia began to change. Australian food may have started out as rather uninspiring but as time has gone on, our taste has changed and matured. Now when it comes to food in Australia we've become adventurous, colourful, unique and even passionate!
- published: 27 Dec 2012
- views: 50776
Flavours of Australia. Australian Cuisine. Travel Australia.
- Order: Reorder
- Duration: 2:34
- Updated: 20 Aug 2014
- views: 1198
Chargrilled watermelon with feta and mint - Modern Australian cuisine
- Order: Reorder
- Duration: 3:48
- Updated: 03 Jan 2015
- views: 1237
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs compl...
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs complete a simple recipe that’s refreshing and light. Serve this as part of a shared meal.
Ingredients
• cooking oil spray
• 110 cm square x 4 cm-thick piece watermelon
• ½lemon
• ¼ cupflat-leaf parsley leaves
• ¼ cupmint leaves
• 30 gwild rocket
• extra virgin olive oil, to drizzle
• 100 gfeta, such as buffalo or Danish
• sea salt and freshly ground black pepper
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Oil a chargrill pan and place over high heat. Grill watermelon and lemon for about 2 minutes. Carefully turn the watermelon 90 degrees and cook for a further 2 minutes. Remove the lemon from the pan and set aside. Repeat the process on the other side of the watermelon.
Combine the herbs and rocket in a bowl. Drizzle with the oil and toss to coat. Season with salt.
Place the watermelon onto a plate, top with the feta and herb salad. Season with salt and pepper and serve lemon to the side.
wn.com/Chargrilled Watermelon With Feta And Mint Modern Australian Cuisine
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs complete a simple recipe that’s refreshing and light. Serve this as part of a shared meal.
Ingredients
• cooking oil spray
• 110 cm square x 4 cm-thick piece watermelon
• ½lemon
• ¼ cupflat-leaf parsley leaves
• ¼ cupmint leaves
• 30 gwild rocket
• extra virgin olive oil, to drizzle
• 100 gfeta, such as buffalo or Danish
• sea salt and freshly ground black pepper
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Oil a chargrill pan and place over high heat. Grill watermelon and lemon for about 2 minutes. Carefully turn the watermelon 90 degrees and cook for a further 2 minutes. Remove the lemon from the pan and set aside. Repeat the process on the other side of the watermelon.
Combine the herbs and rocket in a bowl. Drizzle with the oil and toss to coat. Season with salt.
Place the watermelon onto a plate, top with the feta and herb salad. Season with salt and pepper and serve lemon to the side.
- published: 03 Jan 2015
- views: 1237
Americans Taste Test Australian Food
- Order: Reorder
- Duration: 2:23
- Updated: 30 Jan 2014
- views: 8931611
Buzzfeed Australia sent us some snacks! Obviously, we had to try them on camera.
Post to Facebook: http://on.fb.me/MhYGWt
Like BuzzFeedVideo on Facebook: http...
Buzzfeed Australia sent us some snacks! Obviously, we had to try them on camera.
Post to Facebook: http://on.fb.me/MhYGWt
Like BuzzFeedVideo on Facebook: http://on.fb.me/1ilcE7k
Post to Twitter: http://bit.ly/MhYFSr
"Silent Bach"
Music Licensed via Warner / Chappell Music, Inc
LINKS!
www.buzzfeed.com
www.buzzfeed.com/video
www.youtube.com/buzzfeed
www.youtube.com/buzzfeedvideo
www.youtube.com/buzzfeedyellow
www.youtube.com/buzzfeedpop
www.youtube.com/cnnbuzzfeed
BUZZFEED VIDEO
BuzzFeed is the world's first true social news organization. Featuring tasty, short, fun, inspiring, funny, edgy, interesting videos from theBuzzFeed. /BuzzFeedVideo is BuzzFeed's original YouTube Channel, with a focus on producing great short-form BuzzFeed videos for YouTube (and the world!). BuzzFeed Video will entertain, educate, spark conversation, inspire and delight. Subscribe to BuzzFeedVideo today and check us out at http://buzzfeed.com
wn.com/Americans Taste Test Australian Food
Buzzfeed Australia sent us some snacks! Obviously, we had to try them on camera.
