the appetizer:
Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.
Macadamia Nut Crisps
Macadamia nuts, a part of Australian bush tucker, are easy to get in supermarkets in the U.S.A.
- 250 g butter
- 1/3 cup sugar
- 1-1/3 cups all purpose flour
- 1 teaspoon of vanilla essence
- 1-1/2 cups of dessicated coconut
- 65 grams ground macadamia nuts
Cream butter and sugar until light and fluffy. Add nut mixture, Add flour, and mix well. Add in essence. Spoon heaped tablespoons onto greased trays, flatten with a fork, and sprinkle lightly with the coconut. Bake at 180 degrees C (350 degrees F, approx.) for 15 mins or until light gold in colour. Remove from oven and cool.
Makes about 20—24. Yummy served with any plain ice cream.
Australia
Bush Tucker
- About Bush Tucker
- An Aussie Reports on Her Native Bush Tucker by Jacqualine Hollingworth
- Colloquialisms & Menu Guide
- Bush Tucker Glossary
- About Ms. Hollingworth
- Recipes
Traditional Australian Recipes
- Crusted Beef with Native Spices
- Smoked Tasmanian Atlantic Salmon Egg Roll-Ups with Salad
- Stockman's Pie with Mountain Pepper
Cookbook Profiles with Recipes
- Australian Food: In Celebration of the New Australian Cuisine
by Alan Saunders
- Fusions, A New Look at Australian Cooking
by Martin Webb and Richard Whittington
- A Taste of Australia: The Bather's Pavilion Cookbook
by Victoria Alexander and Genevieve Harris
Australian Wine
- Drinking Habits Have Changed
- Early Wine Influences
- Influences of Major Personalities
- Today's Popular Varieties
- World Class Wines
Back to the main Australia page
Australia on Wikipedia
More country Destinations
This page modified January 2007
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