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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":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":467,"substitutions":484,"slug":497,"title":498,"shortTitle":499,"countrySlug":500,"baseServings":431,"prepMinutes":431,"cookMinutes":501,"difficulty":502,"course":503,"diet":506,"mainIngredients":508,"images":509,"keywords":519,"publishedAt":526,"updatedAt":526,"authorSlug":527,"summary":528,"localeSlug":497,"alternates":529},[394,397,400,403,406],{"answer":395,"question":396},"Far less than looks right. For one slice of toast, take a pea-sized amount on the tip of a knife and spread it until the toast shows through in patches. It should be a translucent brown film, not an opaque layer. The famous reaction of horrified visitors is almost always the result of a tourist-sized spoonful applied like chocolate spread.","How much Vegemite should I actually use?",{"answer":398,"question":399},"Intensely salty and savoury, with a malty bitterness and a background note like concentrated beef stock, though it contains no meat. It is not sweet and not mild. The closest common reference points are soy sauce, anchovy paste or a very strong stock cube. Against butter and hot bread the bitterness recedes and the savouriness is what comes through.","What does Vegemite taste like?",{"answer":401,"question":402},"No, though both are yeast-extract spreads. Vegemite is thicker, saltier, more bitter and less sweet; British Marmite is runnier and has a distinct treacly sweetness. New Zealand sells its own different Marmite as well. Anyone raised on one usually finds the other wrong, and the comparison is a reliable way to start an argument in a mixed room.","Is Vegemite the same as Marmite?",{"answer":404,"question":405},"Vegemite is vegan — it is made from brewer's yeast and vegetable extracts, with no animal products. It is not gluten-free in its standard form, since the yeast comes from beer brewing and the product contains barley and wheat derivatives; a separately labelled gluten-free version is sold in Australia. Use a plant-based spread instead of butter for a fully vegan slice.","Is Vegemite vegan and gluten-free?",{"answer":407,"question":408},"No. It is extremely high in salt and shelf-stable at room temperature for a very long time once opened. Refrigerating it makes it stiff and claggy, so it tears the toast and comes off in lumps rather than a thin film — which then makes it taste far too strong. Keep the jar in the pantry with a clean rim and a tight lid.","Should Vegemite be kept in the fridge?",[410,411,412,413,414,415],"Toast until genuinely crisp and dry. Limp toast goes soggy under melted butter and the whole thing collapses.","Butter the toast within seconds of it leaving the toaster so it soaks in — this is what carries the salt and stops the Vegemite tasting harsh.","Use the tip of a knife to take a pea-sized amount for a whole slice, then spread it thin enough to see toast through it in places.","If you have gone too heavy, add more butter rather than scraping Vegemite off; fat is what balances the salt.","Never refrigerate the jar. Cold Vegemite is stiff and impossible to spread thinly, which guarantees a clumped, overloaded slice.","Wipe the knife before it goes back in the jar — butter crumbs left in Vegemite go rancid over time.","🍞","Vegemite on toast is bread toasted until crisp, buttered while hot so the butter soaks in, and then scraped — not spread — with a very thin layer of Vegemite, a near-black paste of brewer's yeast extract. It tastes intensely salty and savoury, closer to concentrated beef stock or soy sauce than to anything sweet, with a bitter edge that mellows against butter. Almost every negative first impression comes from one mistake: applying it like peanut butter. Done correctly, the Vegemite is a seasoning and the butter is the body, and the whole thing takes three minutes and is what a very large number of Australians eat for breakfast.","Vegemite was developed in Melbourne in 1922 by the chemist Cyril Callister, working for the Fred Walker company, after the First World War disrupted imports of the British yeast extract Marmite. It is made from spent brewer's yeast — a by-product of beer production — concentrated with salt and vegetable extracts. The early years were commercially difficult, and the product only became entrenched during the Second World War, when it was included in Australian army rations. It has stayed in the national pantry ever since, and remains one of the few foods Australians reliably pack when moving overseas.