Australian cuisine is considered to be one of the most" colorful " and diverse cuisines in the world. It is based on Anglo-Irish traditions, incorporating a very large number of culinary techniques of Asian cuisine, in particular Japanese, Malay and Chinese. For meat products, pork and lamb are traditionally used, which are prepared in various ways. Kangaroo, rabbit, EMU, opossum, crocodile or various exotic dishes made from beetles and "witchetty"larvae are also widely used. The most popular are puff pastry pie with meat - "Pai", a large steak" Kapit", marinated beef fillet, which is served with curry spinach and"bitrut" sauce.
Along with pizza or bacon, smoked ribs are popular, and the spicy Tom Yam soup is perfectly complemented with fried Chinese rice with chicken, and such a Mediterranean dish as "dolma" is almost as common as Russian dumplings. Among light snacks, "roll sandwiches" are quite popular, which are sandwiches rolled into rolls with various fillings and "Vegemite"-a thick mass of dough and vegetables that is spread on bread. A variety of seafood, such as mussels, oysters, fish, scallops, octopuses, shrimp, crabs and many others, are also an indispensable part of the Australian table. There are many ways to prepare them, but more often used Asian recipes, when the products are served almost raw, or, conversely, processed almost beyond recognition and necessarily go with excellent rice or sauce. In Australia, the national dishes are Barracuda (especially if it is caught near Cleveland), trout that is baked in coals and herbs, "barramandi" fish and some salmon from Tasmania. Meat or fish is most often served with a spicy Apple seasoning with cloves, ginger and wine vinegar, called "chutney".
Armenia's cuisine is an independent attraction. It is considered one of the oldest in the world, and today Armenian cuisine has preserved the centuries-old traditions of the people of this country. Also, the Armenian cuisine is deservedly considered the owner of the original traditions of the planet in cooking. The dishes of this cuisine use a lot of greens, cheese, vegetables, meat, and an indispensable companion of any table is pita bread. Any Armenian housewife has a rare art of using hundreds of types of herbs that are considered weeds in many other countries for cooking. And in Armenia, no appetizer, cheese, or meat dishes are complete without them. At the same time, the recipes at first glance are quite simple – minimal processing of products, reduced to a minimum the use of vegetable oil, as well as accompanying all ready-made dishes with a huge amount of seasonings and herbs. Since time immemorial, this country has been eating fermented milk "maciun" or alternatively it is diluted with cold water – "tan", a variety of salty herbs and vegetables, twisted and soft cheeses with green garlic and herbs, various salads that use legumes, herbs of all kinds and meat products, as well as pilaf and a variety of garlic seasonings.
Special respect is given to meat dishes, such as kebabs made from large chunks of meat, beef and fat, balls of meat, beaten in a special way and boiled, meatballs for broth, the popular "tolma" and "pasut tolma" - a lean version, boiled beef, cut into thin strips, porridge-like mass of wheat and chicken, lamb, boiled with herbs and peas, and fried chicken with eggplants. An unforgettable taste experience will also be given by an excellent assortment of vegetables and liver," kchuch " of lamb, a variety of pilafs, which are added to pomegranate, smoked fish or dried fruits. One of the" most Armenian " dishes is considered Sevan trout, fried on a spit. Meat is pre-cooked, this process is complex and multi-stage, so each dish has a completely unique and unforgettable taste. An important place on the table is given to soups, which include chowder from beef tail, the famous soup "hash", soups from maciong, beef with dried apricots, chicken, rice with onions, mushroom, cereals and dried apricots. The wide variety of flavors of this dish is very rich, because a variety of products are used for cooking, such as fruit. But a constant tradition is to serve boiled meat, fragrant herbs and pita bread with soups.
Since ancient times, the Armenians were able to make good wine, but at the moment its production is significantly reduced, and it is used only within the country. But Armenian mulberry vodka, however, began to be produced not only industrially, but also artistically in almost every home. It is considered a healing drink, which still has a great taste.
A characteristic feature of English cuisine is conservatism in cooking, for which no sharp spices or sauces are used. The most popular are vegetable and fish dishes, as well as various types of fried meat. As you know, the national drink is tea, which is usually drunk with sugar and milk. Some differences from English have Welsh or Welsh and Scottish cuisine, which are considered more spicy. All guests are recommended to try the famous steaks and steaks, lamb chops with coriander, lemon, yogurt and mint sauce, various types of smoked fish, hot pancakes, scones and an infinite number of types of pudding. Biscuits, muffins, buns and cookies are famous for their taste. Types of alcoholic beverages are quite traditional-whiskey, beer, gin of various types and the most famous cider and ale. By the way, the cider produced in this country is very strong.
Georgian cuisine, which has absorbed the traditions of the Georgian nation, is an integral part of the country. The basis of the kitchen is not represented by meat, as it is commonly believed, but by cereals, milk (in all its manifestations), and vegetable products. Most everyday meals are prepared using cereals. The national cuisine uses unique sauces, various herbs and vegetables. Bread (shoti, Puri, etc.) and corn tortillas are consumed in large quantities. Although in many parts of the country, corn porridge or "khachapuri" pies are preferred to bread, there are many variations of their preparation. Meat cuisine of Georgia is represented by shashlik "mtsvadi", "khinkali" (made from juicy and flavorful lamb), kupats (smoked sausages), "basturma" (fried beef meat). Georgian cuisine is also associated with the famous "satsivi" and "chakhokhbili"," Lori "ham and" Tabaka "chicken, everyone's favorite spicy soup" kharcho "and" buglama " (stewed lamb with lots of spices). The cuisine of Georgia can offer a tourist who has visited this amazing country, bird broth "chikhirtma", chicken soup with nuts, pork loin cooked on a spit, fish. There are many recipes in which the main ingredient is fish.
Of baking it should be noted restaurants, of which there are more than a hundred species (Rachinskii, lobiani etc.). It produces such confectionery products as the world-famous "churchkhela", candied fruits, halva, gozinaki, "pelamushi".