here are some easy aussie breakfasts (brekkie): BREAKFAST: (The breakfast of champions!) Here's a treat for brekkie! WELSH RAREBIT: Ingredients: 2-3 slices of hot buttered toast,1 tbsp butter,2 tsp flour,1/4 cup milk,3/4 cup of grated cheese(your choice),1/4 tsp mustard,1 tsp worecestershire sauce,pepper to taste. Method: Melt butter in a saucepan, add flour, stir in well.Add milk and stir till boiling.Remove from heat, add cheese and other ingredients stir till cheese has melted.Spread mixture onto toast and place under griller(broiler)until golden brown You can add parsley sprigs if you like, just as a garnish! (simple and oh! so yummy) Another brekkie treat! Scrambled eggs...ala Linda Ingredients: 2 eggs (per person),2 tbsp milk (per person),chopped parsley,2 rashers (strips) of bacon (per person),2 tbsp grated cheese (per person) Method: Dice the bacon and fry till cooked, but still soft,while this is cooking, beat the eggs and milk together,add chopped parsley,salt&pepper(to taste)and the cheese. Drain bacon, return to pan and add the egg mixture,fold (don't stir) it's best to use a fork for this!cook till there are no runny parts, serve on or with toast!(easy) You can also add, diced tomatoes, or any herbs you like! AUSSIE BUSHMANS BREAKFAST Ingredients 2 lamb loin chops, 2 thick sausages, 2 rashers bacon, 100g mushrooms, 1 large tomato (cut in half), 2tbs grated cheddar cheese, 1tbs oil, 2 eggs. Method Trim chops of excess fat, pierce sausages with a fork. Place chops and sausages on oiled grill tray, cook under high heat for 2 minutes, turn, cook 2 minutes, continue cooking chops and sausages until they are done to your liking. In a pan, fry bacon until crisp, remove, keep warm, add mushrooms, cook briefly, keep warm, after 4 minutes of cooking time, place tomato, cut side down on grill tray, cook for 2 minutes, turn, sprinkle with cheese on top, cook until tender, about 3 minutes before serving, heat oil in frying pan, cook eggs over low heat, serve with cooked meat, tomato, bacon and mushrooms. Serves 2
australians like oysters too.... 0ysters Kilpatrick: ( this is my version) (This recipe is based on a dozen oysters.) Ingredients: 1 doz fresh oysters ( in half shells),6 rashers of bacon(strips) 1 tbsp lemon juice, 3 tbsp worecestershire sauce Method: Dice bacon very finely, mix lemon juice and worecestshire sauce together.Pour sauce mix over oysters,( about 2 tsp on each one) Sprinkle bacon generously over the top, place under grill(broil) Till the bacon is just turning crispy. They can also be placed in the oven!(this depends on how many you are doing, and grill size) OYSTERS ROCKEFELLER Method Cover oysters in a half shell with a mixture of finely chopped, cooked spinach and onion, top with fine breadcrumbs and grated cheese, brown in a hot oven or under a grill for 5 mins. OYSTERS CZARINA Method Top each oyster on a half shell with,1/2-1 tsp of caviar and a squeeze of lemon sprinkle with pepper and serve with a lemon wedge. OYSTER COCKTAIL Ingredients 24 oysters, 1/2 cup tomato sauce, 1 tbs lemon juice, 2tsp worcestershire sauce,1 tsp white vinegar, few drops tabasco sauce, salt and pepper,lemon wedges Method Arrange oysters in four small , stemmed glasses, place finely shredded lettuce In the base of each glass, arrange oysters over lettuce. Combine tomato sauce , lemon juice and worcestershire sauce, vinegar and tabasco, season with salt and pepper. Spoon over oysters. Serve with lemon wedges and small triangles of buttered brown bread.
