澳大利亚美食presentation.pptxVIP

Australian food虞丽丹?The face of Australian food is ever-changing. It is diverse and innovative. It incorporates native produce and produce introduced by the many cultures living in Australia today.?Fusion Cooking?Australian food borrows flavors from Thai, Chinese, Japanese, Indian, French, German, Lebanese, Vietnamese and Mediterranean cuisine, amongst others. These influences have permeated into all levels of eating, from first-class dining establishments to the local fish and chip shops where serving Thai sweet chilli sauce with everything is the now the norm.? With an abundance of incomparable fresh produce, Australian chefs are pushing the culinary boundaries and offering diners unique flavors infused with cultural diversity.Modern Australia is a culinary force to be reckoned with. However, it has not always been so. Until relatively recently, Australian food was neither this diverse nor this glamorous. In fact, it has only been in the last twenty years that chefs have started fusing flavors to produce what is known as Modern Australian or “Mod-Oz” cuisine.meat?While beef, chicken and pork are widely consumed, the popularity of native meats such as Kangaroo is increasing. Kangaroo is a dark, gamey meat that is high in iron and low in fat and cholesterol. It is roughly comparable to venison.?Lamb?is a favorite amongst Australians. Lamb chops,?cutlets,?racks?and?roasts?are widely consumed.meatKangarooLamb leg bonelessseafood?As an island nation, Australia boasts an abundance of seafood such as oysters, abalone, lobster, prawns and crayfish.?Marine fisheries are helped by the rich cold currents from Antarctica.??Having coastlines on both the Indian and Pacific oceans, as well as inland river systems and wetlands, Australia boasts a broad range of native fish species.?Some of the most famous freshwater species include Barramundi, Murray Cod and a wide variety of Perch. The Oceans meanwhile yield Yellowtail, Kingfish, Bream, Snapper, Red Emperor and