澳大利亚的食物英文？澳洲肉派（Aussie Meat Pie）金黄酥脆的外皮包裹慢炖的牛肉碎肉酱，常搭配番茄酱或肉汁。从加油站到高级餐厅随处可见，是国民级便携美食。袋鼠肉（Kangaroo Meat）低脂高蛋白的红色肉类，口感接近野味。常见做法包括香煎袋鼠排或制成肉肠，建议三分熟以避免肉质干柴。那么，澳大利亚的食物英文？一起来了解一下吧。
澳大利亚以其多元文化背景和丰富物产孕育出独特的美食文化，以下是十种最具代表性的必吃食物，每一种都承载着当地历史与生活方式：
澳洲肉派（Aussie Meat Pie）
金黄酥脆的外皮包裹慢炖的牛肉碎肉酱，常搭配番茄酱或肉汁。从加油站到高级餐厅随处可见，是国民级便携美食。
袋鼠肉（Kangaroo Meat）
低脂高蛋白的红色肉类，口感接近野味。常见做法包括香煎袋鼠排或制成肉肠，建议三分熟以避免肉质干柴。
维吉麦酱（Vegemite）
由啤酒酵母提取物制成的深褐色酱料，咸鲜浓郁。当地人习惯薄涂在黄油吐司上，是早餐标配。
巴拉曼迪烤鱼（Barramundi）
澳洲北部特有的淡水鱼，肉质细嫩无刺。传统做法是用香蕉叶包裹后炭烤，搭配青柠汁提鲜。
澳洲和牛（Australian Wagyu）
大理石纹脂肪分布均匀，等级从M4至M9+不等。悉尼Rockpool Bar & Grill的干式熟成和牛堪称经典。
莱明顿蛋糕（Lamington）
方形海绵蛋糕裹巧克力酱后滚椰丝，中间常夹草莓酱或奶油。
澳大利亚是一个多元文化的国家，其美食文化也受到了来自世界各地的影响。澳大利亚的特色美食不仅包括传统的英国风味，还有来自地中海、亚洲和大洋洲的独特风味。以下是一些澳大利亚的特色美食：
澳洲肉派（Australian Meat Pie）：这是一种典型的澳洲快餐，通常由牛肉、土豆、洋葱和肉汁制成，外层包裹着酥皮。肉派的口味多种多样，如咖喱肉派、蘑菇肉派等。
澳洲烤鱼（Australian Grilled Fish）：澳大利亚的海鲜资源丰富，烤鱼是一种常见的烹饪方式。新鲜的鱼搭配柠檬、香草和橄榄油，烤至金黄可口。
澳洲烤肉（Australian BBQ）：澳大利亚人喜欢户外烧烤，烤肉是其中最受欢迎的食物。烤羊肉、烤牛排、烤鸡肉等，搭配各种蔬菜和沙拉，美味又健康。
澳洲炖肉（Australian Stew）：这是一道具有英国风味的传统菜肴，通常由牛肉、羊肉或猪肉炖煮，加入土豆、胡萝卜、洋葱等蔬菜，味道浓郁。
澳洲香肠（Australian Sausages）：澳大利亚的香肠种类繁多，有猪肉肠、牛肉肠、鸡肉肠等。香肠可以烤、煎或煮，搭配面包、土豆泥等食物。
澳洲甜点（Australian Desserts）：澳大利亚的甜点同样多样化，如帕夫洛娃（Pavlova）、拉明顿蛋糕（Lamington）等。
1、奥尔斯特拉利亚牛排（Australian Beef Steak）：澳大利亚以牛肉质量优良而闻名，牛排是许多澳大利亚人的传统美食，常常搭配薯条或烤蔬菜。
2、肉派（Meat Pie）：肉派是一种受欢迎的快餐，通常由烘烤的酥皮包裹着馅料，如牛肉、羊肉或鸡肉，是澳大利亚人的传统食物之一。
3、蛋糕饼干（Lamingtons）：这是一种经典的澳大利亚甜点，由海绵蛋糕块涂上巧克力酱并撒上椰子碎而制成，常在下午茶时间享用。
1. 澳大利亚肉派（Australian Meat Pie）
这是澳大利亚最受欢迎的小吃之一，通常包含牛肉馅料，但也有其他肉类和素食版本。肉派外皮酥脆，内馅鲜美多汁。
2. 维吉麦塔（Vegemite）
这是一种深棕色的酵母提取物酱，通常涂在黄油面包上食用。它的味道非常独特，是澳大利亚人早餐的传统食品。
3. 袋鼠肉
袋鼠肉是澳大利亚特有的食材，因其低脂肪、高蛋白质的特性而受到推崇。袋鼠肉可以烤、炒或制成肉排。
4. 巴拉蒙迪鱼（Barramundi）
这种鱼在澳大利亚北部河流和沿海地区很常见，以其细碧宽旦腻的肉质和清淡的口味而闻名。通常用烤箱烤制或煎炸。
5. 珍珠贝（Abalone）
珍珠贝是一种高档海鲜，通常在特殊场合食用。它的口感鲜美，通常是切片煎食或作为寿司的一部分。
6. 扁桃蛋糕（Lamington）
这是一种方块形的蛋糕，外面裹着椰子粉，里面通常有一层果酱。它是澳大利亚下午茶的经典选择。
7. 安塞沙拉（Anzac Biscuits）
这是一种甜味饼干，主要成分包括燕麦、糖、面粉、黄油、糖浆和苏打。它们通常与茶或咖啡一起食用。
8. 帕夫洛娃（Pavlova）
这是一种以蛋白酥皮为基础的甜点，中间填充着鲜奶油和新鲜水果。
http://www.marimari.com/content/australia/food/main.html
http://www.cultureandrecreation.gov.au/articles/foodanddrink/
http://australianfood.about.com/od/discoveraussienzfood/a/IntroAusKiwi.htm
Food and Drink
Australia's first settlers brought with them the tastes of 18th century Great Britain. Their familiar dishes such as roast beef and Yorkshire pudding, Irish stew and steamed pudding were, for most of the year, totally unsuitable for the harsh climate and conditions.
