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)
Native to Australia and the Indo-Pacific, barramundi means “large-scaled silver fish” in the Aboriginal language. If it is unavailable, substitute any sustainable firm-fleshed white fish, such as halibut, sea bass, cod, or snapper.
Serves 2 — Recipe adapted from fromachefskitchen.com
There’s no need to follow this recipe slavishly. Feel free to add shredded purple cabbage, snow pea pods, sliced water chestnuts, and so on. You can even turn the salad into a light lunch or dinner entrée by topping it with shredded rotisserie chicken or thinly sliced grilled steak.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
This meatless, keto-friendly frittata can be thrown together in minutes, perfect for times when you have unexpected lunch or overnight guests. For a carnivorous version, add diced ham, cooked bacon, cooked breakfast sausage, or even slivered pepperoni. Great served with a simple green salad.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup.
Serves 4 — Recipe adapted from cookieandkate.com
Shrimp cocktail gets a much-needed makeover! Make the dip just before serving.
Serves 4 to 6 as an appetizer — Recipe adapted from taste.com.au