澳大利亞春天吃什麼英文

A. 澳大利亞傳統食物英文介紹

http://www.marimari.com/content/australia/food/main.html
http://www.cultureandrecreation.gov.au/articles/foodanddrink/
http://australianfood.about.com/od/discoveraussienzfood/a/IntroAusKiwi.htm
Food and Drink

Australia's first settlers brought with them the tastes of 18th century Great Britain. Their familiar dishes such as roast beef and Yorkshire pudding, Irish stew and steamed pudding were, for most of the year, totally unsuitable for the harsh climate and conditions.

In the last two hundred years these eating habits have graally changed, and continue to do so. In the Gold Rush of 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, greengrocers shops and restaurants, thus introcing us to new tastes. From there it continued.

Today, influenced by the large number of immigrants from Mediterranean, Asian and other countries, our menus now reflect Australia's multicultural society. Once traditional dishes have been spiced up with new flavours, but when it comes to fair dinkum Aussie tucker, there are a few classic dishes that have stood the test of time and cannot be improved. (Recipes and information have been provided for traditional dishes)

anzac biscuits - traditional biscuit/cookie dating back to World War I

bangers - sausages
bangers and mash - sausages and mashed potato
billy tea - bush tea boiled in a tin container
biscuits - cookies
booze - alcohol
bundy - Bundaberg rum, eg 'bundy and coke'

champers - champagne
chips - French fries
chook - chicken
cuppa - cup of tea or coffee

damper - bush bread

grog - alcohol

lamington - traditional small sponge cake squares covered in chocolate
icing and sprinkled with coconut
lollies - candy

middy - medium sized glass of beer

pavlova - traditional meringue dessert

sanga - sandwich
schooner - large glass of beer
snag - sausage
stubby - small bottle of beer

tinny - can of beer
tomato sauce - ketchup
tucker - food

VB - Victoria Bitter, brand of beer
Vegemite - spread for toast or sandwiches, made from yeast extract

XXXX - 'four ex', Queensland brand of beer
Anzac Biscuits
Traditional biscuits baked by anxious wives and mothers ring World War I, packed in food parcels, and sent to the Australian soldiers in the trenches.

INGREDIENTS
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
1 cup sugar
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon water

Preheat oven to 300F (150C)

Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix soda with boiling water and add to melted butter and syrup.
Add to dry ingredients.
Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading).
Bake for 20 minutes.
Loosen while warm, cool on trays.
(makes about 35)
Damper
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.

Today it is made with milk and self-raising flour. Salt is optional.

BUSH DAMPER

3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water

Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
Brush top of dough with milk.
Sift a little extra flour over dough.

Bake in a hot oven for 10 minutes, or until golden brown.
Rece heat to moderate and bake another 20 minutes.

Best eaten the day it is made.

Lamingtons
Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901.

SPONGE CAKE

3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water

Beat eggs until thick and creamy. Graally add sugar. Continue beating until sugar completely dissolved.
Fold in sifted SR flour and cornflour, then combined water and butter.
Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).

Bake in moderate oven approximately 30 mins.
Let cake stand in pan for 5 min before turning out onto wire rack.

CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
(extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk

Sift icing sugar and cocoa into heatproof bowl.
Stir in butter and milk.
Stir over a pan of hot water until icing is smooth and glossy.

Trim brown top and sides from cake.
Cut into 16 even pieces.
Holding each piece on a fork, dip each cake into icing.
Hold over bowl a few minutes to drain off excess chocolate.
Toss in coconut or sprinkle to coat.
Place on oven tray to set.

(Cake is easier to handle if made the day before.
Sponge cake or butter cake may be used.
May be filled with jam and cream.)

BARON LAMINGTON

Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.

Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.

Another theory is that they were named after Lady Lamington, the wife of the Governor.
Pavlova
In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.

TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour

(Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, graally adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell ring cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)

Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.
VEGEMITE
As Australian* as the Sydney Opera House or the Harbour Bridge. A thick dark spread used on toast or bread, or flavouring in soups and casseroles, and loved by Aussies since the early 1920s.

This Australian icon was developed in 1922 by Australian food technologist, Cyril P Callister, and marketed by a Melbourne businessman, Fred Walker. Made from the yeast left-overs of the beer making process, it became one of the positive side effects of the Australian brewing instry of the 1920s.

Vegemite's reputation for nutrition was boosted when infant welfare centres recommended its use for toddlers to receive their quota of vitamins B1, B2 and Niacin, but the manufacturers failed to mention that it also contained 10% salt, and so in its early days it was marketed as 'health' food. It has since had its salt levels reced, so it conforms to health considerations.

