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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":488,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"countrySlug":530,"region":531,"baseServings":451,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":536,"diet":538,"mainIngredients":539,"images":540,"keywords":550,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":527,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"Yes — they poach in their own liquor and the beef juices, which is why the pocket must be sealed. At medium-rare the oysters come out plump and just set, roughly like a lightly poached egg white. If the steak reaches well-done the oysters overshoot badly and turn firm and grey, so the doneness of the beef and the quality of the filling are locked together.","Do the oysters actually cook inside the steak?",{"answer":398,"question":399},"At least 4 cm, and 5 cm is better. The thickness does two jobs: it gives a cavity deep enough to hold six oysters without bulging open, and it puts enough beef between the grill and the stuffing that the outside can char while the centre only reaches medium-rare. A 2 cm steak simply cannot do this dish.","How thick does the steak need to be?",{"answer":401,"question":402},"Smoked oysters were used in some 1970s versions and give a much stronger, sweeter, distinctly retro result — usable, but a different dish. Tinned plain oysters are not recommended: they are already cooked, so they only toughen further inside the steak and contribute little liquor, which is the whole mechanism this recipe relies on.","Can I use tinned or smoked oysters?",{"answer":404,"question":405},"Cut a narrow opening and a wide cavity, so the meat naturally wants to close. Then secure it with two or three wooden toothpicks soaked in water, or tie the steak around its circumference with butcher's twine. Do not overfill — the pocket should close without tension, or it will gape open on the grill and the oysters will spill.","How do I keep the pocket closed?",{"answer":407,"question":408},"The name refers to the shape: a steak stuffed until it bulges resembles an old-fashioned carpet bag, the soft-sided travelling bag made from carpet fabric. The dish is strongly associated with mid-twentieth-century Australian and New Zealand restaurant menus, when local oysters were cheap enough to use as a filling rather than served on their own.","Why is it called carpetbag steak?",[410,411,412,413,414,415],"The steak must be at least 4 cm thick. Anything thinner has no pocket depth and the oysters cook to rubber before the beef colours.","Cut the pocket with a small, thin knife from one side only, keeping the opening narrow and the cavity wide, so nothing escapes during cooking.","Pat the oysters dry before they go in but keep their liquor — it goes into the pan butter at the end.","Bring the steak fully to room temperature, a good 45 minutes out of the fridge, or the middle stays cold while the outside overcooks.","Use a probe thermometer through the side of the steak into the beef, not into the stuffing, and pull it at 50°C for medium-rare.","Rest the steak 8 minutes before slicing so the juices redistribute and the oysters settle instead of flooding the board.","🥩","Carpetbag steak is a thick beef sirloin slit open along one side, stuffed with raw oysters, tied or skewered shut and cooked over fierce heat. What happens inside is the whole point: the oysters release their brine as the beef heats, and that liquor steams and bastes the meat from within, so the centre of the steak ends up saltier, wetter and more mineral than any beef gets on its own. Cut into it and the oysters have gone plump and just-set rather than shrivelled. It is a rich, faintly briny, slightly theatrical dish, and it needs a hot grill and a sharp knife more than it needs technique.","Carpetbag steak belongs to a particular era of Australian restaurant dining — roughly the 1950s through the 1970s — when Sydney had abundant cheap oysters, a growing steakhouse culture, and an appetite for dishes that arrived at the table looking like an event. The name comes from the bulging shape of the stuffed steak, likened to a carpet bag. Versions of the surf-and-turf idea existed elsewhere, but the oyster-stuffed steak became strongly associated with Australia and New Zealand, where Sydney rock oysters and Bluff oysters were plentiful enough to be treated as a stuffing rather than a luxury.