The world knows that in Australia kangaroos hop down every street and that
they are a staple of the diet here.

My education was made complete when this gem was pointed out in another
forum

http://www.walkabout.eu.com/061.html

Well stone the crows where ARE those bloody springboks! They must be
springing far too fast to make the menus, much less the road kill, 'round
here. I wonder if the diners of Old Blighty have any idea what a springbok
is and where it grows.

You all knew that Tikka Masala was originated by the Pitjantjatjara people
didn't you? But to be really authentic is has to baked in the coals of a
mulgawood fire covered liberally with fresh horseshit.

Outback Steakhouse eat your heart out! The true-blue, dinky-di, fair dinkum
Oz cuisine has been revealed at last. With lashings of Monterey Jack cheese
on top for added height. Another indigenous outback food that has escaped
my attention until just now.

Oh Lord of local cuisine! Where is my ticket to London?


David

"David Hare-Scott" > wrote in
:

> The world knows that in Australia kangaroos hop down every street and
> that they are a staple of the diet here.
>
> My education was made complete when this gem was pointed out in
> another forum
>
> http://www.walkabout.eu.com/061.html
>
>
> Outback Steakhouse eat your heart out! The true-blue, dinky-di, fair
> dinkum Oz cuisine has been revealed at last. With lashings of
> Monterey Jack cheese on top for added height. Another indigenous
> outback food that has escaped my attention until just now.

A Sydneysider burger that has no beetroot, but has sour cream and
battered onion rings on it??? If this chain was started up by expat
Aussies they should be ashamed of themselves <g>. They say that the
springbok is borrowed from South Africa, but then put their "Authentic
Aussie" symbol next to it! Thanks for a chuckle for the evening!


--
Rhonda Anderson
Cranebrook, NSW, Australia

On Thu, 06 Apr 2006 09:02:42 +0000, David Hare-Scott wrote:

> The world knows that in Australia kangaroos hop down every street and that
> they are a staple of the diet here.
>
> My education was made complete when this gem was pointed out in another
> forum
>
> http://www.walkabout.eu.com/061.html
>
> Well stone the crows where ARE those bloody springboks!

Africa.. the Kudo is also a great African treat.
Cathyxyz knows all about this.. maybe she will pop in here and share some
experience.

David Hare-Scott wrote:
> The world knows that in Australia kangaroos hop down every street and that
> they are a staple of the diet here.
>
> My education was made complete when this gem was pointed out in another
> forum
>
> http://www.walkabout.eu.com/061.html
>


Here are some additional Aussie treats:

http://fooddownunder.com/cgi-bin/sea...start=0&page=0
http://fooddownunder.com/

----------
Parrot (Parakeet) Pie

http://fooddownunder.com/cgi-bin/recipe.cgi?r=185778

Ingredients :

12 x parakeets *
4 x rashers of bacon 3
3 x hard-boiled eggs
1/2 tsp finely chopped parsley
1/4 tsp dried parsley
finely grated lemon peel
salt & pepper
puff paste
flour

Method :

* * Parakeets are a small, long-tailed tropical parrot. Method:
Prepare the birds, and truss them like a quail or any other small bird.
Line a pie-dish with the beef, over it place 6 of the paraquets,
intersperse slices of egg, parsley and lemon-rind, dredge lightly with
flour, and season with salt and pepper. Cover with the bacon cut into
strips, lay the rest of the birds on the top, intersperse slices of
egg, season with salt and pepper, and sprinkle with parsley and
lemon-rind as before; three-quarter fill the dish with cold water,
cover with puff-paste, and bake in a quick oven.
---------

Aussie Kangaroo Pie

http://fooddownunder.com/cgi-bin/recipe.cgi?r=12353

Ingredients :

500 gm Kangaroo topside, minced
1 x Onion
1 cup Stock, meat
1 cup Peas, frozen
1/2 cup Sauce, tomato
1 pch Nutmeg
Salt
Pepper
2 tbl Flour
Water
375 gm Pastry, shortcrust, thawed.
1 x Pastry, puff, ready-made, thawed.
Sauce, tomato -OR- bush tomato relish

Method :

* Saute the mince and onion in a frying pan until brown. Add the
meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer
for 10 minutes. Stir in blended flour and thicken mixture. Allow to
cool.
* Lightly grease a 23cm deep pie dish and line with shortcrust
pastry. Moisten the edges with water and spoon in the cold meat
mixture. Top the pie with puff pastry, pressing down gently to seal the
edges together.
* Trim and pinch the edges, brush pastry top with lightly beaten
egg and make a small slash in the centre of the pastry.
* Bake at 230 degrees C for 10 minutes, then reduce heat to 180
degreesC and bake a further 30 minutes. Garnish with tomato sauce or
Bush Tomato Chutney/Relish.
---------

Barbecued Emu, Ostrich or Kangaroo Fillet

http://fooddownunder.com/cgi-bin/recipe.cgi?r=19840

Ingredients :

1 kg Fillet steaks
1 cup Red wine
2 tbl Olive oil
1 tbl Balsamic vinegar
1 tbl Dijon mustard
1 tbl Tomato paste
1 cl Garlic, crushed
2 tsp Soft brown sugar

Method :

* Combine wine, oil, vinegar, tomato paste, mustard, garlic and
sugar in bowl, combine well.
* Place in dish with meat to marinate for 2 hours, turning
occasionally.
* Drain meat. Reserve the marinade.
* Cook on barbecue until just browned, brushing with marinade.
---------

Crocodile Puff with Kaffir Lime Sauce

http://fooddownunder.com/cgi-bin/recipe.cgi?r=84167

Ingredients :

50 ml Oil
100 gm Onion, chopped
500 gm Crocodile meat, diced
500 gm Potato, cooked and diced
375 ml Curry sauce
1 kg Puff pastry
500 ml Kaffir lime butter sauce
egg wash

Method :

* 1. Season Crocodile with salt and pepper. Heat oil in a pan,
saute first diced onion and the Crocodile. Add cooked diced potato,
curry sauce and simmer for 5 min and allow to cool.
* 2. Roll out puff pastry to a rectangular shape to 3mm thickness
and cut two large diamond shapes, one bigger than the other. Place
Crocodile mixture in the centre of the smaller piece, brush the sides
with egg wash and cover with the other pastry piece .
* 3. Trim to the shape of a crocodile. Using the back of a knife
decorate and brush with egg wash. Cut two thin long strips of pastry
with a pastry roller and place on the back of the crocodile to look
like scales.
* 4. Allow to rest before baking in a moderate oven (180-200C) for
about 20 min. Serve with Kaffir lime butter(see below) sauce and
decorate with green colored Kaffir lime sauce.

----------


Rusty

"Steve Wertz" > wrote in message
...
> On Thu, 06 Apr 2006 09:02:42 GMT, "David Hare-Scott"
> > wrote:
>
>>The world knows that in Australia kangaroos hop down every street and that
>>they are a staple of the diet here.
>
> You'd think they'd wise up and stop hopping down streets, then.

It might be difficult once they are deaded <G>