There are so many kind of Modern or Traditional food in Australia. the question is, how much do you know about it? if you don’t know much about Australian food, don’t worry, This 5 Australian Food part 2 will Help you out.

  1. Macadamia Nuts

 

Nuts

 

Native to eastern Australia, the macadamia nut is eaten raw or included in a variety of dishes. From breads to lamb roasts and cakes, this is a versatile nut.

 

  1. Pigs in a Blanket

 

Pig

 

The perfect accompaniment to any roast dinner. AND it’s not a real Pig that hide in a Blanket

In the United States, the term often refers to hot dogs or sausages wrapped in dough or even a pancake. But in Australia it’s all about wrapping meat in more meat -– a double meat sandwich without bread.

 

  1. Damper

 

Damper

 

This iconic, cheap Australian food was the staple of road workers and bushies in days gone by.

Originally it was the simplest of recipes. The soda bread is made from wheat flour, water and a pinch of salt, then baked in the coals of a campfire and paired nicely with billy tea or a swig of rum.

Today it can be a little more fancy — milk and self-raising flour.

 

  1. Vanilla Slice

 

Vanilla Slice

 

This pastry originated in France, though there it is called mille-feuille, which translates to a “thousand sheets“.

In English it’s a vanilla slice, and Australians claim ownership of the vanilla-custard-filled, multi-layered pastry that’s dusted with icing sugar. The slice can come with many flavoring options. Cream it up. Like pavlova, New Zealanders also claim the vanilla slice. Although they call it the custard square, which is arguably more accurate.

Aussies have the vanilla slice, Kiwis the custard square. Both winners.

 

  1. Grilled Kangaroo

 

Grilled Kangaroo

 

Why not eat the “National Animal”? In some areas Kangaroos overpopulate the terrain. 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. 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.

 

Source : Here