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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":477,"substitutions":498,"slug":511,"title":512,"shortTitle":513,"countrySlug":514,"baseServings":434,"prepMinutes":515,"cookMinutes":516,"difficulty":517,"course":518,"diet":520,"mainIngredients":522,"images":523,"keywords":533,"publishedAt":540,"updatedAt":540,"authorSlug":541,"summary":542,"localeSlug":511,"alternates":543},[394,397,400,403,406],{"answer":395,"question":396},"Overworking the dough. Damper is chemically leavened like a scone, so every extra minute of mixing develops gluten and makes the crumb rubbery and dense instead of short and tender. Bring the dough together with a knife and then your hands for no more than thirty seconds, accept that it looks rough and shaggy, and stop. A slightly ugly damper is a good damper.","Why did my damper turn out tough and heavy?",{"answer":398,"question":399},"Yes, and most people do. Bake at 220°C for about 25–30 minutes on a hot tray or in a preheated cast-iron pot. The pot gets you closer to the camp-oven result because it traps steam early and then crisps the crust. What you lose is the smoke and the faint ash flavour that comes from cooking in a real fire, which is the one thing a domestic oven cannot fake.","Can I bake damper in a normal oven?",{"answer":401,"question":402},"Let the fire burn down to a deep bed of glowing coals with no flames. Either sit the dough in a greased cast-iron camp oven, put the lid on and shovel coals underneath and on top, or wrap the dough well in greased foil and bury it in the coals. Allow roughly 30 minutes, rotating the pot occasionally, and check by knocking the base for a hollow sound.","How do I bake it in the coals of a fire?",{"answer":404,"question":405},"They are close relatives — both are unyeasted quick breads baked as a round with a cross cut in the top. The differences are in the leavening and liquid: Irish soda bread uses bicarbonate of soda activated by buttermilk, giving a tangier, more open crumb, while damper traditionally uses baking powder with water or milk and is plainer and denser. The bush cooking method is what makes damper its own thing.","Is damper the same as Irish soda bread?",{"answer":407,"question":408},"Golden syrup is a thick amber cane sugar syrup with a mild caramel-butterscotch flavour, sold in tins across Australia and Britain and used constantly in Australian baking. It is the traditional partner for damper. Honey or maple syrup will do the job, though both are more strongly flavoured; light corn syrup with a little brown sugar stirred in is the closest neutral stand-in.","What is golden syrup and can I substitute it?",[410,411,412,413,414,415],"Mix until the dough just holds together and no further. Damper is a scone dough, not a bread dough — kneading builds gluten and makes it rubbery.","Cut a deep cross into the top before baking. It lets heat into the centre and gives you four natural tear-apart quarters.","Dust the top with flour before it goes in for the traditional pale, floury bush-loaf finish.","Bake hot — 220°C, or a camp oven with coals underneath and on the lid — so the crust sets before the middle dries out.","Knock the base: a hollow sound means done, a dull thud means it needs another five to ten minutes.","Eat it within the hour. Quick breads have no yeast to keep them soft and damper is stale by the next morning.","🔥","Damper is a plain, dense, slightly craggy round loaf leavened with baking powder rather than yeast, so it goes from bowl to fire in ten minutes with no proving. The crust is thick and blistered, sometimes ashy from the coals, and the crumb inside is close-textured and faintly scone-like — it tastes of toasted flour and salt and not much else, which is exactly the point. It exists to be torn while too hot to hold, smeared with butter and drowned in golden syrup. Made in a camp oven over a fire it is genuinely good; made in a domestic oven it is a very fast bread that takes half an hour start to finish.","Damper is the bread of the stockmen, drovers, swagmen and shearers who spent weeks away from any bakery in the Australian bush during the nineteenth century. The ration they carried was flour, sugar, tea and salted meat, so bread had to be made from flour and water alone, mixed in the top of the flour bag or on a piece of bark, and cooked in the ashes of a campfire — either buried directly in hot coals or baked in a cast-iron camp oven with coals heaped on the lid. Later versions added baking powder or bicarbonate of soda once those became available, which is the recipe most people make now.