As a senior foodie, it's time to tell you about Australian specialties after talking about ordinary family food in Australia. The food described below is rated by the Global Food Agency and re-identified by the senior foodie. Come on, see what you've eaten?
Macadamia nut (MACADAMIA NUTS)
Macadamia nuts are one of Australia's most successful exports. The aboriginal tribes used to regard these nuts as a delicacy, but now they are a daily food.
Like all nuts, macadamia nuts are rich in nutrients such as monounsaturated fats and essential vitamins and minerals including thiamine, manganese and magnesium.
Australian lung fish (BARRAMUNDI)
Anglers are keen to catch the ferocious fish, while chefs prefer the strong white meat and smooth taste of the Australian lung fish, which tastes like snapper. This fish is suitable for a variety of cooking methods, such as steamed, fried, roasted or barbecued. Fish is rich in omega-3 fatty acids and vitamin A.
Apricot (WARRIGAL GREENS)
As early as 1770, when Captain Cook (James Cook) first drew the Australian coastline, his crew ate the leafy greens, much like British spinach, before Cook even brought apricot seeds back to the UK. They are considered a good thing: apricots are rich in healthy antioxidants.
Mud crab (MUD CRABS)
You may have seen mud crab on the menus of many restaurants, but by contrast, wading through Australia's mangrove swamps, led by local aboriginal guides, grabs mud crabs and cooks them over an outdoor bonfire. This gourmet experience is unparalleled.
Atriplex (SALTBUSH)
For aborigines, these salty leaves provide the proteins and minerals necessary for the body, and can also be used to treat cuts and stings.
Today, chefs have invented a wide variety of ways to cook Atriplex, such as wrapping meat or fish with waterfront leaves and baking them, or stir-fry them with ginger and garlic.
Sydney rock oyster (SYDNEY ROCK OYSTER)
Today's Sydney people still follow the etiquette inherited thousands of years ago as they prepare for a rock oyster brunch in Sydney.
The shores of Sydney harbor are littered with mounds of old discarded oyster shells, some of which can be traced back to 6000 BC.
Kangaroo (KANGAROO)
Kangaroo meat is rich in protein, iron and vitamin B, basically free of fat. No wonder kangaroo meat was once a staple of all Australian aboriginal tribes. But the best reason to eat kangaroo meat is its game taste, reminiscent of the taste of deer meat.
Lemon myrtle (LEMON MYRTLE)
This native tropical rain forest plant is one of Australia's most popular jungle picnics. When soaked in a teapot, the leaves give off an extremely attractive lemon aroma and blend perfectly with many Asian ingredients, such as chili peppers, high ginger and ginger, as well as desserts, cakes and pastries.
Blue Shrimp (MARRON)
Blue Shrimp is the equivalent of Australian lobster: a fleshy crustacean with a very high market price. It is also a highly respected delicacy, most of which is shipped directly to Australia's top restaurants.
1. Balmania pancakes at the BENNELONG restaurant, Sydney
Address: Ben nylon (Bennelong) restaurant, Sydney opera house, new south Wales
Features: enjoy a gourmet feast at the Sydney Opera House to enjoy the crispy taste of the little beetle and the pancakes.
2. Hobart, grilled seaweed abalone at Franklin's.
Address: (Argyle St) 28, Angeli Street, Franklin (Franklin) Restaurant, Hobart, Tasmania
Features: the most famous cold-water abalone in Tasmania, coupled with chef David Moore (David Moyle) 's brisk cooking and carbon roast, tastes like this and enjoys it in heaven.
3. Adelaide, chestnuts from the ORANA restaurant with native dishes
Address: Orana Restaurant, (Rundle St) 285 Blue Road Street, Adelaide, South Australia
Features: as an Italian-born Glasgow, Chef Joque Zovello (Jock Zonfrillo) does not seem likely to be the top of Australia's native cooking, but only to taste the innovative dishes he uses native ingredients. He can vividly understand his understanding of this culture.
4. Roast Barton Beef Roll at Darwin's, RAPID CREEK Market
Address: northern Territory, 48 (Trower Rd), (Millner), Kewo Road, Milner, RapidCreek Market
Features: the most culinary part of the Northern Territory is the smoky market, the focus of Darwinian social life. The best choice for breakfast is a freshly baked Malaysian meatloaf with carbidan curry and pickled cucumbers.
5. Stir-fried seafood powder with XO sauce at, GOLDEN CENTURY restaurant, Sydney
Address:, Golden Century Restaurant, (Sussex Street) 393 / 399 Sussex Street, Sydney, New South Wales
Features: (Momofuku) 's David Zhang (David Chang) says it's Sydney's most popular wide-style midnight snack. Clams and rice noodles are "the best dish in the world", fried with a slightly spicy XO sauce. No Sydney locals would object to this.
6. 150-day steak at FIREDOOR restaurant, Sydney
Address: (Mary Street) 23 / 33, (Surry Hills), Mary Street, Salehill, New South Wales, Firedoor Restaurant
Features: Australia's steak is first in quality in the world, and this steak fits perfectly with Lennox Hasti (Lennox Hastie) 's obsessive, dry-cooked steakhouse, a former chef at Asador Etxebarri.
7. Old Fire Kangaroo tail Soup at Melbourne's, FLOWER DRUM Restaurant
Address:, Flower Drum Restaurant, 17 Market Road, Melbourne, Victoria
Features: Chinese cooking can bring out the flavor of kangaroo meat, with Chinese wolfberry and sweet potato, in exquisite utensils, giving people an old Hong Kong atmosphere.
8. Green and spicy chili sauce sandwich at BOON restaurant, Sydney
Address: Boon Restaurant, (Pitt Street) 425 (Haymarket), Pitt Street, Hay Market, New South Wales
Features: Australian Cafe Culture (sour bread with local butter) meets Thai style hot and sour (spicy! Sour! (thrill!) such pork, egg and vegetable sandwiches must be fresh in your memory.
9. Jewish food at the LIBERTY bar in Melbourne
Address: (Johnston Street) 234, (Fitzroy), Johnston Street, Fizro, Melbourne, Liberty Ba
Features: with the new bar tide, the bar rambles to Melbourne, but it has always been unique: whether it's a favorite wine list, a muscle car filled with bourbon. Fried chicken-flavored bacon or Jewish-style fried chicken skin, along with lettuce and tomatoes, will give you the purest enjoyment.
Tuao is not dirt, much better to eat and drink, love life, be a senior foodie, is Oreo's small goal, we will continue to share ha.
