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    You are in: Home / Cookbooks / ZWT8 Australia and New Zealand
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    ZWT8 Australia and New Zealand


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    From Australia the Beautiful Cookbook; South Australia. “Navel oranges are available most of the year, as our vast continent affords us several picking seasons. Oranges are used widely in the Australian kitchen. Serve this salad within 10 minutes of making it, before the avocado browns.”

    Recipe #484379

    From Australia the Beautiful Cookbook; New South Wales. “Celeriac has a fairly short season beginning in autumn and lasting into winter. This recipe is from Robin Howard, the chef and owner of a restaurant in Goulburn.” A food processor is referenced in the directions.

    Recipe #484368

    From Australia the Beautiful Cookbook; New South Wales. “Just about everyone who enjoys a steak will love this alternative to beef steak. Ask your butcher to saw a leg of lamb (bone in) into steaks. Because the steaks have been marinated, they will cook very quickly. Begin to prepare this dish 1 day in advance of serving.” Prep time doesn’t include the 24-hour marinating time.

    Recipe #484356

    From Australia the Beautiful Cookbook, Cape York Peninsula. “Tiger prawns grow up to 20 centimeters (8 inches) in length and have distinct brown, yellow or orange stripes on their bodies, legs and whiskers. The instructions recommend using a small food processor or blender for making the Honey-Lime Butter.

    Recipe #484354

    From Australia the Beautiful Cookbook. “Australians love ice cream. In fact, we boast one of the largest per capita consumption rates in the world. Although much of it is bought, there are still many people who prefer to make ice cream at home." Cook time doesn't include freeze time.

    Recipe #482461

    From Australia the Beautiful Cookbook. “On the Coral Coast in Far North Queensland, a tropical fruit industry is growing rapidly. The guava is one of the fruits cultivated there. It is a native of South America, from where the Spanish and Portuguese Spread it throughout the world. .There are two main species grown in Australia, the common guava, which has yellow, white or pink flesh, and the cherry guava, which has red flesh and is sweeter and more acidic. Guava is a scented fruit that must be perfectly ripe when used. The best guavas I have tasted were from Mossman, just north of Port Douglas.” Cook time doesn’t include freezer time. Requires an ice cream maker.

    Recipe #482135

    From Sunset Recipe Annual cookbook, 1991 edition. The intro to this recipe says, “Australian cooks bring a practiced skill to cooking lamb. It’s as familiar on dinner tables there as beef and chicken are here. So it’s only natural that cooks have discovered innumerable ways to vary presentations. Lamb-loving Westerners will also appreciate these new flavors. Dining out in Australia’s largest city reveals some new trends in cooking lamb. Sydney’s Macleay Street Bistro combines tradition and invention, braising lamb shanks in red wine to serve with lentils. To brighten the dish, chefs add a garnish of chopped fresh tomato, chive stems, and bouquet of mâche or tiny lettuce leaves.”

    Recipe #482131

    From Australia the Beautiful Cookbook. Desirée potatoes are reddish pink-skinned potatoes usually oval and have a cream-colored, slightly waxy flesh.

    Recipe #481998

    From the National Enquirer’s Special Celebrity Cookbook edition Vol. 2 No. 2 from the ‘90’s. The intro says, “Australian songbird Olivia Newton-John no longer just sings for her supper. She’s a sharp businesswoman who owns a Los Angeles snack bar and clothing boutique. Here, she shares her recipe” for this tasty salad. Serve on a bed of lettuce of your choice.

    Recipe #481995

    This is based on a recipe from Beatrice Ojakangas’, Great Holiday Baking Book. She explains, “Australians still participate in the tradition of four o’clock afternoon tea, which can be a simple or formal occasion, and features a selection of sandwiches, scones, cookies, and cakes that are fancy and plain. This is the time to rest and ‘restoke the furnace.’ These thin, crisp oat and coconut drop cookies are a welcome part of the simplest or most elaborate tea." I haven’t yet tried this.

    Recipe #371385

    This is based on a recipe from The Australian Women’s Weekly Brunches & Lunches cookbook. This is delish! If you can't find Stilton, any high quality bleu cheese can be substituted.

    Recipe #371221

    This is based on a recipe from The Australian Women’s Weekly Brunches & Lunches cookbook. I originally posted it for ZWT5 without trying it first. I've since tried it and believe it was missing something, so I added the pizza sauce as a layer underneath the original layers. Also, I used olive oil and found that 1/4 cup was not enough as the first batch of eggplant slices absorbed all oil in pan! I've revised the directions below to add the oil to the pan in batches along with the eggplant slices.

    Recipe #371188

    Based on a recipe from The Australian Women’s Weekly Brunches & Lunches cookbook. This recipe doesn’t freeze well, and is best made just before serving.

    Recipe #370092

    Based on a recipe from Bon Appetit’s May 1987 issue in the Too Busy To Cook section, courtesy of Marie Zrallek King, Northridge, California. I confess that I brushed olive oil over the lamb chops before dunking them in the topping, only because the topping looked so scrumptious! DH likes these a lot, BTW!.

    Recipe #370057

    Based on a recipe from Australia, The Beautiful Cookbook. This is from the Victoria region. The intro to the recipe says, "In the past, rhubarb was grown in many backyards, but now people more often buy it at the fruiterer, where it is available year-round. Meredith brand sheep's milk yoghurt was developed by Richard Thomas at Meredith Farm, southeast of Melbourne, where it is made by the owners of the farm, Julie and Sandy Cameron." I make this with Siggi's Icelandic-style skyr strained plain non-fat yogurt since I cannot get access to Meredith brand. This is so delicious! And it makes a great presentation worthy of a 5-star restaurant.

    Recipe #369750


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