Oceania adds something different to food. Find exciting recipes and ideas from down under. Wit a mixture of Western and Asian cooking techniques and exciting local ingredients, you will certainly taste the difference. The beautiful name Oceania is the term used by many authors and many languages to define one of the continents. Oceania includes Australia, New Zealand, New Guinea and many other islands.
Food in Australia
Because Australia was colonized by people from England most of their cuisine is based in that of Great Britain. There are plenty of meat pies, steaks -steak is a staple in the Australian diet- and grilled chicken, often accompanied by vegetables. Some exotic meats like kangaroo, crocodile, or buffalo might also appear in an Australian menu. Seafood like mud crabs or yabbies (shrimp) are also well-liked. Australia major cities are on the coast, so they always have the freshest seafood. With such a huge range of fresh produce, Australia can boast of one of the finest cuisines in the world. Eating outdoors is popular and most Australian houses would have barbecues. Aussies also share the British tradition of afternoon tea which consists mainly of sandwiches and cookies with tea or juice to drink. In Australia there are a lot of immigrants -in the 50s they were from Italy and Greece, in the 70s it was Vietnam and Asia- so Australians appreciate a whole range of foods and are not averse to stealing from them all. In the 60's finding a packet of dried pasta in the supermarket was a thrill. Nowadays you can find arborio rice or Malay, Indian or Thai curry pastes in any small town supermarket. Italians brought their love of coffee with them, and in the past 15 years this has grown to be one of Australia’s biggest love affairs, black, strong coffee always with the cream floating on the top.
Food in New Zealand
Though there is a love for fish and chips inherited from British settlers, New Zealand cuisine -varied, young and fresh- it is relatively new in the world of food and this relative youth brings a willingness to experiment with dishes. Newly picked ingredients from its fertile farms and sea make it fresh. New Zealanders feel relaxed at meal times and meals progress slowly; that’s the way they like it. Who does not know about New Zealand lamb? But there is also pork, venison, salmon, oysters, paua (abalone), mussels and some varieties of New Zealand clams, kumara (sweet potato) and kiwis. Kiwi cuisine would be New Zealand’s.