57 recipes in
Australian/New Zealand Dinning Downunder American Style
The infinite variety of foods in Australia reflects the diversity of its land and provides for a rich cuisine. In the South, beef cattle and prime lamb, clean southern waters provide delicious lobster and scallops. markets filled with citrus, grapes, stone fruits, melons, tomatoes and a cornucopia of vegetables crops. World class wines grow in the slightly cooler climate of the Adelaide Hills, McLaren Vale and Barossa Valley. Sharing the lower slopes of the hills are apple and cherry orchards, berry farms and almond orchards, whilst the west coast has a wealth of seafood such as whiting, oysters and tuna.
Lemon myrtle: fresh leaf, or ground dried leaf of the Lemon Myrtle tree
Mountain Pepper: ground leaf or berries of the mountain pepper tree
Native spinach: warrugul greens, a native spinach growing in coastal areas
Bush tomatoes: small tomato-like fruits, also called desert raising
Macadamia nuts: a nut, native of Australia, now grown in other places
Wattle seed: A small, oval, black variety of the Acacia seed. Wattle seed is used in
myriad foods including rice, soups, meat rubs and baked goods. South Australian food would not be complete without mention of the tremendous contribution made by other cultures such as the German, Italian, Greek, Asian and South African immigrant.