Australian cuisine is one of the most exotic and diverse in the world. Its possibilities range from meat pies and vegetarian sandwiches to kangaroo fillets with young beetroot shoots and fried onions.
The heyday of Australian cuisine began recently – in the 90s of our century. All the major cities of the green mainland survived the emergence of many new restaurants, designed in the spirit of “modern Australian cuisine.” The success of the local culinary art was due to two factors: firstly, the variety and unusualness of the dishes, and secondly, cheapness.
Emigrants from all over the world brought their culinary preferences to Australia, the kitchen combined Continue reading
On the eve of departure from Sydney, we finally went to Taronga Zoo, the zoo there (an additional entertainment is to go there through the bay to the “ferry”: you sit in the stern, look at the receding center of Sydney until the illegible giants of the skyscrapers turn into a glossy view card with a tower Sydney Bridge and Opera House). “And koalas can’t have a day off? And they will let me hold them? Are there many of them?” I was worried, and the organizers laughed and reassured me. And now the line from the Japanese has been stood up to photograph the kangaroo, the peacock walking along the paths between the visitors has been stroked, the attraction “Bowing Elephant” has been watched, and the sleepy wombat has been awakened. And now – you won’t believe it, my heart was beating like before an exam! – pen with the Continue reading