In our virtual journey around the world, today we land in Oceania, and specifically in its largest country: Australia.
Despite not being discovered by Europeans until the 17th century, ancient Greeks and Romans had already imagined the existence of a land below Europe, the so-called Terra Australis (“southern land”), from which the name “Australia” later derived.
In 1770, after the arrival of then-lieutenant in the Royal Navy, James Cook, the eastern two-thirds of the country were claimed by the United Kingdom.
Australia has not been under British rule since 1901, a date marking Australian independence.
The Commonwealth of Australia was established in that year following an agreement.
Australia is a constitutional monarchy, which, at least formally, has the reigning sovereign in Great Britain at its apex, but his formal presence is effectively represented on the territory by the Governor-General of Australia who is appointed by the sovereign upon the advice of the Australian government.
The Australian cuisine is closely related to English cuisine, as it was imported by British settlers, and then adapted to local raw materials, but the multicultural immigration that occurred after World War II led to diversification, particularly from the influence of immigrants from the Mediterranean area and East Asia.
Meat is certainly the dominant food in Australian cuisine, and in addition to classic cuts, kangaroo, crocodile, and emu meat are consumed, and of course, I chose kangaroo as the star of the recipe.
Kangaroo is eaten in various ways: from burgers to steaks, to sausages.
The taste is intense, and the meat is red and lean, so it doesn’t need to be overcooked; burgers, steaks, and fillets are perfect on the grill, but it can also be cooked kebab-style.
Generally, it is advisable to marinate the meat before grilling it, but if you opt for long cooking methods such as stews or braises, marinating is not necessary.
In recent years, according to local newspapers, a trend called “kangatarianism” (translatable as “kangatarianism”) seems to have emerged.
Essentially, more and more people are following a vegetarian diet to which they add only kangaroo meat.
Their choice is based on the fact that Australian kangaroos live in the wild, are not raised using traditional techniques, and are killed in a “humane” way.
Among the various kangaroo recipes, here are some…
Kangaroo with mushrooms: Grilled kangaroo meat served with pan-cooked mushrooms.
The Jaffle is a bread pocket also stuffed with kangaroo meat or the kanga bangas, which are simply kangaroo sausages.
I chose the Australian meat (Aussie) pie, small meat-filled pies (reminiscent of the Anglo-Saxon meat pies), a snack much loved by Australians, and which can be made with various types of meat, not just kangaroo meat, which is unavailable for us, and therefore replicable in Italy, along with sauce.
Note: Do not confuse the Aussie pie recipe with the Kangaroo pie, a puff pastry roll filled with cod and pickled gherkins, a recipe brought to Australia by an Austrian cook, and it was here named Kangaroo Pie because its filling resembled a kangaroo’s pouch.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Australian
Aussie Pie Ingredients:
- 1.1 lbs diced kangaroo (or other braising meat)
- 1 carrot (chopped)
- 1 1/2 onion
- 1 stalk celery (chopped)
- 1 tomato
- 1 1/2 cup red wine
- 1 cup water
- to taste thyme and oregano
- to taste olive oil
- 2 sheets puff pastry
- 1 egg
- to taste salt and pepper
- to taste Worcestershire sauce
Aussie Pie Preparation:
In a pot, heat 1 tablespoon of olive oil over medium heat, add carrot, celery, and onion, herbs, Worcestershire sauce, salt, and pepper, and stir until softened to create the base.
Add the kangaroo meat (or whole piece of braising meat) and cook over high heat until the meat is browned.
Add tomato and two tablespoons of olive oil, half a cup of red wine, and a cup of water.
Cover the pot and simmer for 1 hour until the meat becomes tender. Remove the lid and cook over high heat to thicken the liquid.
Slice the meat and coarsely chop it in a food processor with the help of the cooking sauce to make it softer.
Lightly flour a surface and roll out the puff pastry (ready-made pastry needs to be rolled out a bit more) and cut circles from the dough. Set aside the puff pastry scraps for any additional circles.
Grease a muffin tin (or a baking tray) and gently press each pastry circle into the cups, bake in the oven at 350°F for 10-15 minutes.
Increase the oven temperature to 425°F. Fill the pastry shells with the meat mixture.
In a small bowl, beat together the egg with 1 teaspoon of cold water and brush the liquid over the top edges of the pastry shells.
Place a raw pastry circle on top of each pie and gently press to seal. Make a couple of vents on top. Brush the top with the beaten egg.
Bake until the top is golden, about 15 minutes.
Serve warm with ketchup or tomato sauce.
What Do They Drink in Australia?
Australia has adopted from British culture the habit of drinking tea, of which there are numerous types and varieties.
Australia is the fourth-largest wine exporter in the world with 760 million liters a year, but domestic consumption is also significant: 530 million liters a year.
There are numerous wineries concentrated mainly in the southern area, in Victoria and New South Wales, where wines such as Chardonnay, Semillon, Sauvignon Blanc, and Shiraz are produced, the latter being the most loved by Australians.
There are numerous wineries concentrated mainly in the southern area, in Victoria and New South Wales, where wines such as Chardonnay, Semillon, Sauvignon Blanc, and Shiraz are produced, the latter being the most loved by Australians.
Beer has been popular in Australia since colonial times, and it’s believed that James Squire established the first brewery in 1798.
Since the 1970s, Australian beer has grown in popularity overseas, and Fosters has become an export brand.
Nationally, Victoria Bitter and Carlton Draught are also well-known, but craft beers are also spreading.
Nationally, Victoria Bitter and Carlton Draught are also well-known, but craft beers are also spreading.
Nationally, Victoria Bitter and Carlton Draught are also well-known, but craft beers are also spreading.
For a gluten-free version of the Aussie pie, you can buy ready-made gluten-free puff pastry.
