- Country is 7.69 million Kilometers (4,778,344 Miles)
- Seasonal climate is mostly temperate, northern is mostly warm and southern has colder winters. December through February is their summer, June through August is their winter.
- Very dry country, gets less than 600 millimeters of rain per year
- Main religion is Christian, main language is English.
- 6th largest Nation
- only continent governed as a single country
- Original inhabitants are the Aboriginal & Torres Strail Islanders
- 6 states; New South Wales, Queensland, South Australia, Victoria, Western Australia, Tasmania.
- 2 Territories; Northern Territory & Austrian Capital Territory.
- Egalitarian Society; which means there are no formal or enriched class distinctions, everyone is treated equal.
- High-quality vegetables, fruits & grains, meat, poultry, seafood, & cheeses.
- Since the country is practically a very large island, there is a lot of seafood
- Unique dishes serves may include: Kangaroo, Buffalo, Eel, Crocodile, Emu
- one of the most diverse cuisines in the world, no one specific cuisine
- lost of influences from Asia & Europe
- They like beets and fried eggs on their hamburgers
- Pumpkin is served with many dishes, they eat it year round just like any other vegetable.
- big Australian icon
- 90% Australians have it in their kitchen
- it is an acquired taste, many people have to grow up eating it to like it.
- most popular way to eat it is on toast, butter it and then put the Vegemite on it.
- it was first produced at the Fred Walker Cheese Company
- Put on grocery store shelves in 1923
- used to add flavor to soups, stews, etc
- very high in Vitamin B
- made from the leftover brewers' yeast extract and various vegetable and spice additives.
Aussie Creamy Fish
1/2 cup tasty cheese (cheddar, I assume?)
1/2 small onion, grated
1 garlic clove, finely chopped
1 tablespoon nam pla (fish sauce)
1 tablespoon tomato paste
1 lb fish fillet (Australian mackeral, barramundi, tuna, salmon, or coral trout)
1 Make sauce by combining all ingredients (except fish fillets) in saucepan over medium heat until cheese is melted.
2 Place fish fillets into baking dish (one that can go directly onto the table works well). Spoon the sauce onto the fillets.
3 Bake at 425 - 450 degrees for 10-15 minutes (for thick fillets), or under the griller (for thin fillets) until cooked and top is browned. Fish should flake easily with a fork; on the other hand, it shouldn't look dried out either. Alternatively, you can also reduce the sauce in a frypan on a medium to hot heat on top of the stove. Turn heat down to medium and then cook the fillets in the sauce.
1 cup caster sugar
1 1/2 cups cream, whipped
2 kiwi fruits
1 Preheat oven to slow 150C degrees.
2 Line a baking tray with baking paper.
3 Draw a 20cm circle on the paper.
4 Beat the egg whites in a large dry bowl until soft peaks form.
5 Gradually add the sugar, beating well after each addition.
6 Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
7 Spread meringue mixture onto tray inside the marked circle.
8 Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
9 This will strengthen the sides, stopping them from collapsing.
10 Bake for 40 minutes.
11 Turn the oven off and allow the meringue to cool completely in the oven.
12 Whip the cream.
13 Halve the strawberries and peel and slice the kiwifruit.
14 Decorate pavlova with cream and fruit.