Breakfast

Bacon and egg roll

Breakfast sandwich, serve with tomato sauce (ketchup)

Drink

Billy tea

Tea flavored with gum leaf

Side, Snack, Appetizer

Bush tomato

Bush tomatoes are the fruit or entire plants of certain nightshade (solanum) 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.a number of solanum species contain significant levels of solanine and as such are highly poisonous. it is strongly recommended that people unfamiliar with the plant do not experiment with the different species, as differentiating between them can often be difficult. some of the edible species are: solanum aviculare kangaroo apple solanum centrale, also known as desert raisin, bush raisin or bush sultana, or by the native name kutjera solanum chippendalei bush tomato, named after taxonomic botanist george chippendale solanum diversiflorum bush tomato, karlumbu, pilirta, wamurla solanum ellipticum potato bush, very similar to solanum quadriloculatum which is poisonous. solanum laciniatum kangaroo apple. solanum orbiculatum round-leaved solanum solanum phlomoides wild tomato.in 1859, aboriginal people were observed burning off the outer skin of s. aviculare as the raw state would blister their mouths. s. chippendalei is consumed by first splitting the fruit, scraping the centre out and eating the outer flesh as the seeds and surrounding placenta are bitter. s. diversiflorum is roasted before being eaten or dried. fruit of s.orbiculatum is edible, but the fruit of the large leafed form may be bitter. fruit of s. phlomoides appears to be edible after the removal of seeds and roasting or sundrying.solanum aviculare contains solasodine, a steroid used in the manufacture of oral contraceptives. solanum plastisexum, a rare species first described in 2019, is distinguished among plants for exhibiting "breeding system fluidity" – that is, it has no stable sexual expression.

Dessert, Sweet

Coconut loaf

Dessert, Sweet

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional filipino baked young coconut (malauhog) custard 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, special type of coconut that is thick and sticky.the pie was originally a delicacy only available in the philippines, but blast freezing technology has allowed buko pie-makers the ability to export. as it has become easier to transport and more accessible around the world, people are able to buy it as a pasalubong or homecoming present after having visited the philippines. buko pie is traditionally plain, but nowadays flavorings such as pandan, vanilla, or almond essences are used. buko pie is different from the american coconut cream pie, as it is and has neither cream in the coconut custard filling nor meringue swirls on top of the baked coconut custard.

Dessert, Sweet

Cream horn

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (an alternative version, the meringue horn, is made with meringue.) the horn shape is made by winding overlapping pastry strips around a conical mould. 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. creams horns are called cannoncini in italy, kornedákia (greek: κορνεδάκια) in greece and schaumrollen in austria.

Breakfast

Dippy eggs

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

Side, Snack, Appetizer

Duchess potatoes

Duchess potatoes (french: pommes de terre duchesse) 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.

Main

Fishcake

A fishcake (sometimes written as fish cake) 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, flour 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.the fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. in mrs beeton's 19th century publication book of household management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". more modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

Side, Snack, Appetizer

Fruit

Avocado, guava, passionfruit, pears, berries

Main

Grilled octopus

Octopus cooked over a flame

Dessert, Sweet

Grilled pineapple

Pineapple cooked over a flame

Drink

James Squire

The malt shovel brewery is an australian brewery owned by lion, which in turn is 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.

Side, Snack, Appetizer

Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. 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.

Dessert, Sweet

Kouign amann

Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet breton cake, made with laminated dough. it is a round multi-layered cake, 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. the cake is slowly baked until the sugar caramelizes and the recipe's butter (in fact the steam of the 20 percent 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 cake (kouign) and butter (amann), and in 2011 the new york times described the kouign-amann as "the fattiest pastry in all of europe."

Main

Lamb kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Main

Lamb navarin

Navarin is a french ragoût (stew) of lamb or mutton. if made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). while the name "navarin" has been suggested to honor the 1827 battle of navarino, more probably it refers to the stew's traditional inclusion of turnips – navet, in french.

Drink

Macadamia milk

Main

Mushroom stew

Dessert, Sweet

Nice biscuit

A nice biscuit (pronounced , like the name of the french city) is a plain or coconut-flavoured biscuit. it is thin, rectangular in shape, with rounded bumps on the edges, and lightly covered with a scattering of large sugar crystals, 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 town 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.a nice biscuit was listed in an army and navy co-operative society price list in 1895. the british company huntley & palmers made a nice biscuit as early as 1904. the australian company arnott's biscuits also claims to have invented the nice biscuit. nice biscuits are sold by various companies under different brand names in most of the british commonwealth as well as other countries. the dutch biscuit maker verkade claims its nizza version (introduced in 1910) is the netherlands' "most beloved cookie", and in 2010 celebrated the company's 125th anniversary with the release of a new cinnamon variant.

