23

Th e country’s limited rainfall can also cause problems with water quality and availability. Because Australia produces most of its own food, a water shortage for plants and animals can cause agricultural production to suff er. Western Australia is especially aff ected by drought. In 2010, the government launched a pilot program to fi nd the best way to help farmers during peri-ods of drought. Th e government hoped to help farmers plan for the possibility of drought, in-stead of responding to drought when it happens. Th e new test programs were planned to continue until 2014 and include fi nancial aid and free counseling for farmers and their families.

History and Food

British Captain Arthur Phillip (1738–1814) es-tablished the fi rst modern settlement in Australia in January 1788. Th e settlers were not very ex-perienced as farmers and early agricultural prac-tices were disastrous. Crop failure caused food

Geographic Settingand Environment

Australia is the world’s smallest continent. Lying southeast of Asia between the Pacifi c and Indian oceans, its diverse landscapes and climates are home to a wide variety of plants and animals.

It is generally warm and dry all year round, with no extreme cold and little frost. Average annual rainfall is 17 inches (42 centimeters), much less than the mean for all the countries of the world, which is 26 inches (66 centimeters). Coastal areas receive more rainfall. Livestock, es-pecially dairy and beef cattle, are raised, especially in the southwest. Areas where there is less rainfall can support sheep grazing. Sheep are raised for wool and for meat. In some years, insuffi cient rainfall can cause droughts that threaten to de-stroy crops. During the fi rst decade of the 2000s, Australia experienced its worst drought in 100 years. Th e year 2011, however, was one of the wettest years on record in Australia.

Australia■ Macadamia Nut Dukkah ...............24■ Carrot, Apple, and Raisin Salad .....26■ ANZAC Biscuits .............................26■ Pikelets .........................................27■ Australian Meat Pie .......................27■ Lamingtons ...................................28■ Christmas Shortbread ....................29■ Pavlova .........................................30■ Quick No-Cook Mini-Pavlova .......30■ Chocolate Crackles .......................31■ Toast with Vegemite .....................32

24 Junior Worldmark Encyclopedia of Foods and Recipes of the World, 2nd Edition

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shortages and even starvation. Settlers depended on goods imported from Great Britain—such as tea, fl our, beef, oatmeal, and cheese—to survive. Th ey also learned to eat foods they found around them, such as fi sh and wild fruits and nuts.

Th e Australian diet has been heavily infl u-enced by peoples from all over the world. Th e Potato Famine of the 1840s in Ireland led many desperate starving Irish people to leave their homeland, seeking relief in Australia (as well as Canada, the United States, and elsewhere). Gold was discovered in Australia a few years later, bringing more people to the country. Following World War II (1939–45), Europeans and Asians arrived in greater numbers. As a result, cuisines from other countries, such as Italy, Greece, and Lebanon, became popular. Europeans

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I N D O N E S I A

MALAYSIA

BRUNEI

PH

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Canberra

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Manila

Perth

Cairns

Brisbane

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Derby

Darwin

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AUSTRALIA1000 Miles0

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introduced tea, cocoa, coff ee, fruits, and a vari-ety of cheeses, and Asians introduced new spices and the technique of stir-fry.

Macadamia Nut Dukkah

Ingredients½ cup raw, unsalted macadamia nuts¼ cup raw, unsalted pine nuts¼ cup raw sesame seeds2 tablespoons coriander seeds2 tablespoons cumin seeds½ teaspoon saltPepper, to tasteFresh crusty bread for servingExtra virgin olive oil for serving

Directions1. Lightly toast macadamia and pine nuts in a pan

over medium heat for 1 to 2 minutes.2. Chop nuts until they are crumb size.3. Toast the sesame seeds in pan for 1 to 2 min-

utes, remove and set aside.4. Toast the coriander and cumin seeds in the pan,

stirring frequently for 1 to 2 minutes or until they begin to pop.

5. Crush the coriander and cumin until they be-come a fi ne powder.

6. Add the crushed spices, salt, and pepper to the nut mixture; mix well.

7. Brush the bread with olive oil and sprinkle the nut dukkah on top.

Serves 5 to 7

Australia is known for its seafood, fruits, beef, and lamb. Its dairy products, especially cheeses, are also very popular.

Foods of the Australians

Th e end of World War II brought about signifi -cant change in Australian cuisine. People from

Junior Worldmark Encyclopedia of Foods and Recipes of the World, 2nd Edition

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25

Australia is home to the macadamia nut, which is seen throughout Australian food. Macadamia Nut Dukkah is an Australian spin on an ancient Egyptian dish, dukkah, a blend of ground herbs and nuts.