australian style french fries: POTATO SCALLOPS Ingredients 750g(1 1/2lb)large old potatoes, 2cups self raising flour, 1tsp salt,1/4tsp pepper, 1 3/4 cups water, oil for frying, extra flour. Method Peel potatoes,cut into very thin slices,dry well. Sift flour,salt and pepper into a bowl,make a well in the centre,gradually add the water mixing to a fairly thick coating batter,beat until smooth and free of lumps Coat potato slices with extra flour,dip into prepared batter, then deep fry until lightly golden,remove from oil and drain on absorbent paper. Refry in very hot oil, until rich golden brown, drain on absorbent paper, and sprinkle with salt...serve
here are some really cool australian seafood dishes: SEAFOOD MARINARA Ingredients 1 tbsp olive oil,2 cloves garlic(finely chopped),1 small onion(finely chopped),1 cup white wine,3tbsp tomato paste,1/4 tsp red pepper flakes,10 large green prawns(peeled and deveined),10 tassie scallops(rinsed),10 fresh oysters or mussels(rinsed)and whatever other seafood you care to add(experiment)1/4 cup parsley(chopped),2 cups cooked and drained pasta! Method In a large skillet, heat oil over med-high heat,stir in onion and cook for 2 minutes,add garlic and cook for further 30 seconds,add white wine and simmer for 2 minutes.Stir in tomato paste and red pepper flakes(add some water if needed)bring the sauce to a simmer and add seafood,cook for 3 minutes.Add the parsley, pepper to taste. serve immediately over pasta!...serves 3-4.. BALMAIN BUGS (i.e., lobster) WITH MANGO SAUCE Ingredients 8 large green balmain bugs,or 2 large green lobster tails,1 large or 2 small mangos,2-3 tbsp sour cream,1/4 cup lemon juice,1tsp soft brown sugar,2-3tsp thai sweet chilli sauce. Method Place bugs(lobster) in a saucepan of lightly salted boiling water,simmer uncovered for 4-5 minutes,till shells have changed colour(orange red colour).Gently separate the heads from the bodies,using a sharp pair of kitchen scissors,cut along the underside of the bug and gently remove the meat,cut each piece of meat in half (lengthwise). Mango sauce Peel the mangos,remove the seed and roughly chop the flesh,place the flesh in a food processor,add the cream,juice and sugar and chilli sauce,process for 20-30 seconds or until smooth.Cover and chill till needed...if the sauce is too thick add more cream or lemon juice.When ready to serve ,heat the sauce and pour over the bugs...serve with veges of your choice... BEER BATTER FISH AND CHIPS Ingredients 4 fish fillets,2 cups self raising flour,1 1/4 cups of beer,oil for deep frying, cornflour, salt and pepper. Method Skin fillets, remove as many bones as possible.Lightly coat in cornflour,sift flour,salt and pepper into a small bowl, add beer gradually, beating well until smooth, and a good pouring batter consistency. Dip the fish into batter to coat, deep fry in hot oil for 1 minute, remove, drain,allow oil to re-heat, refry until golden brown, drain on absorbent paper before serving. serve with chips,tartare sauce, or vinegar. LOBSTER THERMIDOR Igredients 750g(11/2lb)cooked lobster,1 cup milk,1 small onion,3 cloves garlic,1 bayleaf,30g(1oz)butter 2tbsp flour,30g extra butter,4 shallots,1/2 cup dry white wine,1 cup cream,salt and pepper,1/2tsp mustard,125g (4oz)gruyere cheese. Method Cut lobster in half,remove flesh, cut into large pieces,reserve shells.Combine milk with peeled and sliced onion,cloves and bayleaf,bring to boil ,strain and reserve liquid. melt butter in fry pan, stir in flour and cook 1 minute (without browning), gradually stir in hot milk,cook and stir till mixture boils and thickens, set aside Melt extra butter in pan ,add chopped shallots,cook for a few minutes,add wine(reduce over high heat till half the quantity,add the white sauce and cream,season with salt,pepper and mustard,cook gently ,stirring for 5 minutes. Stir in 3/4's of the grated cheese,stir till cheese melts,add lobster meat,place mixture into lobster shells,sprinkle with remaing cheese,brown under hot griller(broiler)or in hot oven. Serves 2...serve with veges of your choice...
