Introduction: Krautfleisch is a hearty braised cabbage and pork stew found in home kitchens throughout Austria, particularly during the cooler months when cabbage is at its best. Cultural Background: Krautfleisch is a hearty braised cabbage and pork stew found in home kitchens throughout Austria, particularly during the cooler months when cabbage is at its best. […]
Introduction: Erdäpfelsalat is the classic Austrian potato salad, traditionally dressed while the potatoes are still warm with a tangy broth-and-vinegar dressing rather than mayonnaise. Cultural Background: Erdäpfelsalat is the classic Austrian potato salad, traditionally dressed while the potatoes are still warm with a tangy broth-and-vinegar dressing rather than mayonnaise. It is the essential accompaniment to […]
Introduction: Roast lamb is deeply tied to Australian identity, so much so that lamb has been promoted nationally as “the true Australian meat” in famous advertising campaigns. Cultural Background: Roast lamb is deeply tied to Australian identity, so much so that lamb has been promoted nationally as “the true Australian meat” in famous advertising campaigns. […]
Introduction: Invented in 1951 in Bendigo, Victoria, the Chiko Roll was designed as a handheld, no-cutlery-needed snack food for people to eat while watching sport at the footy. Cultural Background: Invented in 1951 in Bendigo, Victoria, the Chiko Roll was designed as a handheld, no-cutlery-needed snack food for people to eat while watching sport at […]
Introduction: The meat pie is often called Australia’s unofficial national dish. Cultural Background: The meat pie is often called Australia’s unofficial national dish. Sold at footy matches, bakeries, and servos (petrol stations) nationwide, it consists of minced beef in gravy encased in flaky pastry. Australians eat an estimated 270 million meat pies every year. Tips: […]
Introduction: Tolma holds near-sacred status in Armenian cuisine, so central that Armenians claim the dish as their own culinary heritage across the wider dolma family found throughout the Caucasus and Middle East. Cultural Background: Tolma holds near-sacred status in Armenian cuisine, so central that Armenians claim the dish as their own culinary heritage across the […]
Introduction: Lahmajun is a thin, crisp flatbread topped with a spiced minced meat and vegetable mixture, baked quickly in very hot ovens and sold hot from street stalls and bakeries across Armenian communities. Cultural Background: Lahmajun is a thin, crisp flatbread topped with a spiced minced meat and vegetable mixture, baked quickly in very hot […]
Introduction: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured beef sausage found in nearly every Armenian household. Cultural Background: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured […]
Introduction: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a spiced minced meat and pine nut stuffing, baked in a round tray (sini) and cut into wedges like a pie. Cultural Background: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a […]
Introduction: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with garlicky yogurt. Cultural Background: Manti are tiny boat-shaped dumplings filled with spiced minced lamb or beef, baked until the edges crisp before being simmered in broth and finished with […]