Australia is also home to Vegemite, a widely popular product. Vegemite is a processed food that was developed in 1922 by Australia-based Fred Walker and Company. Th e company wanted to create an extract that would compete with a similar British product called Marmite. A Walker Company scientist came up with a recipe for an extract made from brewer’s yeast, which was mixed with vegetables and salt to make a thick paste, which could be spread on bread or

Europe and Asia brought new crops, seasonings, and cooking methods with them.

Wheat, rice, oranges, bananas, and grapes are just a few of the crops that grow in abun-dance throughout the country. Meat has always been a large part of the Australian diet, although Australians (like others around the world) be-gan to be concerned about controlling choles-terol and fat in their diet. As such, they began to decrease their consumption of meat slightly at the end of the 20th century. Kangaroo, though once a popular meat in Australia’s early history, is no longer widely consumed; beef, lamb, pork, poultry, and seafood are more common in 21st century Australia.

A wide variety of fruits and vegetables is shown for sale at a market in Queensland, Australia. © SHAUN ROBINSON/

SHUTTERSTOCK.COM.

26 Junior Worldmark Encyclopedia of Foods and Recipes of the World, 2nd Edition

Australia

2. Combine oatmeal, sugar, white fl our, and whole-wheat fl our in a bowl.

3. Melt margarine (or butter) and add corn syrup and water in a small pan over heat.

4. Add the baking soda to pan and stir until fi zzy.5. Pour contents of the pan into the bowl with dry

ingredients and stir well.6. Shape dough into balls and fl atten with a fork

on a tray.7. Bake for about 15 minutes or until golden

brown.

Makes about 4 dozen biscuits.

A typical breakfast may consist of fruit, toast with Vegemite (a salty yeast spread), fried eggs and bacon, and juice. Pikelets are eaten as the Australian version of the American pancake.

crackers. A competition was held to name the product, and Vegemite was the winner. Vegemite is a good source of vitamin B, but it is also one of the highest-sodium products available. In 2011, My First Vegemite, a new product con-taining about 50 percent less salt, was released for children.

Grated Carrot, Apple, and Raisin Salad

Ingredients1 head of lettuce1 medium carrot, grated1 medium red apple, chopped fi ne¼ cup raisins1 tablespoon coconut, fl akedJuice of a lemon

Directions1. Carefully remove several fi rm leaves from the

head of lettuce and arrange in a bowl.2. Mix the remaining ingredients in another bowl.3. Mound mixture in the lettuce “cup.” Serve with

cottage cheese, chicken, or lean cold meat.

Serves 6.

ANZAC Biscuits

Ingredients1 cup (2 sticks) margarine or butter2 tablespoons corn syrup4 tablespoons water1 teaspoon baking soda2 cups oatmeal2 cups sugar1 cup white fl our1 cup whole wheat fl our

Directions1. Preheat oven to 325°F.

A popular Australia treat is the ANZAC biscuit. ANZAC is

short for Australia and New Zealand Army Corps. © JANET

FAYE HASTINGS/SHUTTERSTOCK.COM.

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½ teaspoon pepper1 tablespoon Worcestershire sauce1 package of pie crustEgg yolk for glazeKetchup for serving

Directions

1. Combine ground beef, broth, onion, salt, fl our, pepper, and Worcestershire sauce in a pan.

2. Heat until boiling. Lower heat, cover, and sim-mer for about one hour, until thickened.

3. Allow to cool before fi lling pie shells. 4. Preheat oven to 350°F. 5. Roll out pie crust according to package direc-

tions and line a pie pan with dough. 6. Carefully fi ll the pie shell with the meat mixture.

Top with crust and pinch the edges together to seal.

7. Cut several slits in the top to allow steam to escape during baking.

8. Beat the egg yolk with about a teaspoon of water. Brush the tops of the pies with the egg mixture.

9. Bake for about 40 minutes, or until the pie crust is golden brown.

10. Serve with ketchup, if desired.

Serves 8 to 10.

Lunch may be an apple or a salad (such as Grated Carrot, Apple, and Raisin Salad), a sandwich fi lled with tuna or deli meats, and an ANZAC biscuit for a treat. (ANZAC is the acronym for Australia and New Zealand Army Corps. No one knows for sure, but many people think these biscuits were fi rst prepared for troops—and for Australian and New Zealand families—around 1915 during World War I.)

Pikelets

Ingredients1 cup fl ourDash of salt¼ teaspoon baking soda1 egg¾ cup milk2 tablespoons sugar¼ teaspoon vanilla extract2 teaspoons butter (melted)

Directions1. In a large bowl, mix fl our, salt, and baking soda.2. Add milk, egg, sugar, vanilla, and melted butter.

Mix until smooth.3. Pour ¼ cup of batter onto a greased, heated

pan. Cook until bubbles appear.4. Flip the pikelet over with a spatula; continue to

cook until golden brown.5. Remove from pan and let cool.

Makes around 20 pikelets.

