Joanna James
The simplest way to describe the differences between a white Christmas and an Australian Christmas is with the phrase "the same, but different". Since the festival is observed in the summer, Christmas here is always a little bit different, especially its dishes.
As we said before, Christmas Day is much too hot for anybody to be sweating it out in front of an oven. The traditional Christmas ham in Australia is usually made a couple of days in advance and then chilled before being served. The situation is the same with the main dish, turkey. Everyone eats as much as they can, and your Uncle Ben can generally cram in thirds or fourths of anything he's served. It is that good! Nevertheless, there is usually enough left over, allowing you to eat it in sandwiches for the following month. And it won't be a problem for you at all since it's mouthwateringly good.
It is only through experience that one may really appreciate Australian seafood. On this very important day, the locals like indulging in some sumptuous oysters as a special treat to themselves. On a warm summer day, oysters are served as an appetiser since they are both cool and crunchy. If Christmas day isn't the right moment to overindulge, when will it ever be?
In Australia, prawns are what Christmas is all about. They opt for the pre-cooked kind that requires the peeling to be done by hand. To tell you the truth, it would blow anyone's mind here if they came across a meat-eating Australian family that didn't include prawns on their Christmas table. In fact, hotels in Gold Coast Australia, the likes of Avani Broadbeach Residences, are well known for these dishes, which you ought to try!
Perhaps you could embrace your inner Aussie and grill some snags. Just do not forget about your vegetarian guests. Why not serve cauliflower steaks or zucchini fritters as a vegetarian alternative? On December 25, the majority of homes will celebrate with a barbecue of some kind, no matter what. Sitting outside in the crisp air, listening to the sounds of a crackling hotplate with Australian birds singing away provides the ideal Christmas scenario, considering the time of the year.
The Australians and the New Zealanders have been at odds for a very long time on who was the first to develop this mouthwatering dish. In light of the objectives of this list, we are going to say it's Australia. A lighter and fluffier alternative to denser cakes, pavlova is a meringue-based dessert that is topped with a generous amount of whipped cream and fresh fruit!
Naturally, covering it with a generous amount of custard results in a delectable dessert, which is particularly enjoyable late at night when you are feeling peckish and looking through the leftovers. It doesn't matter whether you like or dislike this sweet treat; the holiday season isn't complete without it. It's actually in its name!
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A travel writer who has a pas...
