Australian cuisine combined culinary tastes of East and West, ancient aboriginal traditions and recipes of immigrants from all over the world. Its capabilities extend from meat cakes and vegetarian sandwiches to kangaroo fillet with young shoots of sokolovici and fried onions, the newspaper “To the table of Muscovites”.
The flowering of Australian cuisine began quite recently – in the 90s of the last century. All largest cities of green continent has experienced the emergence of many new restaurants, designed in the spirit of “modern Australian cuisine”. The success of the local culinary arts was driven by two factors: first, the variety and uniqueness of dishes, secondly, cheapness.
Immigrants from all over the world have brought to Australia their culinary preferences, the cuisine not only United East and West, and brought their ancient traditions. The success turned out to be enormous. Andre Cointreau, the President of the Parisian “Le Cordon Bleu”, possibly the most prestigious culinary Institute, which has branches in London, new York, Tokyo and Sydney, believes that if a few decades years ago, France was the undoubted centre of world gastronomy, but now the centre – Australia.
“Australia is a place where developing a kitchen twenty-first century,” says Cointreau, believing that of culinary art of Australia will be a “classic cooking of tomorrow.” Continue reading
History and localization of beer snacks is very complicated and almost defy systematic description. The diversity of varieties and kinds of beer made this drink is universal, and therefore a food associated with them, as extensive in the names and ways of cooking. If we talk about rules of setting, there is also a variety of options – from a clean table with mugs to rich treats with hot and cold dishes, including dessert. And beer everywhere there is a place and a good companion snack.
Beer snacks – a different direction in cooking
Beer in General can be considered as a drink with a “double bottom” – drink it just because it’s beer, a special element of culture, and is drunk as an accompaniment for some food, the menu is acceptable in certain conditions. It is difficult to surprise someone order beer for lunch or dinner in the restaurant. But there is a separate culinary direction that links cooking with beer – this beer snacks, including cold, hot dishes, salads, desserts. In each country it’s own set of dishes and products, which is superimposed on the national colors.
Experience the variety of opportunities offered by national cuisines in recipes snacks to beer, in the Pub daddy – menu of this beer house is filled with not only traditional English dishes, but also a very diverse range of zakusochnyh countries and peoples. Continue reading
Yes, today we will prepare the most exotic dish in the Philippines! And do not care that today is Wednesday and not our favorite cooking day is Friday. Always want to eat, including the media, agree.
To be exact, to cook it will not “we” (we are an international team of “helpers” and races….s) be prepared to be my maid, a good friend of mine, a native of Luson, my incomparable and charming Angela. So today’s recipe and the dish is completely performed by Angela. Welcome!
The name of the dish, and the finished product will be in the final post. So, today we will show you something that you at least will surprise you, my dear readers 🙂 and many, I fear, irreversible and continuous salivation, which can lead to dehydration. I warn you, if you are weak by nature, and culinary themes are dire effect on your nervous and digestive system, by the end of this post you can get to the hospital. So the rule is: not confident, a cat don’t go! And everyone who is brave, who is not afraid to lose a liter of saliva, who wants to see and wonder what can Filipino women, they go under the cut and enjoy. Continue reading