Defining Australian Cuisine

Sticky Date Pudding

Beyond Vegemite

Australia is rapidly becoming a foodie’s Mecca, exotic and friendly, the ingredients are starting to shine as stars in other parts of the world. Clean and green,  Australian meat and seafood will be a major contender in the years to come on the sustainable market.

When visiting there a cook can expect to see a range of produce and dairy from the four corners of the earth. The markets are bursting with flavors of the orient, Mediterranean and Americas. There is a revolution of true natural fusion of cuisines- Mediterranean and Asian are the most prevalent and stand out as the star of flavors.

History of Immigrants in Australia

Commonwealth Immigrants first settled in South Australia in  1836. Known as Adelaide today, folks settled in and were joined later by the persecuted Lutheran immigrants from Prussia.  They brought recipes that were handed down from their families such as the traditional Roast dinner, meat pies, and Lamingtons. Over the years, the Pavlova, pumpkin scones and Anzac Biscuits joined the line up of favorites.

The great migration again came in the 1950ties  when other cultures started to realize that the latitude of south Australia was the same as Tuscany. Italians, Germans, Greeks, Asian, Eastern European and South Africans all came to put down roots and start a new life. Yearning for a taste of home, they planted olive trees, vineyards had come in the late 1800’s so they were producing drinkable “plonk” a slang word for wine. Immigrants could speak the language in their neighborhoods and practice their foodways so they were happy to be in Australia.

Tourism raises the bar

Today’s tourist in Australia has been delighted with the creative use of local ingredients. Chefs have stepped up to the plate and have begun producing innovative dishes with traditional ingredients. Seafood often plays a starring role in these local treasures and foodies far and wide come to taste the best the country has to offer. With world class wines and cheeses that rival European producers, Australia is no longer the land of the forgotten foods. The days are long gone of a meal of meat and three veg. They have been replaced by imaginative productions of locally raised meats sprinkled with bush spices and accompanied by exotic fruits and vegetables.  A great cuisine is on the rise in Australia.

Bush tucker

Bush tucker is Australian terminology for the huge variety of herbs, spices, mushrooms, fruits, flowers, vegetables, animals, birds, reptiles and insects that are native to the country.

For centuries the aboriginal people of Australia have lived off the sunburnt land and used the plants that grew wild and natural. Through careful production, these foods that are known to few are becoming more widely available. A popular bush tucker dish is Damper, which the aboriginals originally ground seeds to make a flour, added water and made bread in the coals of their fires. Now the outback stockman can make bread with more refined flours and use camping equipment, but the natives had been doing it for years before.

Changes in Australian Cooking

The basic meat, fish, poultry, vegetables, fruits and breads have stayed the same in Australia but a few things have changed.  There has been more supplements from Asia in these categories and the methods of cooking have changed. The fast and fresh generation has  favored the wok instead of the boiling pot. Slow foods are doing a great job preserving these traditions of the family. Mostly, the presentation has changed. Foods are piled and cooked less, much like Modern American Cuisine. Foreign names are sometimes still used, but an explanation is often given to accompany the name. Names of dishes are used loosely like in the US. Terms like “Ragout” or “Mélange” have no exact equal, but can be interpreted  by the chef with creative license. The Australian chefs are being more innovative with their traditional roots to fresh and flavorful. Perhaps the most telling change is the use of bush spices and ingredients. These spices have gained the attention internationally in high culinary circles and continue to gain momentum.

Chef Sollya Richardson from New South Wales contends that “Even though, “Fast and Fresh” is the rage in cooking in Australia, Comfort foods are still enjoyed right along with the new dishes.”

Sticky Date Pudding

Makes 6-8 servings

1 ¼ cups dried seeded dates

1 ¼ cups boiling water

1 teaspoon baking soda

½ stick butter

½ cup brown sugar, packed

2 eggs, beaten

1 cup self rising flour

Sauce

¾ cup firmly packed brown sugar

1 cup heavy cream

5 tablespoons butter

Preheat oven to 350F. Grease cake pan and add baking paper.

Combine dates and water, bring to a boil Add baking soda and let stand 5 minutes

Blend or process date mixture with butter and sugar until pureed. Add eggs and flour.

