1
Kangaroo meat:
The taste of kangaroo meat is somewhat similar to beef, but it is not as tender as beef and has nothing special. However, tasting kangaroo meat, Australia’s national animal, undoubtedly has another layer of cultural flavor. The sale of kangaroo meat is allowed in most states. Some butchers supply fresh meat, and some restaurants offer kangaroo meat dishes at a price close to that of beef.
For Chinese tourists who have just arrived in Australia and are trying it for the first time, eating delicious kangaroo meat really requires some "skills". The locals like to eat kangaroo meat that has been cooked for a long time, but most Chinese people are not used to it. Therefore, you need to tell the waiter in advance to grill the meat to make it tender, otherwise you will find it difficult to swallow when you first taste it.
The condiments used when eating grilled kangaroo meat are usually salt, pepper and lemon. It is best to add a little chili, because the kangaroo meat is slightly sour and not suitable for Chinese tastes. Dip it in some chili. Eating it not only suppresses the sour taste but is also very delicious.
2
King crab:
The so-called king crab refers to the fatness of the crab. The big king crab is as big as a basin, and it makes people salivate just looking at it. Some people even take the king crab shell back home as a souvenir.
In addition, the king crab is the top-grade seafood and the king of crabs. The average weight is 2 to 5 kilograms, and it takes about ten years to grow to weigh seven or eight kilograms. King crabs are huge and fat, with a relatively hard carapace. They are reddish-black and meaty. The crab meat is firm and extremely delicious. , creamy and meaty, the crab meat is firm and extremely refreshing. The big king crab is as big as a basin. It looks very majestic and makes people salivate just looking at it. King crab is delicious, but each part needs to be properly cooked to bring out its delicious taste. Especially crab legs and crab shells. The crab legs are the most delicious part of the king crab. The crab cover is rich in paste, but you cannot eat it like you usually eat crabs with paste. Otherwise I feel tired. Its meat is delicious and has high nutritional value. It is a good way for the human body to obtain the protein, minerals and other vitamins and trace elements it needs.
3
Oysters:
Also known as oysters, Australian oysters are fat, clean, and cheap ($6/12 pieces). Oysters can be eaten raw or steamed. There are many Hong Kong people who come to Australia to eat oysters, jokingly saying that it is worth the price of a plane ticket. The fresh oysters don't even have their lids opened. Customers can watch the salesperson open the lids and squeeze fresh lemon juice onto the oysters and eat them raw with sauce. It's endlessly delicious.
4
Abalone:
Australia is rich in abalone. However, Australians don’t know how to eat abalone. Apart from being exported, abalone is basically only available in Chinese restaurants. Previously, abalone cost only a few Australian dollars per kilogram. Since a large number of Chinese arrived in Australia, the price has gradually increased to more than 30 Australian dollars. If you want to eat abalone, you have to go to a Chinese restaurant.
5
Lobster:
Australian lobster is the most famous in China. When you come to the hometown of lobster, the price of lobster may not be cheap.
6
Salmon:
Salmon is mainly eaten raw, which has high hygiene requirements. The salmon abundant in Australia should be said to be the most hygienic.
7
Exquisite Mushroom Dinner at Melbourne’s Queen Victoria Market:
Melbourne, known for its exquisite cuisine and urban elegance, is a gourmet destination sought after by gourmets around the world. The food adventures there are enough to satisfy your curiosity and desire to explore food, and give your taste buds a supreme enjoyment. Kate McGhie This unique food writer often travels with small groups of tourists to markets and shops to buy food ingredients, then returns to her studio to cook and enjoy an impressive meal.
Melbourne's Queen Victoria Market is an open-air landmark with a 19th-century historical style, where you can find a variety of meat, fish and poultry delicacies, various cooking utensils and real Australian art. You can sip wine there on a Sunday afternoon, or sign up for a mushroom hunting trip to the nearby Mornington Peninsula in cooler weather.
After collecting mushrooms, everyone will arrive at T’Gallant Winery for lunch and wine, and you’ve guessed it, a mouth-watering mushroom feast is waiting for you.