\n\nIt then went out of fashion almost completely. Oysters got more expensive, mid-century restaurant food became a punchline, and a whole generation of Australian cooks knew carpetbag steak only as something their parents ordered on anniversaries. Its recent return is partly nostalgia and partly the discovery that the original logic is sound: oysters cooked briefly inside meat are a genuinely good idea, and the combination of hot beef fat and cold oyster liquor produces something neither ingredient does alone.\n\nThe honest warning is that this dish punishes carelessness at both ends. Overcook the steak and the oysters turn to grey rubber and weep their liquid away; undercook it and the pocket is cold and unpleasant. The steak also has to be genuinely thick — four centimetres minimum — or there is nowhere to put the oysters and no thermal buffer between the grill and the filling. Buy good beef, buy oysters that smell of clean seawater, and accept that this is a dish for two or four people, not a crowd.","This is a cook-and-eat-now dish. Stuffed raw steaks can be prepared up to 4 hours ahead and kept covered in the fridge, but no longer — the oyster liquor starts to cure the beef around it. Leftover cooked steak keeps 2 days refrigerated and is best eaten cold, sliced thin into a salad, since reheating destroys the oysters entirely. Do not freeze at any stage.",[421,422,423,424],"Sears the sealed steak hard first, then finishes it gently, so the oysters poach rather than boil dry.","Specifies a genuinely thick cut and explains why thinner steak cannot work for this dish.","Uses the oyster liquor deliberately, folding it into the pan butter instead of pouring it away.","Gives a clear internal-temperature target, since you cannot judge doneness by pressing a stuffed steak.",[426,427,428,429],"Small sharp boning knife","Wooden toothpicks or butcher's twine","Cast-iron pan or charcoal barbecue","Probe thermometer",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},57,4,1,1250,62,780,[438],"Chips or a baked potato, and something sharp — watercress, a lemon-dressed salad — to cut the richness.",[440,443,446],{"name":441,"description":442},"Carpetbag with bacon","A rasher of bacon wrapped around the steak before grilling, holding the pocket closed and adding smoke. Common in 1970s pub versions.",{"name":444,"description":445},"Bearnaise finish","Served with bearnaise instead of pan butter — the classic steakhouse pairing, and the tarragon works well against the oyster brine.",{"name":447,"description":448},"Oyster-topped instead of stuffed","For cooks who do not want to cut a pocket: grill the steak plain and lay lightly warmed oysters and browned butter over the rested meat.",[450,455,459,463,465,469,474,478,482,485],{"qty":451,"name":452,"unit":453,"group":454},2,"thick sirloin steaks, at least 4 cm thick (about 350 g each)","piece","For the steak",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},12,"oysters","fresh oysters, shucked, liquor reserved",{"qty":433,"ref":460,"name":461,"unit":462,"group":454},"black-pepper","coarsely cracked black pepper","tsp",{"qty":451,"name":464,"unit":462,"group":454},"flaky sea salt",{"qty":433,"ref":466,"name":467,"unit":468,"group":454},"olive-oil","neutral oil, for searing","tbsp",{"qty":470,"ref":471,"name":471,"unit":472,"group":473},60,"butter","g","For the pan butter",{"qty":451,"ref":475,"name":476,"unit":477,"group":473},"garlic","garlic, lightly crushed","clove",{"qty":479,"ref":480,"name":481,"unit":453,"group":473},3,"thyme","thyme sprigs",{"qty":433,"ref":483,"name":484,"unit":453,"group":473},"lemon","lemon, half juiced and half cut into wedges",{"qty":451,"ref":486,"name":487,"unit":468,"group":473},"parsley","flat-leaf parsley, finely chopped",[489,492,496,499,502,507,511],{"text":490,"title":491},"Take the steaks out of the fridge a full 45 minutes before cooking and leave them uncovered on a rack. A cold centre is the main reason stuffed steaks end up overcooked outside and raw inside.","Temper the beef",{"tip":493,"text":494,"title":495},"Keep the knife tip away from the far edge — piercing through the other side means the filling escapes.","Lay a steak flat and insert a small sharp knife horizontally into one long side, about halfway up. Work the blade side to side inside the meat to open a wide cavity while keeping the entry slit no more than 5 cm across. Repeat with the second steak.","Cut the pocket",{"text":497,"title":498},"Pat the shucked oysters dry, reserving every drop of liquor. Slide six oysters into each pocket, distributing them evenly rather than stacking them at the opening, then close the slit with soaked toothpicks or tie the steak with twine. Season the outside heavily with salt and cracked pepper.","Stuff and seal",{"text":500,"title":501},"Heat a cast-iron pan or barbecue plate until a drop