Tag Archives: Australian food and drinks

‘They want tandoori chicken’: a slow hug of regional Australian Indian cuisine Food | Instant News

meIn an episode of the documentary film about Netflix’s food, Ugly Delicious, chef Padma Lakshmi was asked if he thought Indian food was the most underrated dish in the world. “Indian food is very, very varied and regional,” he explained carefully. “People who have never been to India or know a little about India will only know Northwest or Punjabi food. It’s always a vegetable or protein that floats in brown or orange or red sauce. “

For context, he has a South Indian background, but anyone who has ever gone to an Indian restaurant and asked for chicken tikka masala might feel a little hooked on this.

Indian food, like any other cuisine, is influenced by climate, topography, and agriculture, and trade for centuries. In North India, moderate climate and wheat production mean people make thick curries based on milk, beans or tomatoes and eat them with bread. In comparison, southern India is tropical or semi-tropical so food is centered around coconuts, fresh chili, curry leaves, and rice-based dishes.

Lamb rogan josh – North Indian cuisine that symbolizes how Australians, and North Americans, often think of Indian food. Photo: bonchan / Getty Images / iStockphoto

However, this complex regional difference is rare in Indian restaurants in Australia. Indian food in Australia, such as Lakshmi’s assessment of North American Indian cuisine, tends to be more North Indian (or Punjabi).

The Punjabi community is among the earliest waves of Indian immigrants to Australia, and today, Hindi and Punjabi are among the top 10 languages ​​spoken at home in Australia. This means that North Indian food is becoming standard Indian cuisine, and it will take years to change previously formed ideas.

When the married couple Vikram Arumugam and Preeti Elamaran opened their restaurant Nithik’s kitchen in Balmain, Sydney in 2013, their customers had never heard of Chettinad food. “They want tandoori chicken or naan butter,” Arumugam said.

But visitors soon learn to embrace the taste of South Indian restaurants. “Our specialty is rice or idols which are eaten with goat or fish curry,” Arumugam explained. “The food is always delicious because we use sour, coconut and fenugreek.”

Nithik’s Kitchen is part of a broader trend. Although Australians cannot travel at this time, before Covid-19, India was included Top 10 most popular travel destination for Australians, above France or Italy. Meanwhile, ABS the data estimates that Indians are now the 3rd largest migrant group in the country. There were 592,000 Indians living in Australia in June 2018, which rose 30% from 2016. Indian dialects such as Tamil, Malayalam and Bengali saw a big jump in the 2016 census, which points to the more recent South and East Indian diasporas, which carry a preference for various types of Indian food.

The proliferation of dosas – the staple of South India – is another indication of this shift. These rice-based savory pancakes are a versatile and healthy snack, and act as a base for onions, eggs, potatoes and even cheese. It’s also suitable for people who are vegetarian or gluten intolerant. You can now see sin restaurants in most cities in Australia. Dosa Hut is a special success story – it opened its first outlet in 2007, and has grown to more than 20 franchises in Victoria, New South Wales, South Australia and Queensland.

Arumugam notes that it is much easier to get special ingredients that he uses both in his restaurant and as a home cook. “There’s always ghee in Australia, but now I have a choice in brands!”

He makes an interesting point about the proliferation of choices. Products such as curry leaves or asafoetida still require a trip to specialized traders, but mainstream supermarkets have begun to sell regional spices and curry mixtures. Buyers can now find a Bengali coconut spice mix with the more common dates for curry sauce. These previously made blends serve both new immigrants, whose regional food is under-represented in Australian restaurants, and for curious non-Indian customers who are expanding their repertoire of home-cooked cuisine.

When various Indian foods are grown in Australia, chefs have the freedom to determine their version of Indian food. Newer Indian restaurants, like Delhi Road and Gopi ka chatka both in Melbourne, it has removed regional focus and now serves street food or ‘chaats’ such as bhel puri (puffed rice with a variety of lentils and chutneys) and pani puri (crispy ball-shaped shells filled with a mixture of sour chutney, potatoes, onions or beans ) in a relaxed environment.

