Formaggio - Australian Cuisine

Before Sunday night, I hadn't had much experience with Australian food. Sure, I've heard people crack jokes about Vegemite, and putting shrimp on barbies, but it's not the same as actually enjoying the food. So I signed up for Formaggio Kitchen's Australian Cuisine class, taught by James Hull, who lived in Australia for most of his life and had great stories to go along with the food. 

We started off with the most obvious Australian foods James could think of, Vegemite and meat pies. The Vegemite was baked into a scroll with Cabot Clothbound Cheddar, and was also presented on a spoon for sampling. The meat pie had an interesting name, Dog's Eye and Dead Horse, but it was made with beef and tasted delicious with tomato sauce. This was my favorite dish of the night. The beer pictured above is Cooper's Ale, from South Australia. 

Up next was another South Australian drink, Pewsey Vale Dry Reisling from Eden Valley. It was paired with Shrimp on the..., which turned out to be marinated prawns with Tarrator. The Tarrator dip was good but the marinade on the shrimp was even better.

Moving on to the final South Australian drink, we had Jacob's Creek Reserve Shiraz from Barossa Valley, and that was paired with two awesome bites that I've never had before. Kangaroo sliders with grilled halloumi, arugula, and sweet chilli sauce, and Snags on the..., Aussie snags with almost burnt onions and tomato sauce. The kangaroo meat was great, very similar to beef, but leaner, and since I prefer leaner cuts of meat, it was wonderful. The snags were sausages, prepared in a particular way, and cooked to perfection. Dipped in a little tomato sauce, the snags were close to my favorite course, although it's impossible to beat how good that meat pie was. Did I say it came from K.O. Catering and Pies? Yeah- I need to get over to them far more often, especially during the nicer months.

We finished the night off with a Tim Tam Slam! We were given Tim Tams, and our choice of coffee or tea. To create the Tim Tam Slam, you nibble of a corner of the Tim Tam, and then nibble off the corner that is diagonally across from the first nibble. Then you dip the cookie into your beverage and use it as a straw. The cookie nearly melts and it is SO good. If this is what Australian food is like, I could definitely see myself traveling there!


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