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Beyond cuisine in Australia


Beyond cuisine in Australia

Vegemite, a salty yeast-based spread, best spread thinly on toast. If you aren't up for buying a jar, any coffee shop will serve vegemite on toast at breakfast time. It may not even be on the menu, but the vegemite will be out the back in the jar next to the marmalade. If you do buy a jar, the secret is it to spread it very thin, and don't forget the butter as well. It tastes similar to Marmite or Cenovis. The Tim-Tam, is a chocolate fudge-filled sandwich of two chocolate biscuits, all dipped in chocolate. You can buy a packet (or two) from any supermarket or convenience store. Tim-Tams are required to perform the Tim-Tam Slam manoeuvre. This requires biting off both ends of the Tim-Tam, then using it as a straw to drink your favourite hot beverage, typically coffee. The hot drink melts the fudge centre and creates an experience hard to describe. Finesse is needed to suck the whole biscuit into your mouth in the microseconds between being fully saturated and dissolving. Tim-Tams are sold in packs of 11, so sure you agree on the sharing arrangements before buying a packet with your travel partner, or onward travel arrangements may be disrupted. The lamington, is a a cube of sponge cake covered in chocolate icing and dipped in desiccated coconut. It's named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901. The home-baked form can be found at a local Saturday morning market, or you can buy one from a bakery if you are desperate. Avoid at all costs the plastic wrapped varieties sold in supermarkets. The pavlova, is a meringue cake with a cream topping usually decorated with fresh fruit. Served on special occasions, or after a lunchtime barbecue. Often the source of dispute with New Zealand over the original source of the recipe. ANZAC biscuits, are a mix of coconut, oats, flour, sugar and golden syrup. They were reputedly sent by wives and care organisations to world war soldiers in care packages, but the story is likely apocryphal. They are available from bakeries, cafes and supermarkets, and a popular in the lead up to ANZAC day (25 April). Damper, is a traditional soda bread that was baked by drovers and stockmen. It has basic ingredients (flour, water and perhaps salt) and usually cooked in the embers of a fire. It is not routinely available in bakeries and only commonly served to tourists on organised tours. Best eaten with butter and jam or golden syrup as it is dry and bland. A pie floater, is a South Australian dish available around Adelaide. It is a pie inverted in a bowl of thick mushy pea soup. Similar pie variations are sometimes available in other regions. A Chiko roll, is a deep-fried snack inspired by the egg roll or the spring roll. Despite the name, it contains no chicken. Its filling is boned mutton, vegetables, rice, barley, and seasonings. Its shell is thicker than an egg roll, meant to survive handling at football matches. Available anywhere you can buy fish and chips.

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Australia Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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