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Australia

Not surprisingly, the world’s largest island country produces loads of seafood. The stereotype is shrimp (called “prawns” Down Under) on the barbie. But there’s also uniquely Australian sea creatures like yabbies (freshwater lobsters), Moreton Bay bug (or Bay lobster), barramundi (a delicate white fish), and trevalla (Antarctic butterfish). Increasingly, modern Australian chefs are cooking with indigenous ingredients, including kangaroo, quandong (desert peach), and emu. Established initially as a British penal colony in the 1780s, Australia has attracted immigrants from all over Europe, Asia, and the Middle East. The result has been an upswing in Mediterranean- and Asian-focused fusion cooking. Still some traditions never die. Fish and chips, meat pies, and sausage rolls remain important fast foods. Served with “the lot,” an Australian hamburger includes beetroot, a fried egg, and pineapple. Australia is also the fourth largest wine producer in the world, renowned for making big, ripe reds.

Featured Cook A.Ectogon Cooking Level: Professional Living In: Gold Coast, Queensland, Australia

About me: i'm a professional musician based on the Gold Coast in Australia, i'm still at school and I'm completely my Cert III in Hospitality. not sure if they have those in the states... But you start with Cert. I and work your way up to Cert. IV. It's like Uni for a trade. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »