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So what are the traditional foods or new
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<blockquote data-quote="Marguerite" data-source="post: 226784" data-attributes="member: 1991"><p>We tend to go Greek - tzaziki, taramasalata, Greek salad, pickled octopus. I'm about to get a late lunch for people here - smoked salmon and cream cheese with capers and lettuce. I love it in summer. I'm cooking a roast chook (chicken) this evening (with all the roast vegetables), mother in law is grilling lamb and rosemary snags (sausages). We're chopping up a fast salad and pooling the lot. I'm going to make some chocolate pots, maybe for tomorrow night. Planning one night soon to have kangaroo satay - the roo is currently the cheapest meat, plus it's the best for iron. Strongly flavoured, though. Some chefs roast the whole roo rump, but it can be VERY dry if you do this. I much prefer it to camel, which I frankly don't think should be served except in a strongly-flavoured stir-fry. by the way, the roo is farmed roo - much more sustainable, better for the environment. We should never have tried to farm sheep or cattle in this country.</p><p></p><p>I know it gives us the distinction of being the only country in the world that eats its coat of arms, but maybe because we're the only country in the world where you can find the coat of arms in any paddock outside the cities. Canberra is having a lot of trouble with roos moving in to the outskirts of the city, following the water and the lush growth of people who hose their gardens in the drought.</p><p></p><p>We also have locust plagues forming in the Riverine, they will move north and we will see them here soon. We do get the edges of the plagues, even in Sydney. But I can't come at eating locusts. I should - it would be patriotic to do so. </p><p></p><p>I guess I have my limits.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 226784, member: 1991"] We tend to go Greek - tzaziki, taramasalata, Greek salad, pickled octopus. I'm about to get a late lunch for people here - smoked salmon and cream cheese with capers and lettuce. I love it in summer. I'm cooking a roast chook (chicken) this evening (with all the roast vegetables), mother in law is grilling lamb and rosemary snags (sausages). We're chopping up a fast salad and pooling the lot. I'm going to make some chocolate pots, maybe for tomorrow night. Planning one night soon to have kangaroo satay - the roo is currently the cheapest meat, plus it's the best for iron. Strongly flavoured, though. Some chefs roast the whole roo rump, but it can be VERY dry if you do this. I much prefer it to camel, which I frankly don't think should be served except in a strongly-flavoured stir-fry. by the way, the roo is farmed roo - much more sustainable, better for the environment. We should never have tried to farm sheep or cattle in this country. I know it gives us the distinction of being the only country in the world that eats its coat of arms, but maybe because we're the only country in the world where you can find the coat of arms in any paddock outside the cities. Canberra is having a lot of trouble with roos moving in to the outskirts of the city, following the water and the lush growth of people who hose their gardens in the drought. We also have locust plagues forming in the Riverine, they will move north and we will see them here soon. We do get the edges of the plagues, even in Sydney. But I can't come at eating locusts. I should - it would be patriotic to do so. I guess I have my limits. Marg [/QUOTE]
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