Australian Meat Pie

Ingredients1½ pounds ground beef1 cup beef broth1 onion, chopped1 teaspoon salt2 tablespoons fl our

Meat pie, with dozens of recipe variations, is considered the

Australian national dish. It is frequently served topped with

ketchup. © ROBYN MACKENZIE/SHUTTERSTOCK.COM.

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13. Holding a cake square with two forks, dip it into the icing, and then roll in the coconut. Transfer to rack to dry. Repeat until all cake squares are coated.

Serves 16.

Dinnertime often brings leg of lamb or bar-becued prawns (shrimp), roasted vegetables, a salad, and a custard or tart for dessert. Damper, a simple homemade bread, and billy tea, named for the pot in which it is heated, both remain staples for any meal.

Meat pie is considered the Australian na-tional dish. An Offi cial Great Aussie Meat Pie Competition has been held each September since 1990. Almost 260 million pies are con-sumed every year, or about 12 per person as of 2010. Meat pies are popular with men, who eat almost twice as many meat pies as women. Th e most common type of meat pie is fi lled with chopped steak (ground beef ). Other ingredients, such as onions, potatoes, or mushrooms may also be added.

A well-loved bakery treat is the lamington, a coconut-covered rectangular single serving of cake. No one knows the precise history of the cake, but the earliest known recipe was pub-lished around 1902. Groups such as Boy Scouts

Lamingtons

Ingredients½ cup butter, softened1 teaspoon baking powder¾ cup sugar ½ teaspoon baking soda1 teaspoon vanilla extract4 eggs2 cups fl our½ cup milkPinch of salt

Icing:

4 cups confectioners’ sugar5 tablespoons unsweetened cocoa powder2 teaspoons butter½ cup milkShredded coconut

Directions 1. Preheat oven to 350°F. 2. Lightly grease an 8-inch square cake pan. 3. Mix together butter, sugar, vanilla, and eggs. 4. Mix together fl our, baking powder, baking soda,

and salt. 5. Add ½ the fl our mixture to the butter mixture

and stir well to combine. 6. Add the milk, stirring well 7. Add remaining ½ of the fl our mixture and stir

gently to form a thick batter. 8. Pour mixture into the greased cake pan and

bake for about 45 minutes. 9. Let cool and store overnight in a sealed con-

tainer, covered.

10. Make icing: Measure confectioners’ sugar and cocoa into a large mixing bowl.

11. Heat milk and 2 teaspoons butter until the but-ter is melted. Add the milk gradually to the sugar mixture, stirring constantly. The icing should be fl uid but not too runny.

12. Cut the cooled cake into 2-inch squares, and put the coconut into a shallow baking dish. Have ready a cooling rack set over a sheet of waxed paper to catch icing drips.

A Biscuit for a Treat?

Australians, like the British, call cookies “bis-cuits.” They often use the nickname “bickies” or “bikkies” especially when offering a biscuit to a child (or even when offering a treat to a pet). Every household has a biscuit tin, a deco-rative round tin with a lid, to keep the supply of biscuits handy.

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29

mammal that resembles the North American Easter bunny.

Christmas Shortbread

Ingredients

2 cups fl our

1¹⁄8 cups butter, cubed

¹⁄3 cup sugar

2 tablespoons rice fl our (optional)

Directions

1. Preheat oven to 325°F.

2. Grease two cookie sheets.

3. Mix fl our, sugar, and rice fl our in a bowl.

4. Add the butter by rubbing in with fi ngertips until all the butter and fl our are combined and the mixture resembles coarse cornmeal.

5. Press mixture together to form a dough ball.

6. Place dough on a lightly fl oured surface.

7. Knead gently.

8. Divide dough in half, placing one rounded ½-inch thick piece on each cookie sheet.

9. Gently mark out eight equal portions on each piece, radiating from the center.

10. Prick dough with a fork.

11. Bake for 30 to 35 minutes.

12. Allow the shortbread to cool; store in an airtight container.

Mealtime Customs

Australians traditionally spent hours in the kitchen preparing meals for family and friends. Th e introduction of microwave cooking helped to speed the cooking process for busy Australian families, and also helped keep their kitchens cooler. In the early 2000s, about 80 percent of all households owned a microwave oven.

and Girl Scouts, sports teams, and church youth groups, often make dozens of the cakes to sell to raise funds. Volunteers for these groups work to-gether in a kind of assembly line, dipping blocks of sponge cake into chocolate icing and then rolling them in dried fl aked coconut. July 21 has been designated as National Lamington Day to recognize this popular sweet treat.

