Omani Maroubra is a unique dish from Oman. Madrouba literally means beaten rice. In fact, the rice is mashed after it has been cooked for a very long time. The dish is made with chicken and various types of spices that are common in Middle Eastern cuisine. When you finish it with the cardamom flavored ghee and fried onions, it will give a wonderful scent to the entire kitchen. The dried limes are important ingredients.
- 2 cups long-grain white rice
- 4 dried limes
- 3 medium red onions minced
- ¼ cup ghee and ¼ cup for garnish
- 4 cloves garlic minced
- 4 plum tomatoes cored and minced
- 1 ¼ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cardamom and ½ teaspoon for garnish
- ⅛ teaspoon ground cloves
- ⅛ teaspoon cayenne
- Pinch of nutmeg
- 1 ¼ pound boneless skinless chicken (breasts or thighs), cut into 3-inch pieces
- 2 tablespoons kosher salt
- ½ cup vegetable oil
- 2 small red onions in halves and sliced thinly
Preparing the “Beaten Rice” From Oman
- The rice should be placed in a bowl, and water should be added to it.
- The rice is then rinsed by stirring it around in the water and drain
- This is repeated until the water becomes clear.
- The rice is then covered with clean water and soaked for at least 30 minutes.
- When the rice is ready to use, it should be drained.
- The flesh of the dried limes is then removed.
- This should yield about 4 teaspoons of flesh.
- The minced onions for the rice dish from Oman are sautéd in ¼ cup ghee in a large Dutch oven on medium-high heat until brown, 10 to 15 minutes.
- The garlic and tomatoes are added, cooked for a few minutes, then the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ⅛ teaspoon cardamom, cloves, cayenne, nutmeg, and chicken are added.
- The mix should be well-stirred.
- 8 cups of water and salt are added, the heat is increased to high, and the mix is boiled until the chicken is cooked through – for about 10 minutes.
- The rice is then added to the pot and brought back to a boil.
- The heat is lowered and the dish from Oman is then cooked covered for 1 ½ to 2 hours until the rice is mushy and begins to break down. It should be stirred frequently to prevent sticking, and water should be added if necessary.
The Fried Onions
- The oil is heated in a medium skillet or saucepan over medium to medium-high heat. Then, the thinly sliced onions are fried until deep golden brown, five to eight minutes.
- The onions are removed using a slotted spoon and transferred to a paper towel to drain any excess oil.
- When the rice for this dish from Oman is cooked through and mushy and the chicken has broken down into shreds, the mixture is whipped and mashed with a wooden spoon until it becomes smooth and porridge-like.
- The remaining ¼ cup ghee is melted in a small skillet over medium-low heat.
- The remaining ½ teaspoon cardamom is stirred and allowed to infuse until fragrant, about two minutes, then it is removed from the heat.
Australia is home to some of the friendliest people you could ever hope to meet, and some brilliantly unique food. Australian delicacies range from crocodile steaks to creepy crawly insects, to Golden Gaytimes… Check them out!
A simple creation, beginning with a buttery, no-fuss sponge cake. This cake is then cut up into squares and each square is then coated in some delicious chocolate glaze and desiccated coconut. The Lamington is often called Australia’s national dessert, and was named one of Australia’s icons by the National Trust of Queensland.
The Witchetty Grub is a delicacy of the Aboriginals in the Australian outback but was popularised by the British TV series, I’m A Celebrity… Get Me Out Of Here!! with their inclusion as food in ‘bushtucker trials’. These grubs are found below the root system of a Witchetty tree.
Mostly eaten raw, the grubs are cold and slippery. The Witchetty Grub has been known to taste like almonds when raw, but with a crispy chicken-style skin if cooked. If that doesn’t whet your appetite, we don’t know what will!
Vegemite is like Marmite’s more marmite cousin! The unique taste and smell will either make you feel deeply in love with the Australian delicacy or have you running for the next flight straight out of town! Perhaps, even both!
Made from yeast extract, Vegemite is a by-product of brewing beer and is basically the slurry from the bottom of the barrel that most breweries throw away. Yum! This creates a sticky brown, salt-flavored paste that is usually spread on buttered toast and eaten with crackers and cheese.
Apparently, everyone in Australia is brought up on Fairy Bread. A combination of the stereotypical topping of ice cream, hundreds and thousands (sprinkles), and bread with margarine, this sugary snack is a firm favorite with the kids!
Such was the childhood obsession with Fairy Bread, the recent attempt at gentrifying the meal with sourdough bread has been met with an online backlash. Keep it simple, it’s a cheap, happy substitute for a birthday cake!