Pour mixture in prepared pan.

Bake uncovered, in a 350F oven for 45 min to an hour. Let stand 10 minutes, turn out onto serving plate

For butterscotch sauce, combine ingredients in a medium saucepan and stir over low heat until the sauce is smooth and slightly thickened.

YUM, this is a very popular dish in Australia that is making a comeback as a wedding cake.

Down Under Pies Worth The Trip

The Australian meat pie is a favorite eaten during sporting events and continues to be a beloved national snack.

Of all the edible treasures eaten daily in Australia, this handy portable icon is the most notable. History says it is one of the first “fast foods.”  With Medieval roots, it was (and still is) the pie of the people. Everyone ate them in different forms. During the 1830s-40s in Australia presenting meat pies to guests from the homeland made you a very savvy host. Today, over 250 million pies a year are consumed in Australia and in 2003; former New South Wales Premier Bob Carr proclaimed it Australia’s “national dish.” It compares in popularity to our hot dog and is a preferred snack at the Ozzie Rules Footy, the Australian version of football often washed down with copious amounts of Victoria Bitters beer. But the real reason why pies are timeless is because they are adaptable to whatever is on hand. The taste and convenience cannot be beat. Easy to transport and accessible- you can cook them at home, or buy one from the “pie man” or neighborhood bakery if you run out of time.

There are cousins of the meat pie that ride along for variety’s sake should one tire of the endless flavors of the original meat pie. The Chiko Roll, for instance, invented by Frank McEncroe, a boilermaker by trade who turned to catering at football matches and other outdoor events. Similar to an egg roll, it’s sturdier and much larger, filled with sausage. A sausage roll is also a favorite at takeaway shops for eating on the fly. It consists of a lip smacking puff pastry filled with a blend of pork sausage and other filler ingredients akin to shredded cabbage that can be eaten hot or cold. You can also have a meat pie “floater” made famous by Bill’s Café de Wheels in Wooloomooloo, a seaside suburb of Sydney. This concoction is a meat pie served upside down in a bowl floating in pea soup. It’s garnished with tomato sauce (known as ketchup to Americans) or sometimes mint sauce. It can immediately transform the meat pie from a snack to a full meal and is often eaten in the wee hours of the morning to absorb too much beer that may have landed in one’s stomach during the evening’s activities.

With the influence of other cultures in Australia, pies have many colors and flavors these days. Some locals favor the exotics like Chile, Chicken and Cheese. If you are a purist, stick with the meat varieties and refuse to eat them if they have been frozen. Unlike its American cousin, veggies are not invited. Meat and Kidney, Sweet Chili and Cheese, Green Thai Chicken and Beef and Bacon are the order of the day on the menu.  The city of Bathurst and surrounding areas in New South Wales is plentiful with award winning pies judged by the Great Ozzie Meat Pie Competition, which is held each September in conjunction of Fine Food Australia in Melbourne during “National Pie Week.”  It attracts pie makers nationally and is the last authority on meat pies.  Entry categories include game, poultry, red meat, beef, lamb, buffalo and vegetarian. The winner claims the title of “Best Ozzie Gourmet Meat Pie” and gets an engraved pewter dish courtesy of Heinz.

Greg Wilcox, a previous winner who owns the Wattle Flat General Store in New South Wales, talked about his recent award in the competition’s red meat gourmet class division for his Beef and Beer pie. “There are two sections to be judged on, and we won the gourmet class section, with an accumulation of over 50 points from judges to be considered a finalist for a gold, bronze or silver medal.”  When Greg was asked about his secrets for winning the bronze medal he said “I took the basics a step further, by using high quality low fat meat and hand dicing it smaller than usual pies”. Greg uses pie dough on the bottom, which he makes at the general store and uses commercially made puff pastry for the top. The results are delicious. He also makes Sweet Chili Chicken, a Chicken Mushroom pie and Chicken and a Corn and Spinach pie.

Last year the Grand prizewinner of the Great Ozzie Pie competition was the Newcastle Heatherbrae Pie Shop, located northwest of Sydney in the Hunter Valley.  Heatherbrae took home gold medals for their Chicken Satay and Roast Vegetable pie. As quoted in the New Castle Herald newspaper, proprietor Russell Cox says the bakery’s recipe for success is simple: “We only use fresh local produce and our pies are baked fresh on the premises”.

