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.
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.
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.
One of the most pleasurable evenings I ever spent in Australia was cooking dinner in the kitchen of food entrepreneur Melissa Wong and her husband, Robert. A simple vinaigrette, whipped up in minutes and serving as a salad dressing, a marinade, and a sauce, is the unifying factor in this dish. If you can’t find […]