Post to Facebook: http://on.fb.me/MhYGWt
Like BuzzFeedVideo on Facebook: http://on.fb.me/1ilcE7k
Post to Twitter: http://bit.ly/MhYFSr
"Silent Bach"
Music Licensed via Warner / Chappell Music, Inc
LINKS!
www.buzzfeed.com
www.buzzfeed.com/video
www.youtube.com/buzzfeed
www.youtube.com/buzzfeedvideo
www.youtube.com/buzzfeedyellow
www.youtube.com/buzzfeedpop
www.youtube.com/cnnbuzzfeed
BUZZFEED VIDEO
BuzzFeed is the world's first true social news organization. Featuring tasty, short, fun, inspiring, funny, edgy, interesting videos from theBuzzFeed. /BuzzFeedVideo is BuzzFeed's original YouTube Channel, with a focus on producing great short-form BuzzFeed videos for YouTube (and the world!). BuzzFeed Video will entertain, educate, spark conversation, inspire and delight. Subscribe to BuzzFeedVideo today and check us out at http://buzzfeed.com
- published: 30 Jan 2014
- views: 8931611
The History of Australian Cuisine | Professor Ken Albala | The Great Courses
- Order: Reorder
- Duration: 4:58
- Updated: 30 Jun 2014
- views: 930
Food: A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won't find anywhere else, revealing the d...
Food: A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won't find anywhere else, revealing the development of societies and cultures through the single factor that has driven human life more than any other. In the process, you discover the stunning richness of world cultures as seen in their distinctive food traditions, and greatly broaden your own enjoyment of fine food.
See the entire course available on The Great Courses: Food: A Cultural Culinary History: http://bit.ly/1lscLux
View the latest content from The Great Courses: http://bit.ly/TGC_Home
wn.com/The History Of Australian Cuisine | Professor Ken Albala | The Great Courses
Food: A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won't find anywhere else, revealing the development of societies and cultures through the single factor that has driven human life more than any other. In the process, you discover the stunning richness of world cultures as seen in their distinctive food traditions, and greatly broaden your own enjoyment of fine food.
See the entire course available on The Great Courses: Food: A Cultural Culinary History: http://bit.ly/1lscLux
View the latest content from The Great Courses: http://bit.ly/TGC_Home
- published: 30 Jun 2014
- views: 930
What is Australian cuisine?
- Order: Reorder
- Duration: 8:47
- Updated: 21 Aug 2013
- views: 1219
Acquaint yourself with the flavours and features of Australian cuisine! Naomi Wilson explains more.
For more AM Live! interviews, please visit: www.channelnews...
Acquaint yourself with the flavours and features of Australian cuisine! Naomi Wilson explains more.
For more AM Live! interviews, please visit: www.channelnewsasia.com/amlive/
wn.com/What Is Australian Cuisine
Acquaint yourself with the flavours and features of Australian cuisine! Naomi Wilson explains more.
For more AM Live! interviews, please visit: www.channelnewsasia.com/amlive/
- published: 21 Aug 2013
- views: 1219
Grilled marron - Australian Cuisine
- Order: Reorder
- Duration: 2:31
- Updated: 22 Jan 2016
- views: 493
“Being able to humanely dispatch a wriggling big black marron may be beyond some of us, but this does ensure incredible fresh flavours when cooked over the embe...
“Being able to humanely dispatch a wriggling big black marron may be beyond some of us, but this does ensure incredible fresh flavours when cooked over the embers of a seasoned fruit wood such as nectarine. Finger limes are also known as fruit caviar, as the little beads of juice look exquisite and pop in your mouth. Heating them is a clever idea to have them at their best.” Maeve O'Meara,
Ingredients
4 live marron
sea salt
4 finger limes (or you can use blood limes if out of season)
extra-virgin olive oil
native herb sprigs such as barilla, karkalla and sea blight
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
You will need seasoned hardwood (preferably nectarine), burnt slowly down to embers
Prepare the fire so there are white hot embers under the grill.
Kill the live marron by the Japanese ike-jime method, which is the most humane method, and split longitudinally. Place on the grill shell-side down, and season with sea salt. Grill over the embers for approximately 3 minutes.
