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
Part of any trip is discovering the local food, which in the literal sense of the expression “eyes on the forehead climb”. In this article we will introduce you to unusual culinary delights of different countries. But, as the author of Lonely Planet’s “Extreme cuisine” Eddie Lin: “the Difference between delicious and tasteless food consists of only two letters.”
Australia: large white larvae
These fleshy creatures were an important staple food of Australian aborigines for thousands of years. They grow up to 7 cm in length and are found in Central Australia in the roots nizkostvolnye and eucalyptus trees. There they Jivatma plant SAP before you turn into butterfly, if not to eat them before that. What if you still enjoy? This can only be compared to how bent a little balloon of liquid. It spreads out in your mouth like a SIP of red wine. Although the taste is more reminiscent of an egg.
Afghanistan: the testicles
Edible testicles come in all sizes: large bullish (also called “Rocky mountain oysters”) and small cock. The Chinese are fond of stewed testicles, and the Afghans are preparing lamb on a spit like a kebab. Continue reading
Who doesn’t like the records? All love! Some – read lists, and others to get them. Among chefs, too, there are such cranks – behind the scenes they compete in creating the most expensive dishes. The course is the whole Arsenal of delicacies: lobster, white truffles, caviar… the Most cunning and make pretentious, not to say honest, but effective move: add in dishes of pearls with diamonds. And almost all the dishes that claim to be the most expensive and exclusive, can be found at a tempting gloss – covered because these masterpieces with gold leaf and precious stones.
1. Glamorous Burger
Burger should cost $ 2. Or, say, 20 in a fashionable restaurant with wonderful supply. OK. How about 1100 pounds, ladies and gentlemen?! Believe me, that’s it! For 1800 dollars in one of London’s restaurants you can taste the sandwich of rare Japanese Wagyu beef, new Zealand venison, brie cheese, smoked duck eggs… and the list of ingredients it is possible to paint quite a long time. There is also saffron, and white truffle, and brioche covered with some sesame seeds and gold! And the name does not disappoint – gamburger. Quite a choice because glamorous. And this sandwich will not leave the customer hungry:it has as many as 2.6 thousand calories. And offer the dish with a buffet of delicacies – apparently, only one hamburger customers had a bit. Continue reading