In the last two hundred years these eating habits have gradually changed, and continue to do so. In the Gold Rush of 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, greengrocers shops and restaurants, thus introducing us to new tastes. From there it continued.
Today, influenced by the large number of immigrants from Mediterranean, Asian and other countries, our menus now reflect Australia's multicultural society. Once traditional dishes have been spiced up with new flavours, but when it comes to fair dinkum Aussie tucker, there are a few classic dishes that have stood the test of time and cannot be improved. (Recipes and information have been provided for traditional dishes)
anzac biscuits - traditional biscuit/cookie dating back to World War I
bangers - sausages
bangers and mash - sausages and mashed potato
billy tea - bush tea boiled in a tin container
biscuits - cookies
booze - alcohol
bundy - Bundaberg rum, eg 'bundy and coke'
champers - champagne
chips - French fries
chook - chicken
cuppa - cup of tea or coffee
damper - bush bread
grog - alcohol
lamington - traditional small sponge cake squares covered in chocolate
icing and sprinkled with coconut
lollies - candy
middy - medium sized glass of beer
pavlova - traditional meringue dessert
sanga - sandwich
schooner - large glass of beer
snag - sausage
stubby - small bottle of beer
tinny - can of beer
tomato sauce - ketchup
tucker - food
VB - Victoria Bitter, brand of beer
Vegemite - spread for toast or sandwiches, made from yeast extract
XXXX - 'four ex', Queensland brand of beer
Anzac Biscuits
Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches.
INGREDIENTS
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
1 cup sugar
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon water
Preheat oven to 300F (150C)
Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix soda with boiling water and add to melted butter and syrup.
Add to dry ingredients.
Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading).
Bake for 20 minutes.
Loosen while warm, cool on trays.
(makes about 35)
Damper
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.
Today it is made with milk and self-raising flour. Salt is optional.
BUSH DAMPER
3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water
Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
Brush top of dough with milk.
Sift a little extra flour over dough.
Bake in a hot oven for 10 minutes, or until golden brown.
Reduce heat to moderate and bake another 20 minutes.
Best eaten the day it is made.
Lamingtons
Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901.
SPONGE CAKE
3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water
Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.
Fold in sifted SR flour and cornflour, then combined water and butter.
Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).
Bake in moderate oven approximately 30 mins.
Let cake stand in pan for 5 min before turning out onto wire rack.
CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
(extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk
Sift icing sugar and cocoa into heatproof bowl.
Stir in butter and milk.
Stir over a pan of hot water until icing is smooth and glossy.
Trim brown top and sides from cake.
Cut into 16 even pieces.
Holding each piece on a fork, dip each cake into icing.
Hold over bowl a few minutes to drain off excess chocolate.
Toss in coconut or sprinkle to coat.
Place on oven tray to set.
(Cake is easier to handle if made the day before.
Sponge cake or butter cake may be used.
May be filled with jam and cream.)
BARON LAMINGTON
Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.
Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.
Another theory is that they were named after Lady Lamington, the wife of the Governor.
Pavlova
In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.
TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour
(Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)
Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.
Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)
Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)
Turn oven off, leave pavlova in oven until cool.
Top with whipped cream and decorate with fruit as desired.
VEGEMITE
As Australian* as the Sydney Opera House or the Harbour Bridge. A thick dark spread used on toast or bread, or flavouring in soups and casseroles, and loved by Aussies since the early 1920s.
This Australian icon was developed in 1922 by Australian food technologist, Cyril P Callister, and marketed by a Melbourne businessman, Fred Walker. Made from the yeast left-overs of the beer making process, it became one of the positive side effects of the Australian brewing industry of the 1920s.
Vegemite's reputation for nutrition was boosted when infant welfare centres recommended its use for toddlers to receive their quota of vitamins B1, B2 and Niacin, but the manufacturers failed to mention that it also contained 10% salt, and so in its early days it was marketed as 'health' food. It has since had its salt levels reduced, so it conforms to health considerations.
(* Vegemite is made in Australia by Kraft Foods. In 1988 Kraft Inc was acquired by Philip Morris Companies Inc. So whilst it is manufactured by an American owned company, it is recognised as an Australian icon.)
以上就是澳大利亚的食物英文的全部内容，1、奥尔斯特拉利亚牛排（Australian Beef Steak）：澳大利亚以牛肉质量优良而闻名，牛排是许多澳大利亚人的传统美食，常常搭配薯条或烤蔬菜。2、肉派（Meat Pie）：肉派是一种受欢迎的快餐，通常由烘烤的酥皮包裹着馅料，如牛肉、羊肉或鸡肉，是澳大利亚人的传统食物之一。3、内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
