Australian Kangaroo Lasagna

Kangaroo lasagna

Here is an interesting twist on lasagna! If you can find kangaroo minced meat, this recipe will wow your guests. One thing to keep in mind,  kangaroo meat is regarded a very lean meat, if overcooked it can easily dry out and become tough to eat. To prevent this make sure you marinate before cooking, only cook to medium rare and when serving make sure you cut against the grain for maximum tenderness.

See Metric to US Conversion Table

Ingredients

  • 750g (1½ pounds) kangaroo mince
  • 1 large onion ( chopped )
  • 2 cloves of garlic ( crushed )
  • 500g (1 pound) bush tomato chutney
  • 100ml (3½ fl oz.) merlot
  • 30g (2 tablespoons) tomato paste
  • 5g (1 teaspoon) wildfire spice
  • 1pkt fresh lasagne sheets (pre-cooked)
  • 300ml (10 fl oz.) béchamel sauce
  • 5g (1 teaspoon) lemon myrtle
  • 250g shredded mozzarella cheese
  • 125g (½ cup) parmesan cheese
  • salt as required
  • Cooking instruction

In a large saucepan on medium heat, cook the kangaroo mince, onion, and garlic until brown. Then stir in tomato paste and wine then cook until reduced. Add bush tomato chutney and wildfire spice, and then allow to simmer for at least 25 minutes, stirring occasionally. Season with salt as required.

When making the béchamel sauce, as it cools whisk in the lemon myrtle, this will ensure maximum flavour.

Lightly grease the sides and bottom of an individual serve dish. Then spread a little of the kangaroo sauce over the bottom. Then place a cooked lasagne sheet on the kangaroo sauce. Spread the lemon myrtle béchamel sauce on the cooked lasagne sheet. Then spread with kangaroo sauce and a little mozzarella cheese. Repeat the layers till you get to the top of the dish. Finish with lemon myrtle béchamel sauce and sprinkle parmesan cheese over top.

Bake at 180 degrees celsius for 35 to 45 minutes or until golden on top. Sprinkle wildfire spice on the top and allow to stand for 10 minutes before serving. Garnish with fresh herbs.

5 Hour Whirlwind Australian Culinary Tour for Prince Charles and Camilla

Prince Charles tries a Tim Tam. Picture: Tait Schmaal

Prince Charles and Camilla had a chance to taste the cooking of elementary students, visit their gardens, tastes the finest wines of Australia, eat the popular desserts like pavlova and sink their teeth into the national favorite cookie, the Tim Tam.  READ MORE

The Prince of Wales and the Duchess of Cornwall taste a 1962 Penfolds Bin 60a Coonawarra Cabernet Kalimna Shiraz with Penfolds chief winemaker Peter Gago. Picture: Tait Schmaal

Curtis Stone’s Roasted Apples with Honey Nut Crust

Australian Celebrity Chef Curtis Stone got into the spirit of the London Olympics by cooking with Australian Olympic athletes James Magnussen and Sally Pearson .  What the dish? Can you spell comfort food?  Sorry, answered a question with a question.  Roasted Apple with Honey Nut Crumble.  Watch the Video here.    With Pearson he does a baked version instead of roasted.  Click Here. See Recipe Below:

Ingredients for the Crumble

  • 20 g Unsalted Butter
  • 1 tbsp Honey
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Ground Clove
  • 1/4 tsp Ground Nutmeg
  • 1/3 cup Pecans, lightly crushed
  • 1/3 cup Flaked Almonds
  • 1 tbsp Sunflower Seeds
  • 1 tsp Orange Zest

See Roasted Apple Ingredients and Directions

Australia: Crave International Food Festival

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.

Continue reading

Australian Barbecue Salmon Filet Recipe

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:

  • 2 salmon filets or steaks
  • 15 baby potatoes
  • 4 large cloves of garlic
  • Juice of 3/4 of a large lemon
  • 1/4 cup of good quality extra virgin olive oil
  • 3/4 tsp of sea salt
  • 1 Tbsp of finely chopped sweet basil
  • 1 Tbsp of lemon zest
  • 1 Tbsp of finely ground black peppercorns
  • Olive oil for brushing

Preparation:

  1. In a shallow dish, add the ground black ppper, lemon zest and 1/4 tsp of sea salt. Mix well.
  2. Brush the salmon filets in a little olive oil, then press the skin side down in the lemon pepper mixture. Set aside.
  3. Wash the potatoes and then boil them for about 20 minutes over a high heat or until done. Drain and set aside.
  4. Meanwhile, mix the extra virgin olive oil, 1/2 tsp of sea salt, chopped basil and lemon juice together in a small bowl. Whisk quickly to emulsify the mixture. Set aside.
  5. Now barbecue the salmon skin side down first for about 5 minutes and then gently turn the salmon over and cook until desired doneness.

Sam Worthington Attends G’Day USA: Australia Week

While being interviewed on the photo set for Vogue Magazine, Sam Worthington(Avatar & Terminator: Salvation) said of  James Cameron, ” He picked the crazy, young, Aussie.”  This may cause a bit of confusion for some because the actor is Brittish born;however, he did grow up in Australia.   And his accent which accidently pops up in both films is clearly Australian.

Photo Credit: Tommaso Boddi / PR Photos: Sam Worthington

Worthington was among many other Australian celebrities such as Olivia Newton John, Simon Baker and Nicole Kidman at the G’Day USA: Australia Week signature event, the Los Angeles Black Tie Gala on January 17, 2010.   The festival from January 9-22, 2010, showcasing all things Australian, including food and wine, travel, film, arts, culture, fashion, business and investment. The event is produced by the Department of Foreign Affairs and Trade, Qantas Airways, Tourism Australia and Austrade. 
Learn more About Australia Week at http://www.australia-week.com/

History of Australia Cuisine

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)

About Chilean Sea Bass

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

Food & Drink of Australia

sydney Rock Oysters

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: http://www.australianwineandbeer.com).