While Australians dine on fried rice, Thai curries, Mediterranean cuisine and the like, those dishes don’t really belong to Australia. They’re part of multicultural Australia but are often claimed by other nations. Apart from the now-American-owned Vegemite — there must be others.
Cliché though it may be, no other nation does barbecues like they do Down Under – good beer, great ingredients (and loads of both) and better weather:
BARBEQUED SNAGS (aka sausages)
Nothing is more important to a good barbie than a decent sausage. Traditional Australian sausages are usually pork or beef, but if you’re feeling adventurous, there are other animals to sample. Wrap a slice of bread around your snag and top it off with some fried onions and your favorite sauce.
BEEFSTEAK
Aussies love their steak; Australians have finally surpassed the US to claim the title of world’s most voracious meat eaters. Australia accounted for around 2% of the global cattle herd, and 3% of global beef production.
LAMBCHOPS
Lamb is one of the more popular meats of choice in Australia, and Meat & Livestock Australia’s summer campaign is calling for Australia and New Zealand to come together over a lamb meal. Lamb from Down Under is free-range and naturally fed on their abundant pasturelands, so it’s mild and naturally lean and tender. There was a time when lamb was cooked to within an inch of disintegration, but surely they’ve advanced enough as a nation now to not mind a bit of pink.
BARBECUED PRAWNS
Usually when they throw a prawn on the barbie, they have been marinating in something inspired by South East Asian flavors. Usually a good dose of chili, ginger and sometimes garlic makes an appearance.
BURGERS
Walk into any burger bar or restaurant in Australia and ask for “the lot” and watch in horror/delight as they pile on just about everything in the kitchen: it’s usually cheese, bacon, pineapple, fried egg, tomato and lettuce and nothing is more Australian than slinging a piece of beetroot on top a pattie made with Aussie beef.
EMU
Emu actually has a few times the iron content of beef. It’s virtually fat-free and is low in cholesterol. The Australian native animal works well when smoked and served cold or as a pizza topping. For a modern gourmet twist, have it in a pie made up of emu meat, smoked emu, feta cheese, red wine, sun-dried tomato, onion and Tasmanian black pepper — all in a filo-pastry crust.
KANGAROO
Plus, the methane-free kangaroo is low in fat. This is not for lovers of well-done meat as it’s prone to drying out. It’s generally cooked rare to medium, often primarily on one side. Tastewise, it’s closest to beef, kangaroo goes well with garlic, pepper, juniper, rosemary and fruity flavors such as plum, red currant and orange. And no, Australians don’t eat deep-fried koalas.
CHICKEN PARMIGIANA
An Italian name, but a bona fide Australian pub classic, the parmigiana started as an eggplant dish in Italy and has since evolved into a chicken schnitzel topped with an Italian-inspired tomato sauce and melted cheese. Sometimes it will also be topped with ham or prosciutto. Usually comes with a beer on “parma night” at the local pub.
CROCODILE
Although not unique to Australia, film character Mick Dundee ensured that the crocodile became synonymous with the country. Although crocodile leather is made into wallets, belts and handbags, its meat is consumed by locals – though it’s definitely more of a delicacy and not widespread.
PAVLOVA
Apparently New Zealanders claim ownership of the Pavlova too, and on both sides the story is the same: the dessert was named after the famous Russian ballet dancer Anna Pavlova, following her tour of both countries in the 1920s. Quite why such a fattening treat was named after a professional dancer is unclear – maybe she was just very sweet. Pavlova is a popular meringue-based dessert that has a crisp crust and a soft, light inside. It’s often decorated with whipped cream and fresh fruit and served at celebratory meals.
Enjoy our great Sunday Aussie Pool BBQ Brunch at the Rose Garden Hotel Yangon.
Savor a truly traditional Australian BBQ with all the country’s favorites on offer, such as tender Australian beef & lamb, a few exotics like kangaroo, emu & crocodile and their ultimate, most important pub meal, the chicken Parmigiana.
Unlimited draft beer and soft drinks, live music and usage of the swimming pool for only USD 26.00 net per person! Children ages 4 to 11 years old dining with their parents will be 50% off.
For more information, please contact +95 1 371992 or info@theroseyangon.com
Every other Sunday in alteration with our Latin Affair, Sunday Roast and Bavarian Brunch
