This is traditional Australian Bush Tucker, and was a type of bread cooked in burnt camp fire ashes. There are no 2 recipes alike for this bread, but all follow the same simple theme. This is very easy to make.
Posted in Bread & Biscuits | 
Leave a Comment »
This recipe perfectly sums up the imigrant roots of Australia, and it’s mix and match approach to modern cuisine. These biscuits have their roots at World War I, and were traditionally baked to provide substainance for the soldiers by their wives. The recipe is based around an old Scottish recipe, as illustrated by the heavy use of oats. These are traditionally eaten in Australia on 25th of April, which is Anzac Day.
Posted in Bread & Biscuits | Leave a Comment »
The Kashata (originally from Swahili) is eaten all across Eastern Africa, and is best described as a kind of biscuit, cooked over an open fire. Since African food does not have many deserts, this are generally eaten after dinner, but are also often served as an appetiser or even as a simple snack.
Posted in Bread & Biscuits | Leave a Comment »
Twitter Feed
Subscribe by Email