Modern Australia was founded by white people in 1788 and a bunch of English food came along, too. I enjoy the quote that sums up English food, though: the British conquered 3/4 of the world for spice but they don’t season their food. By all means, prove this wrong. So anyway, we’ve got a lot of UK food (no thanks) and then we have the other side of Australia, which is the melange of multicultural influences. But none of these are acceptable for a post about ‘local cuisine’. Unfortunately, much of the food cooked by the traditional owners of the land is no longer hanging about for us to try. Sure, we know some of the animals and edibles used in cooking, but I haven’t been able to ‘google’ a traditional food.
Here are some Aussie foods:
Tim Tams – vegan recipe here
heaps of meats
So I decided I will go with the CHERRY RIPE. Why? Well, obviously I bloody LOVE chocolate. How could you not? It’s absolutely heavenly. This Cherry Ripe comes with a macadamia filling, to make it extra Aussie.
And the cherry ripe comes with its own history:
- Australia’s favourite chocolate bar – popular among 10% of Aussies (aha)
- It’s Aus’s oldest chockie
- It was introduced by an Australian confectioner in 1924
1 cup dates
1 cup nuts (eg almonds or macadamias)
1/4 cup cacao
1 tsp vanilla
1. Blend the nuts into a crumb, and then add the remaining ingredients.
2. Once it forms a dough, press into a medium sized slice tin.
Move to the fridge until the filling is made.
1/3 cup desiccated coconut
2 cups fresh cherries – deseeded
1/2 cup macadamias
1/4 cup liquid sweetener
1/4 cup coconut oil, melted
1. Add the nuts and oil to the food processor. Blend for a few minutes, until soft and smooth.
2. Add in the sweetener, coconut and cherries.
Blend well, but leave cherry and coconut chunks if possible.
3. Pour over the chocolate base, and then smooth.
4. Cover with the chocolate topping.
I always use melted dark chocolate, because I’m lazy.
Store in the fridge after slicing.