some great aussie beef dishes: AUSSIE MEAT PIE Ingredients Filling 750g(1 1/2lbs)minced steak,2 beef stock cubes,1tsp so sauce,1 1/2 cups water,pinch nutmeg,2tbsp plain flour,salt and pepper,1/4 cup water (extra) Pie base 2 cups plain flour,2/3 cup water,1/2tsp salt,1tbsp beef dripping Pie top 1 packet puff pastry,1 egg yolk,1tsp water Method Place meat in a saucepan,stir over low heat until meat is well browned,drain of any surplus fat,add crumbled stock cubes,water, salt and pepper,nutmeg.Stir until boiling,reduce heat,cover and simmer gently for 20 minutes,remove from heat.Combine extra water and flour,stir till smooth,add the flour mixture to the meat,stir till combined,return to heat, stir till meat boils and thickens,add soy sauce,mix thoroughly.Simmer uncovered for 5-10 minutes,rmove from heat and allow to cool. To make the base Sift the flour and salt together in a bowl.Place water and dripping in a saucepan,stir till dripping melts,remove from heat.Make a well in the centre of dry ingredients,add the liquid,stir till combined.Turn out on a lightly floured board,knead lightly.Roll out pastry to line 8 greased pie tins(around the same size tin as a pot pie comes in )cut off excess pastry from the sides of the tins,fill the base with cold meat filling. Pie crust(top) Make up puff pastry(according to directions on packet), roll out on a lightly floured board,cut into rounds for top of pies(use a saucer as a guide for size)wet edges of base pastry and gently press tops into place,trim edges with a sharp knife.Brush tops with combined egg yolk and water.Bake in a hot oven for 5 minutes until golden brown,reduce heat to moderate and bake a further 10 minutes.. (this is a real"AUSSIE FAVOURITE")serve with tomato sauce on top ! TOAD IN THE HOLE Ingredients For the batter 100g plain flour,1 egg,150ml water,150ml milk. For the toad 8 rashers of streaky bacon,8 fat beef sausages,1 onion(sliced thin),1tbsp vegetable oil. For the gravy 2tbsp vegetable oil,1 onion(sliced thin),2tbsp plain flour,2tsp ready made mustard.2tsp worcestershire sauce,600ml chicken or vegetable stock,salt and pepper. Method Preheat oven to 220c(425f),sift the flour and a pinch of salt into a bowl,make a well in the centre and drop in the egg, beat lightly, then gradually pour in half the water and milk,beating all the time to form a smooth, thick batter.Beat well for 2 minutes, then stir in remaining liquid. Wrap a bacon rasher around each sausage and place in a large oven tray(preferably tin),scatter over the onion slices and drizzle with the oil.Bake for 15-20 minutes until the bacon and sausages are starting to brown,Remove from the oven and quickly pour the batter around the sausages, return to the oven for a further 35-40 minutes,until the batter is crisp and well risen. Gravy Make this while the toad is cooking Heat the oil in a small fry pan, add the onion and gently fry for 5 minutes, until soft and lightly coloured.Stir in the flour and cook for 1 minute, stir in the mustard,worcestershire sauce and stock,bring to the boil,stirring constantly,simmer for 15 minutes(then taste and add more salt and pepper if needed). Serve the toad with mashed potatoes,broccoli,cabbage and gravy..serves 4...... CORNED BEEF AND WHITE SAUCE Ingredients 1 piece corned beef(brisket),2 bay leaves,2tbs brown sugar,10 whole cloves,1/2 cup brown vinegar,enough water to cover meat,1 small onion(diced),2tbs plain flour,1 1/2 tbs butter,1 chicken stock cube, 1-1 1/2 cups milk. Method Place the corned beef in a large saucepan,cover with water,add bay leaves,brown sugar,cloves and vinegar,cover and bring to the boil,reduce heat and simmer for 1-1 1/2 hours. White sauce Melt butter in a small saucepan,add onion and saute till clear in colour,add