Here are some recipes for some of Australia’s most popular eats and treats!
Cheesy Pastry Vegemite Pinwheels
A love them or hate them offering. But even if you can’t stand the taste of Aussie favourite vegemite they’re easy to make, great for sharing and do look pretty!
These take 15 minutes to prepare and 12 minutes to cook.
Serves 36 (If everyone has one each).
- 300g Self Raising Flour
- 165g Cheese (Your choice what type!) Grated
- 150g Butter At room Temperature
- 80 ml Water
- Vegemite (Amount matter of preference)
- 1 tsp Mustard Powder
- 1 pinch Paprika
- 1 pinch Dried Mixed Herbs
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Flour, Paprika, Mustard Powder, Mixed Herbs, Butter, Cheese, Water, Vegemite.
- Preheat oven to 220 degrees C
- Sift the flour, paprika and mustard into a large mixing bowl then chuck in the herbs.
- Add the butter and rub it in with your fingertips until it has a crumb type texture.
- Add the cheese and mix thoroughly before adding the water and combining to form dough.
- Lightly flour a surface, tip the dough onto it and knead until firm.
- Roll the pastry into a rectangle roughly a couple of mm thick.
- Lightly spread vegemite over the surface of the pastry rectangle.
- Carefully roll up the pastry into a sausage shape, than cut with a sharp knife into pinwheels ½ cm thick.
- Arrange on a lightly greased baking tray, don’t let the pinwheels touch or overlap. You may have to do several batches.
- Put in the hot oven for 10-14 minutes. When finished they should be golden brown and smelling great.
- Put on a wire rack to cool, than enjoy!
You don’t have to be cowering in The Bush or camping with kangaroos to enjoy Damper, you can make it in the comfort of your own home and still get a real taste of Australian tradition. As this is usually made quickly, outdoors and without much equipment, it uses few ingredients and is simple to make.
This Australian institution takes 10 minutes to prepare and 25 minutes to cook, and the following recipe serves four people.
- 450g Self Raising Flour
- 120 ml Water
- 120 ml Milk
- 90 g Butter Softened
- 1 ½ tsp of Salt
- Golden Syrup (As much as your sweet tooth requires)
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Flour, Salt, Butter, Water, Milk, Golden Syrup.
- Preheat the oven to 210 degrees C and grease a baking tray.
- In a large bowl sift the flour and salt, making a well in the centre.
- In a separate bowl combine the butter, water and milk.
- Once combined add to the flour and mix thoroughly.
- When dough has formed knead until smooth, and cut into 8 pieces 1cm deep.
- Brush with milk and lightly dust with flour.
- Bake for 10 minutes on 210 degrees C, then reduce heat to 180 degrees and bake for a further 15 minutes.
- When finished they should be golden brown and sound hollow when tapped.
- Serve warm with as much golden syrup as you fancy (and extra butter if you want!)
Australian Meat Pie
This easy eating Aussie classic can make a tasty snack or, if severed with mash potatoes and mushy peas, a pretty dynamite meal. Although the Australian meat pie is usually served in small, individual portions this recipe is for a large sharable pie.
It takes 40 minutes to prepare and 40 minutes to cook.
Serves 4-6 people.
- 500g Minced Beef
- 2 large Puff Pastry Sheets
- 120ml Water
- 60g Ketchup
- 1 Onion Chopped
- 2 Beef Stock Cubes
- 3 tbsp Plain Flour
- 2 tsp Worchester Sauce
- ½ tsp Oregano
- 1 pinch Nutmeg
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Mince, Onion, ¾ of the Water, Stock Cubes, Ketchup, Worcestershire Sauce, Salt, Pepper, Oregano, Nutmeg, Flour, Rest of Water, Pastry Sheets.
- Preheat oven to 220 degrees C.
- In a large pan brown the mince and onions over a medium-high heat.
- Once browned add 90ml of the water, crumbled stock cubes, ketchup, Worcestershire source , salt, pepper, oregano and nutmeg. Stir until everything is nicely combined.
- Bring the mixture to the boil, then turn down the hob. Cover the pan and leave to simmer for fifteen minutes.
- In a bowl blend the flour and remaining 30 ml of water until it becomes a smooth paste. Add the paste to the meat mix and stir. After the sauce has thickened take the pan off the heat.
- Leave to cool.
- Line a greased pie dish with one of the puff pastry sheets.
- After adding the cooled meat filling, brush the edges of the pastry with beaten egg or milk.
- Put the other pastry sheet over the top and pinch around the edges to close.
- Trim the edges, prick the top and glaze with beaten egg or milk
- Bake in the oven for 15 minutes at 220 degrees C, than reduce the heat to 180 degrees C and bake for a further 25 minutes.
- Serve with whatever sides take your fancy!
