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Australia’s dishes are drawn from its rich immigrant culture. They are easy to whip up from everyday ingredients found on our supermarket shelves. Check out a few recipes given here.

Eggs: 2

Flour: 125 gm

Coconut milk: 150 ml

Water: 120 ml

Salt

Turmeric powder: 1/2 tsp

Curry paste: 15 gm

Cooking spray: 1 tsp

Whisk eggs with coconut milk and the remaining ingredients until you have a smooth batter. Allow to stand for 1 hour. Heat a non-stick pan, spray with oil and add just enough batter to thinly coat the base. As soon as the crepe sets, turn it over and lightly cook. Remove from pan and place it upside down on a plate.

Photo: P.V. Sivakumar

Succulent Dig into these delicacies

Curry crepe: 1

Capsicum, zucchini, snow pea carrot, celery, shallots, julienne: 100 gm

Avocado slices: 4

Apple raita (yoghurt, apple lemon juice, coriander, salt and pepper): 30 ml

Macadamia: toasted and chopped

Watercress/chilli oil: 4 gm

Blanch vegetables in boiling water and toss in pan with seasoning and butter. Place vegetables, sliced avocado and macadamia in warmed crepe. Drizzle apple raita around plate and garnish with water cress or herb that is available and chilli oil.

King fish with skin on: 180 gm

Kipfler potato, steamed: 100 gm

Seeded mustard: 1 tbsp

Chopped chives: 5 gm

Fennel, shaved: 5 gm

Watercress, asparagus spears: 3

Beurre blanc: 30 ml

Extra virgin olive oil

Salmon pearls: 1/2tsp

Season fish with sea salt, cracked pepper, chopped garlic and vegetable oil. Steam potato for 10 mins. Heat non-stick pan and seal fish at both sides, squeeze lemon juice and bake in oven. Place hot kipflers in a bowl, smash with meat mallet, mix with mustard, chives, olive oil and salt.

Place small round of kipfler, smash it on a plate and put fish on top. Blanch asparagus in boiling water, toss in pan with seasoning and place on top of fish. Mix fennel and herbs with oil, lemon juice and seasoning and put on top of asparagus. Mix roe with beurre blanc and drizzle around plate.

Egg whites: 6

Cream of tartar: 1 pinch

Vanilla extract: 2 drops

Castor sugar: 1 cup

Cornflour: 1 tsp

Vinegar: 1 tsp

Set oven to 140 degrees Celsius. Whip egg whites and cream of tartar to form stiff peaks. Keep beating and gradually add vanilla and castor sugar, beating well after each addition. Fold in the cornflour and vinegar.

Mark a 10 cm circle on grease proof paper and turn over. Spoon meringue onto the paper and make a slight hole in the centre. Bake in oven on lowest shelf for 90 minutes or until crisp.

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