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Red mullet

Red mullet

The red mullets or surmullets are two species of goatfish, Mullus barbatus and Mullus surmuletus, found in the Mediterranean Sea, east North Atlantic Ocean, and the Black Sea. Both "red mullet" and "surmullet" can also refer to the Mullidae in general. Though they can easily be distinguished—M. surmuletus has a striped first dorsal fin—their common names overlap in many of the languages of the region. In English, M. surmuletus is sometimes called the striped red mullet. Despite the English name "red mullet", these fishes of the goatfish family Mullidae are not closely related to many other species called "mullet", which are members of the grey mullet family Mugilidae. The word "surmullet" comes from the French, and ultimately probably from a Germanic root "sor" 'reddish brown'.

Snapper

Snapper

Snapper fish belong to the family Lutjanidae, which includes about 113 species, primarily found in tropical and subtropical waters. They are known for their sweet, mild flavor and are popular as a food fish, with the red snapper being one of the most recognized types.

Water buffalo

Water buffalo

The water buffalo , also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans, Australia, North America, South America and some African countries. Two extant types of water buffalo are recognized, based on morphological and behavioural criteria: the river buffalo of the Indian subcontinent and further west to the Balkans, Egypt and Italy; and the swamp buffalo from Assam in the west through Southeast Asia to the Yangtze Valley of China in the east. The wild water buffalo (Bubalus arnee) most probably represents the ancestor of the domestic water buffalo. Results of a phylogenetic study indicate that the river-type water buffalo probably originated in western India and was domesticated about 6,300 years ago, whereas the swamp-type originated independently from Mainland Southeast Asia and was domesticated about 3,000 to 7,000 years ago. The river buffalo dispersed west as far as Egypt, the Balkans, and Italy; while swamp buffalo dispersed to the rest of Southeast Asia and up to the Yangtze Valley.

Whiting

Whiting

Merlangius merlangus, commonly known as whiting or merling, is an important food fish in the eastern North Atlantic Ocean and the northern Mediterranean, western Baltic, and Black Sea. In Anglophonic countries outside the whiting's natural range, the name "whiting" has been applied to various other species of fish.

Yellowfin tuna

Yellowfin tuna

The yellowfin tuna is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna. The species name, albacares ("white meat") can also lead to confusion: in English, the albacore (Thunnus alalunga) is a different species, while yellowfin is officially designated albacore in French and referred to as albacora by Portuguese fishermen.

Coconut loaf

Coconut loaf

Coconut loaf is a type of cake that is moist and flavorful, made primarily with flaked coconut, flour, eggs, and sugar. It can be enjoyed plain, toasted with butter, or dressed up with toppings like whipped cream and fruit.

Coconut pie

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut pie. It is considered a specialty in the city of Los Baños, Laguna, located on the island of Luzon. Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.

Macadamia nut desserts and sweets

Macadamia nut desserts and sweets

There are many delicious Australian desserts featuring macadamia nuts, such as macadamia nut tarts, cookies, and cakes. Popular options include chocolate macadamia nut tart, coconut macadamia cookies, and salted-caramel macadamia ice-cream sandwiches.

Pineapple pie

Pineapple pie

Pineapple pie is a dessert made with a sweet pineapple filling, often combined with ingredients like sugar, cornstarch, and lemon juice, all encased in a flaky pie crust. It can be baked or made as a no-bake version, typically served chilled or at room temperature.

Bundaberg Sarsaparilla

Bundaberg Sarsaparilla

Bundaberg Sarsaparilla is a soft drink brewed using a family recipe that includes ingredients like sarsaparilla root, liquorice root, vanilla bean, and molasses. It is known for its rich flavor and is best enjoyed chilled.

Bundaberg Ginger Beer

Bundaberg Ginger Beer

Bundaberg Ginger Beer is a popular non-alcoholic beverage from Australia, known for its traditional brewing process and use of natural ingredients. It is often enjoyed for its refreshing taste and is available in various flavors, including a diet version.

Bundaberg Rum

Bundaberg Rum

Bundaberg Rum, colloquially known as Bundy, is a dark rum owned by Diageo. It is produced in Bundaberg East, Queensland, Australia, by the Bundaberg Distilling Company. In 2010, the Bundaberg Distilling Company was inducted into the Queensland Business Leaders Hall of Fame. Bundaberg Rum originated because the local sugar mills had a problem with what to do with the waste molasses after the sugar was extracted. Molasses was heavy and difficult to transport, and the costs of converting it to stock feed were rarely worth the effort. Sugar men first began to think of the profits that could be made from distilling. The key meeting was held at the Royal Hotel on 1 August 1885. W. M. C. Hickson served as the chairman, and other notables in attendance included all the big sugar mill owners of that time: W. G. Farquhar, F. L. Nott, T. Austin, J. Gale, S. McDougall, T. Penny, S. H. Bravo and A. H. Young. All became the first directors of the company, which started with a capital of £5,000 converted into $9,725.18.

Macadamia milk

Macadamia milk

Macadamia milk is a plant-based milk alternative made from macadamia nuts, known for its creamy texture and rich flavor. It is often dairy-free, gluten-free, and free from GMOs, making it a popular choice for those seeking healthier, sustainable options.

XXXX Gold

XXXX Gold

XXXX Gold is a mid-strength lager from Australia manufactured in the state of Queensland, Australia, by Castlemaine Perkins. It is one of Australia's most popular beers, and is part of the XXXX beer brand. XXXX Gold is also produced in the Boag's Brewery in Launceston, Tasmania. XXXX Gold is a sponsor of the Queensland Bulls and the Queensland, South Australian, Australian Capital Territory and Northern Territory Cricket Associations. XXXX Gold previously sponsored the Australian V8 Supercars Championship Series from 2008 to 2011, as well as the Professional Bull Riders' Australian branch. XXXX Gold has sponsored the Brisbane Lions since 2017 (shorts sponsor 2017–2018), and it remains one of the few active XXXX sponsorships. Victoria Bitter has held the highest market share of all beer sold in Australia for more than two decades. However, in 2012, this mantle passed to the Lion Nathan's Queensland XXXX Gold. Lion Nathan passed the mantle back to Victoria Bitter in 2013. In March 2012, XXXX GOLD obtained a three-year lease on the 6-hectare (15-acre) Pumpkin Island on the Southern Great Barrier Reef, which they turned into XXXX Island to use in advertising and promotional events. XXXX sponsored the XXXX Gold Beach Cricket Tri-Nations series, which involved famous cricket players from Australia, England and the West Indies such as Allan Border, Graham Gooch, Courtney Walsh and Sir Viv Richards.

Barramundi

Barramundi

The barramundi , Asian sea bass, or giant sea perch (also known as dangri, apahap or siakap) is a species of catadromous fish in the family Latidae of the order Carangiformes. The species is widely distributed in the Indo-West Pacific, spanning the waters of the Middle East, South Asia, Southeast Asia, East Asia, and Oceania.

Dagwood dog

Dagwood dog

A corn dog is a hot dog on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine. In Canada, corn dogs are often called "Pogos" after the popular brand produced by Conagra.

King prawn

King prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Lamb kebab

Lamb kebab

Kebab , kebap, (North American) kabob, kebob, or (Kashmiri) kabab,[a] is a variety of roasted meat dishes that originated in the Middle East.

Mackerel

Mackerel

Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of The Cambridge Economic History of Europe to remark: "There are more references to stinking mackerel in English literature than to any other fish!" In France, mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.

Moreton Bay bugs

Moreton Bay bugs

Moreton Bay bugs, also known as flathead lobsters, are a type of slipper lobster found in the Indian and Pacific oceans, particularly around Australia. They are popular for their sweet, white meat, primarily located in the tail, and are often grilled or served in various dishes.

Mud crab

Mud crab

Mangrove crabs are crabs that live in and around mangroves. They belong to many different species and families and have been shown to be ecologically significant by burying and consuming leaf litter. Mangrove crabs have a variety of phylogenies because mangrove crab is an umbrella term that encompasses many species of crabs. Two of the most common families are sesarmid and fiddler crabs. They are omnivorous and are predated on by a variety of mammals and fish. They are distributed widely throughout the globe on coasts where mangroves are located. Mangrove crabs have wide variety of ecological and biogeochemical impacts due to the biofilms that live in symbiosis with them as well as their burrowing habits. Like many other crustaceans, they are also a human food source and have been impacted by humans as well as climate change. Current estimates place the number of mangrove crab species at 481 in 6 different families, with new species being discovered frequently. Mangrove crabs primarily live in the Indo-West Pacific region in mudflats along tropical coasts. The largest habitats for mangrove crabs are in Southeast Asia, South America, and Northern Australia. As their name suggests, they are primarily found among mangrove tree forests and form symbiotic relationships with the trees, restricting their habitat to where the trees can grow. A variety of different species are what makeup the umbrella term of mangrove crabs. The two main crabs that typically dominate mangrove ecosystems are the sesarmid and fiddler crabs (Ocypodidae). The main difference between the two crab groups is their foraging habits. Litter ingested by sesarmid crabs forms fragmented organic material that helps stimulate microbial respiration, in contrast fiddler crabs remove reactive organic carbon. Mangrove crabs are a part of the Animalia kingdom and are put into the Arthropoda phylum, Malacostraca class, and Decapoda order. Mangrove crabs can be classified into six different families: Camptandriidae, Dotillidae, Macrophthalmidae, Ocypodidae, Sesarmidae, and Oziidae.

Prawn

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Scallop

Scallop

Scallop [a] is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Tarragon chicken

Tarragon chicken

Tarragon , also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. One subspecies, Artemisia dracunculus var. sativa, is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use) and "Russian tarragon".

Fruit

Side, Snack, Appetizer

Fruit

Avocado, bananas, mangoes, pineapple, strawberries, papaya

Macadamia nut

Side, Snack, Appetizer

Macadamia nut

Macadamia is a genus of four species of trees in the flowering plant family Proteaceae. They are indigenous to Australia, native to northeastern New South Wales and central and southeastern Queensland specifically. Two species of the genus are commercially important for their fruit, the macadamia nut /ˌmækəˈdeɪmiə/ . Global production in 2015 was 160,000 tonnes (180,000 short tons). Other names include Queensland nut, bush nut, maroochi nut, bauple nut and, in the US, they are also known as Hawaii nut. It was an important source of bushfood for the Aboriginal peoples. The nut was first commercially produced on a wide scale in Hawaii, where Australian seeds were introduced in the 1880s, and for more than a century they were the world's largest producer. South Africa has been the world's largest producer of the macadamia since the 2010s.

Orange bread

Side, Snack, Appetizer

Orange bread

Orange bread is a sweet quick bread made with fresh orange juice and zest, giving it a bright citrus flavor. It can be enjoyed as a breakfast item or a snack, often topped with a glaze for added sweetness.

Tornado potato

Side, Snack, Appetizer

Tornado potato

Tornado potatoes — also called rotato potato, spring potato, twist potatoes, potato twisters, potato swirl, spiral potato, potato on a stick, tornado fries, or chips on a stick (in Australia) — are a popular street food in South Korea, originally developed by Jeong Eun Suk of Agricultural Hoeori Inc. in 2013. It is a deep fried spiral-cut whole potato on a skewer, similar to a French fry, brushed with various seasonings such as onion, cheese, or honey. Some varieties have spliced sausages in between. In Australia, tornado potatoes are known as "chips on a stick", as "chips" refers to both fries and crisps in Australian English. They are popular at several events, including agricultural shows and carnivals, such as the Sydney Royal Easter Show.

Frog cake

Frog cake

The frog cake is an Australian dessert in the shape of a frog's head, composed of sponge cake and cream covered with fondant. It was created by the Balfours bakery around 1923, and soon became a popular treat in South Australia. Originally frog cakes were available exclusively in green, but later brown and pink were added to the range. Since then other variations have been developed, including seasonal varieties . The frog cake has been called "uniquely South Australian", and has been employed in promoting the state. In recognition of its cultural significance, in 2001 the frog cake was listed as a South Australian Heritage Icon by the National Trust of South Australia.

Haigh's Chocolates

Haigh's Chocolates

Haigh's Chocolates is an Australian family owned bean-to-bar chocolate making company based in Adelaide, South Australia. It was founded on 1 May 1915 by Alfred E. Haigh and now has retail outlets in Canberra, Melbourne and Sydney. Alfred Ernest Haigh was born in 1877 in Adelaide, South Australia. His first shop opened on 1 May 1915 at 34 King William Street and moved a few doors along to Beehive Corner in 1922 on Rundle Mall and King William Street. Upon Alfred Haigh's sudden death in 1933, his son, Claude Alfred Haigh became managing director until his retirement in 1959. The décor of the shop remains the same as when it first opened. John Haigh wanted to expand the chocolate making aspects of the business, and went to learn about chocolate manufacturing with Lindt & Sprüngli in Switzerland to bring new techniques back to Australia. John Haigh remained the managing director from 1959 to 1990.

Jelly slice

Jelly slice

Jelly slice is an Australian and New Zealand jelly dessert which consists of three layers: a crust, a filling, and a topping. The crust is made out of crushed Arnott's biscuits, the filling is usually sweetened condensed milk, and the topping is made from Aeroplane Jelly. Jelly slices originated in Australia, and are popular desserts especially around Christmas and Easter time, although they are also eaten throughout the year. Despite its popularity in Australia and New Zealand, the dessert is not as common around other parts of the world, but may be found in Commonwealth countries.[citation needed]

Turkish delight éclair

Turkish delight éclair

Éclair with Turkish delight, popular at The Rolling Pin Bakery in Magill, South Australia

Barossa Valley wine

Barossa Valley wine

The Barossa Valley wine region is one of Australia's oldest and most premier wine regions. Located in South Australia, the Barossa Valley is about 56 km northeast of the city of Adelaide. Unlike most of Australia whose wine industry was heavily influenced by the British, the wine industry of the Barossa Valley was founded by German settlers fleeing persecution from the Prussian province of Silesia (in what is now Poland). The warm continental climate of the region promoted the production of very ripe grapes that was the linchpin of the early Australian fortified wine industry. As the modern Australian wine industry shifted towards red table wines (particularly those made by the prestigious Cabernet Sauvignon) in the mid-20th century, the Barossa Valley fell out of favor due to its reputation for being largely a Syrah from producers whose grapes were destined for blending. During this period the name "Barossa Valley" rarely appeared on wine labels. In the 1980s, the emergence of several boutique families specializing in old vine Shiraz wines began to capture international attention for the distinctive style of Barossa Shiraz, a full bodied red wine with rich chocolate and spice notes. This led to a renaissance in the Barossa Valley which catapulted the region to the forefront of the Australian wine industry. Many of Australia's largest and most notable wineries are either headquartered or own extensive holdings in the Barossa Valley. These include such wineries as Penfolds, Peter Lehmann, Orlando Wines, Seppeltsfield, Wolf Blass and Yalumba. Many Shiraz vines in the Barossa Valley are several decades old, with some vineyards planted with old vines that are 100–150 years old including Turkey Flat in Tanunda that is home to the oldest commercially producing grape vines, originally planted in 1847. Other grape varieties grown in the Barossa Valley include Grenache, Mourvedre, Cabernet Sauvignon, Riesling, Chardonnay and Semillon.

