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. Ingredients 2 pints cherry or grape tomatoes, halved, preferably mixed colors 4 tablespoons extra virgin olive oil, divided use Salt and freshly […]
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. Ingredients For the lamb: 2 […]
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. Ingredients 3 tablespoons extra virgin olive oil 1 medium onion, peeled […]
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. Ingredients 2 to 3 […]
