Authentic Australia Recipes

Australian Dry Rubs

Let’s fire up “the barbie” and make a dry rub for the meat! Remember, don’t hold back when applying your rub because you want each bite from the exterior to have enough flavor to carry over to the meat’s interior!

Shrimp Dry Rub

Ingredients

• 1/2 tsp salt
• 1/4 tsp garlic
• 1/4 tsp onion
• 1/4 tsp chili powder
• 1/4 tsp black pepper
• 1/4 tsp sugar
• 1/8 tsp cayenne pepper

Instructions

1. Thread shrimp onto skewers.
2. Brush shrimp with fresh lemon juice and melted butter.
3. Sprinkle the seasoning mix over the shrimp.
4. Grill.

Chicken or Beef Dry Rub

Ingredients

• 2 Tbsp brown sugar
• 1 Tbsp garlic powder
• 1 Tbsp chili powder
• 1 Tbsp onion powder
• 1 Tbsp cumin
• 1 Tbsp ground black pepper
• 2 tsp cocoa
• 1 tsp salt

Instructions

1. Generously rub the seasoning mix into your choice of meat.
2. Grill chicken until it reaches 165 degrees in the center of the thickest part.
3. Grill steak to desired doneness: rare (120-125°F), medium rare (130-135°F), medium (140-145°F), medium well (150-155°F), and well done (160°F and above)

Australian Trifle Dessert

Dessert anyone? An Aussie trifle, originally an English dessert, is perfect for celebrations.

Ingredients

For the custard layer (Homemade recipe below but you can also use packaged, easy-make custard)

• 4 cups whole milk
• 8 egg yolks
• 1/2 cup sugar
• 4 tablespoon cornstarch
• 1 1/2 teaspoon vanilla extract
• 1/2 cup butter

For the cake layer

• 9×13 white or yellow cake, baked and cooled

For the fruit layer

• 2 cups sliced fresh strawberries
• 1 cup fresh raspberries or blueberries
• 1 tablespoon cream sherry
• 1 tablespoon sugar

Whipped cream

• 1 1/2 cups heavy whipping cream
• 1 teaspoon powdered sugar

Instructions

For the Custard

1. Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.
2. Meanwhile, in a large mixing bowl, whisk the egg yolks, sugar, and cornstarch until light and smooth.
3. Remove the heated milk from the stove. While whisking the egg yolk mixture constantly, add the hot milk, a few drops at a time, slowly into the yolks. Don’t add too quickly or the eggs will curdle or scramble the eggs. Whisking continuously until all the milk has been added.
4. Pour the contents from the mixing bowl into the saucepan and heat over medium, whisking constantly, until the mixture just comes to a boil. Once it reaches a boil, keep whisking, ensuring that the milk mixture does not stick to the bottom of the pan, until thickened, about 1-2 minutes.
5. Remove from heat and whisk in vanilla. Let sit for 5 minutes, then whisk in butter. Custard will be thick and smooth. Pour into a shallow bowl and cover the top with plastic wrap so that the plastic is touching the surface of the custard. This will prevent a skin from forming on top. Cool in the refrigerator until chilled.

For the Cake

• Cut the cake into small squares 1-2 inches.

For the Fruit

1. In a medium bowl, combine the strawberries, raspberries/blueberries, sherry and sugar.
2. Stir to coat.
3. Keep in the refrigerator until ready to assemble the trifle.

For the Whipped Cream

1. Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl.
2. Beat on high for 2 minutes, or until stiff peaks form.
3. Keep chilled in the refrigerator until ready to assemble.

Assemble the Trifle

1. Place 1/3 of the cake cubes in the bottom of the trifle dish.
2. Top the cake cubes with 1/3 of the fruit.
3. Top the fruit with 1/3 of the custard.
4. Top the custard with 1/3 of the whipped cream.
5. Repeat layers two more times.
6. Decorate the top with fresh fruit.
7. Keep chilled until ready to serve.