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History of Australian
In the dense pine forests and lush green pastures in Australia is used to grow cattle and prime lamb, in the winter, there is cold and clean waters provide delicious lobster and scallops. When vineyards growing on the Terra Rosa soil of the Coonawarra, and cropping lands of the upper south east with their majestic red gums. The River Murray turns red desert sand into a market garden and orchard as it wends its way from our northern border to the sea on the south coast at Goolwa. Along its length grow citrus, grapes, stone fruits, melons, tomatoes and a cornucopia of vegetables crops for local, interstate and international markets. World class wines grow in the slightly cooler climate of the Adelaide Hills, McLaren Vale and Barossa Valley. Sharing the lower slopes of the hills are apple and cherry orchards, berry farms and almond orchards, whilst the west coast has a wealth of seafood such as whiting, oysters and tuna.
English immigrants have been in South Australia in 1836. They established themselves on the Adelaide Plains and take up agricultural land in the Adelaide Hills. In 1839, Prussia immigrants looked to establish their community and moved to Hahndorf or the Barossa Valley. Among the English immigrants were sheep graziers providing prime lamb, others farmed beef cattle and still others became the butchers, bakers and candlestick makers of newly established towns. Many recipes, in hand written recipe books, brought to Australia by migrant women have been passed from one cook to another down the years. These recipes still hold their place in home cooking of today including Lamb Roast, Lamingtons, tasty Steak and Kidney Pies. They have been joined by dishes that have earned their special place in Australian history, such as the Pavlova, Soldier's Cake and Anzac Biscuits, and of course for genteel afternoon teas, the Lamington and Pumpkin Scones.
Australian indigenous people have used the fruits and plants growing widely on the land for a long time. It is satisfying to realize that Indigenous foods are becoming more popular such as; Calamari seasoned with lemon myrtle, Lemon myrtle linguine tossed with local scallops and prawns, Native spinach fettuccine with Springs Smoked Salmon with creamy bush tomato and macadamia sauce, Kangaroo fillet crusted with Mountain Pepper, and served with a pepper berry dressing and fresh leaf salad. Damper use the more traditional flours and use a camp oven for baking in the hot coals of the camp fire.
There is little freshwater crustacean that lurks on the bottom of streams, lakes and in farm dams in Ozwe. Indigenous Australians have called Yabbies. A lady at Inman Valley tried to farm yabbies in her farm dams. She has established a successful of buying and marketing yabbies. Their delicate, sweet flavor and firm texture has won lavish praise from connoisseurs the world over. They are absolutely delicious, and can be used in Yabbie Chowder, Yabbie Pate, or Yabbie Stir Fry with Asian vegetables.
In Australia, there are many wonderfully fresh foods and an amazing variety of world class locally produced wines that Australian innovative chefs have to produce them to really delicious regional cuisine for world-class. The wine make from vineyard around the town, the reds having mellowed in the autumn sun, and the whites exhibiting the crisp fruity style of the vale such as The Olive Grove Chardonnay. The menu that is popular in Australia are: Turkey liver and Mountain Pepper pate, grilled Kangaroo fillet with red wine and Moultrie glaze, sweet potato chips and fresh garden salad drizzled with a dressing made from local Olive Oil and Red Wine Vinegar, followed by Lemon Myrtle curd tart and Kangaroo Island clotted cream, with a glass of excellent mellow shiraz or a crisp fruity chardonnay.
History of Australian innovation is combine many culture such as the German, Italian, Greek, Asian and South African that effect from immigrants that they brought their recipes and plant stock to their new home. An Italian or Greek immigrant planted a few olive trees. German communities also had their own food producers such as traditional German bakers, German butchers with wonderful spicy metwurst, and pickle makers, finding the perfect ingredients here to continue the practice of their traditional crafts. What a treat it is to walk into one of these bakeries and inhale the yeasty aroma, to see the golden crusty loaves and delicious German cakes such as Bienenstich, a yeast cake, cream filled and topped with a sweet honey-nut layer.
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