Clare Valley riesling

Clare Valley riesling

The Clare Valley wine region is one of Australia's oldest wine regions, best known for Riesling wines. It lies in the Mid North of South Australia, approximately 142 km north of Adelaide. The valley runs north-south, with Horrocks Highway as the main thoroughfare. Clare Valley wine region covers an area adjoining the both sides of the Horrocks Highway as it passes through the town of Clare near its northern extent and the town of Auburn near its southern extent. The region is located at the northern end of the Mount Lofty Ranges zone with its southern extent being about 100 kilometres north of the Adelaide city centre. The Clare Valley wine region was registered as an Australian Geographical Indication on 25 March 1999.

Coopers

Coopers

Bánh mì

Bánh mì

In Vietnamese cuisine, bánh mì or banh mi is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. Plain bánh mì is also eaten as a staple food. A typical Vietnamese roll or sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with red chili and mayonnaise. However, a variety of popular fillings are used, like xá xíu (Chinese barbecued pork), xíu mại Vietnamese minced pork, and nem nướng grilled pork sausage, to even ice cream which are more of a dessert. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast, or as a snack.

Bluefin tuna

Bluefin tuna

Bluefin tuna is a common name used to refer to several species of tuna of the genus Thunnus.

Crab

Crab

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Lamb

Lamb

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Oyster

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea.

Pie floater

Pie floater

The pie floater is an Australian dish sold in Adelaide. It consists of a meat pie in a thick pea soup, typically with the addition of tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts. In 2003, it was recognised as a South Australian Heritage Icon. Pea soup with meat has long been part of English culinary history, with mentions in the 19th century, including the "pea and pie supper" , "pea soup with eel", and suet dumplings or saveloys. (Dumplings in soup were known as "floaters".) It may have developed from those dishes, which are useful for feeding groups of people on a budget, such as at a sports match or at harvest time. A pie floater commonly consists of a traditional Australian-style meat pie, usually sitting, but sometimes submerged (traditionally upside down) in a bowl of thick pea soup made from blue boiler peas. It is often self-garnished with tomato sauce, and the consumer may also add a combination of mint sauce, salt, pepper, or malt vinegar according to personal preference.

Whiting

Whiting

Merlangius merlangus, commonly known as whiting or merling, is an important food fish in the eastern North Atlantic Ocean and the northern Mediterranean, western Baltic, and Black Sea. In Anglophonic countries outside the whiting's natural range, the name "whiting" has been applied to various other species of fish.

Barossa Valley Cheese Company

Side, Snack, Appetizer

Barossa Valley Cheese Company

Cheesemaker in Angaston, South Australia

Chiko roll

Side, Snack, Appetizer

Chiko roll

The Chiko Roll is an Australian savoury snack invented by Frank McEncroe, inspired by the Chinese spring roll and first sold in 1951 as the "Chicken Roll" despite not actually containing chicken. The snack was designed to be easily eaten on the move without a plate or cutlery. Since 1995, Chiko Rolls have been made by Simplot Australia. A Chiko Roll's filling is primarily cabbage and barley, as well as carrot, green beans, beef, beef tallow, wheat cereal, celery and onion. The filling is partially pulped and enclosed in a thick egg and flour pastry tube, designed to survive handling at football matches. The roll is typically deep-fried in vegetable oil. Between 2017 and 2022, Simplot Australia sold a food-supply vegetarian Chiko Roll containing no beef or beef tallow; however, the product was discontinued in early 2023.

Fruit

Side, Snack, Appetizer

Fruit

Citrus, grapes, melons

Mettwurst

Side, Snack, Appetizer

Mettwurst

Mettwurst is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is partially smoked but still soft and spreadable, while other northern German varieties such as Holsteiner are harder and more akin to salami, due to longer duration of smoking. The Low German word mett, meaning 'minced pork without bacon', is derived from the Old Saxon word meti (meaning 'food'), and is related to the English word 'meat'.

Bacon and egg pie

Bacon and egg pie

The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs and cheese. Bacon and egg pie may be served with ketchup, which can be combined with Worcestershire sauce and drizzled over the filling before the pie is baked and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling. The pie is often constructed with shortcrust pastry or other stable base crust. The crust is usually topped with a pastry lid, but is sometimes left open. A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced. The pie also tends to have a heavier texture and feel, and is generally high in calories.