\n\nIts reputation abroad is a running joke that Australians rather enjoy. Visitors are handed a jar, encouraged to take a proper spoonful, and watched. This is a prank. Nobody in Australia eats it that way. The everyday application is a scrape so thin the toast shows through in patches — closer to how you would use anchovy paste or fish sauce than a spread.\n\nIt is also more variable than outsiders assume. Children often get it very thin on buttered white bread; adults sometimes take it thicker, or on hot buttered crumpets, or with sliced avocado and cheese. Vegemite toast soldiers dipped into a soft-boiled egg is standard nursery food. And Vegemite is not confined to toast at all — a teaspoon dissolved in hot water is a savoury drink given to unwell children, and cooks use it as a stock booster in gravies and stews, which is exactly what it is chemically suited for. The comparison to Marmite, incidentally, is one Australians will argue about at length: Vegemite is saltier, less sweet, thicker and more bitter, and the two are not interchangeable to anyone who grew up with either.","Toast is made and eaten immediately — there is no version of this that keeps. An opened jar of Vegemite lives in the pantry, not the fridge, and lasts well beyond a year thanks to its salt content; cold storage only makes it unspreadable. Keep the rim clean and the lid on tight, and keep butter crumbs out of the jar. If the surface ever looks dry, stir it and carry on.",[421,422,423,424],"States the actual ratio Australians use — a thin scrape, not a spread — which is the single reason most first attempts go wrong.","Butters the toast while it is still hot so the butter melts in and softens the salt rather than sitting on top in a cold layer.","Explains what Vegemite tastes like honestly instead of pretending it is a mild spread.","Three minutes, two ingredients, and a set of variations that cover children, hangovers and cheese toast.",[426,427],"Toaster or grill","Butter knife",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},12,28,2,620,6,240,[436],"Strong black tea or a flat white, and a soft-boiled egg if you want it to count as breakfast.",[438,441,444],{"name":439,"description":440},"Cheesymite","Vegemite and grated tasty cheese grilled together until bubbling — sold as a scroll in every Australian bakery and eaten at home on toast.",{"name":442,"description":443},"Vegemite and avocado","Sliced or smashed avocado over the Vegemite layer, with lemon and pepper. The salt does the seasoning work for you.",{"name":445,"description":446},"Toast soldiers with a soft-boiled egg","Vegemite toast cut into narrow strips for dipping into a soft-boiled egg. Standard Australian childhood breakfast.",[448,453,458,463],{"qty":449,"name":450,"unit":451,"group":452},4,"slices bread — white sandwich, sourdough or wholemeal","piece","For the toast",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},30,"butter","butter, at room temperature","g",{"qty":459,"name":460,"note":461,"unit":462,"group":452},1,"Vegemite, total for all four slices","yes, one teaspoon for four slices — that is the correct amount","tsp",{"qty":464,"name":465,"unit":466,"group":452,"optional":8},null,"cracked black pepper","to taste",[468,471,474,477,481],{"text":469,"title":470},"Take the butter out of the fridge at least 20 minutes ahead so it spreads without tearing the toast, and make sure the Vegemite jar is at room temperature. Cold Vegemite will not spread thinly and that is where most bad slices begin.","Soften the butter and the jar",{"text":472,"title":473},"Toast the bread until it is firm, dry and evenly golden brown with crisp edges — it should sound hollow when tapped and not bend under its own weight. Pale, floppy toast turns soggy the moment butter hits it.","Toast until dry and crisp",{"text":475,"title":476},"Butter each slice immediately, right to the corners, while the surface is hot enough that the butter melts and sinks into the bread rather than sitting on top. The layer should look glossy and slightly absorbed, not solid.","Butter while the toast is hot",{"tip":478,"text":479,"title":480},"If it looks like chocolate spread, it is roughly four times too much. Add butter to rescue it.","Take about a quarter teaspoon on the tip of the knife for each slice and drag it across the buttered surface in thin strokes until the coating is a translucent brown film you can still see the toast through in patches. Resist