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Sep. 24th, 2008 08:47 pmLately, from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lizvang, though this meme makes the rounds.
1. Grab the nearest book.
2. Open the book to page 56.
3. Find the fifth sentence.
4. Post the text of the next seven sentences in your journal along with these instructions.
5. Don't dig for your favourite book, the cool book, or the intellectual one: pick the CLOSEST.
-----
The kangaroo is venison-like when correctly cooked (rare); eventually it was made into pasties, stews, and soup. In contemporary recipes, kangaroo may also be grilled, roasted, or pan fried.
With Chinese immigration in the 1890s came the demand for and growth of vegetables, and new species were planted like the choko (custard marrow).
Temperate fruits had been grown since the 1920s and tropical ones followed. Australia adopted the passion fruit and the meringue pavlova became the national dessert. The macadamia nut is the only indigenous fruit to be exported.
Contemporary food and cooking: Excellent fish, like the barramundi, King George whiting and snapper, shellfish like yabbies (crayfish) and bugs (see slipper lobster), the best being the Moreton bay and Balmain bugs, are the basis of Australia's "new" cuisine and fish are air-freighted to the big cities.
Despite the continent's size, however, there is no regional cuisine, except perhaps in the Barossa Valley, which maintains a German food and wine culture.
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Larousse Gastronomique -- entry on "Australia".
Yeah, my laptop happens to be in the kitchen. No huge surprise there.
However, I must say I can't believe that there are no regional differences in cuisine between Brisbane, Melbourne, Perth, and Darwin. I mean, four corners of a continent, with different climates and (pretty much) different oceans? I've never been there, though, and I hope to test this slanderous statement myself (with Christey as a witness and documentariatrix).
lizvang, though this meme makes the rounds.1. Grab the nearest book.
2. Open the book to page 56.
3. Find the fifth sentence.
4. Post the text of the next seven sentences in your journal along with these instructions.
5. Don't dig for your favourite book, the cool book, or the intellectual one: pick the CLOSEST.
-----
The kangaroo is venison-like when correctly cooked (rare); eventually it was made into pasties, stews, and soup. In contemporary recipes, kangaroo may also be grilled, roasted, or pan fried.
With Chinese immigration in the 1890s came the demand for and growth of vegetables, and new species were planted like the choko (custard marrow).
Temperate fruits had been grown since the 1920s and tropical ones followed. Australia adopted the passion fruit and the meringue pavlova became the national dessert. The macadamia nut is the only indigenous fruit to be exported.
Contemporary food and cooking: Excellent fish, like the barramundi, King George whiting and snapper, shellfish like yabbies (crayfish) and bugs (see slipper lobster), the best being the Moreton bay and Balmain bugs, are the basis of Australia's "new" cuisine and fish are air-freighted to the big cities.
Despite the continent's size, however, there is no regional cuisine, except perhaps in the Barossa Valley, which maintains a German food and wine culture.
-----
Larousse Gastronomique -- entry on "Australia".
Yeah, my laptop happens to be in the kitchen. No huge surprise there.
However, I must say I can't believe that there are no regional differences in cuisine between Brisbane, Melbourne, Perth, and Darwin. I mean, four corners of a continent, with different climates and (pretty much) different oceans? I've never been there, though, and I hope to test this slanderous statement myself (with Christey as a witness and documentariatrix).
