I never thought of Australa as a bright spot on the gastronomical world map. Well... maybe its not in the sense of Australian culinary invetions. But it's surely worth recognition in other ways, but I will get back to that later. First of all I would like to present a few of the unique Aussie edibles I have come across since my arrival.
1. Rissoles,
These guys are still a bit of a mystery to me. People seem to argue over their definition. One thing is clear though. The are shaped like little chubby burgers in the size of a meatball (as in the Mediterranean meatballs as supposed to the Swedish ones which tend to be half the size).
Some say they should be made out of the same filling that goes in a sausage. And some argue that its jut mince and herbs, allmost like a burger. Well. I had rissoles once, and I must admit, they where pretty much like little burger. nevertheless, they are a part of the famous Australian BBQ reportuar.
2. Vegemite
This little legend is feared some, loved by others. You spread it on toast and wait till your taste buds go berserk. The flavor is extremely intense, comparable to bitig into a stock cube or maybe more like eating solid soy sauce. Basically its some sort of yest extract, high in vitamin B, but the high salt level might add upp for not being a super healthy option... I dont know to be honest.
Well... Im sure its far healthier than other sandwich spreads.
It takes a bit of practice to like this one. I do, in moderation. But would def. be one of the things I'd miss when leaving the country.
3. Banana bread
I got more of a savory tooth rather than a sweet one. But on rare occasions I feel like a little sugar. I probably had my first slice of banana bread on one of those. Its such a brilliant concept and Im surprised I have never seen anything like it elsewhere, or even come up with the concept my self. Basically, its like a loaf shaped banana sponge cake. But the interesting bit is that you put it in a toaster and then you enjoy it wit or without butter. Why did I never think of toasting cakes before? it's obviously brilliant!
4. The Aussie burger
I have to confess I haven't tried thisone yet. What makes a burger Aussie is the beetroot, pinapple and egg.
5. Barramundi
A fish pretty much used the same way as cod, and got a similar flavour.
Ok, thats about it regarding food.
Now over to beer. Here follows a list of a few common ones you are likely to see when around Sydney at least.
Im not going to write about each and everyone. Just want to say, Coopers is the most interesting one, and Lovells is the worst beer I have ever had. I am not allowed to try VB as its meant to be crap, but Im sure it must be better than Lovells. Im sorry to admit, Aussie beers tend to taste more watery than the European ones. I dont sense this so much any more though. Probbably because I have gotten a bit jaded.
Oh... sorry, there are actually a few more eatable things I would like to mention. Fruit and veggies. At least Sydney's got a massive asian population. It feels like its got to be around 30%, but thats just my guess. So even if you can find far more rare and exotic fruits and veggies if you go to the asian food markets, the ones I have mentioned are the ones you are likely to find in an ordinary super market, even though its origin might be asian.
1.Durian
Big hard and spiky (you sometimes see them as big as basketballs). Smells like hell tastes like heaven... to some. I have only had durian as filling in a bun. It was sweet, and quite nice but didnt make a massive impression on me.
2. Choko
They look like green peppers (or capsicum as they call them here) but they are kind of heavy and solid. I don't think I have had them. Apparently they lack any form of flavour and are commonly used in stir-fries. I have also heard they are infused with apple flavour and used as a substitute for apples in Mc Donalds apple pies.
3. Custard apple
They are nothing like apples in any way. They taste great though. A little bit like custard. And they are very sweet. Perfect fruit sallad ingredient.
4. Golden Kiwi
The size and shape is some what different from the green kiwi. Their flesh is yellow and softer than their green relatives. They also taste very different. A little sweeter and leans towards vanilla. I realy realy like them.
I still think Australia deservs food recognition. The huge and diverse amount of eateries in Sydney is almost overwhelming. The quality of produce is usually very good as very little is imported. And value for money is amazing!