Sidebar quotes:

Walter W. Campbell recalled the old cries of his 1850s Sydney childhood… The pie man was a “conspicuous institution, his meat pies kept warm in a large tin box, supported on thick tin legs and kept warm by a small charcoal stove” from – One Continuous Picnic: A History of Eating in Australia, Michael Symons (Penguin:Ringwood Victoria) 1982. Page 72-3.

Malay Meat Pie

The spice mix recipe included can be used for a delicious grilling rub.

Yield: 1 large pie to serve 6-8 or 6 small pies.

For Dough:

Prepare or buy frozen pie crust for two 9 inch pies, or prepare crust for six 4 1/2 inch pies.

1 egg, beaten

For Pork:

2-4 pound pork loin roast- bone in or boneless

Instructions;

In a shallow baking pan 14×10x2 inch; place roast in pan, uncovered and cook at 350F for 20 minutes per pound or until juices run clear, no pink remains, and meat thermometer registers to 160F. Let cool and dice one pound in ½ inch cubes.(approximately 3 ½ cups) Cover and refrigerate any remaining pork.

For Spice:

Malay Spice

1/2 teaspoon ground turmeric

1/2 teaspoon cracked black pepper

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 teaspoon curry powder

1/2 teaspoon fennel seed

1/2 teaspoon onion powder

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/8 teaspoon ground cloves

Mix together, store in a airtight container.

For Filling:

1 Tablespoon olive oil

1 medium yellow onion, (1 cup) diced small

3 cloves garlic, minced

1/2 cup fresh fennel bulb, diced small

2 tablespoons fresh fennel fronds, chopped

2 medium fresh tomatoes, (1 cup) chopped small

1/2 to 3/4 tablespoon of Malay spice mix (See recipe above)

1 pound pork loin from recipe above

2 cups water

3 tablespoons cornstarch dissolved in 1 cup of water for slurry

Salt and black pepper to taste

Instructions:

In a large skillet over medium heat, sauté in olive oil onion, garlic and fennel bulb until soft, about 5 minutes. Add fennel fronds, tomatoes and Malay Spice.

When soft and aromatic, add cooked pork loin and immediately add 2 cups of water. Reduce heat and simmer for 30 minutes to 1 hour. When pork is tender add cornstarch and water slurry to simmering mixture. Season to taste with salt and black pepper. Let Cool completely. (See recipe for pastry crust)

Preheat oven to 350F

When mixture is cool, fill the baked shells and cover with the cut pastry lids. Attach lids with beaten egg and wash the outside of the shell for a deeper glaze when baked. Bake for 10-15 minutes for small pies and 30-40 minutes for family pies at 350F or until golden brown.. Pie is done when bubbling and golden brown in color.

Chef’s Secret: Mix is best prepared a day ahead and cooled.

Thai Pie

This filling is reflective of the strong Asian influence of Australia.

Yield; 1 large 9″ double crusted pie

For Dough:

Prepare or buy frozen pie crust for two 9 inch pies, or prepare crust for six 4 1/2 inch pies.

1 egg, beaten

For Filling;

2 teaspoons hot sesame oil

5 green onions, sliced thin (1/2 bunch)

1 (1 inch) piece fresh ginger, grated

3 cloves garlic, minced

3 1/2 cups cooked chicken breast meat (about 1 1/2 pounds)

1 teaspoon freshly grated lime peel

Juice of 1 lime (about 2 tablespoons)

1/4 cup all-purpose flour

1 can (14oz) lite unsweetend coconut milk

1/4 cup fresh cilantro, chopped

1/2 tablespoon fish sauce

1/2 tablespoon soy sauce

1/4 cup half-and-half cream

Instructions:

In a 3 quart sauce pan, Sauté green onions in hot sesame oil over medium heat for one minute. Add ginger and garlic and cook for 2 more minutes.

Add cooked chicken breast, lime peel and lime juice. Heat thoroughly for about 5 minutes.

