Kangaroo––tastes almost like beef with the grainy muscle texture of venison. Crocodile––tastes like chicken (what else is new?) but with a rubbery texture like raw squid. Mud crab––tastes like crab. Not as delicate and sweet as local dungeness crab and with shells tough as nails. Darwin bugs are not bugs but tiny lobsters or big crawfish––tastes like small lobsters.The local fish, Barramundi, which is now farmed is a must and makes absolutely great fish and chips.
The local meat pies are also a must experience. I had a braised lamb shank pie complete with bone and it was good, indeed, though they seem to have a fondness for small gristly bits swimming about in it that I could do without. In a Sydney Irish pub I had lamb shank that had been slowly and darkly braised in Guiness Stout that was to do for. Vegemite is a dark brown goo that is made from the spent brewer's yeast. I was given a bottle and will open it tomorrow. You are supposed to spread a little on a piece of warm, buttered toast. What the heck, I've put worse things in my mouth.
Did not have a Darwin Stubbie (1.25 liters of beer!). They used to measure the distance from Darwin to destinations in the Outback by the number of stubbies it took to get there. I find the Australian red wines fat and jammy with fruit which is not to my palate's preferences but the crisp, metallic Sauvignon Blanc chilled whites are great on a hot Darwin day!
They really do say "G'day, mate" but would prefer that you speak American or whatever. Instead of "You're welcome" they say "No worries, mate."
It looks like I will be returning for more lectures and to meet with new clients down under so I will be able to give an even fuller report in the future.
No comments:
Post a Comment