Pikelet

Pikelet

Small griddle cake

Apple cake

Apple cake

Apple cakes are cakes in which apples feature as a main flavour and ingredient. Such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg. They are a common and popular dessert worldwide, thanks to millennia of apple cultivation in Asia and Europe, and their widespread introduction and propagation throughout the Americas during the Columbian Exchange and colonisation. As a result, apple desserts, including cakes, have a huge number of variations. Apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar. Regions of Great Britain and Ireland have the ideal climate for apple growing, making apple cake a common dessert with many regional varieties throughout. However, it is in the traditionally agricultural West Country of England that apple cakes have been raised as culinary symbols of their counties, such as Dorset apple cake, Devonshire apple cake, and Somerset apple cake. They are characterised by the use of wholemeal flour and often a combination of dessert apples and Bramley apples, and are typically served warm with cream or custard, or more rarely, with cheese.[citation needed]

Apple crisp

Apple crisp

Apple crisp is a dessert made with a streusel topping. Ingredients usually include cooked apples, butter, sugar, flour, and cinnamon. The earliest reference to apple crisp in print occurs in 1924. Other similar desserts include apple Brown Betty, apple cobbler, apple crumble, apple pan dowdy, apple pie, and Eve's pudding. An apple crisp dessert is made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats[citation needed] and brown sugar, ginger, and/or nutmeg. One of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples.[citation needed]

Apple crumble

Apple crumble

Apple crisp is a dessert made with a streusel topping. Ingredients usually include cooked apples, butter, sugar, flour, and cinnamon. The earliest reference to apple crisp in print occurs in 1924. Other similar desserts include apple Brown Betty, apple cobbler, apple crumble, apple pan dowdy, apple pie, and Eve's pudding. An apple crisp dessert is made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats[citation needed] and brown sugar, ginger, and/or nutmeg. One of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples.[citation needed]

Caramel slice

Caramel slice

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread or Wellington squares is a biscuit confectionery composed of a shortbread biscuit base topped with caramel and milk chocolate. Variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability. Caramel shortbread is an adapted form of the original Scottish shortbread. Scottish shortbread originated around the 12th century, but its modern refined form is attributed to the efforts of Mary, Queen of Scots in the 16th century.

Chocolate tart

Chocolate tart

Chocolate tart, also known as chocolate cream pie,[citation needed] is a dessert consisting of dark chocolate, cream and eggs, beaten together, poured into a crisp, sweetened pastry shell and baked until firm. It is considered a form of custard tart because it includes an egg-based filling. The dish is similar in composition to chocolate mousse, however, being baked gives the chocolate tart a firmer texture. Due to the cost of the ingredients and difficulty of making the pastry, the dish was, until recently , relatively rare except in upscale cafés. It has many variants, and is considered a gourmet dessert. An early 19th century book for "opulent families" featured a chocolate tart recipe that included cinnamon and lemon peel, taken from a 1770 book. In Australia the chocolate tart came to national attention after being featured on the first series of MasterChef Australia in 2009. Subsequently, billed as "Australia's most famous dessert", a chocolate tart recipe became one of the deciding factors in determining the winner of the series final, although the recipe had been simplified from the original for the show. The dessert has also featured on British TV series The Naked Chef, in which Jamie Oliver cooked a chocolate tart for a romantic meal with his girlfriend (and future wife).

Jelly slice

Jelly slice

Jelly slice is an Australian and New Zealand jelly dessert which consists of three layers: a crust, a filling, and a topping. The crust is made out of crushed Arnott's biscuits, the filling is usually sweetened condensed milk, and the topping is made from Aeroplane Jelly. Jelly slices originated in Australia, and are popular desserts especially around Christmas and Easter time, although they are also eaten throughout the year. Despite its popularity in Australia and New Zealand, the dessert is not as common around other parts of the world, but may be found in Commonwealth countries.[citation needed]

Vanilla slice

Vanilla slice

Vanilla slice is an Australian pastry comprising a thick layer of vanilla custard sandwiched between puff pastry and topped with icing sugar or thinly iced. Similar varieties of the dessert exist in Europe and North America, and it is believed to have evolved from one of the similar European desserts. Vanilla slice is an Australian variation of many similar desserts comprising vanilla custard and flaky pastry. Most notably this includes the Mille-feuille, which is believed to have originated in France. Other similar pastries include the Dutch Tompouce, Polish Napoleonka, German Cremeschnitte, Balkan and Middle Eastern Galaktoboureko, among others. It is believed that the Australian vanilla slice emerged as a variety of one of these similar desserts, but it is unknown which variety or varieties evolved into the modern vanilla slice. Vanilla slice is strongly ingrained within Australian "bakery culture", commonly featuring in bakeries across the nation. In keeping with the informality and disdain for pretence in Australian vernacular, it is common to refer to the dessert using colloquial names based on bodily fluids such as pus, phlegm, or nasal mucus which are similar in appearance to the custard filling. This includes names such as snot block, snot brick, phlegm cake, or pus pie.