(* Vegemite is made in Australia by Kraft Foods. In 1988 Kraft Inc was acquired by Philip Morris Companies Inc. So whilst it is manufactured by an American owned company, it is recognised as an Australian icon.)

B. 澳大利亞七大美食英文

您好，澳大利亞七大美食英文是：The seven great great beauty islands.
以上是我的全部回復，希望能夠幫助到您，祝您生活愉快~滿意的話請給個五星好評，謝謝！

C. 澳大利亞的美食有哪些英文(澳大利亞的美食有哪些)

1、澳大利亞的美食有哪些。

2、澳大利亞的美食有哪些英文。

3、澳大利亞十大美食介紹。

4、澳大利亞七大美食。

1.澳大利亞的美食有袋鼠肉、皇帝蟹、南澳龍蝦、澳洲牡蠣、肉派等。

2.袋鼠肉：肉口感類似於牛肉，脂肪含量低、蛋白質含量高、肉質偏硬、有特別的膻味。

3.烹制到5分熟，撒上大蒜、胡椒、迷迭香等，香味誘人。

4.皇帝蟹：體積巨大、蟹肉結實、爽口無比。

5.尤其是蟹腿和蟹殼，蟹腳是皇帝蟹最鮮美之處。

6.南澳龍蝦：到原產地澳洲一定不能錯過澳洲龍蝦。

7.作為頂級食材的代表，其體型龐大、肉質鮮美、營養美味。

8.生食加芥末、清蒸配黃油加檸檬汁，味道非常鮮美。

9.澳洲牡蠣：又稱生蚝，澳大利亞生蚝肉質肥美，可生吃、也可蒸食。

10.澳洲人喜歡擠鮮檸檬汁至蚝肉上佐醬生吃，美味無窮。

11.肉派：在傳統派的基礎上，將裡面的果醬餡料換成了濃醇醬汁浸泡過的肉粒，酥軟的外殼，一口咬下，鮮美的肉粒和燙嘴的醬汁非常爽口。

D. 用英語介紹澳大利亞

1.Australia is located in the southern hemisphere. It is the largest country in Oceania. It is on the east of the Pacific Ocean. It is near the India ocean in the West. There are many islands in the vicinity. It is about 7 million 692 thousand square kilometers, the population is about 19 million 200 thousand. About 74.2% of the British and Irish descendants. In 1788, the first British immigrants arrived in Australia.

澳大利亞位於南半球,是大洋洲最大的國家,東臨太平洋,西臨印度洋,附近有很多島嶼,面積約為769.2萬平方公里,人口約1920萬.約74.2%為英國和愛爾蘭後裔,1788年英國首批移民抵澳。

2.The climate is warm all the year round, and most of the population is concentrated in the southeast coast.The capital is Canberra, Sydney is the largest city.

終年氣候溫暖,大部分人口集中在東南部海岸。首都為Canberra,悉尼是最大的城市。

3.Australia is rich in natural resources and well-developed tourism, and a large number of tourists come here every year.

澳大利亞自然資源豐富旅遊業發達,每年有大量遊客來此旅遊。

拓展資料：

澳大利亞聯邦（英語：Commonwealth of Australia），簡稱「澳大利亞」（Australia）。其領土面積7692024平方公里，四面環海，是世界上唯一國土覆蓋一整個大陸的國家，因此也稱「澳洲」。擁有很多獨特的動植物和自然景觀的澳大利亞，是一個奉行多元文化的移民國家。

澳大利亞（Australia）一詞，原意為「南方的大陸」，由拉丁文 terraaustralis （南方的土地）變化而來。歐洲人在17世紀發現這塊大陸時，誤以為是一塊直通南極的陸地，故取名「澳大利亞」。

澳大利亞原為澳大利亞土著的居住地。17世紀初，西班牙、葡萄牙和荷蘭人先後抵此。1770年淪為英國殖民地，1901年組成澳大利亞聯邦，成為英國的自治領。1931年成為英聯邦內的獨立國家。

澳大利亞是一個高度發達的資本主義國家，首都為堪培拉。作為南半球經濟最發達的國家和全球第12大經濟體、全球第四大農產品出口國，其也是多種礦產出口量全球第一的國家，因此被稱作「坐在礦車上的國家」。同時，澳大利亞也是世界上放養綿羊數量和出口羊毛最多的國家，也被稱為「騎在羊背的國家」。澳大利亞人口高度都市化，近一半國民居住在悉尼和墨爾本兩大城市，全國多個城市曾被評為世界上最適宜居住的地方之一。其也是一個體育強國，常年舉辦全球多項體育盛事。澳大利亞積極參與國際事務，是亞太經合組織的創始成員，也是聯合國、20國集團、英聯邦、太平洋安全保障條約、經濟合作與發展組織及太平洋島國論壇的成員。

