New South Wales

Breakfast sandwich, serve with tomato sauce (ketchup)

Eggs with a runny yolk so you can dip toast (soldiers) in the them

Coconut loaf is a type of cake that is moist and flavorful, made primarily with flaked coconut, flour, eggs, and sugar. It can be enjoyed plain, toasted with butter, or dressed up with toppings like whipped cream and fruit.

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut pie. It is considered a specialty in the city of Los Baños, Laguna, located on the island of Luzon. Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. Cream horns are called cannoncini in Italy, kornedákia (Greek: κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies.

Pineapple cooked over a flame

Kouign-amann is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and the butter (in fact the steam from the water in the butter) expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany where it originated around 1860, the pastry is attributed to Yves-René Scordia (1828–1878). The name comes from the Breton language words for 'bread' (kouign) and 'butter' (amann), and in 2011 the New York Times described it as "the fattiest pastry in all of Europe." The strict original Douarnenez recipe requires a ratio of 40 percent bread dough, 30 percent butter, and 30 percent sugar. Traditionally, kouign-amann is baked as a large cake and served in slices, although recently, especially in North America, individual cupcake-sized pastries (kouignettes) have become more popular.[citation needed]

A Nice biscuit is a plain or coconut-flavoured biscuit. It is thin, rectangular in shape, with serrated edges, lightly covered with a scattering of large sugar crystals and often with the word "NICE" imprinted on top in sans-serif capital letters. It is often served as an accompaniment to hot drinks, such as tea. The name probably derives from the city of Nice in the south of France. 1929 editions of the Hull Daily Mail carried an advertisement for Huntley & Palmers Nice Biscuits using the phrase "Delightful as the town after which they are named", indicating that by this point their manufacturers intended the public to associate the biscuit with the French city, whether or not that had been the intended pronunciation.

Pineapple pie is a dessert made with a sweet pineapple filling, often combined with ingredients like sugar, cornstarch, and lemon juice, all encased in a flaky pie crust. It can be baked or made as a no-bake version, typically served chilled or at room temperature.

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia , Malaysia (Baba Malay: kueh tae or kuih tair, Malay language: kuih tat nanas; Jawi: تت نانس/ننس‎), Brunei and Singapore in various forms. The pineapple tart may have been invented in the 16th century. This is around the time the pineapple, a fruit native to South America, was introduced to Asia and the Malay Peninsula by Portuguese merchants. The pastry consists of a large proportion of butter and egg yolk, and some corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made through a slow reduction of grated fresh pineapple that is caramelized with a mix of sugar and spices, usually cinnamon, star anise and cloves.

Layered cake with almond dacquoise, rose-scented cream, watermelon, strawberries, pistachios and dried rose petals, created at Black Star Pastry in Sydney

Tea flavored with gum leaf

The Malt Shovel Brewery is an Australian brewery owned by Lion, a subsidiary of the Japanese conglomerate Kirin. It is located in Camperdown, New South Wales. Malt Shovel is best known for its James Squire range of beers. The beer is named after the convict turned Australia's first brewer James Squire, who also went on to grow Australia's first hops and is said to have created Australia's first commercial brewery. In 1988, master brewer Chuck Hahn established the Hahn Brewery in a former horse stables and later furniture factory, in Camperdown, an inner-city suburb of Sydney. In 1993, the boutique beer-making operation received financial support from Lion. In late 1998, the brewery was relaunched as the Australian craft-brewing arm of Lion, and was renamed the Malt Shovel Brewery, after the James Squire's original brewery tavern ("The Malting Shovel"). The Malt Shovel Brewery produces boutique beers in small batches and in honour of Australia’s first brewer, the brewery named their range of pale ales, ales and porters 'James Squire'. In 2003, the business produced four million litres of beer and in 2010 it had increased to 4.74 million litres. In 2008, the brewery acquired the adjoining building, which allowed the company to expand both its production and storage facilities.

Macadamia milk is a plant-based milk alternative made from macadamia nuts, known for its creamy texture and rich flavor. It is often dairy-free, gluten-free, and free from GMOs, making it a popular choice for those seeking healthier, sustainable options.

