Crave Sydney International Food Festival, presented by Citibank, is back from October 1-31, 2011.
October is a month of extraordinary food events down under. Across Sydney and regional NSW a number of events will take place to fulfill a food lovers dream.
Barbecue Salmon Filets are a quick, light and healthy summertime entrée. Simply brush a little olive oil over the filets before barbecuing or even coat the skin side with a lemon-pepper seasoning for an extra layer of flavor.
Ingredients:
Preparation:
Photo Credit: Tommaso Boddi / PR Photos: Sam Worthington
Modern Australian cuisines have been heavily influenced by its Asian neighbours, particularly Indian cuisine from South Asia, Chinese and Japanese cuisine from East Asia, and Thai and Vietnamese cuisine from South-East Asia. Much of this influence is due to the many waves of immigrants from these nations. Similarly, Mediterranean influences from Greek, Lebanese, Italian cuisines are very common with many of these influences arriving in Australia during the 1950s and 1960s. Fresh produce is readily available and thus used extensively, and the trend (urged by long-term government health initiatives) is towards low-salt, low-fat healthy cookery incorporating lean meat and lightly cooked, colourful, steamed or stir-fried vegetables. With most of the Australian population residing in coastal areas, fish and seafood is popular.
Australia’s favourable climate has also made barbecues a commonplace event at gatherings of friends and families. Barbecues are also common in fund raising for schools and local communities, where sausages and cooked onion are served on white bread with tomato sauce or Barbecue sauce. These are most often referred to as “Sausage Sizzles”.
Photo credit australianwomenonline.com
Some English trends are still evident in the domestic cooking of many Australians of Anglo-Celtic descent. Among these is the widespread tradition of having roast turkey, chicken, and ham with trimmings followed by a plum pudding for Christmas lunch or dinner, despite the fact that Christmas is at the height of the Southern Hemisphere summer.-(Wikepedia)
Chilean sea bass is actually two different closely related deep-water species also known as Patagonian toothfish and Antarctic toothfish, caught in Southern Ocean waters near and around Antarctica. The Chileans were the first to market toothfish commercially in the United States, earning it the name Chilean sea bass, although it is really not a bass and it is not always caught in Chilean waters. It is a different species type than the sea bass caught in U.S. waters. Because of its white meat appeal, Chilean sea bass usually fetches premium prices in specialty markets and high-end restaurants. It is a deep-water fish that can live up to 50 years and grow to weigh over 200 pounds.
Who Fishes For Chilean Sea Bass? Who Consumes It?
Argentina, France, Chile, Australia, South Africa, the United Kingdom, the Republic of Korea and Uruguay are the primary countries harvesting Chilean sea bass. They fish in the waters of Antarctica and in the national waters of nearby countries. The United States, Japan, and the European Union are the major markets of choice.
For more info Visit: http://www.state.gov/g/oes/rls/fs/2009/115007.htm
National specialties:
• Sydney rock oysters.
• Barramundi (freshwater fish).
• Moreton Bay bugs (a shellfish).
• Macadamia nuts.
• Kangaroo.
National drinks:
• Australian wine, especially Coonawarra, Clare Valley, Barossa Valley, Hunter Valley and Margaret River.
• Australian beer, including Coopers, Cascade, James Squire, Little Creatures and Matilda Bay.
The major vineyards (wineries) are outside Perth, Sydney, Melbourne, Hobart and Adelaide. The largest single wine-growing region is in the Barossa Valley, South Australia, two hours’ drive from Adelaide, where high-quality red and white wines are produced. For further information, visit Australian Wine and Beer (website: www.australianwineandbeer.com).
In the land "Down Under" The Vegemite sandwich is a great Australian snack.
“I said ‘Do you speak-a my language?’ He just smiled and gave me a Vegemite sandwich…” Are you bobbing your head and humming the flute melody? Come on! You know it’s in your head! Then again, if you came around in the 90′s or afterwards, you might need an introduction to a song called “Land Down Under.” It was one of the trademark songs of the 80′s. The song, sung by the Australian band Men at Work, provided a generation with its first lesson on Australian cuisine, leaving them to wonder ”Exactly what is a Vegemite sandwich?”
When talking Australian cuisine, it’s hard to overlook Vegemite. It’s one of the staples in a good Australian diet. Vegemite is concentrated yeast extract originally made from a by-product of the beer brewing process and various vegetable and spice additives, and it’s loaded with Vitamin B. Vegemite is extremely popular in Australia. We’re talking the peanut butter and jelly kind of food fame. In fact, Australian children are brought up on Vegemite sandwiches from the time they are able to eat solid foods. Australian adults love it too. They are known to bring a jar of it when they are traveling abroad.
You don’t really see Vegemite here in the U.S. It’s popularity never caught on. It’s an acquired taste…to say the least. The texture of this spread is smooth and sticky like peanut butter, yet it tastes nothing like it. It is salty, slightly bitter, with a smokey malt taste. However, Australia is not alone in its admiration for Vegemite – New Zealanders also enjoy diets enriched with this common Australian treat.
Vegemite was invented in 1923, after World War I. When a disruption in the import of Marmite occurred (Marmite is a popular British product , also made by beer byproducts); Vegemite was created. Later the registration was cleared and transferred to the U.S. company Kraft Foods. Kraft has maintained an interest in Vegemite since the 1920′s.
Simple Recipe for Making a Vegemite Sandwich (Recipe from whatscookinamerica.net)
▪ Using your favorite bread, some butter or margarine, and of course, Vegemite.
▪ Spread butter on a piece of toast or bread.
▪ Cover very thinly with Vegemite (for the optimum Vegemite sandwich you only need a dab). Dip your knife in the Vegemite, and scrape up just a bit (it will mix right in with the butter and spread easily). Some people like to “marble” the Vegemite into the butter.
▪ Eat it open-faced and enjoy!
Here are a few other ways Australians enjoy Vegemite according to Travelchannel.com:
*Vegemite with butter and bread
* Vegemite with crackers
* Vegemite with avocado
* Vegemite with cheese and crackers
* Vegemite with cream cheese
* Vegemite with tomato