E. 澳大利亞的著名食物！最好有中英對照！

悉尼人有理由為他們的美麗港口所沉醉，更有理由為他們的美味海鮮自豪。逛一逛悉尼的魚市吧，那裡是悉尼海鮮美味的發源地。有數不盡的各種魚類、牡蠣、龍蝦、蛙形蟹（spannercrab），一些零售商也出售多種多樣的海鮮外賣食品，從生魚片、壽司、烤烏賊和烤章魚，到馬來西亞風味的辣味米粉湯面應有盡有。所以你只需要和當地人一樣，從魚市主幹道旁的酒商店買上一瓶啤酒或是葡萄酒，在碼頭上找到一個綠陰下的大桌子，然後在接下來的幾小時里一邊吃著美食，一邊看著船兒在海浪中上下起伏。

墨爾本的精緻蘑菇大餐

優雅的墨爾本則因為當地美食的精緻，而成為了全球美食家們追捧的美食勝地。你可以在周日的下午在那裡品嘗美酒，或是在涼爽時節，報名前往附近的莫寧頓半島參加一次采蘑菇之旅。在採集到蘑菇之後，大家將返回釀酒廠享用午餐和美酒，你已經猜到了，有一道令人垂涎欲滴的蘑菇大餐在等著你。

布里斯班河邊的牛肉烹飪表演

在布里斯班河邊，簡·鮑爾（JanPower）發電站市場周邊堪稱一個烹飪表演藝術中心。在那裡你能看到一道道用牡蠣、牛肉、野雞、鴨胸、茶點等等裝點的美妙烹飪藝術作品。你也可以前往布里斯班的唐人街，在那裡不僅有中國傳統的中葯、藝術和文化，還有不少超級市場。你或者還可以游歷一下布里斯班的provedore、小食品店和酒吧。至於那些渴望在布里斯班品嘗一次難忘牛排大餐的人，他們可以光顧ChaChaChar酒吧烤肉店，那裡的招牌菜Wagyu牛肉絕對能讓他們回味無窮。

沙灘夜市的鱷魚肉

名迪海灘的食物融合了各種飲食文化的精髓，亞洲辛辣美食，希臘傳統佳餚，義大利、英國和南美風味的美食應有盡有。你若對鱷魚肉非常著迷，那你就該去愛麗斯泉的「陸上牛排屋」（OverlandSteakHouse），點上一道鱷魚肉。當然在那裡你還能品嘗到鴯鶓、袋鼠和品種繁多的美食。

南澳巴羅莎山谷的農家菜

南澳大利亞的巴羅莎山谷是澳大利亞最大的獨立葡萄酒生產地區。從歐洲來的移民在那裡紮根已經整整六代人，他們建立起了一個繁盛的葡萄庄園。食物和美酒已經成為了這一地區不可缺少的一部分，巴羅莎的農家菜風味來自最早來這兒定居的德國人的傳統，那裡甚至還有一趟美酒列車，能將你帶往各家釀酒廠，品嘗到當地各家葡萄美酒。

西澳瑪格麗特河的蟹貝佳餚

在西澳大利亞，瑪格麗特河則是當地最主要的葡萄酒產地之一，那裡的賽來雄葡萄酒（semillons）、夏敦埃酒（chardon-nays）、紅葡萄酒和混合酒都經常在澳大利亞最佳美酒之列。當地最新鮮的佳餚中有令人垂涎欲滴的當地貝類、美味蟹和有美譽的乳酪。

當你踏足澳大利亞時，不要忘了在觀賞風光和風土人情之餘，去品嘗他們的美酒佳餚，這樣才能比較完整地品味澳大利亞。
澳大利亞名吃

袋鼠肉：

袋鼠肉的口味和牛肉有點相似，但沒有牛肉口嫩，也沒有什麼特別之處。但是，品嘗一下作為澳大利亞國獸的袋鼠肉，無疑另有一層文化上的滋味。袋鼠肉在大部分州允許銷售，一些肉店有鮮肉供應，一些餐館有袋鼠肉的餐餚，價格和牛肉接近。