adding more.","Scrape on the Vegemite",{"text":482,"title":483},"Cut each slice into triangles or into narrow soldiers for dipping, grind over a little black pepper if you like, and eat while the butter is still soft and the toast still crunches at the edge.","Cut and eat immediately",[485,489,493],{"note":486,"swap":487,"original":488},"Marmite is sweeter, runnier and less bitter; Promite is milder and sweeter again, and is what many Australian children are started on. All three go on equally thin.","Marmite or Promite","Vegemite",{"note":490,"swap":491,"original":492},"Vegemite itself is vegan, so a plant spread makes the whole thing vegan. You need the fat regardless — Vegemite on dry toast is unpleasantly sharp.","Margarine, or a plant-based spread","Butter",{"note":494,"swap":495,"original":496},"Crumpets are a genuine favourite because butter and Vegemite sink into the holes. Sourdough's acidity works surprisingly well against the salt.","Sourdough, wholemeal, or a crumpet","White sandwich bread","australian-vegemite-toast","Vegemite on Toast (Salty Yeast Spread on Buttered Toast)","Vegemite on Toast","australia",3,"easy",[504,505],"breakfast","snack",[507],"vegetarian",[455],[510,513,515,517],{"alt":511,"src":512},"Two slices of buttered toast with a thin translucent scrape of dark Vegemite, cut into triangles on a plate","\u002Fimages\u002Frecipes\u002Faustralian-vegemite-toast\u002Fhero.jpg",{"alt":511,"src":514},"\u002Fimages\u002Frecipes\u002Faustralian-vegemite-toast\u002Fhero-16x9.jpg",{"alt":511,"src":516},"\u002Fimages\u002Frecipes\u002Faustralian-vegemite-toast\u002Fhero-4x3.jpg",{"alt":511,"src":518},"\u002Fimages\u002Frecipes\u002Faustralian-vegemite-toast\u002Fhero-1x1.jpg",[520,521,522,523,524,525],"vegemite","vegemite on toast","yeast extract","australian breakfast","toast","marmite","2026-08-20","dishroute-kitchen","The country's edible identity test: hot toast, butter thick enough to melt into it, and a deliberately thin scrape of dark, salty yeast extract on top. Ratio is everything.",{"en":530},"\u002Frecipe\u002Faustralian-vegemite-toast",{"items":532,"total":690,"page":459,"limit":537,"hasMore":803},[533,563,596,628,656,686,712,740,769,793],{"slug":534,"title":535,"shortTitle":536,"countrySlug":500,"baseServings":537,"prepMinutes":538,"cookMinutes":538,"difficulty":502,"course":539,"diet":541,"mainIngredients":542,"images":546,"keywords":556,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-anzac-biscuits","ANZAC Biscuits (Oat and Golden Syrup Cookies)","ANZAC Biscuits",24,15,[505,540],"dessert",[507],[543,544,545,455],"rolled-oats","coconut","flour",[547,550,552,554],{"alt":548,"src":549},"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":548,"src":551},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-1x1.jpg",[557,558,559,560,561,562],"anzac biscuits","oat cookies","golden syrup","coconut biscuits","australian baking","anzac day",{"slug":564,"title":565,"shortTitle":566,"countrySlug":500,"baseServings":433,"prepMinutes":567,"cookMinutes":568,"restMinutes":569,"difficulty":570,"course":571,"diet":573,"mainIngredients":574,"images":579,"keywords":589,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-meat-pie","Aussie Meat Pie (Hand-Sized Beef Gravy Pie)","Aussie Meat Pie",40,60,120,"medium",[572],"main",[],[575,576,545,577,578],"ground-beef","onion","puff-pastry","stock",[580,583,585,587],{"alt":581,"src":582},"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":581,"src":584},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-1x1.jpg",[590,591,592,593,594,595],"aussie meat pie","australian meat pie","beef pie","puff pastry","hand pie","footy food",{"slug":597,"title":598,"shortTitle":599,"countrySlug":500,"baseServings":449,"prepMinutes":600,"cookMinutes":601,"difficulty":502,"course":602,"diet":603,"mainIngredients":606,"images":611,"keywords":621,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-barbecued-prawns","Barbecued Prawns (Garlic Butter King Prawns)","Barbecued Prawns",20,8,[572],[604,605],"pescatarian","gluten-free",[607,455,608,609,610],"shrimp","garlic","lemon","parsley",[612,615,617,619],{"alt":613,"src":614},"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":613,"src":616},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-1x1.jpg",[622,623,624,625,626,627],"barbecued prawns","garlic prawns","king prawns","australian barbecue","christmas seafood","grilled