Sémillon is a golden-skinned grape used to make dry and sweet white wines, mostly in France and Australia. Its thin skin and susceptibility to botrytis make it dominate the sweet wine region Sauternes AOC and Barsac AOC. The Sémillon grape is native to the Bordeaux region. It was known as Sémillon de Saint-Émilion in 1736, while Sémillon also resembles the local pronunciation of the town's name ([semi'ʎuŋ]). It first arrived in Australia in the early 19th century and by the 1820s the grape covered over 90% of South Africa's vineyards, where it was known as Wyndruif, meaning "wine grape". It was once considered to be the most planted grape in the world, although this is no longer the case. In the 1950s, Chile's vineyards were made up of over 75% Sémillon. Today, it accounts for just 1% of South African Cape vines. Sémillon, which is relatively easy to cultivate, consistently produces six to eight tons of grapes per acre from its vigorous vines. It is fairly resistant to disease, except for rot. The grape ripens early, when, in warmer climates, it acquires a pinkish hue. Since the grape has a thin skin, there is also a risk of sunburn in hotter climates; it is best suited to areas with sunny days and cool nights.

Shiraz wine refers to two different wines. Historically, the name refers to the wine produced around the city of Shiraz in Iran. In the current era, "Shiraz" is an alternative name for the Syrah grape, mostly used in Australia and South Africa. The modern "Shiraz" grape is identical to Syrah and originated in southeast France with no established connection to the city of Shiraz. By the 9th century CE, the city of Shiraz had established a reputation for producing the finest wine in the world, and was Iran's wine capital. The export of Shiraz wine by European merchants in the 17th century has been documented. As described by enthusiastic English and French travellers to the region in the 17th to 19th centuries, the wine grown close to the city was of a more dilute character due to irrigation, while the best[according to whom?] Shiraz wines were actually grown in terraced vineyards around the village of Khollar. These wines were white and existed in two different styles: dry wines for drinking young, and sweet wines meant for aging. The latter wines were compared to "an old sherry" , and at five years of age were said to have a fine bouquet and nutty flavour. The dry white Shiraz wines (but not the sweet ones) were fermented with significant stem contact, which should have made these wines rich in tannins. While travellers have described the wines as white, there seem to be no ampelographic descriptions of the vines or grapes. Marco Polo made mention of the wine, and other classical accounts describe vines trained by pulleys and weights to grow up one side of a house and down another.

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

Octopus cooked over a flame

Kebab , kebap, (North American) kabob, kebob, or (Kashmiri) kabab,[a] is a variety of roasted meat dishes that originated in the Middle East.

Navarin is a French ragoût of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current name. The dish was traditionally known as Haricot de mouton – the term is unrelated to the haricot bean and derives from the old French hericoq, a stew. François Massialot's 1693 edition of Le cuisinier royal et bourgeois gives details of a haricot of mutton chops with turnips. The name "navarin" was introduced in the mid-19th century. In 1877 the food writer E. S. Dallas wrote, "Navarin is a stupid word which has arisen from a desire to get rid of the unintelligible and misleading name, Haricot de mouton, without falling back on the vulgar phrase, Ragoût de mouton" [mutton stew]. According to the Dictionnaire de l'Académie française the name is from navet – turnip, one of the main ingredients. Alternative derivations have been proposed. Larousse Gastronomique comments, "the dish is popularly supposed to have been named after the Battle of Navarino" to celebrate the 1827 victory of France and its allies, and some sources accept this. The Oxford English Dictionary dates the term from 1866, and calls it a "humorous alteration of navet ... apparently after the Battle ... or perhaps alluding to the dish as characteristic of Navarre".

Mushroom stew is a hearty and flavorful dish typically made with a variety of mushrooms, vegetables, and herbs, often simmered in a broth or wine. It's a comforting meal that can be vegetarian or vegan, and is perfect for colder weather.

Lūʻau, Luʻau, Laulau, Lū, Rourou, Rukau, Fāfā, Hāhā, and Palusami are all related dishes found throughout Polynesia based on the use of taro leaves as a primary ingredient. While taro generally is known as a root vegetable for its starchy corms, the leaves are consumed as well. The base recipe is vegetarian. Most often, coconut milk was added, and later meat or seafood. The texture of the dish range from a thick soup to a dense cake. Taro is one of the most ancient, cultivated crops. Believed to be native to India and Southeast Asia, taro were carried into the Pacific Islands by Austronesian peoples from around 1300 BC, where they became a staple crop of Polynesians. Although associated as root vegetable, all parts of the taro was utilized. In addition, they brought along with them pigs, chickens, and Polynesian dogs for protein. When the Western navigators arrived, they introduced foods like onions, tomatoes, corned meats and various spices. Colonialism brought with them something that would change Polynesian diets—canned goods, including the highly prized corned beef. Natural disasters brought in food aid from New Zealand, Australia, and the US, then world wars in the mid-20th century, foreign foods became a bigger part of daily diets while retaining ancestral foods like taro and coconuts.

