It’s hard to believe, but this is our last post from Down Under. This tour seems to have gone by rather quickly, or maybe it’s just me. I really enjoyed our adventures with Aussie cuisine and have a feeling a few of these recipes will stick around (especially the Pavlova) for years to come. However, before we get to the final recipe, I thought we’d play a little game of follow the leader.
You see it’s my turn to pick our next cooking around the world destination, but I’m feeling a bit indecisive. So I thought I’d leave it up to you to decide where we go next. You lead, we’ll follow. The poll will be open until next Sunday evening. So tell us, where should we go? Click your choice in the poll below.
Now on to our last Australian dish and we’re heading back to the barbie. This time we’re going with seafood and a recipe inspired by the Sydney Fish Market, a Grilled White Fish with Lemon Rocket Pesto. The original recipe called for the use of lemon myrtle, an ingredient I had never heard of before. So after consulting good ol’ Wikipedia, I learned that it’s a flowering plant and a well-known “bushwood” flavor. I then had to learn what “bushwood” meant…it traditionally relates to any food native to Australia. Continue reading