Pies in Soup
Pies in soup? This is madness! Or is it? Known as the pie floater, and originating in Adelaide, the meal consists of a thick pea soup (with the possible addition of some tomato sauce) and a humble, but substantial, meat pie.
The perfect dish for those cold Australian evenings, eh? The pie floater actually began life as a popular street dish, which explains the intense affection Australians have for the unique item.
Made by the Australian biscuit company, Arnott’s, the Tim Tam consists of two malted biscuits separated by a light chocolate cream filling and coated in a thin layer of textured chocolate. We’re salivating just reading that; does anyone have a chocolate bar we can borrow?
The Tim Tam was created by Ian Norris after traveling the world and arriving in Britain, where he discovered the Penguin biscuit. Pleasantly surprised by the taste, he declared he “would make a better one”. And so, he did. Well, according to Australians anyway.
Outside of Australia, the kangaroo is seen as the free-spirited, free-hopping mischievous emblem of a highly influential country. Inside of Australia, the kangaroo is still all of those things – as well as a tasty piece of meat!
Exported to 55 countries worldwide, Kangaroo meat isn’t exactly a hidden delicacy. But, ever since the time of the Aboriginals, kangaroos have long been viewed as a source of vital protein – perfect for a barbecue!
Moreton Bay Bug
These bugs, named after the bay near Brisbane, are actually crustaceans – not insects! Yes, they do look a bit alien-like, but Australians actually eat them as readily as crawfish is consumed in New Orleans. One slice down the middle, throw it on the grill, and you’ve got some Australian lobster!
Known for their slang, Australians have dubbed the creature as a ‘bug’, much to the annoyance of meat sellers who prefer the official term, bay lobsters. Personally, if it is slathered in garlic butter, we will eat it no matter what they call it…
Historically prepared by drovers, stockmen, and other travelers in a cast-iron pot with a lid, called a “camp oven”, this was a staple meal of early Australians. So much so that each Australia Day, it is customary to make a fresh batch to help celebrate your national pride!
Damper, due to the reduced availability of ingredients, was originally made with plain flour, salt and water. Over time, adding butter and self-raising flour to the mix became popular as it gives a much tastier result.
Once dubbed the ‘next red meat’, with extremely high iron content, the interest around eating Emu has changed several times in the last few years. As with a lot of Australian delicacies, it has a strong history with the Aboriginal community.
Emu eating has been traced back for thousands of years. But, unlike other native meats like Kangaroo, it hasn’t taken off with modern Australian life. However, Emu oil has been sold for years as a medicine.
Australians love to barbecue, that’s a well-known fact. But what is less well known is their love for a Snag Sizzler. A Snag is an un-expensive sausage, grilled or barbecued, and placed on a piece of similarly priced piece of white bread with some fried onions, the Sizzle.
On top of all this comes the sauce of your choice. Typically, this is tomato sauce. But as with the beloved American hotdog, the inspiration for the snag sizzler, it is really up to your own tastes and palate.
Chicken Flavoured Salt
Yeah, you read that right. Chicken Flavoured Salt. But, to be clear, it is not salt flavored with chicken or chicken stock. Its origin, the exact location of which is highly debated, can be traced back to South Australian chicken shops in the 1970s.
Chicken Flavoured Salt is a seasoned, savory salt with just a hint of sweetness. It was developed to season chicken being cooked on rotisseries, and one day, spilled over onto some hot chips. The rest is history.
Long seen as a staple of Australian life, by outsiders at least, the crocodile is synonymous with the continent. However, its popularity as a meal has only risen with the turn of the century with its unique flavor.
Described as succulent white meat that is low in fat but high in protein, crocodile meat is cooked similarly to both pork and chicken. The meat is usually supplied trimmed of fat, vacuum packed, and frozen.
How do you feel about having small, dense bricks of wheat for breakfast? Well, Australians love them! Very similar to the British Weetabix, this breakfast has long been a staple of Australian life. In fact, it has been endorsed by some of Australia’s brightest stars
Cricketer Brett Lee, in his promotional role for the company under its former name, claimed to eat seven of the condensed wheat biscuits every morning. To top that, footballer Tim Cahill claimed to eat nine!
Burger Flavoured Crisps
Barbecues and Australia; a match made in heaven. There’s nothing better than relaxing on some of the world’s most beautiful beaches, lighting up the barbie, and hanging out with friends. But what if you don’t live near a beach? And what if you don’t own a barbecue?