Broken up samosas with chickpea curry, chutney, yogurt and garnished with cilantro, pomegranate seeds

Hot and sour fish soup with pickled mustard greens

Saccostrea glomerata is an oyster species belonging to the family Ostreidae. It is endemic to Australia and New Zealand. In Australia, it is known as the Sydney rock oyster and is commercially farmed. In New Zealand, where the species is no longer farmed, it is known as the New Zealand rock oyster or Auckland oyster.

Tarragon , also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. One subspecies, Artemisia dracunculus var. sativa, is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use) and "Russian tarragon".

Tsukemen is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States. Tsukemen is a Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup. Soba and udon are some types of noodles used in the dish. The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. The noodles can also be served at room temperature. Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. Some additional ingredients used include nori, chashu, menma, tamagoyaki and boiled eggs. The soup serves as a dipping sauce, and is typically much stronger and intense in flavor compared to standard ramen broth. Dashi, a soup in Japanese cuisine, can be used, which is prepared using a soup base or stock that is also named "dashi." Some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.

Zhangcha duck, tea-smoked duck, or simply smoked duck is a quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves.[dubious – discuss] Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily household dish. The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck will not turn bitter during smoking. A wok is then prepared for smoking the duck with black tea leaves. Following a smoke treatment of approximately 10–15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gua bao.[citation needed]

Bush tomatoes are the fruit or entire plants of certain nightshade species native to the more arid parts of Australia. While they are quite closely related to tomatoes (Solanum lycopersicum), they might be even closer relatives of the eggplant (S. melongena), which they resemble in many details. There are 94 (mostly perennial) natives and 31 (mostly annual) introduced species in Australia. Bush tomato plants are small shrubs whose growth is encouraged by fire and disturbance. The fruit of a number of species have been used as food sources by Aboriginal people in the drier areas of Australia.

Duchess potatoes consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and nutmeg. They are a classic item of French cuisine, and are found in historic French cookbooks. The first known recipe for the dish was published in La Nouvelle Cuisinière Bourgeoise in 1746. The phrase à la duchesse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture. Recipes for duchess potatoes have been published in American cookbooks since at least 1878. In her 1896 cookbook, Fannie Farmer described the creative potential of duchess potatoes, writing: "Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven." In 1902, the Boston Cooking School published a duchess potatoes recipe in its magazine. French cookbook author Auguste Escoffier described duchesse potatoes in his highly influential cookbook Le Guide Culinaire, first published in 1903. During the Great Depression, the U.S. federal government cooperated with a dozen state agricultural agencies to improve potato breeding. The U.S. Bureau of Home Economics encouraged consumers to try less common potato dishes, such as duchess potatoes. World War II led to domestic food shortages in the U.S., especially of butter, meat and canned foods. In January 1943, first lady Eleanor Roosevelt released menus for nine family meals served at the White House. One dinner included meatloaf and duchess potatoes. In 1949, the New York Times was promoting duchess potatoes surrounding roast chicken or roast fish as an elegant but inexpensive dining alternative to beef. When Craig Claiborne graduated eighth in his class from the École hôtelière de Lausanne in 1954, his final examination included preparing fish in white wine, with velouté sauce, hollandaise sauce and duchess potatoes.

Avocado, guava, passionfruit, pears, berries

Kishka or kishke ; Polish: kiszka / kaszanka; Romanian: chişcă; Yiddish: קישקע : kishke; Hebrew קישקע; Russian: кишка [kʲɪʂˈka] ⓘ; Ukrainian: кишка [ˈkɪʃkɐ] ⓘ; also Slovene: krvavica/kašnica; Lithuanian: vėdarai; Hungarian: hurka [ˈhurkɒ]) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often grain or potato. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name kishke is Slavic in origin, and literally means "gut" or "intestine." It may be related to the Ancient Greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus. One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. Similar to black pudding, it is traditionally served at breakfast.

Orange bread is a sweet quick bread made with fresh orange juice and zest, giving it a bright citrus flavor. It can be enjoyed as a breakfast item or a snack, often topped with a glaze for added sweetness.

Shanklish , also known as chancliche, shinklish, shankleesh, sorke, sürke, or eddesh, is a type of cow or sheep milk cheese in Levantine cuisine. Shanklish is made by curdling yogurt, straining it, and fermenting it. It is typically formed into balls of approximately 6 cm diameter, often covered in za'atar and Aleppo pepper, and then aged and dried. The most common spice is thyme, which gives the cheese an appearance somewhat resembling a rum ball. Shanklish is also sold in much smaller balls or in an unformed state.