A guide to Australian cuisine – Part 2

We’ll start our tour of Australian cuisine in Sydney, the countries largest city, famous for it’s harbor, and the glamorous opera house that is its centerpiece. As a cosmopolitan center, there are many world class restaurants of every type and specialty. If you’re longing for your favorite Italian, Japanese, or French meal and atmosphere, no worry mate.

Since the waterfront is so central to Sydney, we’ll visit the historic “Rocks” district for our night on the town. Dating back to the “convict” days, Rocks was at one time, a bawdy working port area. Now tourists come for its many shops and restaurants.

Including the “Hero of Waterloo”, at 81 Lower Fort Street. It may, or may not, be the oldest pub in Sydney, but it will reward the visitor with great atmosphere, a wide selection of brews, and an introduction to the wonderful Australian heritage. Starting out in life as a favorite of British army regulars, the “Hero”, as it’s known locally, is now an Irish pub. In a land of immigrants, transitions like that are not at all unusual.

There’s an extensive “bar menu” of salads, sandwiches, soups and such. But go for the gusto, choose one of what the Hero calls “Set Menus”. I’d recommend the one that starts with Sydney Rock Oysters, continues with a country style roasted lamb filet, with rosemary and garlic sauce, with sides of seasonal vegetables and potatoes, and carrot and pineapple cake with walnuts, sultanas and cream cheese dressing for dessert.

And don’t forget to ask about the ghost tour!

When you’re ready for a change, head North West through South Australia into the Northern Territory. A little confusing, but hang on mate, for our destination is far removed from the big city, seaside life, of Sydney. The destination is Uluru, or Ayers Rock, in the outback. A sacred site for Aboriginal people, guides are available to lead you, and to explain its significance in dreamtime legend.

Stay at “Sails In the Dessert”, a five star hotel named for the spectacular white sails that make up its roof. Choices for eating will include the buffet style Winkiku, or the award winning signature Kuniya. Specialties include barramundi, duck, and crayfish, prepared with a combination of traditional and contemporary cuisine flavors. Pair your dinner with a selection from the extensive Australian wine list.

Or escape from the bright lights of the hotel with a “Sounds Of Silence Desert Dining Experience”. Included with this is a bottle of Australian champagne, a selection of Canaps, an Outback BBQ Dinner, Didgeridoo entertainment, star talk, and resort to dining site transfers.

On the other hand, if you’re like to try some genuine Aussie home cooking, at home, how about a meat pie. The filling is simply made with cut up beef, (or sometimes with lamb), chopped onions and carrots, pepper and salt, and mixed seasonings to taste, all placed in a pan with water to cover, and cooked until the meat is done, then thickened with flour and a little more water.

While the filling cools, prepare your favorite, but simple, flour based pie shell, or use store bought, but you need to have enough to top off the pie either way. Fill the base ahell with your meat mixture, wet the edge of the shell, cover, and press the edge of the base shell together with the top. Make a couple of small holes in the center to allow it to breathe, and brush with milk. Bake at 390 degrees Fahrenheit (200 Celsius) for about 30 minutes, or until the crust is golden. Enjoy your hearty meal mate.