Native Dishes of Australia
Krissa-Marie Malia ~ 4A
Meat Pie (Main Dish)
-beef stock cubes
An Australian meat pie is a hand-size meat pie that is often consumed as a takeaway food. In 2003, it was named Australia's "national dish." During Australian ruled football and Rugby League, it is most popular food to eat while watching the game.
Damper (Side Dish)
- tea or milk
- any leftover meatIt was developed by stockmen who travel led in remote areas for weeks or months. It is normally cooked in the ashes of the camp fire. They would flatten the ashes and the damper was placed there for ten minutes, then covered with ashes for 20-30 minutes.
Meze (Side Dish)
- fresh or frozen squid
- sifted flour
- dried chili flakes
- vegetable oil
The Australians benefited from the influence of Greek culture and adopted the Meze dish. It originally came from the Greek tradition but soon Australia joined in and it became a native dish.
- cocoa powder
It was either named after Lord Lamington or his wife Lady Lamington. One claim is that Lord Lamington's chef had to unexpectedly provide food for guests during a busy time, so he cut up leftover sponge cake, dipped it in chocolate, and covered with cocount shavings.
Has a raspberry, citrus flavor.
When eaten raw it has an almond taste.
It is usually cooked to rare to medium.
River Mint - Mentha australis
It is a mint species within the genus Mentha.
Holy Basil - Ocimum tenuiflorum
Used commonly in herbal tea for helping with health issues.
Sea Celery - Apium prostratum
The leaves are variable, with toothed leaflets, and a celery like aroma. The tiny white flowers occur in clusters. it was a survival food for colonists.
Lemon Ironbark - Eucalyptus staigeriana
The leaf is used in cooking like bay-leaf, and as an herbal tea ingredient in Australia. Lemon ironbark leaf has a high free radical scavenging ability.
Strawberry gum - Eucalyptus olida
The leaves are intensely aromatic and are used as a bushfood spice.