Meanwhile, grill the finger limes until the essential oils are released. Split the finger limes and remove the warm vesicles.
Remove the marron and drizzle with some warm extra-virgin olive oil. Place the grilled finger-lime vesicles in the head cavity.
Garnish with the native herbs and serve immediately.
wn.com/Grilled Marron Australian Cuisine
“Being able to humanely dispatch a wriggling big black marron may be beyond some of us, but this does ensure incredible fresh flavours when cooked over the embers of a seasoned fruit wood such as nectarine. Finger limes are also known as fruit caviar, as the little beads of juice look exquisite and pop in your mouth. Heating them is a clever idea to have them at their best.” Maeve O'Meara,
Ingredients
4 live marron
sea salt
4 finger limes (or you can use blood limes if out of season)
extra-virgin olive oil
native herb sprigs such as barilla, karkalla and sea blight
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
You will need seasoned hardwood (preferably nectarine), burnt slowly down to embers
Prepare the fire so there are white hot embers under the grill.
Kill the live marron by the Japanese ike-jime method, which is the most humane method, and split longitudinally. Place on the grill shell-side down, and season with sea salt. Grill over the embers for approximately 3 minutes.
Meanwhile, grill the finger limes until the essential oils are released. Split the finger limes and remove the warm vesicles.
Remove the marron and drizzle with some warm extra-virgin olive oil. Place the grilled finger-lime vesicles in the head cavity.
Garnish with the native herbs and serve immediately.
- published: 22 Jan 2016
- views: 493
FUNG BROS FOOD: Australian Food - Aussie Meat Pies!
- Order: Reorder
- Duration: 7:49
- Updated: 21 Jan 2016
- views: 312038
FUNG BROS GRAPHIC T-SHIRTS: http://gummymall.com/fungbros
IG: http://www.instagram.com/FungBros
FB: http://www.facebook.com/thefungbros
TW: http://www.twitter....
FUNG BROS GRAPHIC T-SHIRTS: http://gummymall.com/fungbros
IG: http://www.instagram.com/FungBros
FB: http://www.facebook.com/thefungbros
TW: http://www.twitter.com/FungBros
DAVID: http://www.twitter.com/DavidBFung
ANDREW: http://www.twitter.com/AndrewJFung
DAVID: http://www.instagram.com/DavidBFung
ANDREW: http://www.instagram.com/AndrewJFung
ROSIE LY
IG: http://instagram.com/missrosiely
WEBSITE: http://www.rosiely.com/
RICHIE LE
YT: http://youtube.com/RichieLe23
IG: http://instagram.com/RichieLe23
Shot by: Stan Chen, Kevin Zhou
Edited by: Chuck Anthony
wn.com/Fung Bros Food Australian Food Aussie Meat Pies
FUNG BROS GRAPHIC T-SHIRTS: http://gummymall.com/fungbros
IG: http://www.instagram.com/FungBros
FB: http://www.facebook.com/thefungbros
TW: http://www.twitter.com/FungBros
DAVID: http://www.twitter.com/DavidBFung
ANDREW: http://www.twitter.com/AndrewJFung
DAVID: http://www.instagram.com/DavidBFung
ANDREW: http://www.instagram.com/AndrewJFung
ROSIE LY
IG: http://instagram.com/missrosiely
WEBSITE: http://www.rosiely.com/
RICHIE LE
YT: http://youtube.com/RichieLe23
IG: http://instagram.com/RichieLe23
Shot by: Stan Chen, Kevin Zhou
Edited by: Chuck Anthony
- published: 21 Jan 2016
- views: 312038
Eating Australian Cuisine: Taste Testing Australian Food
- Order: Reorder
- Duration: 18:39
- Updated: 09 Jul 2014
- views: 10017
Australian Foods Taste Test
We are in Australia at the moment and that means lots of new snacks to try.
Today we went to the supermarket and stocked up on som...
Australian Foods Taste Test
We are in Australia at the moment and that means lots of new snacks to try.
Today we went to the supermarket and stocked up on some nice little treats. We're going to be sampling these today and telling you what they taste like.
So first up we are going to be trying Shapes (Arnott's). These look like some savory crackers and they come in the shape of Australia.
