Search results
Results from the WOW.Com Content Network
Australia is one of the largest producers of abalone and rock lobster. Typical serving of fish and chips. Fish and chips is a take-away food that originated in the United Kingdom and remains popular in Australia. [42] It generally consists of battered deep-fried fish with deep-fried chipped (slab-cut) potatoes.
A nut native to Australia, it can be used in desserts, savoury dishes or eaten roasted as a snack. [246] Mānuka honey: Honey derived from the Mānuka tree native to Australia and New Zealand. It has a strong, earthy and slightly bitter flavour. It is commonly touted as a health food throughout the world. [247]
Answers to NYT's The Mini Crossword for Friday, February 21, 2025 Don't go any further unless you want to know exactly what the correct words are in today's Mini Crossword. NYT Mini Across Answers
"A&W Food Services of Canada", now headquartered in North Vancouver, was once part of the U.S.-owned A&W Restaurants, but has been Canadian-owned since a management buyout in 1995. [139] Employee at a Harvey's restaurant franchise garnishing a hamburger by instruction of the customer. A&W (Canada) Burger Baron; Edo Japan; Extreme Pita; Harvey's ...
A crumpet (/ ˈ k r ʌ m p ɪ t / ⓘ) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Australia, Canada, [1] New Zealand, and South Africa.
Because Hanukkah celebrates the miracle of a small amount of lamp oil keeping the Second Temple’s Menorah alight for eight days, foods fried in oil are traditionally eaten to celebrate the holiday.
Some Maritimers eat dried dulse, a reddish-purple-to-black salty-tasting snack, eaten similarly to potato chips. [7] The popular dulse, lettuce and tomato (DLT) sandwich is a dish found at the historic Saint John City Market. [8] Potatoes are a staple in Maritime cuisine, being a mainstay crop in New Brunswick and Prince Edward Island.
Therefore, Chinese cuisine in Australia from the beginning were usually hot, spicy and numbing (Sichuan cuisine); and/or sweet and sour (Guangdong cuisine). [5] During the first Gold Rush period, Chinese labourers were found working their second job at small food stores which were referred to as "cookhouses" to serve their own people. [6]