PART 2. Aussie Food 101: An American Perspective.

No kangaroos were harmed in the making of this blog.

Welcome back to another food review with Emma. You folks are in for a treat this time. I have tried some of the most delicious true Aussie foods and snacks in the last few weeks and I can’t wait to tell you all about them.

One thing I have found is that there isn’t much of an Aussie “cuisine.” It’s mostly just unique and fun snacks and treats. That said, there are a few staple dishes. Two common ones that usually show up on pub menus are chicken schnitzel or “shnitty” and fried chicken burgers. Here is the latter.

This bad boy, from a cute local restaurant called Neighbourhood, consisted of a crispy chicken thigh, perfectly melted cheese, tangy house slaw, slightly spicy chipotle mayo, and a bit of BBQ sauce. Plus hot chips on the side with tomato sauce (aka ketchup). One bite in and the sauce was already dribbling down my chin, a great sign. The best part was that the burger was called the “Alabama Slammer.” Onto the shnitty!

I’ve had a few chicken shnitzels in my day but this must have been the biggest one yet. The herb encrusted golden glory came with a fresh slaw and mushroom gravy. It normally comes with chips but I decided to balance out my meal with a green salad. The shnitty was thin and crispy on the outside, with just a hint of what I assumed was thyme, and perfectly juicy on the inside.

Next up is what some consider the Australian National Dish. The meat pie! These pocket pastries go back centuries and can be found almost everywhere you go. The most common and traditional filling is beef but today you can get them with chicken, fish, or even fully vegan!

My friend Georgia and I ventured to a cafe called Grumpy Baker for these national treasures. I decided to go for a harissa chicken meat pie. Before I even dug into the filling, I was in heaven. The crust was buttery, flaky, and melt-in-your-mouth magnificent. The edges were crispy and underneath, it was satisfyingly soggy. Then came the filling. Bite-size pieces of beautifully seasoned chicken, carefully curated with just enough spice to feel something, but not so much that all flavor is lost.

Georgia got a beef goulash pie. Originating from Hungary, goulash is a spiced meat and vegetable stew. Despite being new to beef, one spoonful of the rich, tender filling, and all I could say was “mmm.” Paprika, cumin, and a hint of caraway coated my tongue in the most magical way, bringing warmth to my heart, and subsequently my stomach.

The final dish represets a more “modern” Aussie food culture.

Not quite your local pub shnitty or meat pie from a servo (service station aka petrol station aka gas station), this dish came from Bobby’s Corner Cafe in North Bondi. Avocado toast (“Avo toast” to locals) is found on menus across Australia. In fact, Aussies claim it is their own invention, dating all the way back to 1929 in Brisbane. Beetroot, in any form, is also a popular find. I managed to check both of these off in one dish.

I present to you,“Bobby's Breakkie”: Beetroot hummus, field mushroom, tomatoes, roasted mushroom, a poached egg, and avo on sourdough toast. The avo was simply spiced and smashed. The blistered tomatoes bursted open, adding the perfect refreshing note in each bite. The roasted mushroom added a heartiness akin to a piece of meat. The beetroot hummus not only added a splash of colour like a Jackson Pollack painting, but also a creamy component that brought everything together. And finally, the poached egg…well, I’ll let this picture speak for itself.

The meal was beautiful. Beautiful to look at, beautiful to eat. Each ingredient had it’s own role and accomplished what it set out to do. I could tell it was prepared with thoughtfulness, intention, and most importantly, love.

Stayed tuned for more food review blogs in the coming days.