澳大利亚有哪些食物英文

⑴ 澳大利亚有哪些美食英语

What kinds of delicious food are there in Australia?

⑵ 澳大利亚有牡蛎，鲍鱼，三文鱼和龙虾等美食.用英文怎么写

Australia have oysters, abalone, lobster and other salmon and delicacy
澳大利亚有牡蛎，鲍鱼，三文鱼和龙虾等美食

⑶ 澳大利亚的饮食习惯 英语~~字数要求 150-200 带中文

澳大利亚的饮食习惯
Australia has British cultural background there for Australian people's diet is similar to the Britain’s. Since World War II there were migrants from all over the world and became large part of population, Australian diet has been heavily influence by people all over the world. European food，Middle East food，Indian food and Asian food are very common. Wheat, rice oranges, bananas and grapes are very common crops in Australia and meat has been always been a large part of Australian diet. Dairy procts like milk and cheese are consumed by large amount. Barbecues is very popular. Australian wine is proced and people like to have a glass of wine or beer with their food. There are foods that are native to Australia. Bush Tucker is the food influence by Aboriginal people and used variety of herbs, fruits, vegetables and animals, etc.
澳大利亚的文化是基于英国的基础之上，澳大利亚人的饮食习惯和英国人类似。从第二次世界大战之后，世界各地的移民陆续到来成为人口的多数。澳大利亚的饮食受到了来自世界各地人们的影响。欧洲、中东、印度、亚洲等地的饮食都是很常见的。麦子、大米、橙子、香蕉和葡萄是澳大利亚广泛种植的作物，肉食是澳大利亚人饮食的主要部分。奶制品如牛奶、奶酪也食用很多。肉食烧烤很受欢迎。澳大利亚还生产大量的葡萄酒，人们喜欢在吃饭的时候饮用葡萄酒或是啤酒。澳大利亚还有一些当地特有的食品。丛林野食是一种在土着人饮食基础上产生的食品 ,是用很种野草、野菜、野果和野生动物肉制成的。

⑷ 澳大利亚美食

澳大利亚美食有：

1、澳洲鲜姜蜜

澳洲鲜姜蜜是由最优质的黄盒蜂卖樱蜜与澳大利亚优级鲜姜精制而成的美味佳肴。澳洲鲜姜蜜采用了独特的混合技术并加入了更多量的优级鲜姜。姜是一种拥有独特香味的古老美食，优质姜块混合澳大利亚蜂蜜，成为可以添加到任何菜肴中的美味佐料。

⑸ 澳大利亚传统食物英文介绍

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.)

⑹ 澳大利亚的美食有哪些英文(澳大利亚的美食有哪些)

1、澳大利亚的美食有哪些。

2、澳大利亚的美食有哪些英文。

3、澳大利亚十大美食介绍。

4、澳大利亚七大美食。

1.澳大利亚的美食有袋鼠肉、皇帝蟹、南澳龙虾、澳洲牡蛎、肉派等。

2.袋鼠肉：肉口感类似于牛肉，脂肪含量低、蛋白质含量高、肉质偏硬、有特别的膻味。

3.烹制到5分熟，撒上大蒜、胡椒、迷迭香等，香味诱人。

4.皇帝蟹：体积巨大、蟹肉结实、爽口无比。

5.尤其是蟹腿和蟹壳，蟹脚是皇帝蟹最鲜美之处。

6.南澳龙虾：到原产地澳洲一定不能错过澳洲龙虾。

7.作为顶级食材的代表，其体型庞大、肉质鲜美、营养美味。

8.生食加芥末、清蒸配黄油加柠檬汁，味道非常鲜美。

9.澳洲牡蛎：又称生蚝，澳大利亚生蚝肉质肥美，可生吃、也可蒸食。

10.澳洲人喜欢挤鲜柠檬汁至蚝肉上佐酱生吃，美味无穷。

11.肉派：在传统派的基础上，将里面的果酱馅料换成了浓醇酱汁浸泡过的肉粒，酥软的外壳，一口咬下，鲜美的肉粒和烫嘴的酱汁非常爽口。

⑺ 澳大利亚有什么美食译英

煎澳洲牛排
烤澳洲去骨网纹羊腿
咖喱苹果肉片
起司火腿炸猪排
斜切通心粉沙拉
鸡肉起司卷
咖喱薯仔鸡肉饭
澳洲肉眼牛扒
黑椒牛扒
田园蘑菇沙拉
圣诞咖啡布丁
枝竹黑草羊煲
桃子色拉
开心果鸡肉沙律
香甜花生酱鸡丝沙拉
酸甜猕猴桃虾球沙拉
香芒鸡柳
羊膝批同烩羊臀肉
惠灵顿羊排配迷迭香沙

