Down Under and Delicious

International focus was on Australia during the 2000 Summer Olympics in Sydney, but the cuisine found Down Under has been scrutinized for ages.

Exotic, delicious and different describe the fare of this enchanted land. Because of a wide range of climate and terrain, nearly anything a food lover could want is available. With a population of only 18 million people, it's hard to believe that the land size of Australia is basically the same as that of the continental United States.

Major coastlines account for Australian's fascination with seafood. Whether you prefer freshwater fish or shellfish such as shrimp and crab, this is a seafood lover's paradise. Baked, broiled, grilled or fried, fish is the popular choice in this water-loving country.

What is Vegemite?

This dark brown paste is an Australian institution. In fact, not many days start without this axle-grease-looking spread on a slice of toast. Most Australians think it's great, but it does take an acquired taste.

But what is it exactly? Believe it or not, yeast extract. In 1922, a young Australian named Fred Walker decided to make a special "yeast extract" that would be as delicious as it was nourishing. The chief scientist, Dr. Cyril Callister, an employee in the company Walker owned, invented the first Vegemite spread. He used brewer's yeast from Carlton & United Breweries and blended the yeast extract with ingredients such as celery, onions and salt to make a thick, dark paste.

The new product didn't have a name, so Walker held a trade-name competition to find one. In 1923, Dr. Callister's paste became "vegemite." Later, during World War II, soldiers, sailors and the civilian population all had vegemite included in their rations, and it got so popular that it fell into short supply.

By the way, Fred Walker and Company became Kraft Foods Limited in 1950, with the original factory based in Melbourne.

To this day, vegemite is as popular as ever.

Where does meat fit into Australian cuisine?

If a good steak is more to your liking than fish or strange spreads, then Australia fits your bill as well. Meat has been imported into the Australian diet since pioneering days. The first fleet settlers brought cattle with them in 1788, but the animals ran away after the first few days--not to be found for years.

This strange turn of events had the colonists sampling local game such as emu or kangaroo (there are more of them than people in Australia). Today, of course, most Australians consider this unique creature a mascot instead of a meal. But there's plenty of other meat to choose--especially lamb (check our Crown Roast Lamb recipe below).

A land of varied culinary influences

Australia has an expansive immigration policy, which is why there is such an eclectic slant to the country's cuisine. Influences from Italy, Greece and most of Europe are seen in many of the favorite dishes on restaurant menus. The Asian influence is particularly strong.

One thing many visitors notice immediately is the proliferation of pastry shops in Australia. The natives may be laid-back, but they're also pumped full of sugar. One favorite dessert in particular is Pavlova (pictured below), named after the famous Russian ballerina. This is basically loads of meringue with whipped cream, topped with kiwis, bananas, strawberries and passion fruit.

What's a jaffle?

The easiest way to describe a jaffle (pronunced jaw-ful) is to say it's an Australian sandwich made with a unique cooked-in-coals contraption. A picture (a moving one at that) is definitely worth a thousand words in this case, so check out the video about the Australian jaffle.

Australians basically make jaffles with a variety of ingredients. Try these three suggestions from John Compton, a frequent guest on All In Good Taste and the owner of the Old City House Inn & Restaurant in St. Augustine, Florida.

Savory jaffle No. 1--ham, mushrooms, tomatoes, onions and Swiss cheese. Layer the ingredients, set inside the jaffle, seal and heat on the coals (as seen in the video).

Savory jaffle No. 2--turkey, American cheese, mango chutney and prepared cornbread mix. Pour the cornbread mix into both sides of the jaffle, add the other ingredients and heat.

Sweet jaffle--pineapple slices, bananas, brown sugar and honey. Layer the pineapple and banana slices, sprinkle brown sugar and top with honey. Heat and serve.

* Note: If you purchase a jaffle, be sure to season the cast-steel metal before making the sandwich. Do this by heating the jaffle and rubbing the inside with a vegetable or olive oil. Let the oil sit for a while and then heat the jaffle again. This process will season the metal and help alleviate sticking and burning.

Tip

Be sure to place the jaffle between the hot coals. Both sides need heat, much like a grilled cheese sandwich.

Create a miniature chef hat for Crown Roast Lamb. Here's how:

Materials:

sheet of plain white paper
thick pen
scissors
glue stick

Steps:

1. Fold a plain white piece of paper in half, horizontally.

2. Fold again, vertically this time.

3. The piece of paper should be about 1-1/2 inches wide and five inches long.

4. Cut the paper at the seam to separate into two pieces.

5. Make small incisions along the edge of the paper and continue all the way across the length of the sheet.

6. When finished with step 5, fold the paper inside out so the perforations are now in the middle.

7. Finish by wrapping the paper around a thick pen and use a glue stick to seal tightly.

Did you know?

The famous Australian saying "waltzing matilda" refers neither to a dance nor a woman. A matilda is a blanket roll, and a waltzing matilda means to travel down the road backpack style.

For a real taste of Australian cuisine, try these All In Good Taste recipes:

Crown Roast Lamb

Ingredients:

crown roast of lamb--16 to 18 rib chops/cutlets, cut in two separate pieces
melted butter

Preparation:

Ask a butcher to prepare 16 to 18 rib chops/cutlets without cutting through the sections. Ask to have skin removed and the chops chined (cut between the bone) for easier carving. Tie ribs together in a circle with the bones toward the outside to resemble a crown. The butcher can do this for you.

Remember to remove skin or fat from bones at top. Use a sharp knife for this. Place a large sheet of aluminum foil on a large baking dish. Put crown roast in center of aluminum foil. Gather foil around bones at base. To keep the shape of the roast, place a small heatproof bowl or tin into the center of roast.

Place a small piece of aluminum foil around each exposed bone at top. Roast in oven at 450 degrees for 40 minutes, brushing frequently with melted butter. Remove from oven.

Remove small bowl from center. Pack stuffing into center of roast, pressing down well. Spoon pan drippings over stuffing. Return to the oven and cook another 40 to 45 minutes or until meat is tender.

Place on a serving dish. Remove aluminum foil from tips and replace with small cutlet frills for a special presentation. While roast is cooking for the first 40 minutes, prepare stuffing (see Stuffing and Vegetables recipe).

Stuffing, Roasted Vegetables and Mint Sauce

Stuffing Ingredients:

1 cup fresh bread crumbs
1 small onion, finely chopped
1 clove garlic, crushed
2 Tbs. chopped fresh parsley
1 egg, lightly beaten
1/2 tsp. grated lemon rind

Preparation for the Stuffing:

In a small bowl, combine the breadcrumbs, onion, garlic, parsley, egg, and lemon rind.

Roasted Vegetable Ingredients:

assorted vegetables of your choice, cut in one-inch chunks
oil
balsamic vinegar
salt
rosemary

Preparation for the Roasted Vegetables:

Coat vegetables with small amount of oil and balsamic vinegar. Add salt and rosemary to taste. Add vegetables to the pan containing the lamb roast for the last 45 minutes of cooking time.

Mint Sauce Ingredients:

4 oz. fresh mint (approximately one large bunch)
1/3 cup boiling water
1 Tbs. sugar
1/3 cup cider vinegar
1/4 tsp. kosher salt

Preparation for the Mint Sauce:

Remove mint leaves from the stem, then wash, dry, and finely chop them. Place in a small bowl. Add 1/3 cup boiling water. Stir in sugar. Let stand until cool to the touch, about 15 minutes. Stir in cider vinegar and salt. Serve immediately for best color.