This shift is also evident in upscale restaurants, like sewing in Perth. Owner Gurps Bagga describes his food as regional Indian cuisine, with local Australian flavors. “Our food here is typical of South India, a little inspired by Goan and Keralan but also innovative and local,” he said.

For example, Bagga uses WA hardwood sawdust mushrooms and cooks it with garlic, dates, chili oil and truffle hazelnuts. “You can taste Indian spices but I have added my own touch to it. You can call it modern, you can call it fusion. The important thing is you think it’s delicious.”

And that, maybe it’s not the official ethos of Indian food.


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Party of three kinds of freezer-free and freezer-friendly vegetarian food Food | Instant News

Walnuts, apples, and sausage rolls

A few years before I stopped cooking meat, I would make pork sausage rolls, apples and fennel and bring it to almost every house party or social event, because they were very well liked and requested. I have been secretly screwing the vegan now, and although it feels a little different, the request still comes.

I made it using textured vegetable protein (TVP) which, if you have never cooked it before, will shake your world. It absorbs whatever liquid is cooked in it, so it is the perfect container for any flavorful sauce. These are very cheap and can be purchased in large quantities and stored forever. You will find it in most health food stores, but if you can’t track it, just use 300 g (10 ½ oz) chopped vegan or tofu that is destroyed and leave stock.

Make 30 party size sausage rolls

To make rolls
3 pieces of vegan puff pastry
3 tablespoons selected bean milk (or 1 egg, beaten)
Fennel seeds, for watering (optional)
Tomato sauce or chili sauce, to be served

To make ‘sausage’
2 tablespoons olive oil
1 chocolate onion, finely diced
3 cloves of garlic, crushed
85g walnuts, finely chopped
10 sage leaves, finely sliced
1 apple, grated
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tsp of smoked paprika
1 tsp dried thyme leaves
3 tablespoons of yeast nutrition
Dried TVg 90g (textured vegetable protein)
375 ml of vegetable broth
100g breadcrumbs
3 tablespoons finely chopped parsley (optional)

To prepare chopped “sausages”, heat the olive oil in a large oil-based saucepan.

Add the onions and cook on low heat for about 10 minutes, stirring constantly, until browned and clear. Add garlic, walnuts and sage, along with a little salt and pepper. Cook for a few minutes. Stir in apples, Worcestershire sauce, soy sauce, paprika, thyme and nutritional yeast, then heat to medium. Cook for a few minutes, until it feels hot.

Add TVP and stock and mix well to combine. Bring the mixture to low heat and cook for 2-3 minutes, to give TVP the opportunity to absorb liquid.

Turn off the heat and add breadcrumbs, and parsley if using. Mix well to join. Taste the mixture and add seasonings to taste. Let the mixture cool for about 30 minutes, until it is cool enough to handle.

Preheat the oven to 180 ° C (350 ° F). Cover a large baking sheet with baking paper.

Cut each sheet of cake in half to make two rectangles. Place one-sixth of the filling mixture in the middle of each piece of cake, forming it into a long sausage extending below the cake sheet. Fold firmly on top of the pastry sheet, and in one swift motion, roll it into a long tight roll, so that the end is at the bottom.

Repeat with all the remaining cake and filling.

Cut each roll into five equal pieces (or in half for larger rolls). Place it on a baking sheet with a little space between each. Apply a small amount of bean milk to each roll and sprinkle with fennel seeds, if desired.

Bake for 20 minutes, or until the pastry is golden and swollen. Serve warm, with tomato or chutney sauce.

Lentil curry shepherd pie with sweet potato top

Lentil curry shepherd pie with sweet potato top. Photo: Savannah van der Niet / Savvy Creative

Warm, simple, and very entertaining – who doesn’t crave good warm cookies this often? Curry powder, mustard seeds and coconut give a wonderful curry aroma, but you can also season the contents with other herbs and spices that you have. It tastes even better a day or so after making a pie, so this is good food to cook on weekends to keep you busy at night.