Here we have Australia in cracker form and we are actually here on the east coast in Queensland. It tastes like a pizza cracker. It is nice and salty. I could munch on these while watching a movie.
Well, first up for me is Freckles. Because I don't have enough on my arm as it is. This is choc buds with hundreds and thousands of freckles. Let's give it a go. It is chocolate-y and crunchy. It is kind of strange.
Next up is a classic. This is Tim Tam original and the package says the most irresistible chocolate biscuit. It is like a chocolate cookie with a nice creamy chocolate filling in the middle and it is covered in chocolate.
We've got Bowen Mango Macadamias. These are chocolate covered macadamias with mango flavor. We actually went to Bowen and it is the home of the biggest artificial mango I have ever seen.
I'm not sure how this is pronounced. I think it is Fantales maybe.
Okay, next up we've got some weird looking candy here: Chicos.
These are pretty bizarre. They look like naked little babies. I'm going to be gobbling up one of these.
Next up is Lamington. This is a soft sponge cake that is coated in rich chocolate.
Chokito. Chokito. Fifty five grams of chewy caramel, fudge, crunchy balls and loads of chocolate. Next up I'm having a bar called Violet Crumble. It is like coffee meringue. This is surprising. Or maybe really crunchy caramel mixed in with meringue.
Next up is Cherry Ripe - the big cherry taste. Okay, so here we have a Mint Pattie and again it looks like we accidentally picked out the diet variety. It says 50% less fat.
These are Anzac biscuits. We were just around Australia for Anzac day.
These smell good. They smell very buttery.
This is Kirk's Originals. We've actually been seeing this brand a lot here in Australia. I'm going to be sampling the Ginger Beer. It is called Olde Stoney and it says Australian made since 1865.
Bundaberg. Another kind of ginger beer.
Gingery gingery goodness.
If you ever find yourself in Australia now you have some ideas of treats you can try. These can easily be found in a local supermarket and they don't cost very much. So enjoy!
For today's food challenge we are trying Vegemite for breakfast. This is really popular here in Australia and we received lots of comments on YouTube of people asking us to try this. Let's see how we like it.
Before we eat the Vegemite I'm just going to read a little bit of information about it. It says Vegemite is a dark brown Australian food paste made from leftover Brewer's Yeast extract with various vegetable and spice additives.
And I was also looking at the Vegemite website and it says Vegemite is a nutritious and undeniably delicious start to the day. Now, I'm not really convinced because I've watched some people eat this and the reaction is just disastrous. We're going to try it out and see whether we like it or not.
Alright, it is time. Time for the first bite. I'm going to take a big massive bite. There is no wimping out here. Just a giant bite of this.
It's freakin' awful. I wouldn't give this stuff to my worst enemy.
I think Sam put on way too much Vegemite, so I am making my own toast. Or bread actually because I don't like toast my bread.
I'm not going overboard here. I'm just putting a very thin layer like I was advised by Australians.
So here we go - my first bite of Vegemite ever. I also have a glass of Mango juice nearby in case I need it. You know what? I think I may it the right way because this is not awful. I can actually eat this for breakfast.
The other day we made a video where we sampled lots of Australian snacks and one of them was the Tim Tam. I just opened the pack and ate a cookie. That is how I sampled it but then I got lots of comments from people saying you have to do a Tim Tam slam. That is what we're going to be doing today.
First off, what exactly is a Tim Tam? It is a chocolate biscuit with a cream chocolate filling covered in chocolate.
The whole idea behind a Tim Tam slam is that you use the biscuit as a straw. You need to bite the top end and the bottom end off, stick it in the cup and slurp. That is going to melt the chocolate inside and it is going to make the cookie really nice gooey. We're going to be doing this.
That is seriously delicious. It is the best way ever to eat a Tim Tam.
Proudly presented by: http://nomadicsamuel.com , http://smilingfacestravelphotos.com , http://thatbackpacker.com & http://backpacking-travel-blog.com
wn.com/Eating Australian Cuisine Taste Testing Australian Food
Australian Foods Taste Test
We are in Australia at the moment and that means lots of new snacks to try.
Today we went to the supermarket and stocked up on some nice little treats. We're going to be sampling these today and telling you what they taste like.
