Australia is also one of the countries with a diverse culinary culture, due to the diversity of people from all over the world. And in the diversity of Australian specialties not many people know about.
Although the kangaroo is on the national badge, the new kangaroo meat has gradually been adopted on the dining table. Kangaroo meat is currently sold in major supermarkets across the country and is not just for pet food. This type of meat is not high in fat, high in protein and Omega 6. Because of its rich nutrition, kangaroo meat is enjoyed by many indigenous people who are interested in health.
Lemon fingers is a lemon with a long slender cylindrical shape like a finger. The taste of these lemons is more intense than the regular lemons. So this would be great if eaten with seafood.
Warrigal vegetables, also known as Australian spinach, are very high in antioxidant. This vegetable is stiffer than other vegetables, but their flavor is more delicious. To eliminate the risk of toxins remaining, you need to boil this vegetable in boiling water for at least 15 seconds.
Macadamia nuts are crunchy, greasy and fleshy, with a very thick hard crust, which makes the strongest clamps sometimes give in. Macamedia oil has a reputation for being healthy, hot, and sweet while its nuts are delicious even when eaten raw or roasted.
Snowberry are the fragile fruits found in the cold and wet forests of the subtropical Tasmanian region. They are crunchy and sweet, and are top Australian cooks. Peter Gilmore of Quay Restaurant in Sydney is particularly fond of and is used in his unique desserts.
Australian forest tomatoes are famous as a typical dish in the desert of Aboriginal communities. They often dry this red fruit to store for a long time. Forest tomatoes originated from the same genus as tomatoes are often grown in semi-desert areas of Australia