Stephanie's Australia: Travelling and Tasting by Stephanie Alexander

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  • Simple steamed sponge pudding with onion sauce

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Baked & steamed desserts; Sauces for desserts; Dessert; Australian; Danish
    • Ingredients: caster sugar; milk; self-raising flour; onions; store-cupboard ingredients
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  • Battered tripe

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Main course; Australian
    • Ingredients: tripe; onions; tempura batter mix; parsley
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  • Marieke's vegetable terrine with basil and pinenut mayonnaise

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Sauces, general; Appetizers / starters; Main course; Australian; Dutch; Vegetarian
    • Ingredients: red peppers; yellow peppers; eggplants; zucchini; red onions; raisins; tomato paste; balsamic vinegar; tomatoes; basil; gelatine leaves; sweet marjoram; fennel; mayonnaise; pine nuts
    show

  • Geranium sponge

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Cakes, large; Afternoon tea; Australian
    • Ingredients: caster sugar; eggs; rose geranium leaves; store-cupboard ingredients
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  • Giacometti bran loaf

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Australian; Italian
    • Ingredients: bran; plain flour; golden syrup; buttermilk
    show

  • Asparagus custard with morel mushrooms

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Australian; Vegetarian
    • Ingredients: asparagus; chervil; cream; eggs; mushrooms; carrots; bay leaves; parsley; morel mushrooms; liqueur Tokay (Australia)
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  • Sheep's head pie

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Stews & one-pot meals; Main course; Australian
    • Ingredients: sheep head; onions; carrots; black peppercorns; parsley; celery; breadcrumbs; milk; chives
    show

  • Marcella's Kitchen pan-roasted quails (Quaglie in tegame)

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Main course; Australian; Italian
    • Ingredients: quail; pancetta; sage; store-cupboard ingredients
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  • Noel's best Madeira cake

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Cakes, large; Afternoon tea; Australian
    • Ingredients: butter; caster sugar; eggs; self-raising flour
    show

  • Squab pigeon and its haggis

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Main course; Australian; Scottish
    • Ingredients: squab; onions; carrots; celery; leeks; button mushrooms; chicken stock; pigeon hearts; pigeon livers; oatmeal; parsley; lamb caul; Swedish turnips
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  • Mark's bread

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Bread & rolls, savory; Australian; Greek
    • Ingredients: wholemeal flour
    show

  • Marieke's breakfast nut biscuits

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Breakfast / brunch; Australian; Dutch
    • Ingredients: butter; caster sugar; nuts of your choice; plain flour
    show

  • Esther Fishman's gefilte fish

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Appetizers / starters; Passover; Australian; Jewish; Polish
    • Ingredients: Murray perch; flathead; eggs; onions; blanched almonds; carrots
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  • Snails on the grass [with parsley sauce and goat cheese soufflé]

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Egg dishes; Pies, tarts & pastries; Appetizers / starters; Cooking ahead; Australian
    • Ingredients: snails; hazelnuts; fines herbes; baby salad leaves; borage flowers; parsley; cream; garlic; puff pastry; soft goat cheese; Parmesan cheese; milk; eggs
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  • Tafelspitz with dill sauce

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Sauces for meat; Main course; Australian; German
    • Ingredients: beef silverside; onions; carrots; parsnips; celery; black peppercorns; sour cream; parsley; dill
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  • Tomato broth with kaffir lime leaves, lemon grass and abalone mushrooms

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Soups; Australian; Thai
    • Ingredients: lemon grass; tomatoes; spring onions; coriander sprigs; coriander roots; fresh ginger; makrut lime leaves; fish sauce; abalone mushrooms; garlic
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  • Anna-Maria's zucchini slice

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Lunch; Picnics & outdoors; Australian
    • Ingredients: zucchini; onions; bacon; Parmigiano Reggiano cheese; self-raising flour; eggs; tomatoes
    show

