Curries have been popular in Australia since the 19th century, reportedly helping newly arrived British colonialists adapt to the island continent’s unfamiliar proteins, like wombat and kangaroo. Here, we offer you a vegan version of the dish.
Serves 4 — Recipe adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha (Flatiron Books 2015)
South of Melbourne is Tasmania’s King Island, recognized around the world for its outstanding dairy products. One of them is a particularly unctuous waxed blue cheese known as “Roaring 40s Blue.” It is named after the punishing 100 km/hr winds (62 mph) that bedevil the latitude of 40°S. If unavailable, substitute your favorite blue cheese, such as gorgonzola or Roquefort.
Serves 4 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan 2014)
When food writer Francis Lam’s recipe appeared in Gourmet magazine more than a decade ago, it was called “Let-My-Eggplant-Go-Free! Spaghetti,” a rather curious moniker. And one that doesn’t hint at how satisfying this rather homely dish—Italian peasant food at its best—really is. Whatever you call it, add it to your repertoire.
Serves 4 as a main course, 6 as a starter — Recipe adapted from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (Ten Speed Press 2015)
Butternut squash is one of the delights of colder weather. This recipe, with its tangy, herbaceous flavors and beautiful colors, will become a “keeper.” And maybe a holiday tradition.
Serves 4 — Recipe from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Ottam Ottolenghi (Ten Speed Press 2014)
Wonderfully moist thanks to olive oil, this easy-to-make carrot cake sticks to basics: no pineapple, no raisins, no applesauce. If you’re intimidated by layer cakes—or don’t have the correct pans—bake the cake in a 9 x 13 pan or muffin tins. (Adjust baking times as needed.)
Serves 12 — Recipe adapted from cookieandkate.com
Grain free, gluten free, and Paleo compliant (without the frosting), these muffins checked all the boxes for my wife and me recently when a craving for carrot cake hit. Satisfying but not too sweet, they’re just the thing for breakfast, tea, or a light dessert.
Makes 8 muffins — Recipe from texanerin.com
One of my Merry Band of Tasters highly recommends these crisp potato wedges. If desired, substitute Dijon for the yellow mustard, or chopped fresh rosemary for the dried oregano. Parboiling the potatoes (especially with the added alkalinity of baking soda) contributes to their crispiness.
Serves 4 to 6 — Recipe adapted from itstodiefor.ca
Greek food has taken pride of place in Australia’s vibrant dining scene, from souvlaki served from food trucks to high-end restaurants. (Most of Australia’s Greek immigrants arrived after World War II.) This sheet-pan dinner showcases some of Greece’s iconic flavors. Sturdy halloumi cheese can be substituted for feta.
Serves 4 — Recipe adapted from cooking.nytimes.com
Olive oil producer Annie Paterson, the talent behind Nullamunjie, shared with us a simple recipe for spaghetti that is popular with her family and patrons of The Pressing Shed Cafe, the restaurant she built on her farm in Tongio, Victoria.
Serves 4 — Recipe courtesy of Annie Paterson
Per capita, Australia has the largest population of people with Chinese ancestry of any country outside Asia. Melbourne, Sydney, Brisbane, and even Cairns house densely populated Chinatowns, which make for a lively restaurant scene.
Serves 4 — Recipe from Food and Wine, December 2011
Though this marinade was developed in the 1950s by Los Gatos, California, meat market owner Fred Schaub, Vegemite is a thoroughly Australian pantry ingredient. If you don’t have it, you can buy it online or substitute a good concentrated beef base. We also like this marinade on tri-tip or T-bone steaks.
Serves 4 to 6 — Recipe adapted from barbecue-brethren.com/forum
Lean and low-fat pastured lamb is a popular protein in Australia, where per capita consumption per year is about 18 pounds. Here, tender loin chops are grilled quickly over a hot fire and paired with a tangy olive oil vinaigrette that can be modified by your choice of fresh herbs.
Serves 4 — Recipe adapted from Healthy Wood Pellet Grill and Smoker Cookbook by Nancy Loseke (Penguin Random House, May 2020)