Boston Globe/Boston Globe/Boston Globe via Getty Images ![]() The streets are lined with macadamia nuts around Byron Bay. Get it: The Australian Heritage Hotel, 100 Cumberland St., The Rocks, +61 (0)2 9247 2229 For a modern gourmet twist, have it in a pie made up of emu meat, smoked emu, feta cheese, red wine, sun-dried tomato, onion and Tasmanian black pepper – all in a filo-pastry crust. ![]() The Australian native animal works well when smoked and served cold or as a pizza topping. It’s virtually fat-free and is low in cholesterol. Get it: The Colonial Bakery, 4 Ennis Road, Milsons Point, +61 (0)2 9955 3958Įmu actually has a few times the iron content of beef. The Anzac biscuit was made by wives during the war and sent to soldiers, because the basic ingredients (rolled oats, flour, sugar, desiccated coconut, golden syrup, butter, bicarbonate of soda and water) were able to keep for a long time, even on long boat journeys. The wider Australian nation has often struggled with eating it raw, but two facts remain – it actually tastes good and it belongs to the land.Īssociated with Anzac Day on April 25, the biscuit is a crunchy commemoration of the members of the Australian and New Zealand Army Corps (ANZAC) who fought in World War I. ![]() The most authentic of bush tucker, the grub is a nutty-flavored bite that has been enjoyed by indigenous Australians for thousands of years. This nutty-tasting grub has been an indigenous mouthful of Australian food for centuries.
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