School Lunch in Australia

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Kids Eat Outside We don’t have set lunches or cafeteria’s over here. We have canteens, which mean that kids buy what they want off the menus each day. Canteens aren’t cheap either, at my high school, a meat pie was AUD$3.80 and hot food (like pasta, stir-fry and rice, casseroles, etc.) were AUD$6 for a small container. I used to take

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Tags: ambassadors, australia, Bachelor, culinary, culinary-ambassadors, food, halls-or-places, reports-on-food, result, school, smart, spread-out-over

Festival Food in Australia: Dagwood Dogs

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. [ Photograph: robstephaustralia on Flickr ] In the part of Australia that I lived in for most of my life we had very few “festivals” as such. What we did have, though, was the Royal Show. Every year the Royal Show tours Australia, stopping at untold amounts of places along the way. One of, if not the, most common foods at the Royal Show was the Dagwood Dog, also known as the Pluto Pup. Essentially just a hot dog on a stick, dipped in batter then deep-fried, this is an absolute thing of beauty. Generally the tip is dipped in tomato sauce (not ketchup) when you buy it, making it oh so much yummier, but oh so much harder to eat elegantly. The thought of eating Dagwood Dogs at any other time of the year is enough to turn anyone’s stomach, so this is very definitely a festival food. — GegeMac , who also blogs at gegebrownagain.wordpress.com Want to tell us about a festival food where you live? Go here!

Tags: ambassadors, australia, culinary, dagwood, dagwood-dogs, find-out-more, life, reports-on-food, royal-show, serious-eats-, time, year-the-royal

Chocolate coated cherry cupcake

This chocolate coated cherry cupcake by Melbourne, Australia’s Sugadeaux Cupcakes (via Flickr ) consists of dark chocolate cake, maraschino cherry frosting dipped in dark chocolate ganache. See their official site here for ordering information.

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RSPCA Cupcake Day red velvet paws cupcakes

Red velvet cupcakes with purple cream cheese icing and white chocolate paws for RSPCA Cupcake Day , which was yesterday (sorry we haven’t properly covered this yet, it’s been crazy busy around here and sometimes the new Flickr hates me) by melonqueen on Flickr .

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Tags: australia, cream, cream-cheese, cupcake, flickr, icing, melonqueen-on-flickr, properly-covered, red, rspca, sometimes-the-new, velvet-cupcakes, white

Lily cupcakes by Haus of Cake

These lily cupcakes are by Australia’s (Central Coast) Haus of Cake (via Flickr ), who can be reached at hausofcake at yahoo.com.au.

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Tags: australia, coast, custom cupcakes, flickr, flower-cupcakes, lily, lily-cupcakes, reached-at-hausofcake, yahoo

Dog bone cupcakes for RSPCA cupcake fundraiser

vanilla cupcake Originally uploaded by bakeme These dog bone cupcakes are also by Haus of Cake – the Flickr settings were such that I couldn’t include it in the previous post. But it does give me a chance to plug, for those of you in Australia, Cupcake Day for the RSPCA 2010 , and we’ll have much more on this very worthy, fun cause later.

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Chocolate heart engagement cupcakes

These heart engagemtn cupcakes are by The Perfect Dozen Cupcakery (via Flickr ) in Toowoomba, Queensland, Australia. They can also be reached on Facebook .

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White flower on glittery chocolate cupcake

This pretty cupcake is by PMT Cupcakes of Australia (Positively Marvellous Temptations), via Flickr ).

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Australian wine bound for Italy

One hundred dozen bottles of Australian wine from Coonawarra will soon be on their way to Italy in readiness for the October celebrations of the canonisation of Australia’s first saint, Mary MacKillop.

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Barbecue, Defined by 16 Pitmasters

VIEW SLIDESHOW: Barbecue, Defined by 16 Pitmasters More Barbecue Action Big Apple Barbecue Block Party 2010 in Photos » Interview: Pitmaster Chris Lilly » Halfway into the Big Apple Barbecue Block Party ’s panel on South Carolina barbecue on Sunday afternoon, an audience member raised his hand and asked the panelists to name the best barbecue restaurant in New York City. “It’s an exhibition, not a competition. It’s diversity. The best barbecue is whatever I’m eating at the time,” answered John T. Edge , director of the Southern Foodways Alliance and one of three literary heavyweights sitting at that checkered table. He warmly invited the panel and the audience to set aside myth and hype and talk instead about the widespread roots of good food. “It was amazing to discover the range of barbecue,” joined journalist Lolis Eric Elie , referring to his experiences in researching the quintessential barbecue road trip book, Smokestack Lightning . In waxing academic over the sauce stylings of South Carolina, the reverse migration of black Americans into the South and the idea of a national food, the panel—Eli, Edge, and two others, author and editor Jack Hitt and South Carolina pit master Rodney Scott —communicated a deep respect for barbecue’s regional underpinnings. Whole hog sandwich from …

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