\n\nThe practice did not appear from nowhere. Aboriginal peoples across Australia had ground native seeds and grains into flour and baked seed cakes in ashes for thousands of years before European arrival, and colonial damper sits alongside that far older tradition rather than replacing it. Some contemporary bakers make the connection explicit by working native ingredients — wattleseed, saltbush, bush tomato — into the dough, which suits the bread well.\n\nDamper survives today mostly as camping food, scout-troop cooking and school heritage lessons, which risks making it sound like a museum piece. It is better than that if you treat it as what it is: a very fast, very plain quick bread with a serious crust. The two things that make or break it are handling and heat. Work the dough as little as possible — thirty seconds of gentle bringing-together, not kneading — because the more you develop it the tougher and more rubbery the crumb becomes. And bake it hot, so the outside sets into a hard shell while the inside is still steaming. A finished damper should sound hollow when you knock the base, and it should be eaten within an hour, because plain quick breads go stale fast and damper is no exception.","Damper is at its best for about an hour and noticeably stale by the next day — there is no yeast structure to hold moisture. Keep leftovers wrapped in a tea towel at room temperature for a day, and never in the fridge, which accelerates staling. Day-old damper is genuinely good sliced thick and toasted hard, or split and fried in butter. The unbaked dough does not keep; the raising agents start working the moment liquid is added.",[421,422,423,424],"Barely mixes the dough, which is the difference between a tender damper and a tough one — this is the mistake most recipes fail to warn about.","Gives both the camp oven method and the home oven method, with real coal and temperature guidance for each.","Includes a butter-and-milk version alongside the historical flour-and-water one, and is honest about which tastes better.","Thirty minutes from bowl to table, with no proving, no yeast and no equipment beyond a hot oven or a fire.",[426,427,428],"Large mixing bowl","Baking tray or cast-iron camp oven","Sharp knife for scoring",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},11,58,2,12,8,350,[437],"Cold butter and golden syrup, torn apart by hand. Alongside a stew or a camp-oven roast it also works as a plain table bread.",[439,442,445],{"name":440,"description":441},"Camp oven damper","Baked in a cast-iron camp oven set on a bed of coals with more coals heaped on the lid, so heat comes from both sides. The traditional method and still the best crust.",{"name":443,"description":444},"Cheese and herb damper","Grated tasty cheese, chopped rosemary and cracked pepper folded through the dry flour before the liquid goes in.",{"name":446,"description":447},"Native-spiced damper","Ground wattleseed or chopped saltbush worked into the dough — a modern link back to the far older Aboriginal tradition of ash-baked seed breads.",[449,455,459,463,467,470,474],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"flour","self-raising flour, plus extra for dusting","g","For the dough",{"qty":456,"name":457,"unit":458,"group":454},1.5,"fine salt","tsp",{"qty":460,"ref":461,"name":462,"unit":453,"group":454},60,"butter","cold butter, cubed",{"qty":464,"ref":465,"name":465,"unit":466,"group":454},200,"milk","ml",{"qty":468,"name":469,"unit":466,"group":454},150,"water",{"qty":471,"ref":461,"name":472,"unit":453,"group":473},50,"cold butter, to serve","To serve",{"qty":475,"name":476,"unit":466,"group":473},100,"golden syrup, to serve",[478,481,484,488,491,495],{"text":479,"title":480},"Heat the oven to 220°C with a heavy tray or a cast-iron pot inside. If cooking on a fire, let it burn down until you have a thick bed of glowing coals with no flame licking up — flames scorch the crust before the middle cooks.","Heat the oven or build the coals",{"text":482,"title":483},"Combine the self-raising flour and salt in a large