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Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British , European , Asian and Middle Eastern .
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]
Download as PDF; Printable version; ... Australian snack foods (2 C, 26 P) Australian soups (11 P) W. Australian food writers (3 C, 4 P) Pages in category "Australian ...
Bush tucker, also called bush food, is any food native to Australia and historically eaten by Indigenous Australians, the Aboriginal and Torres Strait Islander peoples, but it can also describe any native flora, fauna, or fungi used for culinary or medicinal purposes, regardless of the continent or culture.
The Australia New Zealand Food Standards Code (ANZFSC) is the legal code governing food safety and food labelling in Australia and New Zealand. [1] [2] It is administered by Food Standards Australia New Zealand. [3] Officially, it is issued as Australian secondary legislation and then adopted by New Zealand secondary legislation. [4]
Food safety in Australia concerns the production, distribution, preparation, and storage of food in Australia to prevent foodborne illness, also known as food safety. Food Standards Australia New Zealand is responsible for developing food standards for Australia and New Zealand. [1] [2] In recent years the quality and integrity of the food ...
Chinese food has been named as Australia's favourite cuisine according to Roy Morgan Research. [8] However, despite its popularity, Australian Chinese cuisine still slightly differs to the authentic Chinese cuisine. One of the reason for this is due to the conflicts between Australian and Chinese people.
Australian herbs and spices are generally dried and ground to produce a powdered or flaked spice, either used as a single ingredient or in blends. They were used to a limited extent by colonists in the 18th and 19th centuries. Some extracts were used as flavouring during the 20th century.