Australian cuisine by Anastasia Ivanova
Australian cuisine of the first decade of the 21 st century shows the influence of globalisation. Organic and biodynamic, kosher and halal food has 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 also new elements featured in these foods. To barbecue meats in the open air is considered a treasured national tradition.
Australia's climate makes barbecues commonplace. Barbecue stalls selling sausages and fried onion on white bread with tomato or barbecue sauce are common in fund raising for schools or community groups. These stalls are called "Sausage Sizzles".
Fish and Seafood Australia's 11 million square kilometre fishing zone is the third largest in the world and allows for bountiful access to seafood which significantly influences Australian cuisine. Clean ocean environments around Australia produce high quality seafoods for domestic consumption and export. Lobsters, prawn, tuna, salmon and abalone are the main ocean species harvested commercially, while aquaculture produces more than 60 species for consumption including edible oysters, salmonoids, southern bluefin tuna, mussels, prawns, barramundi, yellowtail kingfish, and freshwater finifish.
Breakfast The breakfast frequently resembles breakfast in many Western countries, but may include ethnic influences. In warmer areas breakfast is generally light. In colder seasons and regions porridge or a full English breakfast may be consumed. The light breakfast commonly consists of breakfast cereal, toast, fruit. Beverages taken at breakfast include tea, coffee, flavoured milk, or juice.
A popular breakfast food in Australia is Vegemite is a dark brown Australian food paste made from yeast extract. It is a spread for sandwiches, toast, crumpets and cracker biscuits, and filling for pastries.
Dinner The evening meal is the main meal of the day for most Australians. It is usually consumed at home with members of the immediate family or household. Common choices would be roast meat and vegetables, pasta, pizza, casseroles, barbecued meat, vegetables, salad, soup and stir-fries.
Iconic Australian foods
ANZAC biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
ANZAC biscuits
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. The dessert is a popular dish and an important part of the national cuisine of country, and is frequently served during celebratory or holiday meals such as Christmas lunch.
Kangaroo meat Kangaroo is produced only from free ranging wild animals living on land owned by people and not produced by organised farming. Kangaroo meat is high in protein and low in fat (about 2%)
Kangaroo steak
Bon appetit!
Скачать презентацию Australian cuisine by Anastasia Ivanova Australian cuisine
Australian cuisine.pptx