prawns",{"slug":629,"title":630,"shortTitle":631,"countrySlug":500,"region":632,"baseServings":431,"prepMinutes":633,"cookMinutes":538,"restMinutes":601,"difficulty":634,"course":635,"diet":636,"mainIngredients":637,"images":639,"keywords":649,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-carpetbag-steak","Carpetbag Steak (Oyster-Stuffed Grilled Sirloin)","Carpetbag Steak","New South Wales",25,"hard",[572],[],[638,455,608,609],"oysters",[640,643,645,647],{"alt":641,"src":642},"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":641,"src":644},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-1x1.jpg",[650,651,652,653,654,655],"carpetbag steak","oyster stuffed steak","surf and turf","sydney","grilled sirloin","retro australian",{"slug":657,"title":658,"shortTitle":659,"countrySlug":500,"baseServings":449,"prepMinutes":454,"cookMinutes":660,"difficulty":570,"course":661,"diet":662,"mainIngredients":663,"images":669,"keywords":679,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)","Chicken Parmigiana",35,[572],[],[664,665,666,667,668],"chicken","breadcrumbs","tomato","mozzarella","ham",[670,673,675,677],{"alt":671,"src":672},"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":671,"src":674},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-1x1.jpg",[680,681,682,683,684,685],"chicken parmigiana","parma","parmi","pub food","chicken schnitzel","australian",{"slug":687,"title":688,"shortTitle":689,"countrySlug":500,"baseServings":601,"prepMinutes":690,"cookMinutes":454,"difficulty":502,"course":691,"diet":693,"mainIngredients":694,"images":696,"keywords":706,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-damper","Damper (Australian Campfire Soda Bread)","Damper",10,[692],"bread",[507],[545,455,695],"milk",[697,700,702,704],{"alt":698,"src":699},"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":698,"src":701},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-1x1.jpg",[707,708,709,710,711,559],"damper","bush bread","campfire bread","soda bread","camp oven",{"slug":713,"title":714,"shortTitle":715,"countrySlug":500,"baseServings":716,"prepMinutes":717,"cookMinutes":660,"restMinutes":718,"difficulty":570,"course":719,"diet":720,"mainIngredients":721,"images":724,"keywords":734,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-lamingtons","Lamingtons (Chocolate and Coconut Sponge Squares)","Lamingtons",16,45,720,[540,505],[507],[545,455,722,723,544],"eggs","cocoa",[725,728,730,732],{"alt":726,"src":727},"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":726,"src":729},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-1x1.jpg",[735,736,561,737,738,739],"lamingtons","chocolate coconut cake","sponge cake","lamington drive","afternoon tea",{"slug":741,"title":742,"shortTitle":743,"countrySlug":500,"baseServings":449,"prepMinutes":633,"cookMinutes":538,"restMinutes":600,"difficulty":502,"course":744,"diet":746,"mainIngredients":748,"images":752,"keywords":762,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-salt-and-pepper-squid","Salt and Pepper Squid (Peppered Fried Calamari)","Salt and Pepper Squid",[745],"appetizer",[604,747],"dairy-free",[749,750,751,609,608],"squid","sichuan-pepper","white-pepper",[753,756,758,760],{"alt":754,"src":755},"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":754,"src":757},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-1x1.jpg",[763,764,765,766,767,768],"salt and pepper squid","calamari","sichuan pepper","fried squid","australian bistro","aioli",{"slug":770,"title":771,"shortTitle":772,"countrySlug":500,"baseServings":433,"prepMinutes":690,"cookMinutes":633,"difficulty":502,"course":773,"diet":775,"mainIngredients":776,"images":777,"keywords":787,"publishedAt":526,"updatedAt":526,"authorSlug":527},"australian-sausage-sizzle","Sausage Sizzle (Barbecued Snag in White Bread)","Sausage Sizzle",[774,572],"street-food",[],[576,455],[778,781,783,785],{"alt":779,"src":780},"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":779,"src":782},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Faustralian-sausage-sizzle\u002Fhero-1x1.jpg",[788,789,790,625,791,792],"sausage sizzle","democracy sausage","snag","sausage in bread","fundraiser food",{"slug":497,"title":498,"shortTitle":499,"countrySlug":500,"baseServings":431,"prepMinutes":431,"cookMinutes":501,"difficulty":502,"course":794,"diet":795,"mainIngredients":796,"images":797,"keywords":802,"publishedAt":526,"updatedAt":526,"authorSlug":527},[504,505],[507],[455],[798,799,800,801],{"alt":511,"src":512},{"alt":511,"src":514},{"alt":511,"src":516},{"alt":511,"src":518},[520,521,522,523,524,525],false,1788563737249]