We know the score on Vegemite - Aussies adore it, foreigners abhor it. But what about our other contributions to international haute cuisine, e.g. Granny Smith apples and macadamia nuts?
I understand that Pavlova is Australian - I don't think I've ever seen it in the US but I've head of it. I've never had it and despite the fact that it looks delicious, I don't like meringue and I'm allergic to kiwi fruit.
New Zealand and Australia both claim that one, it's been a sore point for decades. I top mine with strawberries, sliced banana and passionfruit pulp. Kiwis are a bugger to skin.
An American viewer was watching an Australian cooking program, got confused when a chef made meringue and the audience cheered. She thought Australians boo meringue.
Wonders will never cease - we actually have something in common. I understand that most of the macadamias in the US are grown in Hawaii - trees were brought from Australia in the late 19th century.
Spread it thin on toast with plenty of butter, or you'll hate it. The mistake most Americans make is to slather it on as thick as the bread, like it was peanut butter or Nutella. It's not supposed to be eaten that way.
But they aren't exactly "haute cuisine," the definition of which is elegant or high class. And many different apple varieties are used in pies.
This post was edited by Stu Spelling Bee at May 6, 2020 2:49 AM MDT
Apple based desserts can be classy. An elderly Austrian lady I know rather well (my wife's sister's mother-in-law) won't use any other apple in her apfelstrudel - pastry so light you can read fine print through it.
Jane S 