Free Essay: Australia's Contemporary Meat and Seafood Cuisine

Australian meals are always more diversified and are mainly influenced by many of the ingredients which are cheap, cultural values and customs, and also the menu of resurgent interest in foods. The Australian people have inherited no cuisine traditionally unlike other societies with dominant agrarian history. The food habits in the Australian community are mainly influenced by the cultural customs which include the Christmas Eve celebrations and other major annual festivals, e.g. the Sydney festival which is an annual festival that generally lasts for three weeks during the Australian summer season (Rebora, 2010).

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When one walks into almost every kitchen in the country, especially during the seasons, there is a high probability that meat or seafood sit neatly at the center of the meals. This is also true at any restaurant the sells local foods. There are several instances in which cultural customs have influenced Australia's meat as well as the seafood supply in addition to the continuous changes in the menus, specific dishes the cooking methods and the common new products available in the marketplace. The influences on meat and seafood consumption have led to the beliefs about meat and nutrition with perceived difficulties and benefits of the vegetarian diet

Specific Dishes of Australia

John Dory Fillets- in Australia, John Dory is a prominent variety of fish cuisine. It is generally found in water including Sydney Harbour. It is deep-fried, maltreated and presented with chips or on the other as cooked with herbal oil in a pan then service done with crushed potato.

Prawn Cocktail- Conventional fish tidbit is a Prawn Cocktail. This is set up of besieged prawns with dressing by tomato and mayonnaise, and after that, it is exhibited in a glass or commonly served in a lettuce leaf.

Barbecued snags- Australia is celebrated for the grill. The snags from Australia are the core of individuals living there from the customary grumble or chicken, to those that are flavoured with basils and seasonings from the whole way across the world. The snag is taken in a roll or a bit of bread which is covered with sauce and presented with some cooked onion on top with potatoes as an afterthought (Schosler, 2012).

Sausage rolls- Sausage rolls are hung in pie and broiler prepared. Australians eat these moves as their lunch. Australia likes the flavour of good wiener rolls. Cooking impacts from around the globe to make selective taste associations and real Australian sustenance.

Two changes in serving style in Australian foodThe earlier desert was not a custom for Australian individuals and even not delighted inconsistently. In 1950s weeknight pastry was a bowl of jam or natural product presented with cream. Presently Australian individuals are bound to have a bowl of premium frozen yoghurt with nutty spread and caramel to chocolate and cherry swell or sticky date pudding (Horng, and Tsai, 2010).

In the 1950s, meat was consistently the primary feast for Australians for supper. Regardless of whether meat is filled in as a healthy frankfurter, hamburger, sheep slashes or blended flame broil. This was a week after week custom for some Australians during that time. Families would join each other at the eating table, and everybody will eat meal sheep or hamburger. Presently things are considerably more unique. A run of the mill week by week supper is supplanted with the bowl of pasta with sauce, vegetable pan-sears, and plates of mixed greens or basic vegetable dish.

The Current Australian Restaurant Menus and their Analysis

Restaurant name Menu analysis

Marque Variety of meat recipes which are beetroot and Foie, bonito butter with Fried duck egg. Cooked to medium when it is with blunt tongs and feels soft. Roasted and served together with finished mushrooms and tomatoes as well as a garnish that adds texture to the finished dish.

Vue de Monde Beef Various kinds of meat and fish are prawns, clams, sea greenery, and sea urchin. In preparation of the meat, there is a need to clean off fat as well as sinew. Trimmings with one little bundle of prawn floss. Presented with ocean verdure like ocean lettuce, samphire, and saltbush (Stern, 2010).

Rockpool Rockpool menu is predominantly centred on fish and meat. Enhancement with a rainbow of carrots, child turnips, tufts of fennel greens and adjusts of radish laid over a smooth of garlic sauce.

Attica Various kinds of meat and fish are Prawns, Clams, Sea verdure, and Sea urchin. Cooking strategies are they absorb crisp fish water to expel sand. Embellishments with one little parcel of prawn floss. Presented with ocean verdure like ocean lettuce, samphire, and saltbush (Stern, 2010).

Sepia Sepia is intensely centred on Australia's unprecedented fish. Presented with little spots of prawn mayonnaise. Enhancement with barbecued mushroom and exceptionally light tempura of prawn.

Royal Mail Important Mail menu centres on meat items like Brook trout, beetroots, and smoked paprika. The beef with corn starch is then marinated together with the soy sauce. Presented with Chinese dark-coloured sauce (Charlebois, Sterling, Haratifar, and Naing, 2014).

Most Common Categories of Meat and ExamplesWhite meat- White meat is pale in shading when cooking. Poultry meat is the most widely recognised sort of white meat. Poultry white meat is set up with muscle strands, while red or dark meat is set up of muscles with filaments. Models are Poultry incorporates bunny, the substance of milk-sustained youthful well evolved creatures, fish, and so forth.

