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Legendary Australian Recipes | |||||||||||||||||
Here you'll find some traditional and probably not so traditional Australian recipes. If you have some worthwhile recipes that you'd like to contribute that use Australian ingenuity, drop us a line and if it passes the taste test we'll post it here so everyone can enjoy it! |
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TOP | Chocolate Ripple Cake
A classic Australian dessert for when Auntie Marj and the kids drop in. INGREDIENTS
To add extra flavour to the cake, brush the biscuits with a spirit or liqueur of choice, for example rum or Kahlua, before sandwiching together, or add a splash of alcohol to the cream before whipping. |
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TOP | ANZAC Biscuits
There are a few theories on the origins of ANZAC biscuits (or ANZAC Cookies for Americans) but it is certain that they came about during the First World War, around 1914/15. INGREDIENTS
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TOP | Lamingtons INGREDIENTS
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TOP | Vegemite on Toast A classic snack for breakfast, lunch, dinner or the perfect accompaniment with post party Berocca. INGREDIENTS Bread. Sliced. Butter, not margarine. Vegemite. Firstly, one needs bread. Put one or two (or more) slices in the toaster. Adjust the toaster dial to your preferred level and depress the lever. When cooked, spread the butter on the toast. This is the good bit. Open the Vegemite, and spread it on the buttered toast. If you're new to Vegemite, start thin and work up. If you're a seasoned little Vegemite, go for it. If your face screws up into a twisted cramp whilst eating it, you've obviously used too much. Try again. Important: make sure the toast is still hot when you do this stage, otherwise you may as well stay in a motel and let them cook it for you. |
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TOP | Tim Tam Slam The existence of the Tim Tam has given rise to the phemomena of the Tim Tam Slam or Tim Tam Explosion. This practice involves biting off opposing corners of the Tim Tam (which is a oblong shaped biscuit) and then using it as a 'straw' to suck up a hot beverage (usually tea, coffee, or Milo) and then, just before the biscuit falls apart, it is placed in the mouth. The sensation of the Tim Tam 'exploding' in the mouth has been described by some as a near orgasmic pleasure and leads to very fast consumption of biscuits. For adults, late at night when decision making may be impaired, try substituting tea or Milo with Tia Maria or Kaluha. (You may then want to have Vegemite on Toast - recipe above). |
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TOP | Pavlova A delightfully different dessert. Pavlova is meringue-like in texture on the outside and soft and fluffy on the inside. Pavlova is reported to have first been made in Australia in 1935, named in honour of the Russian ballerina, Anna Pavlova. INGREDIENTS 3 Egg Whites 3 Tblspn Cold Water 1 Cup Caster Sugar 3 tspn Cornflour 1 tspn Vanilla Essence 1 tspn Vinegar Preheat oven to 150°C / 300°F Line and grease a baking tray. In a clean dry bowl, beat the Egg Whites until soft peaks form. Beat in cold Water. Continue beating and add caster Sugar a little at a time. Add Cornflour, Vanilla and Vinegar, beating slowly. Place the Pavlova mixture onto the greased paper, forming a large circle. Bake for 45 mins, then turn the oven off, leave the door ajar slightly and allow the Pavlova to cool in the oven. When the Pavlova is cold, cover the top with a generous amount of whipped Cream. Decorate with sliced fresh fruit like Strawberries, Pineapple & Kiwi Fruit. Drizzle with Passionfruit. Serve immediately. |
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