Burger Flavoured Crisps! The solution to all of your worries. These intense, savory crisps are an incredibly popular snack in Australian life. They may not taste like an actual burger, but they are devilishly moreish!
Bacon and Cheese Rolls
These fluffy rolls are a favorite of the youth of Australia. These delicious rolls come from a simple, hard-to-do-wrong recipe – sprinkle chopped up bacon bits and cheese onto your dough and toss them into the oven for just thirty minutes.
Most people wait until the cheese is melted and the bacon is crispy, but considering how easy they are to make, a number of variations can be made at once. A warming, tasty snack that is very, very difficult to top.
Deep-Fried Cabbage Rolls
Rolls such as this are seen around the world. And, in large parts, the recipe does not change – chop up a whole bunch of vegetables, alongside some meat, and then roll it all up. Quite possibly it is the ultimate comfort food.
But, In Australia, things are different. In Australia, these rolls are primarily filled with cabbage and beef, and deep-fried in vegetable oil. Sold as an on-the-go snack, Chiko Rolls have been a staple of Aussie cuisine since 1951.
Servo Sausage Rolls
With a history similar to the vegetable roll, the sausage roll has long been the snack choice of many. In Australia, the most popular version is a flaky pastry available at all good Servos (we know them as gas stations).
Seen as the perfect driving snack, the servo sausage roll has been lovingly embraced by Australian society. Such was the intensity of this love that in a poll in 2019, the roll was deemed the ‘best’ food on sale at all Servos!
Dim Sum is an umbrella term that refers to a wide range of small, bite-sized portions of Chinese food. Dim Sim is a Chinese inspired snack, which consists of meat and vegetables encased in a wrapper, which can be itself be eaten.
The Asian-inspired snack can be served deep-fried or steamed and is commonly accompanied by soy sauce. But Australia being Australia, the Dim Sim can be barbecued for a delicious alternative.
Be honest now, when you think of Australia, what do you tend to think of? If insects and/or creepy crawlies aren’t in your first five thoughts, we cannot be friends. To most people, Australia is spiders and spiders are Australia.
But we love these spiders, and so do most Australians! Regularly brought out for children’s birthday parties and celebrations, these chocolate coated noodles are always a hit – no matter the age! Fear not, they don’t contain actual spiders.
Although they may look like primary school pencil erasers, Musk Sticks are an intensely popular confectionary snack across Australia. Available from a number of different suppliers, the sticks are made from a semi-soft stick of fondant (which is usually pink) and with a star-shaped cross-section.
Their flavor and smell are quite floral, hence the musk name. Notably, in October 2018, the Australian treat was entered into Sweden’s Disgusting Food Museum – sparking outrage across the nation!
By combining sugar, water and vinegar in a saucepan, a must-have of the traditional Australian cake stall can be made! In using such simple ingredients, this recipe is cheap but a guaranteed crowd-pleaser – especially with the kids!
Dependent on the length of time given to cook, you can even make stick-jaw toffees. These are impossible to resist with their sticky texture and shining amber glow – especially if covered in rainbow sprinkles!
A chewy flavored treat that obsesses the island of Australia is Milk-Chew Sweets! For many, the sweets are considered a staple of their childhood where they could be found for the extraordinarily low price of five cents at the local corner store.
Although they aren’t already included in Sweden’s Disgusting Food Museum, we formally declare our application for Milk Chewy Sweets to enter into the prestigious house of the repulsive.
In Australia, such is the demand for the Barramundi fish that local producers and fishermen cannot keep up. Otherwise known as the Asian sea bass, the species can be widely found across the globe, from South Asia, to Papua New Guinea and Northern Australia.
The Barramundi fish possesses a gentle, mild flavor with a moderate fat content. Combine this with its lack of odor in comparison with other fish such as salmon, make it the perfect fish for cooking in your kitchen at home!
As with many of the world’s diverging cuisines, the success of a dish, generally speaking, can be found in how much is left of it at the end of a party. Well, with these deep-fried crisps, you can all but guarantee there will be none left come morning!
Taking the classically humble crisp or chip, and throwing it into a vat of boiling vegetable oil, provides an already irresistible snack, with a super crunchy finish!
Combining the long-life miracle that is canned beetroot with the timeless classic that is the hamburger has proven to be a huge success in Australia! Now, to many, this may appear sacrilegious – a crime against meat up there with the pineapple topping on pizza.
