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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]
The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water and optionally desiccated coconut. [2] [3] Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. [4]
In Australia and New Zealand, a meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms or cheese and is often consumed as a takeaway food snack. This variant of the standard meat pie is considered iconic . [ 1 ]
Another story is that an unnamed New Zealand chef created Pavlova in 1926 in a Wellington hotel. Food anthropologist Helen Leach of the University of Otago was unable to verify that this was true. [2] She found at least 21 pavlova recipes in New Zealand cookbooks by 1940, the year the Australian recipes appeared. She wrote the book The Pavlova ...
Chocolate crackles (also known as chocolate bubble cakes [1]) are a popular children's confection in Australia and New Zealand, especially for birthday parties and at school fêtes. The earliest recipe found so far is from The Australian Women's Weekly in December 1937. [2] The principal ingredient is the commercial breakfast cereal Rice Bubbles.
The cuisines of Oceania include those found on Australia, New Zealand, and New Guinea, and also cuisines from many other islands or island groups throughout Oceania.. Since the region of Oceania consists of islands, seafood is a prominent part of the diet, with vegetables such as potatoes, sweet potato, taro and yams being the main starch.
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A 1900 recipe for Lamington Cakes has been found in the Queensland Country Life newspaper. [14] While the recipe originated in Queensland, it spread quickly, appearing in a Sydney newspaper in 1901 [15] and a New Zealand newspaper in 1902. [16] However, none of these recipes indicate the creator of the recipe nor the reason for its name.