bowl, add the cold butter and rub it in with your fingertips until the mixture looks like coarse sand with a few pea-sized flecks left. Work quickly so the butter stays cold.","Rub the butter through the flour",{"tip":485,"text":486,"title":487},"The dough should look untidy and patchy. Smooth, elastic damper dough has already been overworked.","Pour in the milk and water and cut them through the flour with a butter knife until a shaggy, sticky mass forms. Tip it onto a floured bench and gather it into a rough round with your hands for no more than 30 seconds — do not knead it.","Bring the dough together barely",{"text":489,"title":490},"Pat the dough into a flattish round about 20 cm across and 5 cm high, set it on the hot tray or in the hot pot, dust the top with flour and cut a deep cross into it, about 2 cm down, running right across the loaf.","Shape and score",{"text":492,"title":493,"timerSeconds":494},"Bake for 25–30 minutes until the crust is deep golden and hard to the tap, the cross has opened into four distinct wedges and the loaf sounds hollow when you knock the base. In a camp oven, allow the same time with coals under the base and heaped on the lid.","Bake hot",1680,{"text":496,"title":497},"Move the damper to a board and leave it 5 minutes only, then tear it open along the cross rather than slicing it. Serve while steaming with cold butter and a heavy pour of golden syrup.","Tear and serve hot",[499,503,507],{"note":500,"swap":501,"original":502},"Whisk the baking powder thoroughly through the flour before adding liquid, or you get bitter pockets and uneven rise.","Plain flour plus 4 tsp baking powder","Self-raising flour",{"note":504,"swap":505,"original":506},"Water is the historically accurate choice and what was actually used in the bush. Milk gives a softer crumb and better browning, so this recipe uses a mix — use all water if you want the plainer original.","Water","Milk",{"note":508,"swap":509,"original":510},"The original damper had no fat at all. The result is drier and more crumbly but perfectly authentic, and it keeps even less well.","Omit entirely","Butter","australian-damper","Damper (Australian Campfire Soda Bread)","Damper","australia",10,30,"easy",[519],"bread",[521],"vegetarian",[451,461,465],[524,527,529,531],{"alt":525,"src":526},"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":525,"src":528},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-16x9.jpg",{"alt":525,"src":530},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-4x3.jpg",{"alt":525,"src":532},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-1x1.jpg",[534,535,536,537,538,539],"damper","bush bread","campfire bread","soda bread","camp oven","golden syrup","2026-08-20","dishroute-kitchen","Bush bread at its most stripped-back: flour, salt and water mixed into a rough round and baked in the coals of a fire, torn apart hot and eaten with butter and golden syrup.",{"en":544},"\u002Frecipe\u002Faustralian-damper",{"items":546,"total":515,"page":816,"limit":551,"hasMore":817},[547,576,609,641,669,699,709,737,766,790],{"slug":548,"title":549,"shortTitle":550,"countrySlug":514,"baseServings":551,"prepMinutes":552,"cookMinutes":552,"difficulty":517,"course":553,"diet":556,"mainIngredients":557,"images":560,"keywords":570,"publishedAt":540,"updatedAt":540,"authorSlug":541},"australian-anzac-biscuits","ANZAC Biscuits (Oat and Golden Syrup Cookies)","ANZAC Biscuits",24,15,[554,555],"snack","dessert",[521],[558,559,451,461],"rolled-oats","coconut",[561,564,566,568],{"alt":562,"src":563},"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":562,"src":565},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-1x1.jpg",[571,572,539,573,574,575],"anzac biscuits","oat cookies","coconut biscuits","australian baking","anzac day",{"slug":577,"title":578,"shortTitle":579,"countrySlug":514,"baseServings":580,"prepMinutes":581,"cookMinutes":460,"restMinutes":582,"difficulty":583,"course":584,"diet":586,"mainIngredients":587,"images":592,"keywords":602,"publishedAt":540,"updatedAt":540,"authorSlug":541},"australian-meat-pie","Aussie Meat Pie (Hand-Sized Beef Gravy Pie)","Aussie Meat Pie",6,40,120,"medium",[585],"main",[],[588,589,451,590,591],"ground-beef","onion","puff-pastry","stock",[593,596,598,600],{"alt":594,"src":595},"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":594,"src":597},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-1x1.jpg",[603,604,605,606,607,608],"aussie