But, in Australia, they’ve been putting slices of beetroot on their juicy buns since way back in the ’50s and ’60s! Pro tip – to avoid a soggy burger, make sure to add your wet vegetables (tomatoes, beetroot, etc.) at the very last opportunity!
Devon and Tomato Sauce
Known in Australia as Devon, but to the rest of the world as baloney, or bologna, the local slang for this beloved creation is a ‘fritz and sauce sandwich’. Basically, Devon is a type of processed meat.
The sandwich itself, like many national favorites, requires little culinary skill to assemble. There are three steps. One, butter your white bread. Two, place the fritz inside. Three, smother the entire thing in tomato sauce. It is nearly impossible to get it wrong.
Naturally, Australians have taken the lavishly decadent smorgasbord of antipasto meats and extravagant cheeses served on a platter around the world and made it their own. For their own twist, the locals prefer to feast on cabanossi (otherwise known as kabana).
Paired with this, they choose dried, mild pork-like salami, cheddar cheese cut down to bit-sized cube chunks, and salty crackers available at the local supermarket. Sometimes in life, the simple option is the best option.
Le Snak is a childhood Australian favourite. It’s the snack every child had in their lunch box. And if they didn’t, it’s the snack, or Snak, that they wanted! A simple, timeless savoury snack. Each pack was made up of a mix of crackers and real cheese.
These treats are so popular than many Australians who’ve moved to foreign lands still request a special Le Snak shipment from their family back home! They’re available in a range of flavors, from nacho cheese to French onion.
Crowned Australia’s most iconic lolly, Fantales have been conquering Aussie hearts since way back in the 1930s. After nearly a hundred years of success, the taste, unsurprisingly, has not changed. Introduced originally by Sweetacres, the sweet consists of chocolate-covered caramels.
Chocolate plus caramel is undoubtedly a winning combination. The sweets owe their name to the appearance of celebrities on their wrappers – quite literally, they are fan tales. They were first created to cash in on the rising popularity of the ‘talkies’ – that’s the original cinema to everyone in 2020.
Coat of Arms Burger
On the Australian coat of arms there are two animals – a Kangaroo and an Emu. So, when a burger was created containing the two symbols of the Australian national identity, it was met with some criticism.
The aptly named Coat of Arms Burger was deemed as a mockery of national identity by the Australian Monarchist League. Personally, we are just impressed at the hunter who was able to catch both an emu and a kangaroo. They are two very fast animals.
Commonly sold in bakeries across Australia’s gigantic nation, the Vanilla Slice is affectionately known as a ‘Snot Block’. This grotesque imagery comes from the thickness and consistency of the custard which tops the confectionery. Doesn’t this snotty pastry sound delicious?
Often eaten several hours after baking, allowing time for the custard and other fillings (most popular choices are vanilla, chocolate, raspberry or passion fruit icing) to congeal and thicken, these slices can be eaten straight from the oven if you’re hungry enough.
Bubble O’Bill Ice Cream
Made by Unilever’s Streets brand, Bubble O’Bill Ice Cream is an Australian icon! The unique name comes from a pun on Old West figure Buffalo Bill, giving a nod to the product’s former availability in the United States of America.
Now only available in Australia and New Zealand, the ice cream resembles a cowboy with a large hat named Bill. He has a strawberry ice cream face, a caramel mustache and a chocolate hat with a hole resembling a gunshot. And, instead of a nose, he has a delicious gum-ball!
Lemon, Lime and Bitters
More than one hundred million Lemon, Lime and Bitters are served in Australia every year. No wonder it has the unofficial title of Australian national drink. Lemon, Lime and Bitters is traditionally made using Angostura bitters.
In the 1840s, these bottles were found on British Royal Navy ships where bitters were used to treat seasickness. Within a few decades, owing much to the refreshing taste, the drink became just as popular on land as it was at sea!
Solo is a lemon-flavored soft drink launched way back in 1968. Although originally it was sold in glass bottles, now, the deliciously citrus liquid is available in 375 ml cans. Presented as a highly masculine drink, the Solo Man (the drink’s chosen mascot) advertised Solo as the “thirst crusher”.
Sold as a ready-to-drink pub squash, the beverage has had a resurgence in popularity with the turn of the century and the abandonment of previous advertisement campaigns.
Nellie Melba was an Australian operatic soprano, dubbed one of the most famous singers of the late Victorian era-early 20th century. Such was the infamy and adoration that she enjoyed that French Chef Auguste Escoffier created the Peach Melba dish in her honor!