Milo

Milo

Milo is a chocolate-flavoured malted powder product produced by Nestlé, typically mixed with milk, hot water, or both, to produce a beverage. It was originally developed in Australia by Thomas Mayne (1901–1995) in 1934. Most commonly sold as a powder in a green can, often depicting various sporting activities like badminton or football, Milo is available as a premixed beverage in some countries and has been subsequently developed into a snack bar, breakfast cereal and protein granola. Its composition and taste differ from country to country.

Sarsaparilla

Sarsaparilla

Sarsaparilla is a soft drink originally made from the vine Smilax ornata (also called 'sarsaparilla') or other species of Smilax such as Smilax officinalis. In most Southeast Asian countries, it is known by the common name sarsi, and the trademarks Sarsi and Sarsae. It is similar in flavor to root beer. In the US, sarsaparilla is traditionally made with birch oil rather than the tropical plant. Smilax ornata, a perennial trailing vine with prickly stems that is native to Mexico and Central America, is often used as the basis for the soft drink sarsaparilla. Common names include sarsaparilla, Honduran sarsaparilla, and Jamaican sarsaparilla. It is known in Spanish as zarzaparrilla, which is derived from the words zarza meaning "bramble" (from preroman sarza), and parrilla, meaning "little grape vine".

Whisky

Whisky

Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of port, rum or sherry are also sometimes used. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.

Abalone

Abalone

Abalone is a common name for any small to very large marine gastropod mollusc in the family Haliotidae, which once contained six genera but now contains only one genus, Haliotis. Other common names are ear shells, sea ears, and, now rarely, muttonfish or muttonshells in parts of Australia, ormer in the United Kingdom, perlemoen in South Africa, and pāua in New Zealand. The number of abalone species recognized worldwide ranges between 30 and 130 with over 230 species-level taxa described. The most comprehensive treatment of the family considers 56 species valid, with 18 additional subspecies. The shells of abalone have a low, open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre, which in many species is highly iridescent, giving rise to a range of strong, changeable colors which make the shells attractive to humans as ornaments, jewelry, and as a source of colorful mother-of-pearl.

Clam

Clam

Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

Crayfish

Crayfish

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family of about 60 species of achelate crustaceans, in the Decapoda Reptantia. Spiny lobsters are also, especially in Australia, New Zealand, Ireland, South Africa, and the Bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in South Africa), terms which elsewhere are reserved for freshwater crayfish. The furry lobsters (such as Palinurellus) were previously separated into a family of their own, the Synaxidae, but they are usually considered members of the Palinuridae. The slipper lobsters (Scyllaridae) are their next-closest relatives, and these two or three families make up the Achelata. Genera of spiny lobsters include Palinurus and a number of anagrams thereof: Panulirus, Linuparus, etc. The name derives from the small Italian port of Palinuro, which was known for harvesting the European spiny lobster (Palinurus elephas) in ancient Roman times. The town itself was named for the legendary figure of Palinurus, who was a helmsman in Virgil's Æneid.

Fish

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Mt Gnomon pastry

Mt Gnomon pastry

Mt Gnomon shredded pork and Dover cherries pastry

Ocean trout

Ocean trout

The rainbow trout is a species of trout native to cold-water tributaries of the Pacific Ocean in North America and Asia. The steelhead (sometimes called steelhead trout) is an anadromous (sea-run) form of the coastal rainbow trout (O. m. irideus) or Columbia River redband trout (O. m. gairdneri) that usually returns to freshwater to spawn after living two to three years in the ocean. Freshwater forms that have been introduced into the Great Lakes and migrate into tributaries to spawn are also called steelhead. Adult freshwater stream rainbow trout average between 0.5 and 2.5 kilograms (1 and 5 lb), while lake-dwelling and anadromous forms may reach 9 kg (20 lb). Coloration varies widely based on subspecies, forms, and habitat. Adult fish are distinguished by a broad reddish stripe along the lateral line, from gills to the tail, which is most vivid in breeding males.

Oyster

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea.

Salmon

Salmon

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

Scallop

Scallop

Scallop [a] is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Scallop pie

Scallop pie

Scallops and vegetables in a creamy curry sauce inside a butter pastry shell

Sea urchin

Sea urchin

Sea urchins or urchins are typically spiny, globular animals, echinoderms in the class Echinoidea. About 950 species live on the seabed, inhabiting all oceans and depth zones from the intertidal to 5,000 metres (16,000 ft; 2,700 fathoms). Their tests (hard shells) are round and spiny, typically from 3 to 10 cm (1 to 4 in) across. Sea urchins move slowly, crawling with their tube feet, and sometimes pushing themselves with their spines. They feed primarily on algae but also eat slow-moving or sessile animals. Their predators include sharks, sea otters, starfish, wolf eels, and triggerfish. Like all echinoderms, adult sea urchins have pentagonal symmetry with their pluteus larvae featuring bilateral (mirror) symmetry; The latter indicates that they belong to the Bilateria, along with chordates, arthropods, annelids and molluscs. Sea urchins are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. The fossil record of the Echinoids dates from the Ordovician period, some 450 million years ago. The closest echinoderm relatives of the sea urchin are the sea cucumbers (Holothuroidea), which like them are deuterostomes, a clade that includes the chordates. (Sand dollars are a separate order in the sea urchin class Echinoidea.)