Side, Snack, Appetizer

Orange bread

Main

Palusami

Laulau, otherwise known as lū in tonga, palusami in fiji and samoa and rukau in the cook islands, is a polynesian dish consisting of cooked taro leaves containing fillings such as pork, fish or coconut cream. in old hawaiʻi, laulau was assembled by taking a few leaves and placing a few pieces of fish and pork in the center. in modern times, the dish uses taro leaves, salted butterfish, and either pork, beef, or chicken and is usually steamed on the stove. laulau is a typical plate lunch dish and is usually served with a side of rice and macaroni salad.in the classical preparation, the ends of the luau leaf are folded and wrapped again in the leaf. when ready, all the laulau is placed in an underground oven, called an imu. hot rocks are placed on the dish and covered in banana leaves and buried again. a few hours later the laulau is ready to eat.

Dessert, Sweet

Pineapple pie

Dessert, Sweet

Pineapple tart

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 (kue nastar), malaysia (baba malay: kueh tae or kuih tair, malay language: kuih tat nanas), brunei and singapore in various forms.the pineapple tart was possibly invented back in the 16th century when the pineapple, a fruit native to south america, was introduced by portuguese merchants to asia, specifically the malay peninsula. a similarly influenced pastry, known as pineapple cake or pineapple pastry, can also be found in taiwan.

Main

Samosa chaat

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

Drink

Sémillon

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.

Side, Snack, Appetizer

Shanklish

Shanklish (arabic: شنكليش shanklīsh or شنغليش shanghlīsh), also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in levantine cuisine. shanklish 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, thus giving the cheese its appearance somewhat resembling a rum ball. shanklish is also sold in much smaller balls or unformed. in egypt, shanklish is made by fermenting areesh cheese, usually called mesh. shanklish varies greatly in its texture and flavour. fresh cheeses have a soft texture and mild flavour; those dried and aged for a longer period become progressively harder and can acquire an extremely pungent odour and flavour. to make spicier cheeses, spices such as aniseed and chilli can be mixed in before the cheese is formed into balls. spicy shanklish are often covered in chilli, especially in syria, thus appear red. shanklish from the syrian coastal plain around tartus and the adjoining northern lebanese region of akkar are considered particularly delectable; these tend to be hard, with a clean strong flavour and near-white colour. shanklish is generally eaten with finely-chopped tomato, onion, and olive oil in a dish called shʿifurah or jʿifurah; and often accompanied by araq. it is a common meze dish. shanklish is also mashed up with eggs or crushed in a pita with cucumbers, mint, and olive oil for breakfast.

Drink

Shiraz

Shiraz wine refers separately to two different well-known wines. historically, the name refers to the wine produced around the city of shiraz in persia/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 in persia (iran).

Dessert, Sweet

Strawberry watermelon cake

Layered cake with almond dacquoise, rose-scented cream, watermelon, strawberries, pistachios and dried rose petals, created at black star pastry in sydney

Main

Suan cai yu

Hot and sour fish soup with pickled mustard greens

Main

Sydney rock oysters

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 not farmed, it is known as the new zealand rock oyster or auckland oyster. the species is closely related to saccostrea cucullata, the hooded oyster, which is common on indo-pacific rocky shores.sydney rock oysters are capable of tolerating a wide range of salinities (halotolerant). they are usually found in the intertidal zone to 3 m (9.8 ft) below the low-water mark.

Main

Tarragon chicken

Tarragon (artemisia dracunculus), 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 for use of the leaves as an aromatic culinary herb. in some other subspecies, the characteristic aroma is largely absent. the species is polymorphic. informal names for distinguishing the variations include "french tarragon" (best for culinary use), "russian tarragon", and "wild tarragon" (covers various states). tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. the leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with an entire margin. the flowers are produced in small capitula 2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. french tarragon, however, seldom produces any flowers (or seeds). some tarragon plants produce seeds that are generally sterile. others produce viable seeds. tarragon has rhizomatous roots that it uses to spread and readily reproduce.

Side, Snack, Appetizer

Tornado potato

Tornado potatoes (korean: 회오리 감자; hoeori gamja), also called twist potatoes or tornado fries, are a popular street food in south korea, originally developed by jeong eun suk of agricultural hoeori inc. it is a deep fried spiral-cut whole potato on a skewer, brushed with various seasonings such as onion, cheese, or honey. some varieties have spliced sausages in between.

Main

Tsukemen

Tsukemen (japanese: つけ麺, english: "dipping noodles") is a ramen dish in japanese cuisine consisting of noodles which 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, after which it has become a very popular dish in tokyo and throughout japan. in the united states, tsukemen has become popular in los angeles. 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, tamago 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.

Main

Zhangcha duck

Zhangcha duck, tea-smoked duck, or simply smoked duck (chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of sichuan cuisine. it is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. 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.