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All Food Lovers' Guide to Australia
Cuisine Category
Food Category
Key Ingredient
- Artichoke (1)
- Asparagus (1)
- Avocado (1)
- Beef (1)
- Capsicum (1)
- Cardamom (1)
- Carrot (1)
- Cheese (1)
- Chilli (2)
- Chocolate (1)
- Coriander (1)
- Cream (1)
- Cumin (2)
- Egg (3)
- Eggplant (1)
- Endive (1)
- Fennel (1)
- Filo Pastry (2)
- Fish (2)
- Flour (4)
- Galangal (2)
- Garlic (2)
- Ginger (1)
- Hare (1)
- Hazelnut (1)
- Juniper Berry (1)
- Lamb (1)
- Lemon (3)
- Lemongrass (2)
- Lentils (2)
- Onion (2)
- Paprika (1)
- Parmesan (1)
- Parsley (1)
- Pine Nuts (1)
- Pomegranate (1)
- Rice (3)
- Rocket (2)
- Rosemary (1)
- Saffron (1)
- Sage (1)
- Scallop (1)
- Semolina (2)
- Shallots (2)
- Soy Sauce (1)
- Squid (1)
- Star Anise (1)
- Sugar (3)
- Thyme (2)
- Tomato (3)
- Turmeric (1)
- Vinegar (1)
- Watercress (1)
- Wine (1)
- Zucchini (1)
- Zucchini Flower (1)
- Kale (1)
Special Consideration
Food Lovers' Guide to Australia
The Food Lovers' Guide to Australia brings to the screen the best and most exciting food this country has to offer, travelling from the farms and plantations of the outback to tropical Kakadu, sharing magnificent meals and wonderful stories, plus recipes both traditional and new.
Join Maeve O'Meara and Joanna Savill on their voyages of discovery as they plunge into Australia's hidden food worlds - the colour and spectacle of South East Asia at Lao New Year, the solemn yet joyous rituals of a Greek Easter, a three-day long ceremony at a Sikh temple. Feast on Asian greens among the bougainvilleas of a Darwin backyard, the "best lamb on the planet" on Tasmania's Bruny Island, home-cooked Turkish specialties or authentic Greek taverna fare in the middle of the desert.
The Food Lovers' Guide also celebrates the sheer artistry of food, from the craftsmanship of an Italian pastry chef to an extravagant bombe Alaska, or a luscious Peking duck! You'll be introduced to the talents of some of our most creative chefs - from Victoria's regional produce champion George Biron to Brisbane legend Timmy Kemp, plus the incredible Singapore-born Chui Lee Luk, now running one of Australia's most innovative kitchens at Claude's, in Sydney. Meet regional chefs like Willunga's Russell Jeavons or the Yarra Valley's Shane Delia, "new vegetarian" cookery writer Nadine Abensur or the happiest chef in Adelaide - Pang Ming Chui.
The Food Lovers' Guide is a glorious feast of Australian produce and a tribute to the inspiring people who grow it, cook it and share it.
Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)
Hot Tips
Poaching an egg
The key to poached eggs is using a fresh egg. Bring to the boil 1.5 litres of water with a teaspoon of vinegar. When the water is simmering swirl the water to create a whirlpool. Crack your egg into a cup and gently slip the egg into the centre of the whirlpool.
Glossary
Tea
A popular hot drink.