Red meat- Red Meat is great sustenance in Australia. Red Meat is a rich wellspring of protein, fat, iron, zinc, and nutrient B. To help red platelets for vehicle oxygen iron is required. Youngsters, old individuals, and pregnant ladies are the general population who have a lack of iron. The robust invulnerable framework is developed, and for DNA blend Zinc is required. Case of Red Meat is Pork, Ham, Lamb, Beef, and so on.

Seafood- Seafood is the type of nourishment which is found in the ocean. It incorporates trawl, lobster, as well as the spawn. Lobster includes the kind of molluscs, shellfish, and echinoderms. The sea creatures, for instance, the dolphins and the monsters are also mainly taken as food. (Bone, Head, Barraclough, Archer, Scheib, Flight, and Voulvoulis, 2010).

Food Allergens Related to Meat and SeafoodHen's eggs - Eggs are the primary ingredients in numerous kitchens and dinners. Individuals experience the ill effects of an egg sensitivity fundamentally in light of hen's egg. Sensitivity to eggs predominantly has a lot of influence to the young children (Rebora, 2010). The symptoms of the hen's egg allergy include nasal congestion and sneezing, skin infection, vomiting, stomach pain, coughing, as well as the problem of breathing. Therefore, it is recommended that the ingestion of eggs or products containing eggs should be avoided (Rebora, 2010).

Cow's Milk-Dairy animals' Milk is one of the very pinnacle of regular allergies over the world. Individuals are probably going to be influenced by the lactose or the milk protein who experience the ill effects of a sensitivity to drain. A milk hypersensitivity can likewise cause trouble in putting on weight or stature. There are various symptoms of cow milk, which includes; skin irritation, pain in the abdominal parts of the body, vomiting, coughing, and sneezing. For instance, almond milk or soymilk is an alternative of milk for people with the milk allergy. Several nutrients are contained in the milk; hence avoiding milk is difficult.

Shellfish- Shellfish can cause a hypersensitive response most of them which are more likely to be human consumed are; prawns, crabs, lobsters, shrimps, and abalone. Individuals who experience the ill effects of a shellfish hypersensitivity can be influenced by snails, vermin, cockroaches, and residue (Smith, and Acton, 2010). The symptoms of shellfish allergy include; itchy in the mouth, skin irritation, Fainting, and dizziness, vomiting, and diarrhoea, among others.

Fish - the allergies relating to fish are common to people with high seafood consumption rate. The main symptoms of the seafood allergy include; decrease in the blood pressure, throat swelling as well as breathing difficulties. People who are allergic to shellfish are also allergic to fish. Therefore it is essential to handle food with a high level of safety in its preparation and also ensure that every ingredient used in cooking have been disclosed.

Important Measures to Minimize the Instance of a Meat or Seafood Allergic Incident in AustraliaWe should keep raw meat, hen, and fish in discrete plastic packs to safeguard their juices by avoiding different sustenance. As from the extracts of the raw meat, microbes can come. In this way, raw meat ought to be put on the most reduced rack with the goal that the risk of the soaked squeeze on other sustenance ought to be maintained a strategic distance from.

Glass surface plates or plastics must be used for chopping of the raw materials

If we are planning not to use any meat within a few days of buying, there is a need for it to be kept in the freezer for melting at a later date.To cut seafood, poultry, as well as the raw meat a chopping board should be used.

It is important to appropriately name the ingredients before use and also ensure that the kitchen is kept clean and also free from bacteria it (Kim, 2015).

References

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Bone, J., Head, M., Barraclough, D., Archer, M., Scheib, C., Flight, D. & Voulvoulis, N. (2010). Soil quality assessment under emerging regulatory requirements. Environment International, 36(6), 609-622. https://www.sciencedirect.com/science/article/pii/S0160412010000620

Charlebois, S., Sterling, B., Haratifar, S. & Naing, S. K. (2014). Comparison of global food traceability regulations and requirements. Comprehensive Reviews in Food Science and Food Safety, 13(5), 1104-1123. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12101

Horng, J. S. & Tsai, C. T. S. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1), 74-85. https://www.sciencedirect.com/science/article/pii/S0261517709000144

Kim, K. O. (2015). Rice cuisine and cultural practice in contemporary Korean dietary life. Re-orienting Cuisine: East Asian Foodways in the Twenty-First Century, 3, 71.

Nam, K. C., Jo, C. & Lee, M. (2010). Meat products and consumer culture in the East. Meat Science, 86(1), 95-102. https://www.sciencedirect.com/science/article/abs/pii/S0309174010001580

Rebora, G. (2010). Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe. New York City: Columbia University Press. https://books.google.co.ke/books?hl=en&lr=&id=tRs2ObI7ozoC&oi=fnd&pg=PR9&dq=Rebora,+G.+(2010).+Culture+of+the+Fork:+A+Brief+History+of+Everyday+Food+and+Haute+Cuisine+in+Europe.+New+York+City:+Columbia+University+Press.&ots=6iQHfxcnSM&sig=_UFOpVilCHZxvk-hOo7JExYMy5A&redir_esc=y

Schosler, H., De Boer, J. & Boersema, J. J. (2012). Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution. Appetite, 58(1), 39-47. https://www.sciencedirect.com/science/article/pii/S0195666311005770