  • Laksa Siam

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Soups; Spice / herb blends & rubs; Australian; Thai
    • Ingredients: onions; garlic; galangal; lemon grass; candlenuts; dried shrimp; Malaysian curry powder; chillies; coconut milk; makrut lime leaves; fine rice vermicelli noodles; bean shoots; bean curd puffs; cooked chicken meat; lettuce; shallots; spring onions; cucumbers
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  • Hermann's medallions of veal fillet with green lemon and slices of new season almonds

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Main course; Entertaining & parties; Australian
    • Ingredients: veal medallions; green lemons; green almonds; raw sugar; veal glaze; tomatoes; white Port wine; fresh ginger; paprika; witlof
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  • Chocolate cake with gold leaf

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Cakes, large; Afternoon tea; Dessert; Australian
    • Ingredients: eggs; caster sugar; dark cocoa powder; clarified butter; dark chocolate; Cognac; instant coffee powder; cream; gold leaf
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  • Supremes of duck from Meredith Farm with Hunter Valley grape sauce

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Sauces for poultry; Main course; Entertaining & parties; Australian; French
    • Ingredients: duck breasts; red grapes; duck stock; chives; tarragon; parsley; pig caul; Australian red wine
    show

  • Bouillabaisse

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Soups; Entertaining & parties; Australian; French
    • Ingredients: blue swimmer crabs; snapper heads; cooked prawns; fish of your choice; leeks; carrots; garlic; onions; celery; fennel; tomato paste; bay leaves; parsley; thyme; fennel seeds; saffron; tomatoes; bread; dried chillies; egg yolks; olive oil; baguette bread
    show

  • Roasted milk-fed legs of lamb

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Main course; Entertaining & parties; Australian
    • Ingredients: lamb legs; olive oil; garlic; rosemary; meat stock; carrots; celery; onions; parsley; fruit jelly
    show

  • Parsley, olive and anchovy salad with deep-fried water crackers

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Cooking for a crowd; Entertaining & parties; Australian
    • Ingredients: Ligurian olives; parsley; red onions; baby capers; canned anchovies in oil; lemons; Parmigiano Reggiano cheese; baker's flour; ground cayenne pepper
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  • Tasmanian smoked salmon lasagne

    from Stephanie's Australia: Travelling and Tasting Stephanie's Australia by Stephanie Alexander

    • Categories: Pasta, baked; Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Australian
    • Ingredients: smoked salmon; rocket; sorrel; corn salad; parsley; garlic; tomatoes; olive oil; onions; carrots; celery; basil; Italian 00 flour; eggs; cuttlefish ink
    show

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  • ISBN 10 0044423543
  • ISBN 13 9780044423546
  • Linked ISBNs
  • Published Sep 20 1991
  • Format Hardcover
  • Page Count 312
  • Language English
  • Countries Australia
  • Publisher Allen & Unwin
  • Imprint Allen & Unwin

Publishers Text

"Stephanie's Australia" is an account of Stephanie Alexander's personal odyssey around Australia looking at tastes, places, stories and people. It offers a portrait of the country and its emerging culinary traditions. For a food lover, each landscape has extra meaning and this book gives a cross-section of what is happening in the Australian food scene. Stephanie is, above all, a food lover and was determined to record the abundant evidence of the variety and quality of foods grown in this country. There are memories of country childhoods when the living was simpler if not easier, of days scrabbling for pipis in the sand, an account of the generosity of an Italian gardener in a Victorian country town, as well as interviews with national marketing bodies concerned with Australia's export levels. She chronicles the success story of anchovies from Fremantle and introduces bush food flavours. There are stories of Gabrielle Kervella and her goats in Western Australia, Blissy's Tuckerbox, which sells rabbit satays from an old bus on the road to Alice Springs, and fiery Catalonian cooking in cold Tasmania. More than 60 recipes capture the spirit and use of the ingredients described. John Hay accompanied Stephanie on this gastronomic journey through Australia. His photographs capture the variety of city and countryside, and the people who labour to produce such delicious tastes.

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