the flour and simmer fpr 2 minutes.Add the milk,gradually(stirring constantly),add crumbled stock cube and let simmer(stirring occasionally). Slice the meat and pour the sauce over it...mashed potatoes,carrots and beans or peas, go great with this meal!!!!!! EGG AND BACON PIE Ingredients 500g(1lb)packaged puff pastry,250g(8oz)bacon,6 eggs,2tbsp chopped parsley,1 egg yolk,1tsp water,salt and pepper. Method Roll out half the pastry and line a 20cm(8")pie plate,refrigerate 15 minutes. Remove the rind and excess fat off the bacon rashers,chop roughly,cook gently for 3 minutes,allow bacon to cool, Place half the bacon in base of pie plate,break the eggs in,one at a time,being careful not to break the yolks. Arrange eggs in circular pattern,season with salt and pepper,sprinkle with remaining bacon,sprinkle with parsley. Roll out remaining pastry,cover pie,press edges together well,trim edges,brush with combined beaten egg yolk and water Refrigerate for 15 minutes,bake in hot oven 15 minutes,reduce heat to moderate, cook further 15-20 minutes...serve hot or cold CARPETBAG STEAK Ingredients 4 beef eye fillets steaks(4cm thick)(2"), 12 shelled oytsters, 2 tbsp chopped fresh parsley, 2 tsp lemon juice, 2 tbsp oil, 1 cup beef stock, 2 tsp worcestershire sauce, 60g butter(chopped)freshly ground black pepper. Method Using a sharp knife, cut a deep pocket into side of steak.Combine oysters, parsley, lemon juice and pepper in a bowl, spoon into steak pockets and secure with toothpicks. Heat oil in pan, add steaks, cook over high heat for 2 minutes each side, turning once. For rare steaks, cook each side 1 minute more.For medium and well done , reduce heat to medium, continue cooking 2-3 minutes each side for medium and 4-6 minutes for well done. Drain on paper towels. Bring stock and sauce to boil in pan, reduce heat, stir in butter until melted, serve over steaks. serves 4....serve with salad or fresh steamed veges... center> BEEF STROGANOFF CASSEROLE Ingredients 1.5kgs(2 1/2lb) blade steak, 3 med onions,125g(4oz) mushrooms, 60g(2oz) butter, 2tbs oil, 3 cups water, 1/2 cups dry red wine, 3tbs tomato paste, 1 beef stock cubes, salt and pepper, 2tbs flour, 3tbs water (extra), 1/4 cup sour cream. Method Remove any excess fat from the meat, cut meat into 2.5 cm(1") cubes, heat butter and oil in a large pan, add meat in batches, fry until well browned, remove from pan, peel onions, cut in half, slice thinly, slice mushrooms, add mushrooms and onion to pan, fry until onions are golden brown, remove from pan. Return meat to pan with water, wine, tomato paste and crumbled stock cubes, season with salt and pepper, bring to boil, reduce heat , simmer, covered for 1 hour. Add onions and mushrooms, simmer further 30 minutes, or until meat is tender, blend flour with water, stir into meat mixture, stir until mixture boils and thickens. Just before serving , stir in sour cream, heat gently. Serves 6.... serve with boiled noodles or rice.. RISSOLES Ingredients 500g(1 lb) beef mince(ground beef),1 egg, 1 cup bread crumbs(fresh or pack),1/3 cup tomato sauce(ketchup), 1 tbs each of garlic,fresh ground black pepper and mixed herbs, 1tsp mustard powder, 1tbs oil. Method Mix all the ingredients togehter(except oil), this is best done with your hands. Shape into round balls, heat oil on high in a heavy based frying pan Turn the rissoles over when one side is browned and slightly crispy(make sure they don't burn). Cook the other side the same way, turn the heat down to medium and cook through. serves 2-4 I usually serve rissoles with mashed potato, veges and a beef gravy They also make a great sandwich!!!just slice and add tomato sauce! Shearers Stew and Dumplings This recipe serves 6 hungry shearers or 8 ordinary people. Ingredients 1 tablespoon oil. 1 tablespoon butter. 