Apple

Side, Snack, Appetizer

Apple

An apple is a round, edible fruit produced by an apple tree . Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. Apples have been grown for thousands of years in Eurasia and were introduced to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, and European Christian tradition. Apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting.

Ashgrove Mature cheddar

Side, Snack, Appetizer

Ashgrove Mature cheddar

Ashgrove Mature Cheddar Cheese is a handcrafted cheese from Tasmania, aged for up to 14 months, which gives it a strong flavor and character. It is made using traditional techniques and pairs well with wines like Cabernet Sauvignon.

Black truffles

Side, Snack, Appetizer

Black truffles

A truffle is the fruiting body of a subterranean ascomycete fungus, one of the species of the genus Tuber. More than one hundred other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, and Leucangium. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including Rhizopogon and Glomus. Truffles are ectomycorrhizal fungi, so they are found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food. Edible truffles are used in Italian, French and other national haute cuisines. Truffles are cultivated and harvested from natural environments. The black truffle or black Périgord truffle , the second-most commercially valuable species, is named after the Périgord region in France. Black truffles associate with oaks, hazelnut, cherry, and other deciduous trees and are harvested in late autumn and winter. The genome sequence of the black truffle was published in March 2010.

Cheese

Side, Snack, Appetizer

Cheese

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Honey

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Honey

Leatherwood honey

Lemonade scones

Side, Snack, Appetizer

Lemonade scones

Scones made with Australian/UK lemonade, which is lemon-flavored carbonated soda, similar to Sprite or 7-UP in the United States, serve with jam and thickened cream

Olive oil

Side, Snack, Appetizer

Olive oil

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, together with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC.

Roaring Forties Blue cheese

Side, Snack, Appetizer

Roaring Forties Blue cheese

Roaring Forties Blue is a creamy blue cheese made from pasteurized cow's milk, produced on King Island in Australia. It has a sweet, slightly nutty flavor and is known for its smooth texture, thanks to its protective wax coating during aging.

Wicked brie

Side, Snack, Appetizer

Wicked brie

Wicked Brie is a rich, creamy cheese made in Tasmania, known for its soft, velvety texture and nutty flavor that develops as it matures. It is crafted using pure milk from grass-fed cows and has won numerous awards for its quality.

Croissant

Croissant

A croissant wæsɒ̃/, French: [kʁwasɑ̃] ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Ricotta pancakes

Ricotta pancakes

Pancakes made with ricotta cheese, top with fruit, syrup

Ricotta pancakes

Ricotta pancakes

Pancakes made with ricotta cheese, top with fruit, syrup

Apple sponge

Apple sponge

Stewed apples with sponge cake top

Coconut pie

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut pie. It is considered a specialty in the city of Los Baños, Laguna, located on the island of Luzon. Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.

Jam doughnut

Jam doughnut

A jelly doughnut, or jam doughnut, is a doughnut with a fruit preserve filling. Varieties include the German Berliner, the Polish pączki, the Jewish sufganiyot, the Southern European krafne and the Italian bombolone. The first record of a jelly doughnut appeared in a German cookbook published in 1485. It is uncertain whether or not that was the precise date of the jelly doughnut's invention. Known then as Gefüllte Krapfen, it spread throughout Europe over the next century, sometimes with other fillings considering sugar and jelly was sparsely found at the time, but Caribbean sugar plantations made both more widely available.

Jelly slice

Jelly slice

Jelly slice is an Australian and New Zealand jelly dessert which consists of three layers: a crust, a filling, and a topping. The crust is made out of crushed Arnott's biscuits, the filling is usually sweetened condensed milk, and the topping is made from Aeroplane Jelly. Jelly slices originated in Australia, and are popular desserts especially around Christmas and Easter time, although they are also eaten throughout the year. Despite its popularity in Australia and New Zealand, the dessert is not as common around other parts of the world, but may be found in Commonwealth countries.[citation needed]

Kouign amann

Kouign amann

Kouign-amann is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and the butter (in fact the steam from the water in the butter) expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for 'bread' (kouign) and 'butter' (amann), and in 2011 the New York Times described it as "the fattiest pastry in all of Europe." The strict original Douarnenez recipe requires a ratio of 40 percent bread dough, 30 percent butter, and 30 percent sugar. Traditionally, kouign-amann is baked as a large cake and served in slices, although recently, especially in North America, individual cupcake-sized pastries (kouignettes) have become more popular.[citation needed]

Nice biscuit

Nice biscuit

A Nice biscuit is a plain or coconut-flavoured biscuit. It is thin, rectangular in shape, with serrated edges, lightly covered with a scattering of large sugar crystals and often with the word "NICE" imprinted on top in sans-serif capital letters. It is often served as an accompaniment to hot drinks, such as tea. The name probably derives from the city of Nice in the south of France. 1929 editions of the Hull Daily Mail carried an advertisement for Huntley & Palmers Nice Biscuits using the phrase "Delightful as the town after which they are named", indicating that by this point their manufacturers intended the public to associate the biscuit with the French city, whether or not that had been the intended pronunciation.