A lavishly decadent combination of peaches, raspberry sauce, and ice cream of choice (although largely popularised with vanilla ice cream), the dish was first presented to Nellie Melba in an ice sculpture of a swan!
A perfect lockdown snack, Anzac Biscuits are an unpretentious yet salivating snack. The perfect combination of crunchy, chewy, and crispy, it’s no surprise at all that this humble treat is held in such high regard – it even has golden syrup in it!
Due to the time taken for food to get to the men on the front lines, the Australian army needed long-life ingredients that didn’t spoil easily – rolled oats, sugar, plain flour, coconut, butter, golden syrup, and bicarbonate of soda. Combine all of these, you will get Anzac Biscuits. To get the real military taste, make sure to keep them in a tin of Billy Tea.
Considered a staple of pub food, Chicken Parmigiana is typically served in Australia with a side of chips and salad. However, where these chips are placed is a matter of national debate. Some argue the French fries should be under the chicken, others say alongside the chicken.
Often served as an entrée in North America, the meal consists of breaded chicken breast topped with pasta (tomato) sauce and a heap of cheese – preferably mozzarella, provolone, or parmesan.
Pavlova was actually invented in Australia! The first known recipe for a dish with the name “Pavlova” was found in Australia in 1926 and was published by the Davis Gelatine company in Sydney. However, it was actually a multi-layered jelly rather than a meringue.
With a simple recipe, the meal has often been served during periods of celebration or holiday meals. ‘The pav’ is a popular dish across both Australia and New Zealand, believed to have been created to honor Russian ballerina Anna Pavlova.
Most commonly sold as a powder in a green tin, Milo is a malted dairy milk drink. Milo can be served with either hot or cold milk and mixed through to create a rich, chocolatey flavor.
One variation is to mix as above, followed by a sprinkling on of powder top. A truly Australian product, it was developed by Australian industrial chemist Thomas Mayne who launched Milo at the Sydney Royal Easter Show – with the name derived from the famous ancient athlete Milo of Croton.
Violet Crumble was first made by Hoadley’s Chocolates in South Melbourne around 1913. Now made in Adelaide, the bar is made with a crumbly honeycomb toffee center surrounded by chocolate. It is similar to the British product, the Crunchie, made by Cadburys.
Such is the popularity of the chocolate bar, that students at the Melbourne Wesley College have been mocked for their uniform (a purple and yellow attire) and its similarity to the packaging of a Violet Crumble.
Another product from the Australian confectionery giant, Arnott’s, Iced VoVos were first launched in 1906. Previously known as Iced Vo-Vo biscuits, they are a wheat flour biscuit topped with 2 strips of pink fondant, alongside a strip of raspberry jam and sprinkled with coconut.
Iced VoVos have been a source of Australian pride for many years, so much so that upon his election victory in 2007, Prime Minister Rudd urged his team to celebrate with a cup of tea and an Iced VoVo!
There are plenty of treats that Australians live by and simply couldn’t go a day of their lives without. Although it’s British confectionary manufacturer Cadbury that is responsible for this popular bar, it can only be found Down Under, which is what makes it even more peculiar to the eyes of outsiders.
What makes Cherry Ripe unique is its cherry filling which is mixed with coconut, as well as its unorthodox, dark chocolate coating. Many consider it a better version of the more famous bounty.
John Dory Fillets
Of course, fish and chips are a classic staple that is associated with the British fast food scene. So it should come as no surprise that Australians have invented their own versions of the battered fish. Sure, like their British cousins, they will serve them with salt and lemon and wrap them in paper.
But in Aussie, many shops will use John Dory, which swims along the Sydney Harbour. It is a meaty fish and extremely popular amongst locals and tourists alike.
You might be asking yourself: What could possibly be so unique about the coffee in Australia? While the answer will often be “not much,” there is a specific cup of coffee that is quintessentially Australian.
Similar to an Americano, the Long Black is a mix of a shot of espresso with hot water. What makes it unique though is that the espresso is directly extracted into the hot water. This ensures that the creamy foam stays on top.
Another deep-fried food item that Australians can’t seem to get enough of is the battered sav. Sav is short for saveloy, a type of sausage. If you have ever heard a local say “fair suck of the sav,” it is probably inspired by this fast-food dish.
It can either be served on top of chips or on a stick and is usually covered in tomato sauce. Other variants of this dish include the Dagwood Dog or the Pluto Pup.
While these crackers might not look particularly groundbreaking, the story behind them is certainly interesting. The SAO biscuit used to be handed out by Salvation Army officers, hence the name. This light square cracker is the result of thinly rolled dough sheets.