meat pie","australian meat pie","beef pie","puff pastry","hand pie","footy food",{"slug":610,"title":611,"shortTitle":612,"countrySlug":514,"baseServings":613,"prepMinutes":614,"cookMinutes":434,"difficulty":517,"course":615,"diet":616,"mainIngredients":619,"images":624,"keywords":634,"publishedAt":540,"updatedAt":540,"authorSlug":541},"australian-barbecued-prawns","Barbecued Prawns (Garlic Butter King Prawns)","Barbecued Prawns",4,20,[585],[617,618],"pescatarian","gluten-free",[620,461,621,622,623],"shrimp","garlic","lemon","parsley",[625,628,630,632],{"alt":626,"src":627},"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":626,"src":629},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-1x1.jpg",[635,636,637,638,639,640],"barbecued prawns","garlic prawns","king prawns","australian barbecue","christmas seafood","grilled prawns",{"slug":642,"title":643,"shortTitle":644,"countrySlug":514,"region":645,"baseServings":432,"prepMinutes":646,"cookMinutes":552,"restMinutes":434,"difficulty":647,"course":648,"diet":649,"mainIngredients":650,"images":652,"keywords":662,"publishedAt":540,"updatedAt":540,"authorSlug":541},"australian-carpetbag-steak","Carpetbag Steak (Oyster-Stuffed Grilled Sirloin)","Carpetbag Steak","New South Wales",25,"hard",[585],[],[651,461,621,622],"oysters",[653,656,658,660],{"alt":654,"src":655},"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":654,"src":657},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-1x1.jpg",[663,664,665,666,667,668],"carpetbag steak","oyster stuffed steak","surf and turf","sydney","grilled sirloin","retro australian",{"slug":670,"title":671,"shortTitle":672,"countrySlug":514,"baseServings":613,"prepMinutes":516,"cookMinutes":673,"difficulty":583,"course":674,"diet":675,"mainIngredients":676,"images":682,"keywords":692,"publishedAt":540,"updatedAt":540,"authorSlug":541},"australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)","Chicken Parmigiana",35,[585],[],[677,678,679,680,681],"chicken","breadcrumbs","tomato","mozzarella","ham",[683,686,688,690],{"alt":684,"src":685},"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":684,"src":687},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-1x1.jpg",[693,694,695,696,697,698],"chicken parmigiana","parma","parmi","pub food","chicken schnitzel","australian",{"slug":511,"title":512,"shortTitle":513,"countrySlug":514,"baseServings":434,"prepMinutes":515,"cookMinutes":516,"difficulty":517,"course":700,"diet":701,"mainIngredients":702,"images":703,"keywords":708,"publishedAt":540,"updatedAt":540,"authorSlug":541},[519],[521],[451,461,465],[704,705,706,707],{"alt":525,"src":526},{"alt":525,"src":528},{"alt":525,"src":530},{"alt":525,"src":532},[534,535,536,537,538,539],{"slug":710,"title":711,"shortTitle":712,"countrySlug":514,"baseServings":713,"prepMinutes":714,"cookMinutes":673,"restMinutes":715,"difficulty":583,"course":716,"diet":717,"mainIngredients":718,"images":721,"keywords":731,"publishedAt":540,"updatedAt":540,"authorSlug":541},"australian-lamingtons","Lamingtons (Chocolate and Coconut Sponge Squares)","Lamingtons",16,45,720,[555,554],[521],[451,461,719,720,559],"eggs","cocoa",[722,725,727,729],{"alt":723,"src":724},"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":723,"src":726},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-1x1.jpg",[732,733,574,734,735,736],"lamingtons","chocolate coconut cake","sponge cake","lamington drive","afternoon tea",{"slug":738,"title":739,"shortTitle":740,"countrySlug":514,"baseServings":613,"prepMinutes":646,"cookMinutes":552,"restMinutes":614,"difficulty":517,"course":741,"diet":743,"mainIngredients":745,"images":749,"keywords":759,"publishedAt":540,"updatedAt":540,"authorSlug":541},"australian-salt-and-pepper-squid","Salt and Pepper Squid (Peppered Fried Calamari)","Salt and Pepper Squid",[742],"appetizer",[617,744],"dairy-free",[746,747,748,622,621],"squid","sichuan-pepper","white-pepper",[750,753,755,757],{"alt":751,"src":752},"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":751,"src":754},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-1x1.jpg",[760,761,762,763,764,765],"salt and pepper squid","calamari","sichuan pepper","fried squid","australian 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