These days, our prawns are Sichuan pepper-coated, our fish fingers fancy, and our melting moments gluten-free. Check out just how 'Strayan cuisine has grown up.
1. We’re schooled … on prawns
Nothing says Aussie summer more than a bucket of prawns and an icy cold beer. Go one better with these babies from the food dept. Coat your crustaceans in salt and Sichuan pepper, then dip into coriander and lime aïoli. Nice one.
2. Australians are a hand-y bunch
3. Our melting pot is multicultural
This prawn and crocodile laksa from Adam Liaw is the embodiment of contemporary Australian cuisine. It mixes native ingredients, such as saltwater croc and macadamias, with the exotic flavours gifted to us from waves of immigration.
4. We believe in a fair go for all
5. There’s more than shrimp on the barbie
Ever heard of brick chicken? We can’t say it’s an Aussie invention, but Adam Liaw's version – paired with lemon myrtle and yoghurt aïoli – is a guaranteed winner. Serve at your next backyard barbecue and impress the mates.
6. We’re smarter than we look
Aussies are renowned for our laid-back approach, but, the truth is, we’re corner-cuttingly clever. Save time on dessert with this frozen passionfruit pavlova from the food dept. Prepare in less than 10 minutes if you use a store-bought meringue.
7. Even our fish fingers are fancy
We're proud to say Australian cuisine has ditched its cringe-worthy demeanour (nobody mention Chiko Rolls, okay?). Take Ben Milgate and Elvis Abrahanowicz’s fish fingers, for example. Made from cuttlefish, sashimi-grade kingfish and crusty sourdough bread, these traditional TV snacks are now classier than the Queen.
8. There's plenty of shanks to go round
Australia’s home to more marsupials than people, but that doesn’t mean we’re hopping mad. High in protein and low in fat, kangaroo and wallaby meat is a delicious alternative to beef, pork and lamb. Try Mark Olive’s braised wallaby shanks for a flavour sensation.
Via Feast magazine
9. We roll up our sleeves and roll our oats
ANZAC biscuits aren’t just a tea-time treat; they’re part of our national identity. This version from Leanne Kitchen uses palm sugar instead of golden syrup, giving your bickies a rich, caramel complexity.
10. It’s high time (for pie time)
We’ve all enjoyed birthdays with party pies and fairy bread, so why not include kids’ classics in our “coming of age” celebrations? These meaty treats from Feast feature lamb, thyme and Dijon mustard. We promise they’ll beat the original.
For more Aussie bites, check out our Modern Australian recipe collection here.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!