Sprinkle flour on cooked chicken mixture and stir until blended. Add can of lite coconut milk and bring to a boil. When boiling, simmer until slightly thickened.

Add Fresh cilantro, fish sauce, soy sauce and cream.  Adjust fish sauce and soy to taste.

Let mixture cool before pouring into prepared pie shell. (See recipe for pastry crust)

Preheat oven to 350F

When mixture is cool, fill the baked shells and cover with the cut pastry lids. Attach lids with egg wash and wash the outside of the shell for a deeper glaze when baked. Bake for 15-20 minutes for small pies and 30-40 minutes for family pies at 350 or until golden brown.. Pie is done when bubbling and golden brown in color.

Tried and True Ozzie Meat Pie

It’s a classic- This recipe makes a sizable batch, great for freezing.

Yield:12 small individual meat pies or 2 family pies (9 inch crust)

For Dough:

Prepare or buy frozen pie crust for two 9 inch pies, or prepare crust for six 4 1/2 inch pies.

1 egg, beaten

For Filling:

3 lbs beef chuck or pot roast, cubed in 1/2 inch pieces- fat removed.

2/3 cup flour for dredging

3 tablespoons canola oil

1 large onion, (approximately 1 ½ cups) diced small

5 cloves garlic, minced

1/2 teaspoon ground nutmeg

½ teaspoon black pepper

1/4 cup soy sauce

1/8 cup Worcestershire sauce

2 cups water

1/2 cup dark beer

Salt to taste

Instructions:

Dredge meat in flour, set aside. In a large heavy bottomed 3 quart Dutch oven, heat canola oil over a medium heat. Place one piece of meat in oil to test. When the meat sizzles, carefully place the rest of the meat in the pan. Do not crowd the meat in the pan or it will steam.

When the meat has browned, add the onions and garlic and cook until soft about 5 minutes. Add the nutmeg and pepper. Mix the soy sauce, Worcestershire sauce, water and beer. Deglaze the pan and reduce until gravy has thickened about 1 hour or more, adding water if needed. When meat is tender, transfer to a container to cool. (See recipe for pastry crust dough)

Preheat oven to 350F

When mixture is cool, fill the baked shells and cover with the cut pastry lids. Attach lids with egg wash and wash the outside of the shell for a deeper glaze when baked. Bake for 10-15 minutes for small pies and 30-40 minutes for family pies at 350F or until golden brown.

Chef’s Secret: Professional pie makers always make their filling the day before assembly for best results. If you can’t wait, cool down the filling in the freezer, stirring often to speed the chilling time

Pastry Crust Dough for Meat Pies

Yield: for 3 double-crusted 5-inch pies or 6 single crust pies for a 4 1/2 inch foil round pie pan.

Dough:

2 cups self-rising flour*

1/2  teaspoon salt

1/2 cup of butter (1 stick) or shortening chilled and cubed

5-6 Tablespoons ice water

1 teaspoon lemon juice

Instructions:

In a food processor with dough blade, combine flour and salt. Add cubed butter or shortening, and pulse until mixed. Add slowly ice water and lemon juice until mixture is crumbly. Take the lid off of the processor and feel the dough. If it stays together, it is finished mixing. Form dough in a ball, place in plastic wrap and chill for at least one hour.

For 9 inch pies:

Fit pastry into 9 inch pie pan. Prick bottom and sides of pastry with fork. Line pastry with a double thickness of aluminum foil (or line pastry with aluminum foil and fill with pie weights or dried beans.) Bake in a preheated 450F oven 8 minutes. Remove foil (and weights).

For 5 inch double pies:

When chilled, roll out and cut into 5 inch round circles about 1/8 inch thick.. If making double-crusted pie, place dough in a 4 1/2 inch pie tin and cover with foil. Bake in oven for 8 minutes. Let Cool before using.  If making a single crust roll out and cut into 5 inch circles about 1/8 inch thick, and place on top of cooled meat pie mixture crimping the sides with a fork to seal the dough to the pan. Bake as directed in meat pie recipe.

Chef’s Secret: *substitution for self rising flour- 1 cup of all-purpose flour plus 1 ½ teaspoons baking powder and ½ teaspoon salt.

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