So first up we are going to be trying Shapes (Arnott's). These look like some savory crackers and they come in the shape of Australia.
Here we have Australia in cracker form and we are actually here on the east coast in Queensland. It tastes like a pizza cracker. It is nice and salty. I could munch on these while watching a movie.
Well, first up for me is Freckles. Because I don't have enough on my arm as it is. This is choc buds with hundreds and thousands of freckles. Let's give it a go. It is chocolate-y and crunchy. It is kind of strange.
Next up is a classic. This is Tim Tam original and the package says the most irresistible chocolate biscuit. It is like a chocolate cookie with a nice creamy chocolate filling in the middle and it is covered in chocolate.
We've got Bowen Mango Macadamias. These are chocolate covered macadamias with mango flavor. We actually went to Bowen and it is the home of the biggest artificial mango I have ever seen.
I'm not sure how this is pronounced. I think it is Fantales maybe.
Okay, next up we've got some weird looking candy here: Chicos.
These are pretty bizarre. They look like naked little babies. I'm going to be gobbling up one of these.
Next up is Lamington. This is a soft sponge cake that is coated in rich chocolate.
Chokito. Chokito. Fifty five grams of chewy caramel, fudge, crunchy balls and loads of chocolate. Next up I'm having a bar called Violet Crumble. It is like coffee meringue. This is surprising. Or maybe really crunchy caramel mixed in with meringue.
Next up is Cherry Ripe - the big cherry taste. Okay, so here we have a Mint Pattie and again it looks like we accidentally picked out the diet variety. It says 50% less fat.
These are Anzac biscuits. We were just around Australia for Anzac day.
These smell good. They smell very buttery.
This is Kirk's Originals. We've actually been seeing this brand a lot here in Australia. I'm going to be sampling the Ginger Beer. It is called Olde Stoney and it says Australian made since 1865.
Bundaberg. Another kind of ginger beer.
Gingery gingery goodness.
If you ever find yourself in Australia now you have some ideas of treats you can try. These can easily be found in a local supermarket and they don't cost very much. So enjoy!
For today's food challenge we are trying Vegemite for breakfast. This is really popular here in Australia and we received lots of comments on YouTube of people asking us to try this. Let's see how we like it.
Before we eat the Vegemite I'm just going to read a little bit of information about it. It says Vegemite is a dark brown Australian food paste made from leftover Brewer's Yeast extract with various vegetable and spice additives.
And I was also looking at the Vegemite website and it says Vegemite is a nutritious and undeniably delicious start to the day. Now, I'm not really convinced because I've watched some people eat this and the reaction is just disastrous. We're going to try it out and see whether we like it or not.
Alright, it is time. Time for the first bite. I'm going to take a big massive bite. There is no wimping out here. Just a giant bite of this.
It's freakin' awful. I wouldn't give this stuff to my worst enemy.
I think Sam put on way too much Vegemite, so I am making my own toast. Or bread actually because I don't like toast my bread.
I'm not going overboard here. I'm just putting a very thin layer like I was advised by Australians.
So here we go - my first bite of Vegemite ever. I also have a glass of Mango juice nearby in case I need it. You know what? I think I may it the right way because this is not awful. I can actually eat this for breakfast.
The other day we made a video where we sampled lots of Australian snacks and one of them was the Tim Tam. I just opened the pack and ate a cookie. That is how I sampled it but then I got lots of comments from people saying you have to do a Tim Tam slam. That is what we're going to be doing today.
First off, what exactly is a Tim Tam? It is a chocolate biscuit with a cream chocolate filling covered in chocolate.
The whole idea behind a Tim Tam slam is that you use the biscuit as a straw. You need to bite the top end and the bottom end off, stick it in the cup and slurp. That is going to melt the chocolate inside and it is going to make the cookie really nice gooey. We're going to be doing this.
That is seriously delicious. It is the best way ever to eat a Tim Tam.