When women on the home front made these biscuits for overseas armies during the First World War they were known as ‘Soldiers Biscuits’ and were made simply from flour, sugar, water and milk powder. They were very crunchy, quite tasteless and designed to stay fresh for long periods. Now the recipe for ANZAC biscuits incorporates some tastier elements and they are baked in large quantities for ANZAC Day on April 25th.
This national treats take 20 minutes to prepare and 15 minutes to cook.
- 225g Sugar
- 180g Butter Melted
- 150g Plain flour
- 90g Unsweetened Desiccated Coconut
- 90g Rolled Oats
- 1 tbsp Golden syrup
- 1 tsp Baking Soda
- ¼ tsp Salt
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Butter, Golden Syrup, Baking Soda, Flour, Oats, Sugar, Desiccated Coconut, Salt.
- Preheat the oven to 180C and line a baking tray with greaseproof paper.
- Over a medium heat melt the butter in a small saucepan.
- Add the golden syrup and baking soda to the butter, stir thoroughly. Take off the heat and set aside.
- In a large mixing bowl, combine the flour, oats, sugar, desiccated coconut and salt.
- Once the dry ingredients are well mixed add the melted butter. Stir until it forms dough.
- Take roughly 1 ½ tbsp of dough and roll into a ball, flatten between the palms of your hands. Put the flattened dough on the baking tray.
- Repeat until all the dough is gone. Make sure there is ample room between the biscuits to allow for spreading.
- Bake the biscuits for between 10-12 minutes.
- Once they are golden brown in colour remove from the oven and leave to cool on the tray for five minutes.
- Let the biscuits finish cooling on a wire rack. Then Enjoy!
This recipe might seem a little out there, and if you’ve never tried kangaroo before you might want to sample it cooked first, but if you’re feeling brave this dish is tasty and easy to make.
Preparation time for this dish is about 10-15 minutes. The Tartare doesn’t need cooking at all but the croutons need 2-3 minutes under the grill.
Serves 4 as a conversation stealing starter!
- French Baguette Sliced Thinly, 2-3 slices per person.
- 400g Kangaroo Loin Minced
- 60g Gherkin Finely Chopped
- 60g Shallot Finely Chopped
- 4 Egg Yolks
- 10g Parsley Chopped
- 1 tsp Tomato puree
- 1 tsp Dijon Mustard
- ½ tsp Worcestershire Sauce
- ¼ tsp Smoked Paprika
- Ground Black Pepper and Salt to taste.
- Dash Tabasco
- Put the baguette slices under a medium heat grill. Turn after a minute.
- Once crispy on both sides remove the baguette croutons from the grill and put to one side.
- Put all of the other ingredients into a stainless steel bowl and mix together until thoroughly combined.
- Serve with the crispy croutons and enjoy!
Lamingtons form part of every Australian childhood. These simple little cake bites are enduringly popular and hugely nostalgic for many. Although you can buy them premade nationwide there’s nothing quite like making your own, and they’re really very simple. This is a basic Lamington recipe but feel free to put your own spin on this Aussie legend.
How many Lamingtons this recipe makes depends on the size you want them!
Lamingtons require about 30 minutes preparation time, 30 minutes cooking time and roughly two hours chilling time.
- 300g Plain Flour
- 250g Icing Sugar
- 240ml Milk (Divided in two lots of 120ml)
- 170g Caster Sugar
- 115g Butter, at room temperature
- 100g Desiccated Coconut
- 2 tsp Baking Powder
- 2 large Eggs
- 40g Cocoa Powder
- 3 tbsp Butter
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- Whipped cream for serving (optional)
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Flour, Baking Powder, Salt, Butter, Caster Sugar, Eggs, Vanilla, Milk, Icing Sugar, Cocoa Powder, Butter, Milk and Desiccated Coconut.
- Preheat oven to 180C
- Take an 8 inch square cake tin, lightly butter and set aside.
- Sift the flour, baking powder and salt in a large bowl. Mix together and set aside.
- In a separate bowl, put the butter and sugar. Beat together until pale and fluffy.
- Add the eggs to the butter/sugar mixture one at a time, beating continually. Then add the vanilla and mix thoroughly.
- Using a spatula, alternately add the flour mixture and 120 ml of the milk to the sugar, butter and eggs, stirring well throughout.
- Evenly spread the cake batter in the tin.
- Bake in the oven for roughly 30 minutes. The centre of the cake should spring back when lightly pressed.
- Cool in the tin for 5 minutes and then turn onto a wire rack.
- Once thoroughly cooled cut it into squares and refrigerate for a minimum of 2 hours.
- To make the icing, add the icing sugar, cocoa powder, butter and milk to a heat proof bowl. Place the bowl over a saucepan of simmering water.
- Stir the mixture until smooth and thick enough to coat the back of a spoon. Leave to cool slightly.
- Assemble your cake squares on a wire rack (put newspaper under the rack to catch excess icing)
- Quickly coat the cake squares with the icing on all sides. Gently roll the iced cake in the coconut and repeat with the next square. Enjoy!