Not that we're saying the Brits are bland and boring just because their legacy of cuisine to Australia is the standard lamb chop and three vegetables (or meat and three vegetables). After all, that was during the 1830s, a time when English immigrants had to live modestly – simple, inexpensive, and easy-to-cook dishes was the way to go then. If, for example, the cookbook they’re in to suddenly ask them to heat the oven in 350 °F for an hour, they would simply turn to the next page.
But Australia is more mouth-watering now than ever. The wave of migration of Asians, Greeks, Italians, Germans, Africans, and who else, has finally brought their superb native cuisines to Australian shores. What results then is a blissful melting pot of worlds and a lovely fusion of gastronomy from all over the world.
And why not? Australia is surrounded by pristine waters, has rich pastures for cattle and sheep plenty of good sunshine for vineyards and farms. Australia can never run out of fresh lemon aspen, barramundi, abalone, yabby, and sparkling Olive Grove Chardonnay. No reason at all for chefs not to come up with sinful creations such as Grilled Tuna with Lime dressing or Kingfish fillets served with Macadamia Sauce or Oysters Kilpatrick. Then top it all off with the equally sinful Australian dessert Pavlova, a fluffy meringue decorated with whipped cream and fresh fruits.
Of course, we can go on forever praising the culinary wonders of Australia, but it’s about time that you came over here to experience it for yourself.