Proudly presented by: http://nomadicsamuel.com , http://smilingfacestravelphotos.com , http://thatbackpacker.com & http://backpacking-travel-blog.com
- published: 09 Jul 2014
- views: 10017
close fullscreen
- Playlist
- Chat
close fullscreen
- Playlist
- Chat
26:05
Australia Food Documentary - Australian Food Recipes
Australian food recipes australia food cooking show documentary
Australian food recipes au...
published: 15 Jun 2015
Australia Food Documentary - Australian Food Recipes
Australia Food Documentary - Australian Food Recipes
- Report rights infringement
- published: 15 Jun 2015
- views: 26998
2:45
Australian Food - What Do Australians Eat?
http://www.australian-information-stories.com
This is a personal memory of Australian foo...
published: 27 Dec 2012
Australian Food - What Do Australians Eat?
Australian Food - What Do Australians Eat?
- Report rights infringement
- published: 27 Dec 2012
- views: 50776
2:34
Flavours of Australia. Australian Cuisine. Travel Australia.
What is Australian cuisine? Find out in this short video.
published: 20 Aug 2014
Flavours of Australia. Australian Cuisine. Travel Australia.
Flavours of Australia. Australian Cuisine. Travel Australia.
- Report rights infringement
- published: 20 Aug 2014
- views: 1198
3:48
Chargrilled watermelon with feta and mint - Modern Australian cuisine
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits ju...
published: 03 Jan 2015
Chargrilled watermelon with feta and mint - Modern Australian cuisine
Chargrilled watermelon with feta and mint - Modern Australian cuisine
- Report rights infringement
- published: 03 Jan 2015
- views: 1237
2:23
Americans Taste Test Australian Food
Buzzfeed Australia sent us some snacks! Obviously, we had to try them on camera.
Post to ...
published: 30 Jan 2014
Americans Taste Test Australian Food
Americans Taste Test Australian Food
- Report rights infringement
- published: 30 Jan 2014
- views: 8931611
4:58
The History of Australian Cuisine | Professor Ken Albala | The Great Courses
Food: A Cultural Culinary History offers you an insightful and startlingly different view ...
published: 30 Jun 2014
The History of Australian Cuisine | Professor Ken Albala | The Great Courses
The History of Australian Cuisine | Professor Ken Albala | The Great Courses
- Report rights infringement
- published: 30 Jun 2014
- views: 930
8:47
What is Australian cuisine?
Acquaint yourself with the flavours and features of Australian cuisine! Naomi Wilson expla...
published: 21 Aug 2013
What is Australian cuisine?
What is Australian cuisine?
- Report rights infringement
- published: 21 Aug 2013
- views: 1219
2:31
Grilled marron - Australian Cuisine
“Being able to humanely dispatch a wriggling big black marron may be beyond some of us, bu...
published: 22 Jan 2016
Grilled marron - Australian Cuisine
Grilled marron - Australian Cuisine
- Report rights infringement
- published: 22 Jan 2016
- views: 493
7:49
FUNG BROS FOOD: Australian Food - Aussie Meat Pies!
FUNG BROS GRAPHIC T-SHIRTS: http://gummymall.com/fungbros
IG: http://www.instagram.com/Fu...
published: 21 Jan 2016
FUNG BROS FOOD: Australian Food - Aussie Meat Pies!
FUNG BROS FOOD: Australian Food - Aussie Meat Pies!
- Report rights infringement
- published: 21 Jan 2016
- views: 312038
18:39
Eating Australian Cuisine: Taste Testing Australian Food
Australian Foods Taste Test
We are in Australia at the moment and that means lots of new ...
published: 09 Jul 2014
Eating Australian Cuisine: Taste Testing Australian Food
Eating Australian Cuisine: Taste Testing Australian Food
- Report rights infringement
- published: 09 Jul 2014
- views: 10017
Australia Food Documentary - Australian Food Recip...
Australian Food - What Do Australians Eat?...
Flavours of Australia. Australian Cuisine. Travel ...
Chargrilled watermelon with feta and mint - Modern...
Americans Taste Test Australian Food...
The History of Australian Cuisine | Professor Ken ...
What is Australian cuisine?...
Grilled marron - Australian Cuisine...
FUNG BROS FOOD: Australian Food - Aussie Meat Pies...
