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While recently attending a Tourism Australia event, it dawned on me that I don’t know what Australian food is. This bothered me immensely, as I associate each destination on my bucket list with all the foods I will eat when I get there. I dream about the noodle shops in Japan, the gravlax in Scandinavia, and the day I will taste pho in Vietnam. Sure, I licked some vegemite (an acquired taste I have not acquired) back in culinary school, and a friend once gave me Tim Tams (which I couldn’t eat because of the food coloring). Some close friends once smuggled back some conch for me (amazing!), and of course I’ve had Australian wines, yet I still couldn’t put boundaries around the cuisine. What is Australian food? I was ready to find out…
Chef Michael Moore gave a rather beautiful description, and I’m paraphrasing here: Australian food is an attitude, a state of mind, a connection to farmers, and sophistication. He described Australians’ appreciation for the beauty of nature and the outdoors, saying the setting is as important as the food. The awareness of and relationship to the growers and cultivators seemed to permeate the low and high end of the spectrum. And, despite the availability of some of the best lamb and seafood the world has to offer, I pictured a calm and casual experience. Hmm… I could do with caviar and oysters on the beach.
Being geographically challenged, I didn’t realize Australia was roughly the size of the US and, like the US, the food differs in different areas and there are a lot of varying influences. At the Sunburnt Calf (where the event was held), we were served pork buns that seemed Asian-inspired, a vegetable tagine with Middle Eastern flair, and barbequed Barramundi with sea scallops (pictured above) that could easily have been called New American.
It seems that Australian food cannot be characterized by a set of spices, common methods of cooking, or a few popular dishes. It really begs a trip there to immerse yourself in the experience. You might not come away with a tangible definition of Australian food, but, even better, you’ll feel it.
For more impressions of Australia, check out some of the other bloggers in attendance: A Boomer’s Life After 50, Appetite for China, cHow Divine, David Leite’s Culinaria, Eats Well With Others, Jeanette’s Healthy Living, Keep It Sweet, Ok, Dani, Poet in the Pantry, Running to the Kitchen, Sarah’s Cucina Bella, Skinny Taste, Sweets By Sillianah, The Baker Chick , The Dusty Baker, and Used York City, Wandering Foodie
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I always think of pavlova when I think of australian desserts
Jane, you’re right. They mentioned that pavlova originated in Australia yet it’s notoriously mistaken for coming from somewhere else which I can’t remember now =(
I had no idea pavlova was even Australian before that day! You may be geographically-challenged, but I’m not much better! I thought shrimp, lamb, seafood. I was a little worried we’d be eating something exotic, like crocodile or kangaroo. Thankfully, it was all beautifully-prepared and delicious!
Carrie, I was actually hoping for crocodile. I’ve had it and it’s quite good.
It was great to finally meet you at the event, Jessica! I didn’t really know much about Australian food either before the event, but it was great to sample some of the more popular dishes and see where chefs draw their culinary influences from. And I also didn’t know about the food coloring in Tim Tams…they did make a good afternoon snack afterwards though.
Having had the opportunity to travel to Australia over a dozen times, I have to say even in tiny out-of-the-way towns, you will find amazing food.
I have had kangaroo, crocodile, and camel as well,and when well prepared, they are wonderful.
Barbara, I really hope I get to go one day and I’ve had crocodile (it’s great!) but I have yet to try kangaroo and camel and would love to!