AU Top 10 traditional Australian recipes.

Ingredients

• enough pie pastry for serving or wrapping
• 1 lb / 450 g ground beef
• 1 portion gravy
• 1–2 cups prepared onion
• 1 tsp–2 tbsp Worcestershire sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Meat Pie and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Meat Pie warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 portion sponge cake
• 1 tsp–2 tbsp chocolate icing, to taste
• 1 portion coconut
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Lamingtons, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.

Ingredients

• 2–4 egg whites
• 1 tsp–2 tbsp sugar, to taste
• 1–3 cups cream
• 1 portion passionfruit
• 1 portion berries
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Pavlova and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Pavlova warm, fresh or chilled depending on the traditional style.

Ingredients

• enough puff pastry for serving or wrapping
• 1 lb / 450 g sausage meat
• 1–2 cups prepared onion
• 2–4 egg
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Sausage Rolls and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Sausage Rolls warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 portion oats
• 1 portion coconut
• 2 cups flour
• 1 portion golden syrup
• 1–3 tbsp butter
• salt, to taste

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Anzac Biscuits, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.

Ingredients

• barramundi, as needed
• 1 tsp–2 tbsp lemon, to taste
• 1–2 cups prepared herbs
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Barramundi and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Barramundi warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g chicken
• enough breadcrumbs for serving or wrapping
• 1–2 cups prepared tomato sauce
• 1 portion ham
• 6–8 oz / 170–225 g cheese
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Chicken Parmigiana and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Chicken Parmigiana warm, fresh or chilled depending on the traditional style.

Ingredients

• 2 cups flour
• baking powder, as needed
• 1 tsp–2 tbsp salt, to taste
• water, as needed
• 1–3 tbsp butter

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Damper in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• enough white bread for serving or wrapping
• 1–3 tbsp butter
• 1 portion sprinkles
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Fairy Bread and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Fairy Bread warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g beef patty
• bun, as needed
• beetroot, as needed
• 2–4 egg
• 6–8 oz / 170–225 g cheese
• lettuce, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Beetroot Burger and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Beetroot Burger warm, fresh or chilled depending on the traditional style.