Those of you who are regular readers of Australia and New Zealand magazine will know that I no longer write a monthly article for them. My final piece for them, which appeared back in February 2018, was about Australian cuisine.
Just to be clear though, before we push on, I’m no foodie and I can’t cook for toffee. So I can’t criticise, can I?
Or can I? Here’s a reprint of the article.
This is my 100th entry into my Expat Diary, and my last. I’ve had a great time writing these articles each month and sharing my view of life down under, but it’s time to hang up my pen.
I have written about so many different subjects over the years, but there have been a few things Australian that I have skilfully managed to avoid mentioning. When it comes to Australian cuisine, not only have I managed to avoid mentioning it, I’ve also managed to avoid eating many of Australia’s favourite foods and ‘delicacies’.
So, first up, here’s what I haven’t eaten.
Never had a Bung fritz, which looks scarily like an oversized saveloy. The difference, I’m told, is that the Bung fritz, a delicacy in South Australia, apparently contains quality meats, not pig’s brains. Maybe I will give one a try.
I will almost certainly continue to avoid the Witchetty grub for as long as I possibly can though. No explanation needed, after all it looks like a large maggot…
…and is best eaten raw and alive. Apparently they taste like scrambled eggs, and I like scrambled eggs. But still, no, no, no, not even if I were on a reality TV show.
I’ve also managed to avoid Tim Tams, apparently ranked the world’s most popular biscuit per capita.
Tim Tams are an Aussie favourite, but the UK government are not so keen. Two of the food colourings used in the biscuit, E102 and E110, are included in their list of six colours supplied to the EU market that must carry additional warning information. No such problems in the US though, Tim Tams relaunched there early in 2016 and have since been flying off the supermarket shelves with increasing speed.
I’ve also managed to avoid eating a Chiko Roll so far, but as I researched the ingredients I found myself becoming tempted to give one a go.
This little beauty contains no chicken, as you might have thought. Instead, the deep-fried spring roll lookalike contains beef, cabbage, carrots, celery, onion, green beans, spices and much much more.
But then I discovered, would you believe, it too can include added E102 and E110. Further information online suggests that some chiko brands contain ingredients that simply can’t be identified. Witchetty grub? Surely not, so maybe I will give one a go, it is an Australian icon after all.
Here are a couple favourites for kids parties; firstly, fairy bread. Recipe; sliced white bread cut into triangles, covered in margarine and smothered in 100s and 1000s. Yes, those multi-coloured tiny sweet candy balls which contain 80 grams of sugar per 100 grams. Plus more E102 and E110.
Not for me, thank you, but I could well indulge in one of the other kids party favourites, the party pie.
Pies are big business here in Australia, big, big business. We like to get our children into them as early as possible, hence the party pie.
Nothing special, just a small (approx 7 cm diameter) beef pie served with lashings of tomato sauce. Meat pies are often described as Australia’s national dish, and yes, I eat them. Better than the Witchetty grub, I suppose, but anyhow, I moved here for the weather, not the food.
Nobody moves to Australia for the food.