Many use them to make small snack sandwiches, often including butter, Vegemite, and chopped veggies. Children can often be seen squeezing condiments through the holes in the crackers to created tasty “worms.” These crackers can be found in many families’ kitchen cupboards.
Serving pizza with fish on top is nothing new, but in Australia, the seafood pizza is an institution unto itself. Many pizzeria-goers love nothing more than having the finest fruits of the sea, including shrimp and calamari, sprinkled over their cheese, tomato-sauce pies.
They will also put a generous amount of chili flakes on the pizza. In Aussie, locals refer to this pizza as a “marinara,” which can be confusing for both locals and tourists. After all, outsiders often associated “marinara” with tomato sauce.
While seafood and grilled meats are a large part of Australian cuisine, it’s not the be-all and end-all. Many Aussies are big fans of soup, especially ones that are vegetarian. Pumpkin soup is a big hit in this part of the world, especially when the Australian winter comes along.
If you want an authentic Down Under version of this soup, you should add a Granny Smith apple, which originated here all the way back in 1868.
Salt and Pepper Calamari
While calamari in itself, is well-known throughout the world, Aussies seem to do it a bit better. This is in no small part due to the fact that Australia is blessed with some of the most pristine waters in the world, which facilitates a wide variety of seafood for its locals.
In Aussie, chefs will cover their squid in salt and pepper batter and then deep fry it. Most pubs have this on their menu and will serve it with a small tub of sweet chili sauce.
Lamb Leg Roast
A traditional Sunday dinner in many Australian family households would be a lamb leg roast. Many kids will grow up eating this dish every week. What makes this version unique to Down Under is the olive oil, garlic, and rosemary that takes the meat to another level of flavor.
Like many Australian foods, this dish can trace its origins to places beyond its borders. However, Aussies seem to have perfected the dish, and baked potatoes are usually served alongside it.
The term “crab sticks” might be confusing for outsiders, especially since these sticks are rarely filled with actual crab meat. Whitefish are often beaten into a soft, almost-pate that resembles the meat found in crab leg.
The Japanese brought this snack to Australia in the 20th century, but the people Down Under seem to have fallen in love with the sticks and made them their own. You’ll often see pub-goers ordering a bowl of crab sticks to complement their drinks.
First produced in Victoria, Australia in 1952, these savory biscuits are also produced by Arnott’s. Originally, they were made in the shape of potato chips but after realizing this led to an excessive waste of dough, they were switched to flat biscuits in 1974.
Since that day, they have remained unchanged. Owing much to the Aussie fondness for slang, they were named Shapes due to the irregularity of the individual shapes within the bag. Boasting a selection of flavors, from Nacho Cheese to Chicken Drumstick, it’s not hard to see why they have become a national obsession!
Goanna, as a term, refers to around 80 species of reptiles, around 25 of which reside in Australia. Being predatory lizards, Goanna tends to be quite large, with sharp teeth and claws, and a reportedly venomous bite.
But many indigenous Australians claimed to have successfully hunted the reptile for thousands of years. Traditionally, they were then cooked whole over hot cools and their white meat is known for its oily texture and chicken-like flavor.
Kangaroo Tail Soup
This is essentially the Aussie equivalent of oxtail soup, which doesn’t sound like a very appealing meal either to be quite honest. But, once more owing to Australian’s Aboriginal history, this soup is a source of great warmth and sustenance.
For the modern eater, the Kangaroo Tail Soup has been livened up by the addition of carrots, celery, onions, herbs, and seasoning. In fact, in an effort to make it even heartier, local chefs have been known to add potato dumplings to the mix!
Devon and Mash
Once more showing the Australian fondness for Devon, this combination is just as unique as the Fritz and sauce sandwich. A traditional party snack, Devon is used as a restricting jacket for the mashed potatoes, held in shape by a rigid toothpick!
To be more adventurous, one can add some vegetables to the potato as well. Typical choices include spring onion and chives, but, for a real adventure, some chefs have suggested altogether replacing the potato with a tangy pumpkin.
First released in 1959 and distributed by the Streets confectionary company, Golden Gaytime has long embedded its place in Australian society. Golden Gaytime is a popular ice cream snack, combining toffee and vanilla ice cream, which is then dipped in chocolate, and then wrapped in honeycomb biscuits.
The company has not been shy in embracing its rather camp name, running popular advertisement campaigns with slogans such as “it’s hard to have a Gaytime on your own” and, on their in-home boxes for freezers, “four delicious chances to have a gay time”.