Halal snack packs have proved to be a hot topic for One Nation party leader Pauline Hanson since being elected to the Senate. On election night, Labor Senator and devoted fan of the kebab meat and chips combo that is a HSP, Sam Dastyari, invited her to share one with him - and her response was swift:
Not long after, a petition was launched to get the Senator elect to eat a Halal Snack Pack. Then there was this week's appearance on ABC's Q&A which saw an audience member extend an invitation to her to join him for a 'Haram Snack Pack' (Haram meaning forbidden by Islamic law) - an offer that she neither accepted nor declined.
And a Melbourne hipster restaurant caused a sensation on social media this week by offering a Pauline Hanson-inspired Halal Snack Pack on its menu, while actually making the rather Haram inclusion of BEER battered chips:
What everyone seems to be forgetting though is that Pauline is a fish and chip lady through and through.
The upcoming SBS documentary Pauline Hanson: Please Explain! sees her return to visit the humble fish and chip shop she once owned and ran for ten years in Ipswich, Queensland:
Far from being an Anglo-only domain, the famed fish 'n' chip shop now runs in the hands of a Vietnamese Australian family who originally migrated to Australia as refugees. Pauline was only too happy to give them tips on the correct way to batter a dagwood dog:
While she remains staunchly opposed to all things Halal, it seems that even Hanson’s most beloved “Aussie” dish has a truly international flavour these days.
So perhaps she could appreciate the following exotic takes on her favourite classic dish - with all recipes available on SBS Food, for you to try at home:
If you’re wondering, Kefta is ground meat mixed with specific spices. If you’ve sworn off all incarnations of the sardine, you can easily replace the protein with a fleshy fish fillet like blue eye.
A fresh, healthy alternative to deep-fried, beer battered fish ‘n’ chips, this one-two combo of complimentary seafoods enlivens your everyday potato salad into give-me-the-recipe territory. Bellissimo.
One of the most popular dishes in Croatia is peka, a blend of meat and vegetables drizzled with olive oil, sheathed in spices, then baked in a bell-like dome.
This hearty one-pot feast is versatile enough to feature most proteins, and the above recipe wisely opts for octopus.
To visit the origin point of this South American dish, you only have to travel 16,169 kilometers, give or take. Luckily, recipes travel over the Internet, so if leaving on a jet plane isn’t on the cards you can bring a bit of Portugal into your kitchen.
This lean appetiser screams Scandinavia, combining salmon, carefully marinated and cured for twelve hours, and mashed potato-based cakes.
A winner for any communal event where you want to ensure guests save room for that dinner at which you’ve slaved away for however-many days.
Pauline, just close your eyes and eat it. An entire region of food-loving people swear by it so you never know, there may be no need to mumble out “I don’t like it.”
If the names samke harra, tahini or croquettes do not sound sufficiently Australian, you can easily change the name to Salmon with potato balls and sesame butter, though it’s likely someone in the vicinity will silently judge you.
The enthusiastically populated continent of India boasts its own version of fish ‘n’ chips – one that stresses the importance of complimentary textures.
Twice fried to create the crispiest of exteriors, the white fish is served alongside thick smashed spiced potatoes.
Only one word currently sits at the forefront of my mind: ‘moreish’.
As this treat of a Lankan amuse-bouche contains real crab, I’m unable to view it with any objectivity. Regardless of whether or not crab was an expensive ingredient, I’d willingly attach my forearm to an IV filled with a solution of the stuff.
That brings us home, but why not highlight one of the many Aussie alternatives to your standard fry up.
A healthy take on the classic that doesn’t sacrifice heartiness nor oomph, this recipe alleviates food-related guilt without forcing you to appreciate the texture of Styrofoam.
See, Pauline? Tell me your mouth isn’t watering. We’ll let Pauline make up her own mind, while the rest of us get stuck into a bit of seafood and starch.