The end of World War II brought about significant change in Australian cuisine. People from the Europe and Asia brought new crops, seasonings, and cooking methods with them.
Wheat, rice, oranges, bananas, and grapes are just a few of the crops that grow in abundance throughout the country. Meat has always been a large part of the Australian diet, although Australians (like others around the world) began to be concerned about controlling cholesterol and fat in their diet, and decrease their consumption of meat slightly toward the end of the twentieth century. Kangaroo, though once a popular meat in Australia’s early history, is no longer widely consumed; beef, lamb, pork, poultry, and seafood are more common in twenty-first century Australia.
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Grated Carrot, Apple, and Raisin Salad
1 head of lettuce
1 medium carrot, grated
1 medium red apple, chopped fine
¼ cup raisins
1 Tablespoon coconut, flaked
Juice of lemon
1. Carefully remove several firm leaves from the head of lettuce, and arrange in a bowl.
2. Mix the remaining ingredients in a bowl.
3. Mound mixture in the lettuce “cup.”
4. Serve with cottage cheese, chicken, or lean cold meat.
Within the series of Australian food articles, you will learn about Meat Pie recipe