of water vanishes instantly. Add the oil and sear each steak for 3 minutes a side without moving it, until a dark, dry crust forms and the meat lifts cleanly from the pan. Sear the fat edge for another minute, holding the steak upright with tongs.","Sear hard on both sides",{"tip":503,"text":504,"title":505,"timerSeconds":506},"The pocket will feel firm and slightly swollen when the oysters have set — a spongy, loose feel means it needs another minute.","Drop the heat to medium-low, add the butter, garlic and thyme, and baste the steaks with the foaming butter for 4–6 minutes, turning every minute. Probe through the side into the beef, avoiding the stuffing, and pull the steaks at 50°C for medium-rare.","Finish gently to temperature",360,{"text":508,"title":509,"timerSeconds":510},"Move the steaks to a warm board and rest for 8 minutes. Meanwhile pour the reserved oyster liquor and the lemon juice into the hot pan, swirl it into the butter until it looks glossy and slightly thickened, then stir in the parsley.","Rest, then build the pan butter",480,{"text":512,"title":513},"Remove the toothpicks or twine and slice each steak thickly across the grain so every slice shows beef and oyster. Spoon the pan butter over the cut faces and serve at once with lemon wedges.","Slice and serve",[515,519,523],{"note":516,"swap":517,"original":518},"Not traditional, but they behave similarly in the pocket. Scallops in particular stay sweet and just-set at the same doneness as medium-rare beef.","Fresh scallops or large prawns, halved","Fresh oysters",{"note":520,"swap":521,"original":522},"Eye fillet gives the neatest pocket but the least beef flavour. Rump is cheaper and works if it is well aged and cut thick.","Thick-cut rump, scotch fillet or eye fillet","Sirloin",{"note":524,"swap":525,"original":526},"You lose smoke but gain temperature control, which matters more here than char does.","Heavy cast-iron pan finished in a 200°C oven","Charcoal barbecue","australian-carpetbag-steak","Carpetbag Steak (Oyster-Stuffed Grilled Sirloin)","Carpetbag Steak","australia","New South Wales",25,15,8,"hard",[537],"main",[],[457,471,475,483],[541,544,546,548],{"alt":542,"src":543},"Sliced carpetbag steak on a wooden board showing plump oysters inside the pink medium-rare beef, butter spooned over","\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-1x1.jpg",[551,552,553,554,555,556],"carpetbag steak","oyster stuffed steak","surf and turf","sydney","grilled sirloin","retro australian","2026-08-20","dishroute-kitchen","A mid-century Sydney showpiece: a thick sirloin cut open into a pocket, packed with fresh oysters, sealed and grilled hard so the oysters poach in their own liquor inside the meat.",{"en":561},"\u002Frecipe\u002Faustralian-carpetbag-steak",{"items":563,"total":701,"page":433,"limit":568,"hasMore":829},[564,596,628,656,666,697,723,751,780,804],{"slug":565,"title":566,"shortTitle":567,"countrySlug":530,"baseServings":568,"prepMinutes":533,"cookMinutes":533,"difficulty":569,"course":570,"diet":573,"mainIngredients":575,"images":579,"keywords":589,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-anzac-biscuits","ANZAC Biscuits (Oat and Golden Syrup Cookies)","ANZAC Biscuits",24,"easy",[571,572],"snack","dessert",[574],"vegetarian",[576,577,578,471],"rolled-oats","coconut","flour",[580,583,585,587],{"alt":581,"src":582},"Golden ANZAC biscuits with visible oats and coconut cooling on a wire rack, one broken to show the chewy centre","\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-1x1.jpg",[590,591,592,593,594,595],"anzac biscuits","oat cookies","golden syrup","coconut biscuits","australian baking","anzac day",{"slug":597,"title":598,"shortTitle":599,"countrySlug":530,"baseServings":600,"prepMinutes":601,"cookMinutes":470,"restMinutes":602,"difficulty":603,"course":604,"diet":605,"mainIngredients":606,"images":611,"keywords":621,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-meat-pie","Aussie Meat Pie (Hand-Sized Beef Gravy Pie)","Aussie Meat Pie",6,40,120,"medium",[537],[],[607,608,578,609,610],"ground-beef","onion","puff-pastry","stock",[612,615,617,619],{"alt":613,"src":614},"A hand-sized Australian meat pie with a golden puff pastry lid, broken open to show thick beef gravy filling","\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-1x1.jpg",[622,623,624,625,626,627],"aussie meat pie","australian meat pie","beef pie","puff pastry","hand pie","footy food",{"slug":629,"title":630,"shortTitle":631,"countrySlug":530,"baseServings":432,"prepMinutes":632,"cookMinutes":534,"difficulty":569,"course":633,"diet":634,"mainIngredients":637,"images":639,"keywords":649,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-barbecued-prawns","Barbecued