Pineapple pie

Pineapple pie

Pineapple pie is a dessert made with a sweet pineapple filling, often combined with ingredients like sugar, cornstarch, and lemon juice, all encased in a flaky pie crust. It can be baked or made as a no-bake version, typically served chilled or at room temperature.

Pineapple tart

Pineapple tart

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia , Malaysia (Baba Malay: kueh tae or kuih tair, Malay language: kuih tat nanas; Jawi: تت نانس/ننس‎), Brunei and Singapore in various forms. The pineapple tart may have been invented in the 16th century. This is around the time the pineapple, a fruit native to South America, was introduced to Asia and the Malay Peninsula by Portuguese merchants. The pastry consists of a large proportion of butter and egg yolk, and some corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made through a slow reduction of grated fresh pineapple that is caramelized with a mix of sugar and spices, usually cinnamon, star anise and cloves.

Plum tart

Plum tart

Plum cake refers to a wide range of cakes usually made with dried fruits such as currants, raisins, sultanas, or prunes, and also sometimes with fresh fruits. There is a wide range of popular plum cakes and puddings. Since the meaning of the word "plum" has changed over time, many items referred to as plum cakes and popular in England since at least the eighteenth century have now become known as fruitcake. The English variety of plum cake also exists on the European mainland, but may vary in ingredients and consistency. British colonists and missionaries brought the dried fruit variety of cake with them, for example, in British India where it was served around the time of the Christmas holiday season. In America's Thirteen Colonies, where it became associated with elections, one version came to be called election cake. Plum cakes made with fresh plums came with other migrants elsewhere, in which plum cake is prepared using plum as a primary ingredient. In some versions, the plums may become jam-like inside the cake after cooking, or the cake may be prepared using plum jam. Plum cake prepared with plums is also a part of Ashkenazi Jewish cuisine, and is referred to as Pflaumenkuchen or Zwetschgenkuchen. Other plum-based cakes are found in French, Italian and Polish cooking. The term "plum cake" and "fruit cake" have become interchangeable. Since dried fruit is used as a sweetening agent and any dried fruit used to be described as "plums", many plum cakes and plum puddings do not contain the plum fruit now known by that name. The term "plum" originally referred to prunes, raisins or grapes. Thus the so-called plums from which English plum puddings are made "were always raisins, not the plump juicy fruits that the name suggests today."

Grand Ridge Brewery

Grand Ridge Brewery

Holgate wines

Holgate wines

Macadamia milk

Macadamia milk

Macadamia milk is a plant-based milk alternative made from macadamia nuts, known for its creamy texture and rich flavor. It is often dairy-free, gluten-free, and free from GMOs, making it a popular choice for those seeking healthier, sustainable options.

Mountain goat wine

Mountain goat wine

Yarra Valley wine

Yarra Valley wine

37°46′S 145°37′E / 37.767°S 145.617°E / -37.767; 145.617 The Yarra Valley is an Australian wine region located east of Melbourne, Victoria. It is a cool climate region that is best known for producing Chardonnay, sparkling wine and Pinot Noir. Its proximity to the urban centre and high profile wineries have made it an important destination for enotourism, receiving over 3.1 million visitors in 2011. The westernmost point of the Yarra Valley is Whittlesea, north to Kinglake, east to Mount Gregory and south to Gembrook. It is divided into two distinct subregions, the Valley Floor and the Upper Yarra, with distinct altitudes, soils, rainfall and climates between them. Rainfall in the Yarra Valley is typically between 750mm - 950mm.

Falafel

Falafel

Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.

Fishcake

Fishcake

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

Flathead

Flathead

The flathead catfish , also called by several common names including mudcat or shovelhead cat, is a large species of North American freshwater catfish in the family Ictaluridae. It is the only species of the genus Pylodictis. Ranging from the lower Great Lakes region to northern Mexico, it has been widely introduced and is an invasive species in some areas. The closest living relative of the flathead catfish is the much smaller widemouth blindcat, Satan eurystomus, a cavefish. The flathead catfish is also known as the yellow cat, mud cat, Johnnie cat, goujon, appaluchion, opelousas, pied cat and Mississippi cat. In dialect of the Ozark mountains it may be referred to as a "granny cat."

Grilled octopus

Grilled octopus

Octopus cooked over a flame

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