Serve 8

700g of starchy potatoes, peel and diced 2cm in size
700 g of sweet potatoes
, peel and diced 2 cm
3 tablespoons olive oil
400ml (14 fl oz) coconut milk
1 large brown onion, diced
3 carrots, diced
3 celery sticks, diced
300g mushrooms, diced
4 cloves of garlic, crushed
2 teaspoons mustard seeds
1 tablespoon curry powder
2 tablespoons of Worcestershire sauce
3 × 400g cans of chocolate lentils
400 g tinned tomatoes
300g frozen peas
½ tie a lot of dill, chopped
Fresh concoction, black sesame seeds or crispy fried onions, to be served (optional)

Place potatoes and sweet potato cubes in a large saucepan and cover with cold water. Bring to a boil over medium heat and cook until the vegetables are soft and tender. Dry the water. Add half of the olive oil to the pan, along with one third of coconut milk and seasonings of salt and pepper. Crush the mixture until smooth, then set aside.

Meanwhile, heat the remaining olive oil in a large saucepan. Add onions, carrots and celery, season with salt and pepper and cook for 10 minutes over medium heat, stirring constantly. After the vegetables turn brown and soft, add mushrooms, garlic, mustard seeds and curry powder. Cook, stirring constantly, for another 5-10 minutes.

Add Worcestershire sauce, lentils (including liquid in a can), tomatoes and coconut milk. Bring the mixture to low heat and cook for 10-15 minutes, or until thick and aromatic. Turn off the heat, then add the peas and fennel and stir until blended.

Pour the lentil mixture into a large baking pan. Spoon the sweet potato mixture on top and use a spatula to spread it almost to the edge.

Bake for 20 minutes, or until the topping is golden. Serve sprinkled with fresh herbs, sesame seeds or crispy fried onions if desired.

Peanut butter and honey brownies

Peanut butter and honey brownies

Peanut butter and honey brownies. Photo: Savannah van der Niet / Savvy Creative

Peanut butter and honey on toast are a comfortable breakfast and a snack of my choice as a child, and it’s still a combination of flavors that I like now. These brownies are amazing: the perfect pick-me-up or treat for someone you love. Cook a lot – everyone will want to.

Make 20 brownies

200g (7 ounces) crispy peanut butter
3 tablespoons milk
2 tablespoons honey
225g of ordinary (all-purpose) flour, or 200 g of almond flour
1 teaspoon baking powder
90g good quality cocoa powder
100g of butter, soft
125ml vegetable oil
345g of caster sugar
165g brown sugar
2 teaspoons natural vanilla extract
4 eggs
150g pieces of dark chocolate or chips
½ teaspoon sea salt flakes

Preheat the oven to 180 ° C. Cover a large baking sheet with baking paper.

Add peanut butter, milk, and honey to a small saucepan over low heat. Stir gently to combine, until the mixture becomes thick and slightly darker. Turn off the heat and set aside.

Mix flour, baking powder, and chocolate in a bowl.

In a large bowl, beat with butter, vegetable oil, caster sugar and brown sugar for two to four minutes, or until thick and pale. Add vanilla, then beat the eggs one by one, shake after each addition.

Add the flour mixture and stir gently until it is combined, then fold the chocolate chips.

Pour the mixture into a coated baking pan. Spoon the mixture of peanut butter on top, then stir it evenly. Sprinkle sea salt flakes on top.

Bake for 25-30 minutes, or until the dough is ready and doesn’t waver anymore. Be careful not to overcook, to make sure the brownies have a fudgy consistency.

Allow to cool before slicing brownies. Best to eat fresh, with a glass of cold milk.

Cover of the Shared Table book

Shared Table. Photo: Simon & Schuster

Extracted from The Shared Table by Clare Scrine, published by Smith Street Books, RRP AU $ 39.99. Photography, design and layout: Savannah van der Niet / Savvy Creative, Cover Design: Michelle Mackintosh, Food Styling: Clare Scrine, Styling Prop: Issy FitzSimons-Reilly and Monika Correa


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