Australian Food

A Lamington Pan is a cake pan that measures approximately 30 cm x 20 cm by 3.5 cm, however, there is no real standard. Lamingtons are thinner than a regular cake and cut into bars before coating with chocolate and coconut. Mmm good!

the eat trees that die off because of them eating the baby trees and Foxes and volutes and owls :)

Vegemite is the left overs after the beer is brewed. It's a concentrated mix of dead yeast and a little bit of liquid that is boiled off to make the paste. It's not really a solution as the yeasts do not actually dissolve.

Vegemite is a product brand name for Autolysed yeast paste. Marmite is another brand name for this paste. Autolysis means the yeast began feeding on itself, converting their cellular structures into multiple glutamic compounds. These are where it gets it's characteristic salty taste.

A vegemite sandwich or a meat pie. Sometimes ham, cheese, tomato sandwich for a break from vegemite. Meat pies are generally a hot favourite.

Due to the highly multicultural nature of Australia now, there is no "traditional" Australian lunch. Meat pies are popular, but vegemite is most often reserved for breakfast. Sandwiches, curries, pasta dishes, pizza, takeaway - these are all popular for luch.

I'm pretty sure you can't because of our quarantine laws.

Australia doesn't have characteristic flavors of their own, rather they take their flavors from all over the world. It has been influenced by South East Asian cuisines, Italian home cooking and American fast food.

Lamingtons go stale within just a few days because they are based on sponge cake.

yes

Yuck ! I hate vegemite .

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Australia is considered to be a beer drinking country, especially in the hot summers, but many Australians are still non-beer drinkers. Wines and a large variety of non alcoholic drinks are available everywhere you turn.

Bottled water is very popular, as are cordials, flavoured milk drinks and fruit juices.

The same reason they make Coke and Pepsi, because someone wants to sell them and the difference is enough to create a market. Further details: Marmite originated in ancient Egypt, believe it or not, as a by-product of brewing beer. The ancient Egyptians actually used it for both medicinal purposes, and as a spread. So the concept has been around for a long time - the difference is that a shortage of imported yeast spreads in Australia during WWI initiated the impetus for the Australian food technicians to fill the niche.

Yes, bagels are available at some outlets in Australia, but they are not a popular food, and many places simply do not sell them.

That depends on how much butter you spread on the bread when making the sandwich.

Because the dessert was created in honour of Anna Pavlova for when she visited Australia.

In Australia most of our fresh tomatoes are localy grown. however most of our caned brands are from abroad.

the is no parts called the 'Tim' or the 'tam' the biscuit was named Tim tam after the winning horse at the 1958 Kentucky Derby by Ross Arnott

Australians eat more or less the same types of food commonly found throughout the western world. They are particularly fond of dishes such as roast lamb, and meat pies. Australia also has a unique dessert called the pavlova, a dish made mainly of meringue, fresh fruit and cream, but this is not usually an everyday food.

Jams and preserves are thicker, made by cooking fruit, pectin, and sugar until the texture is almost a puree

Their most favorite foods are:

vegemite, damper, pavlova, meat pie, roast lamb dinner, anzac biscuits, lamingtons.

but the only one MOST favorite food is filet steak...

Australian houses can be made of any substance, as long as they meet the high standard requirements concerning safety and construction. These materials are most commonly brick or wood, but other materials which are popular include stone, fibro, chamferboard, mud-bricks and probably a few other materials as well.

The origin of the pavlova, a meringue-based dessert, is often attributed to both Australia and New Zealand, with both countries claiming to have invented it. The dessert is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The first documented recipe appeared in a New Zealand cookbook in 1926, suggesting it may have originated there. However, the debate over its true origins remains a point of national pride for both countries.