{"id":611,"date":"2010-01-28T19:14:18","date_gmt":"2010-01-28T09:14:18","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=611"},"modified":"2021-02-08T22:47:50","modified_gmt":"2021-02-08T12:47:50","slug":"aussie-food-drink","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/01\/28\/aussie-food-drink\/","title":{"rendered":"No more cultural cringe – the new Aussie food & drink"},"content":{"rendered":"

\n

On ABC NSW radio\u00a0<\/span><\/span><\/h2>\n

No more cultural cringe – the new Aussie food & drink<\/span><\/span><\/h2>\n

No longer suffering the cultural cringe, Australian food has come of age but on Australia Day it\u2019s good to know that some Australian classics never change, like Vegemite (even though it\u2019s not technically ours anymore), Anzac biscuits, damper, lamingtons and pavlova.<\/p>\n

Then there\u2019s scones & jam, billy tea, peas,pie,chips & gravy\u2019 or pie floaters, spag bol and of course the \u2018shrimp on the barbie\u2019.<\/p>\n

The good old-fashioned comfort food that\u2019s never gone, just reinvented by today\u2019s chefs like fish\u2019n\u2019chips, bangers & mash, prawn cocktail, pikelets, bread & butter pudding and the very Aussie rabbit, kangaroo, emu, crocodile all washed down with an ice cold beer!<\/p>\n

Whether it\u2019s being so far away from the rest of the world or the larrikin approach that we no longer need to follow the gastronomic rules, Australians, professional and amateurs alike, have embraced the constantly changing influences from our wonderfully diverse cultural mix. With access to some of the best fresh produce in the world we have now established ourselves as one of the most interesting, progressive \u2018foodie\u2019 nations in the world.<\/p>\n

That doesn\u2019t necessarily mean chucking out all the old, many are certainly worth keeping, just spiced up with new flavours. But certainly everyone would agree the days of overcooked, soggy vegies are definitely gone!<\/p>\n

So how has Aussie food evolved? <\/strong><\/span><\/span><\/p>\n

What was popular \u2018then\u2019, what’s popular now?<\/strong><\/span><\/span><\/p>\n

I recently heard well known Australian author, David Dale, talking about his latest book The Little Book of Australia<\/em> about who we are and the turning of the cultural cringe. He had some interesting examples:<\/p>\n

Then <\/span>Now<\/span><\/h1>\n

A cup of tea with milk and sugar \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Skim milk latte or cappuccino<\/p>\n

Beer \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sauvignon blanc (this year\u2019s wine)<\/p>\n

(last year it was Chardonnay)<\/p>\n

Chicko roll\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chicken wrap<\/p>\n

Lamington\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tiramisu<\/p>\n

And a couple of my own suggestions:<\/strong><\/span><\/p>\n

Chocolate crackle\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Muffin & friand<\/p>\n

Pepper steak \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt & pepper squid & octopus (once<\/p>\n

only used for bait)<\/p>\n

Anzac biscuits\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wattleseed Anzac biscuits<\/p>\n

Why not add to the list\u2026..<\/strong><\/span><\/p>\n

 <\/p>\n

But if you\u2019re looking for some good old-fashioned Aussie recipes here\u2019s one for Anzac biscuits or try these sites for some other oldies:<\/p>\n

http:\/\/www.aussie-info.com\/identity\/food\/<\/strong><\/span><\/p>\n

http:\/\/www.oldaussierecipes.com\/<\/strong><\/a><\/span><\/p>\n

BRIEF HISTORY OF THE ANZAC BISCUITS<\/strong><\/span><\/span><\/h4>\n

During World War 1 these nutritious, long lasting biscuits, made with ingredients that wouldn\u2019t spoil easily during the long sea voyage, were sent to our Australian soldiers overseas. Supposedly, the name was changed from Soldiers\u2019 Biscuits to ANZAC Biscuits after the landing at Gallipoli. They were packed in used tins, such as Billy Tea tins, which kept them airtight.<\/p>\n

Like any famous recipe there are many variations, but here is my favourite.<\/p>\n

Anzac Biscuit Recipe<\/strong><\/span><\/span><\/h4>\n

Makes 36<\/strong><\/span><\/h4>\n

Ingredients<\/span><\/h4>\n

1 cup rolled oats<\/p>\n

1 cup plain flour<\/p>\n

1 cup sugar (raw, white or brown)<\/p>\n

3\/4 cup coconut<\/p>\n

125g butter<\/p>\n

1 tablespoon golden syrup<\/p>\n

1 1\/2 teaspoons bicarbonate of soda<\/p>\n

2 tablespoons boiling water<\/p>\n

Method<\/span><\/span><\/h1>\n

Combine rolled oats, flour, sugar and coconut in a large bowl.<\/p>\n

Place butter and golden syrup in a small saucepan over a low heat until melted or microwave in a covered bowl on medium high, stirring occasionally.<\/p>\n

Mix soda with boiling water. Stir mixture into butter.<\/p>\n

Pour butter mixture into dry ingredients and stir until well combined.<\/p>\n

Place tablespoonfuls of mixture onto a lightly greased or baking paper lined oven tray and flatten gently with a fork. Allow room for biscuits spreading as they cook.<\/p>\n

Cook in moderately slow oven, 170\u00b0C for 20 minutes. Loosen biscuits from tray but leave to cool on tray.<\/p>\n

When completely cold store in an airtight container.<\/p>\n

Notes:\u00a0 Coconut can be reduced or omitted completely, but reduce the butter and sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"

No more cultural cringe – the new Aussie Food & Drink<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,7],"tags":[19,92,139,73,93],"class_list":["post-611","post","type-post","status-publish","format-standard","hentry","category-information","category-radio-food-segments","tag-anzac-biscuits","tag-australian-food","tag-biscuits","tag-easy-recipe","tag-food-information"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=611"}],"version-history":[{"count":9,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/611\/revisions"}],"predecessor-version":[{"id":1179,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/611\/revisions\/1179"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}