1 kg chopped mutton or two-tooth lamb, rolled in seasoned flour. 3 onions, quartered. 3 parsnips, thickly sliced. 3 carrots, thickly sliced. 2 sticks celery, chopped. Meat or vegetable stock or water. 3 tablespoons chopped parsley ¾ teaspoon mixed herbs. 1 tablespoon Worcestershire sauce. Salt, pepper and a pinch of sugar. Method Heat oil and butter in a large heavy frying pan and brown the meat, adding a little extra oil if necessary. Push to one side and sauté the onion until transparent. Transfer to a heavy stewing pan, adding the bits left in the bottom of the frying pan blended with a little stock or water. Add the parsnips, carrots and celery and enough stock or water to barely cover, along with the parsley, herbs Worcestershire sauce, salt, pepper and sugar. Simmer for about 2 hours or until the meat is tender, on a low heat. Serve with the dumplings - recipe below. dumpling recipe: Ingredients 2 cups self-raising flour. 1 tablespoon chopped parsley. Salt and plenty of black pepper. About ¾ cup of milk or water. Method Put the flour, parsley, salt and pepper in a bowl and stir in the milk or water until the dough forms a soft dropping consistency. With floury palms, lightly roll the mixture into balls and place on top of the stew while it is simmering. Cover and cook for about 15 minutes before serving. A very filling dish! Great for a cold winters night!
some simple to make australian chicken recipes: APRICOT CHICKEN Ingredients 1.5kg(3lb) chicken pieces, 2 medium onions, 60g (2oz)butter, 1tbsp cornflour, 470g(15oz)can apricot nectar, 125g(4oz)dried apricots, 1/2 green capsicum,1/2 cup sour cream, salt and pepper. Method Melt butter in large heavy pan, brown chicken pieces well on both sides, remove from pan.Add chopped onions to pan, saute until transparent. Blend cornflour into apricot nectar, add to pan, stir until sauce boils, reduce heat, season with salt and pepper, add dried apricots(cut in halves), return chicken to pan, simmer slowly(covered) until chicken is tender(stirring occasionally). Add the capsicum (cut into thin stips) cook a futher 5 minutes, stir in sour cream , reheat gently. Serves 4 CHICKEN TIA MARIA Ingredients 1.5kg(3lb)chicken pieces, 60g(2oz)butter, 11/4 cups water, 1 chicken stock cube, 3tbs tia maria,1/2 cup cream, 6 shallots or spring onions,470g(15oz)can atrichoke hearts, salt and pepper. Method Heat butter in large frying pan, add chicken pieces, cook on both sides until golden brown. Add water and crumbled stock cube, cover pan, bring to boil, reduce heat, simmer gently for 30 minutes or until chicken is tender. Remove chicken from pan, put on to a serving dish(keep warm). Add drained, washed artichoke hearts and tia maria to pan, bring to boil, reduce heat, simmer, (uncovered)for 5 minutes, add cream, season with salt and pepper, simmer gently for 5 minutes or until sauce thickens slightly. Add chopped shallots, spoon sauce over chicken. Serves 4 CHICKEN AND MUSHROOMS Ingredients 2 boneless thigh pieces ( per person),1 can of cream of mushroom soup,4 tbsp of sherry ( dry or sweet),5 button mushrooms (sliced) 1 tbsp oil Method Heat oil in a frying pan, add chicken pieces and brown. Drain the oil from the pan and return to heat, add soup and sherry, stir well. place a lid on the pan , reduce heat to a simmer, let it simmer for 20 minutes, then taste to see if it needs more sherry, you can add as much as you like... but dont over do it ! add mushrooms and simmer a further 5 mins ... then serve with veges of your choice! ( yummy) CHICKEN AND MUSHROOM PIE Ingredients 450g chicken thighs (boneless),50g butter,1 medium onion (finely chopped),175g mushrooms (sliced),25g plain flour,300ml milk 400g canned tomatoes ( chopped), 2 tbsp fresh double cream, 1/2 tspn mixed herbs,1 sheet of frozen puff pastry,1 small carrot ( diced) 1/2 cup of peas( frozen or fresh),salt an black pepper Method Chop chicken into bite size pieces,melt butter in a frying pan and saute chicken for 3 minutes. Remove from pan and saute onions slowly,add the mushrooms and cook for 2 minutes,remove pan from heat, blend in flour and milk, return to heat and simmer for 5 minutes. Add the chicken,tomatoes,carrot and peas,salt and pepper, simmer till it thickens and the liquid is reduced. Stir in the cream and the herbs and place in an oven proof dish. Place the pastry sheet over the top, decorate and brush with milk, bake at 230c (450f) for 10 mins, then reduce temperature to 190c(375f) and bake a further 15-20 mins or till golden brown on top ( serve with mashed potatoes and veges of your choice) CHICKEN IN PEPPERCORN SAUCE: Ingredients 4 Chicken breast fillets, 2tbsp butter,2 tbsp flour,2 tspn of green peppercorns,1 1/2 cups of water, 2 tbsp of fresh cream, 1 chicken stock cube. METHOD: Heat butter in a frying pan, add chicken and cook till almost done. Remove chicken from pan, (add a little more butter to pan if needed). Add flour, (turn down heat)and stir till the flour browns ( dont let it burn ) Add water, slowly! and keep stirring, add chicken stock cube,peppercorns and let simmer for 5 minutes, return chicken to the pan, cover and simmer a further 10 mins just before serving, add cream and stir well. serves 3-4 serve with veges of your choice. CHICKEN IN BEER Ingredients 1.5kg(3lb)chicken pieces,90g(3oz)butter,1 onion,2 /739ml(26oz)bottles beer,salt and pepper ,flour. Method Toss chicken in flour,seasoned with salt and pepper,heat butter in fry pan,add the chicken and brown well,remove from pan and drain off surplus fat, leaving 2 tbsp in pan,add peeled and finely chopped onion,saute till golden brown. Add beer,bring to boil,place chicken in an oven proof dish,pour beer over(there should be enough beer to cover chicken)add more beer if needed. Bake in moderately hot oven, uncovered for 30 minutes,return to frypan to reduce the liquid and thicken.Serves 4 CHICKEN CACCIATORE Ingredients 1.5kg(3lb)chicken pieces,60g(2oz)mushrooms, 1 large onion, 2 cloves garlic,1tbs oil, 470g(15oz) can whole tomatoes, 1 bayleaf, 1/2 cup red wine, salt and pepper. Method Slice mushrooms and onion, crush garlic,heat oil in frypan, fry chicken until golden brown, remove from pan, drain well. Add onion, mushrooms and garlic to pan, saute until onion is tender. Return chicken pieces to pan, add undrained(mashed)tomatoes, bayleaf and wine, cook slowly, covered for 45 minutes or until chicken is tender, season with salt and pepper,remove bayleaf. Serves4..serve with veges or salad and garlic bread
i love australian wines (especially rosemont's shiraz). here are some of the popular types of australian wines, how much they cost, and how they fare in international competitions: Today's Popular Varieties Today, cabernet-merlot blends and other multiple variety "Bordeaux blends" are all the rage. Pinot noir is yet to receive wide consumer acceptance but some excellent wines are being made. Chardonnay is ubiquitous and ranges in style from light, simple, unwooded, everyday quaffers right through to highly sophisticated, complex and Burgundy-like. The range of prices is just as wide, from $5 to $35 for current release Chardonnays. Semillon, particularly from the Hunter Valley, is a highly prized dry white that's often delicate and austere when young, but it keeps well and a little age can transform it into one of our most complex and intriguing, rich, full-bodied dry whites. Sauvignon blanc and fume blanc are also popular, but of perplexing, variable quality and