Eating Australian Cuisine: Taste Testing Australi...
photo: AP / Brennan Linsley, File
Great Oppressor Tells Puerto Rico “Pull Yourself Up by Your Bootstraps”
Edit WorldNews.com 03 Jun 2016
Article by WN.com Correspondent Dallas Darling. “Mosquitoes. Rats…malaria and hookworm, and in about every other house someone with tuberculosis, …” was how President Franklin D ... Wall Street, Population Control, and Militarization of Puerto Rico In reality, the plan invigorated Wall Street and U.S ... dictated.Entire agricultural regions were transformed into industrial centers of mass production ... Not only will the U.S ... Indeed, the U.S ... 321....
photo: Twitter/@DrewKaredesKHOU
Teacher had sex with 13-year-old student, got pregnant, authorities say
Edit Springfield News-Sun 02 Jun 2016
A Texas teacher accused of having sex with a 13-year-old student turned herself in to police Wednesday. According to KTRK, Alexandria Vera, 24, of Houston is accused of sexually abusing the boy, who was an eighth-grade student in her English class at Stovall Middle School last summer ... Read more trending stories ... Read more here ... ....
photo: AP / Facebook via AP
UCLA Shooter Mainak Sarkar’s Minnesota Victim Identified as His Wife
Edit The Wrap 03 Jun 2016
The woman killed in Minnesota by UCLA shooter Mainak Sarkar has been identified by her sister as Sarkar’s wife, Ashley Hasti. “My sister, Ashley Hasti, was the smartest, coolest, and funniest person I knew,” Alex Hasti wrote on Facebook ... Unfortunately, she won’t get to see that last dream come true as her life was cut short much too soon by her estranged husband.” ... Also Read. UCLA Shooter Mainak Sarkar....
photo: AP / Felipe Dana
Wave of deadly gunbattles hit Rio as the Olympics get closer
Edit CNN 03 Jun 2016
Rio de Janeiro, Brazil (CNN)When gunbattles break out in the impoverished hilltop communities that overlook Rio De Janeiro, some residents hide in the bathrooms of their homes. Others take shelter under staircases. In the case of Max Groy, he had very few options ... "All of the sudden everybody started running at the gas station and hiding behind things," he said ... Read More. "It was surreal," he said ... He called the Games "dirty." ... ....
photo: Creative Commons / Gage Skidmore
Bernie Sanders Has Already Won California
Edit The New Republic 03 Jun 2016
Does the outcome of next Tuesday’s California primary matter? Conventional wisdom says no; news outlets are already pinpointing the precise time of the evening when Hillary Clinton will clinch the nomination that evening with victories elsewhere—three hours before the polls close in the Golden State ... I’ll be perfectly honest ... That race had incredibly low turnout, which is sadly the norm in a state without much of a political culture ... ....
« back to news headlines
What's on TV: Thursday, May 26
Edit Sydney Morning Herald 18 May 2016
Noma Australia. 7.30pm, SBS ... This three-parter tracks the team as they prepare to launch the restaurant in Barangaroo and it's an interesting look at Australian cuisine from an outsider's perspective, as well as a revealing peep into the mind of one of the world's most celebrated chefs. Redzepi's standards are exacting; when taste-testing a mango sorbet his team are developing, he's unimpressed ... He compares Noma to a rock band ... ....
Connecting Rhodes to the future (City of Canada Bay Council)
Edit Public Technologies 10 May 2016
(Source. City of Canada Bay Council). 25 April 2016 . Council ... 'The Connection at Rhodes is our biggest ever infrastructure project, worth $21 million,' he said ... Bare Witness The Connection's full service, all-day dining restaurant Open for breakfast, lunch and dinner Outdoor seating, water views and a show kitchen Serving locally sourced modern Australian cuisine, craft beer and wine ... For more information please visit ... (noodl. 33474875) ....
The Oldest Foods on Earth review: A path for the future of Australian cuisine
Edit Sydney Morning Herald 07 Apr 2016
A History of Australian Native Foods with Recipes ... To advocates of an Australian food culture that looks to its deepest origins (rather than simply the cuisines of other nations), Noma Australia was more than that ... Its chefs spent weeks exploring the Australian "pantry" for unusual and surprising ingredients ... Otherwise, as this author and sometime journalist relates, the history of Australian food has been a mostly sorry tale....
