By Wendy Hutton

Australia's modern food has, during the last fifteen years or so, joined the ranks of the world's top, because of the awesome variety of neighborhood constituents, a really multicultural society and a brand new iteration of boldly artistic cooks. it's a ideal drawing jointly of flavors and kinds; of French conventional and nouvelle food, local Italian and pan-Asian types laced with cool Californian stylish.

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Additional info for Food of Australia: Contemporary Recipes from Australia's Leading Chefs

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Indd 53 Text Submerge the meat strips into the marinade until both sides are completely covered. Cover the container and let it sit in your refrigerator for 8 to 10 hours, or overnight. 13/8/15 5:34 pm 13/8/15 5:30 pm (F39)_Job:08-61334 Title:MBI - The Complete Book of Jerky Dtp:221 Page: 53 54 ChapTeR 2 Dry Rub Cures Asian Marinade 1/4 cup sliced green onions 3 teaspoons soy sauce 2 teaspoons honey 1 teaspoon sesame oil 1 teaspoon molasses Combine the onions, soy sauce, honey, oil, and molasses in a small saucepan and stir well.

Add the brown sugar when partially cooked and continue to stir and cook until caramelized and completely soft. Do not burn. Remove from heat. In a nonmetallic container, thoroughly mix the teriyaki sauce, olive oil, garlic, salt, raw minced onion, and black pepper. Add to caramelized onion. Allow the flavors to blend for 15 minutes. Add the ground meat and mix thoroughly. Cover the container and marinate for 1 hour in the refrigerator, or leave overnight if more marinating time is desired. Remove from the marinade container and form into shapes as outlined on pages 40–44.

To begin, wet your hands or gloves in cold water before scooping a cup of the cured and seasoned meat and placing it on a clean surface. 3. Pick up a portion of the meat and roll it between your hands to form it into a cylindrical shape that is small enough to slide into the tube. Then add more small rolls until the tube is full. The meat will flow out more easily if it has been formed into thin rolls first rather than packing the tube full. Fashion the ground meat into small sticks by rolling a handful between your fingers or hands.

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