Food for Religiousand Holiday Celebrations

Most Australians spend holidays with family, participating in special events and preparing a festive meal. Since the temperatures are mild, meals are often consumed outdoors at a pic-nic or on the beach. Because Australia is in the Southern Hemisphere, the seasons are the op-posite of those in North America and Europe. Christmas falls in the middle of summer, when most school children are on their summer va-cation. A typical Christmas menu may include a variety of hot and cold meats, seafood, pasta, salads, and many types of desserts. Mince pies, fruitcake, shortbread, and plum pudding are also popular after-dinner treats. Christmas pud-dings may contain a small favor baked inside. It is said that the person who fi nds the favor will be blessed with good luck.

Easter is also widely celebrated in Australia. A traditional menu consists of roast lamb, beef, or chicken with roasted vegetables such as po-tatoes, carrots, peas, or broccoli. Seafood, lasa-gna, and salads are also favorites. Pavlova, an elegant dessert made of egg whites and sugar and garnished with fruit, is a popular Easter des-sert. Most children prefer candy, and chocolate eggs are Easter favorites. Treats are often shaped like an Easter bilby, an endangered Australian

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Quick No-Cook Mini-Pavlova

While not authentic, this recipe will produce a des-sert that resembles traditional pavlova.

Ingredients

6 meringue shellsWhipped toppingStrawberries and kiwi, sliced

Directions

1. Place meringue shells on a serving tray.2. Fill each with a generous dollop of whipped

topping.3. Cover with sliced strawberries and kiwi.

Serves 6.

Australians eat three meals each day and enjoy an afternoon break for “tea and biscuits.” Breakfast is normally eaten between 7 a.m. and 10 a.m. Lunch is increasingly being bought on the go as fast food. Australians’ afternoon “tea and biscuits,” served around 4 p.m., is usually composed of tea (or other beverage) accompa-nied by biscuits (cookies), small sandwiches, scones, or cakes. For school children, afternoon tea is the after-school snack. Dinner, the largest meal of the day, is served around 6 p.m. and is traditionally eaten European style, with the fork in the left hand and the tines pointing down, and the knife in the right.

Children normally enjoy snacks during the day, such as fruit, a beverage, or a small sand-wich. Milo, similar to instant hot chocolate mix, is often used as an ingredient in snacks or drunk alone. Lamingtons, Chocolate Crackles (similar to crispy rice cereal treats in North America), ANZAC biscuits, or just a simple fruit salad, are also popular among children.

Pavlova

Ingredients

4 egg whites1 teaspoon cornstarch (corn fl our)Pinch of salt1 teaspoon vinegar or lemon juice½ teaspoon vanilla¾ cup castor sugar (fi ner than regular sugar, but

regular sugar may be substituted) Whipping cream or whipped toppingStrawberries and kiwi for topping (other fruits or

berries may be substituted)

Directions

1. Preheat oven to 250°F. 2. Cover a cookie sheet with cooking parchment. 3. In a very clean and dry bowl, use an electric

mixer to beat egg whites until soft peaks form. 4. Slowly add sugar, sprinkling it into the bowl a

little at a time. Continue to add sugar and beat the mixture until all but 1 teaspoon of sugar has been added.

5. Sprinkle in a pinch of salt, then slowly add the vinegar and vanilla, a few drops at a time. Finally, beat in the cornstarch.

6. Continue beating until the mixture stands in stiff peaks.

7. Place mixture onto the center of the paper on tray, and spread it into a circle about 8 or 9 inches in diameter (20 to 22 centimeters).

8. Make a slight indentation in the center. 9. Place the cookie sheet on the center rack in the

oven and bake for 1 hour. Do not open the oven door while the pavlova is baking.

10. Leave pavlova in the oven to cool. 11. When completely cool, peel off the paper and

place the pavlova on a serving plate. 12. Whip the heavy whipping cream with the tea-

spoon of sugar. 13. Spread the pavlova with whipped cream and

sliced fruit (kiwi and strawberries are traditional). Slice and serve.

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Restaurants off er a wide variety of cuisines for those who prefer to eat out. Th ey often of-fer seafood and meats that are not normally pre-pared at home, such as stingray and emu (similar to the ostrich). Cafés off er lunch and afternoon tea and serve as meeting places. Such places also off er a variety of beverages. Coff ee is growing in popularity, although tea is preferred in the af-ternoon and on Sundays, a traditional day for visiting with family and friends.

Politics, Economics,and Nutrition

Beginning in the 1980s, Australian adults (like adults in many developed countries) began to

Chocolate Crackles

Ingredients4 cups crispy rice cereal1 cup vegetable shortening or margarine1 cup confectioners’ sugar, sifted 3 tablespoons cocoa

Directions1. Melt the shortening in a large saucepan over low

heat or in a microwave oven.2. Add crispy rice cereal, confectioners’ sugar, and

cocoa to the saucepan.3. Spoon mixture into paper cupcake holders.4. Chill for 12 to 24 hours in the refrigerator.

Makes 24 treats.

Pavlova is often served with strawberries and kiwis on top. © ANDESIGN101/SHUTTERSTOCK.COM.