Spieth a Master foodie (PGA of Australia)
Edit Public Technologies 06 Apr 2016
(Source. PGA of Australia). One of the nicest traditions of The Masters week and certainly the most exclusive, is an invitation to the Champions Dinner ... More recently, Bubba Watson has served mac and cheese on both his Masters menus while our own Adam Scott paid homage to Australian cuisine with Australian steak, Moreton Bay bugs and of course, pavlova ... 'It will be certainly unique ... 'I know Tiger plans to be there ... He was a lot of fun.'....
Partnership with Sydney Opera House (Etihad Airways PJSC)
Edit Public Technologies 30 Mar 2016
... touch all four corners of JørnUtzon's masterpiece to a renewed focus on integrating the experience audiences and visitors enjoy at the Opera House - transformative arts and culture, the greatest contemporary and classical music, inspirational speakers, creative shows for children and families, insightful tours and incredible Australian cuisine....
Swish to set benchmark for bowling club food
Edit The Daily Telegraph Australia 27 Mar 2016
St Johns Park Bowling Club will soon welcome a vodka bar and Asian-inspired eatery. Swish is the latest restaurant to join the Club, offering Australian cuisines and pub classics ... ....
From Ansel Adams to Stephen Shore: famous photographers shoot their favourite food
Edit The Guardian 26 Mar 2016
After 40 years, a cookbook by some of America’s best-loved photographers is being published for the first time. Perhaps the salient thing about food, from a photographer’s point of view, is that it doesn’t last ... It’s a great idea whose time has come ... Today, photography and cookery are inseparable ... Pavlova ... Australian cuisine on the whole is forgettable, with one notable exception ... Twitter ... I am more a basse cuisine than haute cuisine chef ... ....
delicious. Produce Awards 2016 (MPA - Magazine Publishers of Australia)
Edit Public Technologies 17 Mar 2016
Produce Awards judging panel now consists of 39 Australian food leaders who dedicate their time to support the best Australian producers and drive innovation in the industry ... We are such a young country so we are developing an Australian cuisine, that is an ever-growing thing, which is wonderful, but 'produce as the star' will always be key.'....
On a culinary journey
Edit Deccan Herald 02 Mar 2016
The season on Melbourne cuisine has plenty of amazing food, passionate cooks and lots of inspiration for cooks at home ... Australia is a huge country but from what I’ve experienced I have to say I love the influence of all the different immigrants in Australian cuisine, from the Italians, Vietnamese, Greeks, Chinese… the list goes on....
Feature - From Australia to American Airman (McConnell Air Force Base)
Edit Public Technologies 22 Feb 2016
-- As a young Australian boy, Capt ... The food was no longer the same, and he and his family struggled to find authentic Australian cuisine ... 'But it was only Australian themed, and decorated, so we were a little disappointed.'. After being in the states for a while, Beer started to venture out to find more Australians and events related to his culture....
'Dine With The Stars' at DFF
Edit Khaleej Times 21 Feb 2016
... Australian celebrity chefs crafting an exclusive five-course spectacular menu for one night only for guests on Friday ... Representing Arabian, Greek, French, Indian, Japanese and Australian cuisines, these culinary masters are set to entice and excite your taste buds during the packed 17-day programme of events, activities and exciting promotions....
Would you set sail on Titanic II?
Edit The Guardian 19 Feb 2016
Plus, more quirky stories and great photography ... Twitter ... The three-day train journey is already a hugely popular tourist trip among “grey nomads” in Australia, but the operator, Great Southern Rail, is now set on attracting a wider range of clientele, with spruced-up carriages and renovated lounges, additional off-train excursions along the route and a new food and wine menu on board that showcases the best of Australian cuisine ... ....
The Indian Pacific from Sydney to Perth: a trip to Australia through the middle of nowhere
Edit The Guardian 18 Feb 2016
The three-day train journey is already a hugely popular tourist trip among “grey nomads” in Australia, but the operator, Great Southern Rail, is now set on attracting a wider range of clientele, with spruced-up carriages and renovated lounges, additional off-train excursions along the route and a new food and wine menu on board that showcases the best of Australian cuisine....
- 1
- 2
- 3
- 4
- 5
- Next page »