Prawns (Garlic Butter King Prawns)","Barbecued Prawns",20,[537],[635,636],"pescatarian","gluten-free",[638,471,475,483,486],"shrimp",[640,643,645,647],{"alt":641,"src":642},"Split king prawns charring shell-down on a barbecue plate, garlic butter bubbling in the cut backs with lemon wedges nearby","\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-1x1.jpg",[650,651,652,653,654,655],"barbecued prawns","garlic prawns","king prawns","australian barbecue","christmas seafood","grilled prawns",{"slug":527,"title":528,"shortTitle":529,"countrySlug":530,"region":531,"baseServings":451,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":657,"diet":658,"mainIngredients":659,"images":660,"keywords":665,"publishedAt":557,"updatedAt":557,"authorSlug":558},[537],[],[457,471,475,483],[661,662,663,664],{"alt":542,"src":543},{"alt":542,"src":545},{"alt":542,"src":547},{"alt":542,"src":549},[551,552,553,554,555,556],{"slug":667,"title":668,"shortTitle":669,"countrySlug":530,"baseServings":432,"prepMinutes":670,"cookMinutes":671,"difficulty":603,"course":672,"diet":673,"mainIngredients":674,"images":680,"keywords":690,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)","Chicken Parmigiana",30,35,[537],[],[675,676,677,678,679],"chicken","breadcrumbs","tomato","mozzarella","ham",[681,684,686,688],{"alt":682,"src":683},"Australian chicken parmigiana on a plate, crumbed schnitzel under tomato sauce and browned melted cheese with chips beside it","\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-1x1.jpg",[691,692,693,694,695,696],"chicken parmigiana","parma","parmi","pub food","chicken schnitzel","australian",{"slug":698,"title":699,"shortTitle":700,"countrySlug":530,"baseServings":534,"prepMinutes":701,"cookMinutes":670,"difficulty":569,"course":702,"diet":704,"mainIngredients":705,"images":707,"keywords":717,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-damper","Damper (Australian Campfire Soda Bread)","Damper",10,[703],"bread",[574],[578,471,706],"milk",[708,711,713,715],{"alt":709,"src":710},"A round floury damper loaf with a deep cross split open on a board, butter and golden syrup beside it","\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-1x1.jpg",[718,719,720,721,722,592],"damper","bush bread","campfire bread","soda bread","camp oven",{"slug":724,"title":725,"shortTitle":726,"countrySlug":530,"baseServings":727,"prepMinutes":728,"cookMinutes":671,"restMinutes":729,"difficulty":603,"course":730,"diet":731,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-lamingtons","Lamingtons (Chocolate and Coconut Sponge Squares)","Lamingtons",16,45,720,[572,571],[574],[578,471,733,734,577],"eggs","cocoa",[736,739,741,743],{"alt":737,"src":738},"Squares of sponge cake coated in chocolate icing and desiccated coconut, one split open showing jam and cream","\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-1x1.jpg",[746,747,594,748,749,750],"lamingtons","chocolate coconut cake","sponge cake","lamington drive","afternoon tea",{"slug":752,"title":753,"shortTitle":754,"countrySlug":530,"baseServings":432,"prepMinutes":532,"cookMinutes":533,"restMinutes":632,"difficulty":569,"course":755,"diet":757,"mainIngredients":759,"images":763,"keywords":773,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-salt-and-pepper-squid","Salt and Pepper Squid (Peppered Fried Calamari)","Salt and Pepper Squid",[756],"appetizer",[635,758],"dairy-free",[760,761,762,483,475],"squid","sichuan-pepper","white-pepper",[764,767,769,771],{"alt":765,"src":766},"Crisp salt and pepper squid piled on a platter with coriander, sliced red chilli, lemon wedges and a bowl of garlic aioli","\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-4x3.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-1x1.jpg",[774,775,776,777,778,779],"salt and pepper squid","calamari","sichuan pepper","fried squid","australian bistro","aioli",{"slug":781,"title":782,"shortTitle":783,"countrySlug":530,"baseServings":600,"prepMinutes":701,"cookMinutes":532,"difficulty":569,"course":784,"diet":786,"mainIngredients":787,"images":788,"keywords":798,"publishedAt":557,"updatedAt":557,"authorSlug":558},"australian-sausage-sizzle","Sausage Sizzle (Barbecued Snag in White Bread)","Sausage Sizzle",[785,537],"street-food",[],[608,471],[789,792,794,796],{"alt":790,"src":791},"A barbecued beef sausage laid diagonally across a folded slice of white bread with fried onions and tomato sauce","\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-1x1.jpg",[799,800,801,653,802,803],"sausage sizzle","democracy 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