style. Perhaps the best value are the increasingly fashionable semillon-sauvignon blanc blends, which are crisp, grassy and pleasingly fruity. The work horse of Aussie red wine, Shiraz (also known as hermitage and Syrah), is making a comeback after a decade of neglect. Rhine Riesling is still a big seller and is the best value for money in white wine, but its popularity has been eroded greatly by the rise of Chardonnay and sauvignon blanc. Generic styles such as claret, burgundy and white burgundy have been popular in the past but as Australia matures as a nation of wine drinkers and the industry becomes aware that it is part of a world market, generic names are used less and varietal names and proprietary brands are gathering popularity. Today, generic Chablis is still very popular as is fume blanc (which may or may not contain sauvignon blanc grapes) while the use of "champagne" is also in decline and increasingly confined to the cheaper, mass-produced sparkling wines. Port and sherry are two generic names that seem certain to endure. What You'll Pay for a Good Bottle As anywhere, wine prices vary enormously in Australia, so the following are generalizations. A typical bottle of high-quality Chardonnay will cost $12 to $25, with $15 being a good yardstick. For cabernet sauvignon or a Bordeaux-style cabernet blend, expect to pay similar prices as Chardonnay. Shiraz, perhaps Australia's most individual red wine type, is cheaper: $10 to $16 is the target for high quality. Rhine Riesling is cheaper than Chardonnay and like Shiraz offers the best value for money in its color. Leading Rhine Rieslings are between $8 and $14. Sauvignon blanc of high quality will cost $10 to $15 and pinot noir $15 to $25. The best methode champenoise sparkling wines are around $25, but some good ones can be had for $15-17. Tawny port, liqueur, muscat and liqueur tokay, the leading fortified styles cost $15 to $20 for premium quality. World Class Wines The major international wine competitions have been blitzed by Australian wines in the past decade. North America's Intervin and the UK's International Wine and Spirit Competition have been seen impressive performances that far outbalance Australian wines' small presence in the world market. Three Australians have won the IWSC's Robert Mondavi International Winemaker of the Year Award in the Eighties. At the UK Wine magazine's International Challenge, Australian reds have done well and in the French Gault-Millau magazine's Wine Olympiads Australian entries have scored consistently well against the best of France, Europe and America, even in the highly competitive Chardonnay and pinot noir categories
it wouldn't be right to do an australian food thread without posting one from donna hay and her wonderful book flavors: onion-simmered shanks 2 tablespoons olive oil 3 lb veal shank, cut into 8 thick slices 1 tbl olive oil, extra 4 brown or whit onions, sliced 3 cloves garlic, sliced 3 bay leaves 4 cups beef stock 1 cup dry white wine 1/3 cup lemon juice preheat the oven to 350 degrees f. place the oil in a large frying pan over high heat (or you can go lower at medium or medium high). coat the shanks in flour and add to the pan a few at a time, cooking for 4 minutes each side or until well browned. place the shanks in a large baking dish. place the extra oil in the frying pan and add the onions. cook, stirring occasionally for 8 minutes or until soft and golden. add the garlic, bay leaves, stock, wine and lemon juice to the baking dish containing the shanks and cover with a lid or aluminum foil. bake for 85 minutes then turn the veal. bake, uncovered for a futher 30 minutes or until the veal is soft. serve on creamy mashed potatoes (maybe garlic mashed potatoes). serves 4.
