There is no shortage of fabulous food in Australia – the whole down under is liberally peppered with innovative eateries or world-standard restaurants overseen by creative and heartfelt chefs. In honor of Australian cuisine, we break out some unique foods that may not be fancy, but definitely worth checking out.
Simple yet luxurious – two chocolate biscuits with chocolate cream sandwiched in-between and again coated in more creamy, shiny chocolate for good measure. Introduced in the early 60s, their allure has strengthened over the decades. While the classic is available wrapped in either milk, dark or white chocolate, a limited-edition Adriano Zumbo comes in flavours such as Salted Caramel or Red Velvet. The rite of Tim Tam Slam involves biting off opposite corners of the biscuit, dipping it in coffee or tea, sucking the drink through then gulping the whole thing down before it disintegrates.
Most dream of a white Christmas, but down under is blessed with a sunny festive season where afternoons are spent in the surf instead of at home. Celebrations inevitably include a bounty of fresh seafood, including succulent prawns. Whether you like king prawns barbecued with a dash of lemon or a retro glass of prawn cocktail, they are an excellent choice.
Since the late 1950s, this iconic ice-cream has been an enduring and campy classic. The centre consists of vanilla ice-cream, wrapped in toffee ice cream, dipped in chocolate and sprinkled with biscuit crumbs. You have the option to get it in a tub as well. Another honorable mention is the Pine Lime Splice, a much zingier confection of vanilla ice-cream that comes in a pineapple and lime ice coating.
Named after the ballerina Anna Pavlova, the good old pav occupies a prominent spot on the dinner table. A classic plate-sized one with a soft meringue centre is topped with passionfruit pulp and whipped cream, and also kiwifruit and fresh berries, even Crisp Peppermint if you’re inclined so. Another one that deserves a special shout is the Chocolate Ripple Cake, a dessert option for all those who can’t deal with a stove.
These iconic biscuits have the perfect recipe for maximum nutritional value (hence the oats) and the ability to stay fresh (no eggs in the mix) over the long sea journeys to reach soldiers stationed in Gallipoli. The use of treacle or golden syrup as a binding agent brings the lovely, dark flavour. You can bake up a batch, and store them in a decorative old tin for ages.
The nation of Marmite lovers was initially reluctant to change sides when Vegemite appeared on the scene in the early 1920s. But the Fred Walker Company persevered – including a short-lived name change to Parwill: “If Marmite…then Parwill!” (puntastic eh?) and the efforts eventually paid off. Now the dark and salty spread made from brewer’s yeast can be found in just about every household in the country, adorning toast and baffling tourists.
For More Information visit : www.diamondscatering.com.au