對於初到澳洲來又是第一次品嘗的中國遊客來說，想吃一頓美味可口的袋鼠肉真需要一些"技巧"才行。當地人喜歡吃燒得很老的袋鼠肉，大多數國人對此都不太適應 ，因而你需要事先告訴侍者把肉烤得嫩一些，否則初嘗此物你會覺得難以下咽。

吃烤袋鼠肉時用的佐料一般是鹽、胡椒和檸檬，最好再加上一點辣椒，因為袋鼠肉微酸，不太適合中國人的口味，蘸點辣椒再吃不僅可以壓住酸味而且非常可口。

皇帝蟹：

所謂皇帝蟹是指蟹的肥大，大的皇帝蟹足有面盆大，看著就讓人垂涎欲滴，有人甚至將皇帝蟹殼帶回國作紀念的。

牡蠣：

又稱蚝，澳大利亞的蚝又肥，又干凈，又便宜（＄6/12隻）。蚝可以生吃，也可以蒸吃。有很多香港人專到澳大利亞吃生蚝的，還戲稱值得一張機票錢。新鮮的蚝連蓋都沒有打開，顧客可以看著營業員開蓋後，擠鮮檸檬汁至蚝肉上佐醬生吃，美味無窮。

鮑魚：

澳大利亞盛產鮑魚。但是，澳大利亞人不懂怎樣吃鮑魚。鮑魚除了出口之外，基本上只有在中國餐館可見。以前，每公斤鮑魚只有幾澳元。自從大批華人到澳後，逐漸漲到了30澳元以上。若想吃鮑魚，還需到中國餐館才行。

龍蝦：

澳大利亞的龍蝦在中國最為著名。到了龍蝦的故鄉，龍蝦的價格未必便宜。

三文魚：

三文魚主要用來生吃，這對衛生的要求很高。澳大利亞盛產的三文魚應說是最衛生的。

水果：

澳大利亞是水果之鄉。人們不但可以享受到價廉物美的各種水果，還可以飲用各種不含防腐劑的新鮮果汁。

F. 澳大利亞美食 英文

澳大利亞人家常飲食
早餐：TIP
TOP
牌或BUTTERCUP
牌麵包夾MEADOW
LEA
牌麥淇淋或VEGEMITE
牌醬，牛奶加WEET-BIX牌或KELLOGGS
牌麥片，BERRI牌果汁或雀巢咖啡。
早茶：ARNOTT`S
牌餅干，雀巢咖啡或立頓紅茶。
午餐：三明治（切片麵包、生菜、西紅柿片、薰肉片等），可口可樂或百事可樂。
午茶：ARNOTT`S
牌餅干，SMITH`S薯片，雀巢咖啡或雀巢巧克力或立頓紅茶。
晚餐：EDGELL
牌罐裝蔬菜或水煮青豆、土豆、鮮生菜、烤牛排。

G. 澳大利亞英文怎麼寫

「澳大利亞」的英文是Australia或Aussie。

H. 澳大利亞英文介紹還要有翻譯

Australia is located on the southern hemisphere. It is the lagest country among oceanian countries. It has the Pacific Ocean to the east and the India Ocean to the west. It has a large number of islands around. The territory is about 7617930 spuare kilometres. It has a population of about 19 million and 74.2% of them are the descendant of English and Irish. The first group of immigrants who came from England arrived there in 1788.
Most time of the year, the climate is warm and nice. Most of its population live on the southeast coast. Canberra is the capital of Australia, and Sydney is the biggest city.
Australia has profuse natural resouse and developed travle instry. Millions of tourists come here every year.
澳大利亞坐落在地球的南半球，是太平洋國家中最大的一個。它控制著東到太平洋，西到印度洋的廣大海域，澳大利亞周圍分布著眾多的島嶼。其國土面積達7617930平方公里，人口約一千九百萬，74.2%是英國和愛爾蘭的後代。第一批移民於1788年從英國來到這里。
澳大利亞在一年的大多數時間里，氣候溫暖宜人。大多數人口居住在東海岸。堪培拉是國家的首都，悉尼是最大的城市。澳大利亞以其豐富的自然資源和不斷開發的旅遊產業，一年又一年吸引著眾多遊客的到來。

I. 用英文說澳大利亞的風俗

Australia is made up of six states and two
territores:Western Australia,South Australia,Queensland,New
South Wales,Victoria,Tasmania,Australian Capital Territory
and Northern Territory.
Australia is surrounded （這個是」包圍」的意思）by two oceans:the Indian Ocean in the west and the south,and the Pacific Ocean in the northeast.
Sydney in perhaps Australia's most famous city,but the capital
of Australia is Canberra,a city located between Sydney and
Melbourne.

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