Food, Food & Drink Australia
Australia is a young country, it does not have hundreds of years of culinary traditions behind it like some countries, so no typical and emblematic dishes that can be mentioned straight away.
Àsaxonnes (English, Scottish, Irish) dominated. Then came those of other immigrations, Italian, Greek, French, Jewish, Asian... And the big cities saw the emergence of gastronomic districts, according to the nature of the communities which settled there.
The young chefs of the last 30 years therefore had a tremendous variety of inspiration. Their inventiveness, their ability to choose the best of each culinary culture and skillfully peck at others, allowed them to improve and dust off old European recipes.
What Australian chefs do not have in their heritage, they invent. In addition, the vegetarian and vegan cuisine is experiencing tremendous growth in large cities. Combining the taste qualities of the products and the creativity of the chefs.
How else to explain the success of Farmers Market and other community markets? Rising trend, on the cards and menus are more and more indicated the references to organic and gluten free.
The Australian consumer has absolute demands on the quality of products, no less expected of restaurateurs.
To whet your appetite, here are some specialties to taste during your trip.
Meat and fish
- Kangaroo : walking between the blue b & oeligàdire). It is even written on the cards of some restaurants: “We only serve it rare. "
- Crocodile : they are mostly found on breeding farms in the North. Very fine white meat (delicious in a marinade, but often served as a hamburger). Best track: the tail!
- Emu meat: a little cousin of the ostrich. Oddly enough, Australians don't seem to be crazy about it and prefer to export it.
- BBQ: a true religion in Australia! It is not a question of stupidly grilling chicken, beef, pork or sausages, but above all of sharing a good time with friends or with family.
- Burger: quality of the meat, freshness of the ingredients, originality of the assemblies, careful cooking. The Australian burger has nothing to do with that of the supposedly specialized chains. We also sometimes find kangaroo, crocodile, emu burgers ...
- Meat pie: this meat pie, about fifteen centimeters wide, covered with tomato sauce and served with fries, is timeless.
- Sausage roll: little cousin of meat pie, minced meat wrapped in a puff pastry.
- Barramundi: the most popular fish on the tables. Large freshwater fish, from river mouths (carp type). The flathead shares its success.
- Fish & chips: a heritage of English cuisine, the good old fish & chips have not aged a bit, its donut crust has even been refined. Fish & chips are also an opportunity to eat at a lower cost.
- Seafood : luckily, all the big cities overlook the sea. Guaranteed absolute freshness. The oysters of Kangaroo Island are quite famous.
Desserts and sweets
- Vegemite: this is a truly Australian product! Based on brewer's yeast, it was invented by a doctor in the country to invigorate children. Dark, slightly salty spread, this national Nutella still baffles tourists.
- Anzac biscuit: pronounce "kit". It is a legacy of the First World War. This cookie made from oatmeal, molasses and coconut has a vague taste of speculoos, but above all went in the packet of Australian pioupious and withstood the long trip to Europe very well.
- Banana Bread : spoil!
- Carrot cake: another classic of the small decaf, often tasty.
- Peach Melba : ah, you didn't know she was Australian! As was the great opera singer Nellie Melba for whom it was premiered in 1893 in London, during one of her triumphant tours ...
- Pavlova : crispy and tender all ala with red fruits and kiwi.
- Lamington: dates from the late 21th century and is named after a then Queensland governor. Cubic cake dipped in chocolate sauce and covered with coconut crumbs. So good and Australian that July XNUMX has been declared National Lamington Day.
- Cupcake: typically Anglo-Saxon, of all colors, even pink, yellow or fluorescent green. Sponge cake covered with colored whipped cream. Refined but not very "people"!
Drinking from tap anywhere in the country. There are no less than 1 brands of bottled mineral water in the region (!), Mount Franklin being the most common.
It's the national drink! Australians drink 100 l per year per person (30 l for wine). The most consumed are blond beers (called lager) and low alcohol (between 3,5 and 5,5%). Some will feel like they are drinking a cooler, but they are very refreshing in hot weather.
Among the most popular brands: Foster, Coopers, Victoria Bitter, Cascade or even XXXX (which is pronounced "Four X").
In bars, you order schooners or pints of 42,5 cl or 56,8 cl (the names vary depending on the state). Don't be surprised to see beer sometimes served in a jug. For the smallest thirsts, ask for a middy or a 28,5 cl jar.
Current trend: the development of microbreweries, with pubs that produce their own beer, in small quantities. Local breweries which are meeting more and more success because, it is true, the beers really gain in flavors and aromas! More expensive, they are still often better than the big brands.
You can even go on excursions to taste different types of beers.
In just 2 centuries, Australia has become one of the world's largest wine-producing nations. Cellars and wineries sell their production or offer free tastings. Some bars even offer draft wine, served like beer (but these are rarely the best wines!).
Overall, the wines are often of high quality, the vineyards benefiting from a (very) favorable climate. Here are among the most famous, classified by major wine regions.
- New South Wales: the Hunter Valley is the oldest wine producing region in Australia (early XNUMXth century). It is renowned for its white, full-bodied and light wines.
Main specialties: chardonnay, sémillon, cabernet sauvignon and syrah (full-bodied red wine). More and more small wineries in the Canberra area as well.
- Victoria: there is the greatest concentration of vineyards in the km ² east of Melbourne. It produces grape varieties from cool climates such as Pinot Noir, Pinot Gris, Chardonnay, Cabernet Sauvignon. Some sparkling wine as well.
Among the must-see vineyards: those of Barossa Valley (the oldest wine region in the country for syrah), McLaren Vale (also syrah), Clara Valley (rieslings, sémillons, syrah) and Coonawarra (cabernet sauvignon ).
- Western Australia : It is in the Margaret River wine region, south of Perth, that arguably the best wines in the country are made: Cabernets and Chardonnays, among others. Not far from there, the estates of the towns of Pemberton and Mount Barker have also been on the rise in recent years (merlot, pinot noir, sauvignon, syrah).
- Tasmania: production of sauvignon blanc and pinot noir especially in the north in Tamar Valley and in the south around Richmond. - South Australia: significant production intended in particular for the international market.
Australians consume a lot of it. They even have a real passion for it! Whether in terms of growing the plant, roasting and of course preparation. The stars in this field in Australia are baristas, the coffee sommeliers. They are found in almost all cities! So much so that in Sydney and Melbourne, the art of preparing coffee has become as trendy as the art of cocktails and mixology (there are even recognized schools that offer training to become a barista). The two cities are also competing for the title of “Australian coffee capital”. We have a little preference for Melbourne!