8
Beef Cooking Show on the Brisbane River:
Brisbane’s Power Station Market adds a cultural flavor to the city. Located in the Performing Arts Center on the Brisbane River and surrounded by beautifully manicured flower beds, the market's sales tables resemble art booths, decorated with oysters, beef, pheasant, duck breast, refreshments and other delicacies. . "Meet your gourmet chef" is the motto of this famous market. The famous Australian flower show held here at the same time, classic street performers, Spanish guitarists and various eccentric street performances add to the charming atmosphere of the market.
You can also go to Brisbane's Chinatown, where there are not only traditional Chinese medicine, art and culture, but also many supermarkets. Or explore Brisbane's fine food shops and bars. For those craving an unforgettable steak meal in Brisbane, Cha Cha Char Bar and Grill serves up a signature steak that will leave you wanting more.
9
Crocodile meat at the Northern Territory Beach Night Market:
If you go to the Northern Territory, you can visit the special night market at Mindy Beach and enjoy all the food on the beach. Enjoy a picnic. As the sun sets and the twilight grows, the flying dragonflies seem to be magical. The food there also integrates the essence of various food cultures, including spicy Asian cuisine, traditional Greek cuisine, Italian, British and South American cuisine.
During the dry season from May to October, the night market opens on time on Thursdays and Sundays. Are you obsessed with crocodile meat? Then head to Alice Springs' "Onshore Steak House" and order crocodile meat in an Australian outback-themed environment. Of course, you can also taste emu, kangaroo and Wide variety of beef.
10
Farm dishes in the Barossa Valley of South Australia:
The Barossa Valley of South Australia is the largest independent wine-producing region in Australia. Immigrants from Europe have taken root there for six generations and established a prosperous vineyard. Food and wine have become such an integral part of the region that the two are so closely integrated that they are indistinguishable from each other. The Barossa's farmhouse cuisine comes from the Germans who first settled here, but there are also examples of multiculturalism here, with the state's mix of Greek, Italian, Chinese, Yugoslav and, more recently, Vietnamese immigrants also giving us a taste of the region. An amazing smorgasbord of delicious food. There are strong German sausages and grilled meats, as well as salmon, venison, crayfish and some unique olive oils.
Wine and food tours can be started everywhere, and there is even a wine train that can take you to various wineries and taste local wines. Also in this area, Briar Park in the Clare Valley provides visitors with more opportunities for wine tours, allowing visitors to experience art classes while tasting wine, or accept the talents of chef David at the cooking school · David Hay's careful guidance.
11
Crab and clam delicacies in Margaret River, Western Australia:
In Western Australia, Margaret River is the main local wine producing area One, its Selechon, Chardonnay, red wines and blends are among the best in Australia. Among the freshest local delicacies are mouth-watering shellfish, blue gourmet crab and award-winning cheeses. Many local wineries have tasting rooms and sell wine to tourists. Those who love seafood and want to join a water sports team for a few hours of fun can also join the state's organized fishing excursions.
12
Twist candy:
Australia’s twist candy is mainly made of black and white chocolate.
These twisted candies, the big one weighs half a catty and the small one only weighs about 10 grams. The method is very traditional. It seems that they are just white or black chocolate mixed with nuts, raisins, popcorn, etc., but the softness and hardness of the chocolate are different. , different toughness, and different ingredients added also form a variety of flavors.
13
Tasmania’s Specialty Conference:
The Sunday market in Salamanca Square, Hobart, the capital of Tasmania, is a religious, cultural and agricultural trade fair. The product of a gathering, you can also taste many delicacies produced in Tasmania here. Treasure Island is undoubtedly the representative of Tasmania's brewing industry. The brewing industry there is not only thriving, but the pristine water and soil also provide the best salmon and crustacean delicacies to the locals and people on the Australian mainland.
This fertile land also produces apples, berries, plums, nectarines, mustard and, most famously, cheese. Neighboring King's Island is a beautiful place with no traffic lights, fragrant air and many culinary highlights. There are delicious cheeses, beef, wild turkey, pheasant and delicious pies from the Kings Island Bakery. The locals are very friendly, and many tourists who simply ask for directions are often invited to nearby farms for a cup of tea or lunch.