Australia--Culture Smart! by Barry Penney

Author:Barry Penney [Penney, Barry]
Language: eng
Format: epub
ISBN: 978-1-85733-829-4
Publisher: Kuperard
Published: 2016-01-11T16:00:00+00:00

Fresh Food

Australia’s great varieties of climate, from the tropics in the north, through irrigated plains and mountains, to coasts with Mediterranean climates, mean that a multitude of fresh ingredients are readily available—from paw-paw (papaya), bananas, pineapples, avocados, and mangoes in the north to nectarines, peaches, apricots, strawberries, raspberries, and apples in the south. Immigrants have given Australia lemongrass, eggplant (aubergine), zucchini, garlic, basil, coriander, artichoke, bok choy, shiitake mushroom, and on and on and on—all fresh daily in your local supermarket or vegetable market.

Australian beef is good enough to be exported to the USA. The lamb is nearly as good as New Zealand lamb. The pork is rich (and a little fatty, which gives it taste, unlike much European pork).

And the fish! Because of the length of Australia’s coastline, from warm tropical waters off the Queensland coast to cold waters off southern Australia, you can sample barramundi, mud crabs, and coral trout from the north; prawns and world-famous oysters from New South Wales, Tasmania, and South Australia; deep-sea whiting, crayfish, lobster, and cultivated Atlantic salmon in the south.

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