⑻ 澳大利亚的美食

澳洲的十大美食，到过必吃！

每到一个地方，都应该好好的品尝当地的特色食物！在澳洲，不乏新鲜的食材，丰盛的品种，悦洋海外整理了澳洲的几大特色美食，去到澳洲的你们一定要尝尝！

澳洲帝王蟹
澳洲帝王蟹，素有“蟹中之王”的美誉，江湖上都是它的传说，它个头大，肉还多，肉质鲜美异常，特别简单的烹饪手法就可以将它的美味发挥到极致。对于小编来说，完美的帝王蟹，就是贵了点，每斤帝王蟹价格在400到600元之间，一只帝王蟹的体重在3到4公斤，甚至更重，所以，一只帝王蟹，最便宜的也要2400百人民币，听到了肉疼的声音，不过一群好友，还是可以分享一下！

澳洲龙虾
澳洲龙虾在世界上也颇有名气。来到澳洲，可以选一个晴朗的好天气，去海边的精美的海鲜餐厅，享用一顿美味绝伦的龙虾大餐。新鲜和美味绝对是超值的享受。龙虾的价格比帝王蟹要便宜些，超市每斤大概225人民币，比较适合大众了。

袋鼠肉
袋鼠肉是澳大利亚独有的特色美食，味道和牛肉很接近，但没有牛肉嫩。在澳洲吃袋鼠肉是合法的，而且澳洲政府还鼓励吃，实在是因为袋鼠太多了。

牡蛎
牡蛎其实就是我们常说的生蚝啦，澳大利亚的牡蛎又大又干净，价格便宜。既可以生吃，也可以蒸着吃，相信大家都非常会做的啦！生蚝有细腻肌肤、美容养颜、降血压、滋阴养血等多种功效，喜欢的可以多买点！

澳洲鲍鱼
澳洲鲍鱼也是非常的有名了。澳洲鲍鱼主要有黑唇鲍、绿唇鲍、罗氏鲍等品种，尤其是黑唇鲍、绿唇鲍，在澳洲是非常的常见了。澳洲鲍鱼的主要特点就是体积大，肉厚，而且营养价值也非常的高。

澳洲牛排
澳洲除了海鲜外，牛肉更是声名远播！特别是澳洲牛排，在国内买可贵了！做牛排的牛肉，精选牛的上乘部位，烹饪的牛排外焦里嫩，轻轻一口下去，汁水溢出，鲜香可口……高质量的牛肉在澳洲可以说是大街小巷里都有，价格比较平价，是常见的食物！

鳄鱼肉
如果你要去北领地地区，一定要去名迪海滩的特色夜市，在这里能品尝到澳洲独特的野味——鳄鱼肉。要去就去好地方，悦洋海外推荐大家去爱丽斯泉的“陆上牛排屋”，在澳洲内地风景中来一份鳄鱼肉，非常鲜美。

炸鱼薯条
澳洲人对炸鱼薯条的热爱已经到了狂热的程度，已经将它作为正餐了。炸鱼薯条起源于英国，被英国人带来了澳洲，然后澳洲人民就爱上了这道美食，经过多年的发展，澳洲的炸鱼薯条已经成为一大特色，鲜美的鱼肉外壳炸的酥酥脆脆，内里又十分软嫩，配上薯条，无论是挤上柠檬汁，还是配上各种酱料都令人回味。

肉派
肉派就是一种“酥皮馅饼”。肉派对于澳洲的饮食和文化有着深刻的意义，澳洲每年都会举办最棒的肉派大奖。它表皮酥脆，馅料多样，只有你想不到，没有澳洲人民做不出来的馅料。

莱明顿蛋糕
莱明顿蛋糕被称为“澳大利亚国家蛋糕”。四四方方小小一块，色彩搭配很漂亮，有人说它小巧精致神似宝石，称呼它为“可以吃的珠宝”。它是昆士兰的传统点心，一般在超市和面包店都可以买到，做饭后甜点非常合适。

无论你是旅游，还是新移民到澳洲，这些美食真的不能错过，想要了解更多关于澳洲的资讯，关注悦洋海外喔

⑼ 澳大利亚七大美食英文

您好，澳大利亚七大美食英文是：The seven great great beauty islands.
以上是我的全部回复，希望能够帮助到您，祝您生活愉快~满意的话请给个五星好评，谢谢！

⑽ 澳大利亚的着名食物！最好有中英对照！

悉尼人有理由为他们的美丽港口所沉醉，更有理由为他们的美味海鲜自豪。逛一逛悉尼的鱼市吧，那里是悉尼海鲜美味的发源地。有数不尽的各种鱼类、牡蛎、龙虾、蛙形蟹（spannercrab），一些零售商也出售多种多样的海鲜外卖食品，从生鱼片、寿司、烤乌贼和烤章鱼，到马来西亚风味的辣味米粉汤面应有尽有。所以你只需要和当地人一样，从鱼市主干道旁的酒商店买上一瓶啤酒或是葡萄酒，在码头上找到一个绿阴下的大桌子，然后在接下来的几小时里一边吃着美食，一边看着船儿在海浪中上下起伏。

