[Thoughts on the Table – 17] Manu on the Food of Australia

manuela zangara

Manu is back for another episode! This time she talks about popular Australian food, from her Italian perspective. Manu has also prepared many of these dishes – check out her blog for the recipes and additional information on the culture of Australia. Here are the links: Sausage rolls, Mini meat pies, Seared kangaroo fillet steaks with raspberry glaze, Mini vegemite and cheese sandwiches (also in this post’s picture), Damper, Anzac biscuits, Lamingtons and Pavlova.


10 thoughts on “[Thoughts on the Table – 17] Manu on the Food of Australia”

  1. Thank YOU so much for having me over again! It was a lot of fun!!!! Our conversation also reminded me that I should cook Australian food more often! πŸ˜‰

  2. Hi there! As an Old Melbournian (by two counts) I've been moved to comment…

    I recently discovered that a crucial ingredient in a sausage roll that I like (and I love sausage rolls) is the herb sage.

    Also, pubs that double(d) as hotels are so common that most older pubs have Hotel in their name even if they are only pubs now. It must drive Google Maps insane.

    I plan on inflicting Vegemite on Paolo very soon.

    1. Thanks Alex, very kind of you to comment here πŸ™‚ I actually look forward to trying Vegemite! Is sage similar to the one we find here in Canada? It's one of my favorite herbs.

    2. Hahahahaha Alex, could you please take a picture of Paolo's face when he first tastes vegemite? It tastes so different to what you'd expect… and I'd love to see his reaction! πŸ˜‰ I love sage too BTW and I will surely add it to my next batch of sausage rolls! Thanks for the advice!

  3. Paolo, You're a better man than I. I haven't tasted Vegemite, but I have tried Marmite ( which you can find here in the US) and I thought it was perfectly vile! Yes, indeed, like sucking on a bouillon cube…

    1. Well, maybe Marmite is really much more of an acquired taste than Vegemite – they say it's much stronger. I now want to try Marmite as well :), I'm curious.

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