墨尔本的精致蘑菇大餐

优雅的墨尔本则因为当地美食的精致，而成为了全球美食家们追捧的美食胜地。你可以在周日的下午在那里品尝美酒，或是在凉爽时节，报名前往附近的莫宁顿半岛参加一次采蘑菇之旅。在采集到蘑菇之后，大家将返回酿酒厂享用午餐和美酒，你已经猜到了，有一道令人垂涎欲滴的蘑菇大餐在等着你。

布里斯班河边的牛肉烹饪表演

在布里斯班河边，简·鲍尔（JanPower）发电站市场周边堪称一个烹饪表演艺术中心。在那里你能看到一道道用牡蛎、牛肉、野鸡、鸭胸、茶点等等装点的美妙烹饪艺术作品。你也可以前往布里斯班的唐人街，在那里不仅有中国传统的中药、艺术和文化，还有不少超级市场。你或者还可以游历一下布里斯班的provedore、小食品店和酒吧。至于那些渴望在布里斯班品尝一次难忘牛排大餐的人，他们可以光顾ChaChaChar酒吧烤肉店，那里的招牌菜Wagyu牛肉绝对能让他们回味无穷。

沙滩夜市的鳄鱼肉

名迪海滩的食物融合了各种饮食文化的精髓，亚洲辛辣美食，希腊传统佳肴，意大利、英国和南美风味的美食应有尽有。你若对鳄鱼肉非常着迷，那你就该去爱丽斯泉的“陆上牛排屋”（OverlandSteakHouse），点上一道鳄鱼肉。当然在那里你还能品尝到鸸鹋、袋鼠和品种繁多的美食。

南澳巴罗莎山谷的农家菜

南澳大利亚的巴罗莎山谷是澳大利亚最大的独立葡萄酒生产地区。从欧洲来的移民在那里扎根已经整整六代人，他们建立起了一个繁盛的葡萄庄园。食物和美酒已经成为了这一地区不可缺少的一部分，巴罗莎的农家菜风味来自最早来这儿定居的德国人的传统，那里甚至还有一趟美酒列车，能将你带往各家酿酒厂，品尝到当地各家葡萄美酒。

西澳玛格丽特河的蟹贝佳肴

在西澳大利亚，玛格丽特河则是当地最主要的葡萄酒产地之一，那里的赛来雄葡萄酒（semillons）、夏敦埃酒（chardon-nays）、红葡萄酒和混合酒都经常在澳大利亚最佳美酒之列。当地最新鲜的佳肴中有令人垂涎欲滴的当地贝类、美味蟹和有美誉的奶酪。

当你踏足澳大利亚时，不要忘了在观赏风光和风土人情之余，去品尝他们的美酒佳肴，这样才能比较完整地品味澳大利亚。
澳大利亚名吃

袋鼠肉：

袋鼠肉的口味和牛肉有点相似，但没有牛肉口嫩，也没有什么特别之处。但是，品尝一下作为澳大利亚国兽的袋鼠肉，无疑另有一层文化上的滋味。袋鼠肉在大部分州允许销售，一些肉店有鲜肉供应，一些餐馆有袋鼠肉的餐肴，价格和牛肉接近。

对于初到澳洲来又是第一次品尝的中国游客来说，想吃一顿美味可口的袋鼠肉真需要一些"技巧"才行。当地人喜欢吃烧得很老的袋鼠肉，大多数国人对此都不太适应 ，因而你需要事先告诉侍者把肉烤得嫩一些，否则初尝此物你会觉得难以下咽。

吃烤袋鼠肉时用的佐料一般是盐、胡椒和柠檬，最好再加上一点辣椒，因为袋鼠肉微酸，不太适合中国人的口味，蘸点辣椒再吃不仅可以压住酸味而且非常可口。

皇帝蟹：

所谓皇帝蟹是指蟹的肥大，大的皇帝蟹足有面盆大，看着就让人垂涎欲滴，有人甚至将皇帝蟹壳带回国作纪念的。

牡蛎：

又称蚝，澳大利亚的蚝又肥，又干净，又便宜（＄6/12只）。蚝可以生吃，也可以蒸吃。有很多香港人专到澳大利亚吃生蚝的，还戏称值得一张机票钱。新鲜的蚝连盖都没有打开，顾客可以看着营业员开盖后，挤鲜柠檬汁至蚝肉上佐酱生吃，美味无穷。

鲍鱼：

澳大利亚盛产鲍鱼。但是，澳大利亚人不懂怎样吃鲍鱼。鲍鱼除了出口之外，基本上只有在中国餐馆可见。以前，每公斤鲍鱼只有几澳元。自从大批华人到澳后，逐渐涨到了30澳元以上。若想吃鲍鱼，还需到中国餐馆才行。

龙虾：

澳大利亚的龙虾在中国最为着名。到了龙虾的故乡，龙虾的价格未必便宜。

三文鱼：

三文鱼主要用来生吃，这对卫生的要求很高。澳大利亚盛产的三文鱼应说是最卫生的。

水果：

澳大利亚是水果之乡。人们不但可以享受到价廉物美的各种水果，还可以饮用各种不含防腐剂的新鲜果汁。