US Survival Tips for Aussies

Food

Down Under Bakery Pies, LLC: Handmade, authentic Australian/New Zealand meat pies in NYC.

• Unless you buy sourdough bread you will find the bread tastes sweet. [Most bread in Australia is neither sour nor sweet.]
  

  <...>Bread in Australia is not made with any sugar. All bread I've found in America contains sugar (often in the form of "Fructose enriched corn syrup". Some brands are now releasing sugar-free bread, but these contain artificial sweeteners.<...> -- Paul Gearon (Oct 2005)

  
  
• Milk also tastes different. The other thing unusual about milk is the 1 gallon containers that they can be bought in (like some orange juice containers in Oz). [The largest milk containers I've seen in Oz are 3 litres - that's still 780ml short].
  

  Although well informed now! I initially was confused when confronted with 1%, 2% , Half& Half etc. I assumed Half & Half was 50% reduced fat, not milk & cream 50/50. I tell you cereal didnt taste that good with Half & Half, and it took me a week before I finally complained enough to discover my error (much to my chagrin) -- Mark DeLongis (June 1996)

  <...>I have no problems with milk over here, the price and size of the containers are great.<...> -- Ian Sutherland (Jan 2003)

  
  
• Butter is a dirty word in the US. Along with margarine it is currently considered unhealthy. The standard spread for sandwiches is mayonnaise ( I once ordered a sandwich with butter and after explaining it a few more times and dealing with the stares associated with "where'd you park the spaceship?" the shop-assistant nipped out to the backroom and returned with a blob of oil that passed as butter). As a consequence there is not a great range of butter or margarines. What butter exists tastes totally different to the Australian brands.
  

  in NYC<...> a recent study revealed that margarine is worse healthwise than butter, and in quite a few places here, people aren't quite as obsessed with fat/cholesterol as they are in Calif. (my birthplace). I suspect that the fitness police (and hence the public)will be changing their views on this soon. I don't disagree with your remarks on sandwiches, but this varies tremendously from region to region. The differences from place to place regarding toppings on hamburgers, eggs, french fries alone could probably occupy a PhD dissertation! And just try ordering corned beef or pastrami with mayonnaise! -- Carol Lui (Feb 1996)

  <...>in North Carolina <...> the standard spread here is a substance that looks like margarine but tastes like nothing. -- Dan Halperin (Feb 1996).

  <...> Butter may be a dirty word in California, but I can assure you that it is quite common in the midwest. This is a definite cultural difference between states. Although if you do order butter, you may wind up with margarine since many Americans use the terms interchangably. If you really want BUTTER, best add "NOT margarine". Note that it all tastes pretty much the same (which is to say, equally tasteless). If you live in the midwest, you may be able to find some specialty shops selling real farm-made butter, but expect to pay a premium for it.<...> -- Jack Decker (Mar 1996)

  <...>have you noticed that the mayonaise over here is like a globby paste?<...> -- Becki (Sept 1996)

  <...>I have to agree with previous comments. After 2 years we have settled on a cooking butter which is still fairly bland.<...> -- Ian Sutherland (Jan 2003)

  <...>Contrary to popular belief, mayonnaise is not the spread of choice. You must have us Americans confused with the Canadians. -- Theresa Riga (Feb 2006)

  
  
• Don't expect to find any vegemite in supermarkets. However if you're desperate (and you have no friends back home to mail it to you) you can find promite in certain supermarkets. It comes in a very small jar and costs more than $5. But don't look in the aisle with the peanut butters or jams [jelly] because you won't find it. Look near the salt! [Vegemite is a salty black substance that is commonly spread (very thinly) on sandwiches and toasts. It is an Australian icon akin to apple pie for Americans. Ironically its made by Kraft - an American company!]
  

  <...>here in Colorado<...> Vegemite can only be had at the Pommie specialty store for $3.75 in a tiny jar. :-) Vegemite will never grow in popularity here in the States. First it's too salty for American taste buds. Second, it's too damn dark. Third, it smells off. :-) Finally, it can't be mixed with jam like peanut butter. :-) -- rubyo (Jan 1996)

  I have found Vegemite in some stores (Notibly COST-PLUS imports) -- Julian Elischer (Feb 1996)

  in NYC<...> Vegemite can be purchased at specialty food stores (small 'upscale' grocers). -- Carol Lui (Feb 1996)

  <...> Brit Marmite available in Safeway in Reston).<...> -- Grant Cartledge (Feb 1996)

  <...>Also I have found vegemite in 'World Market' stores. -- J Gregson (Dec 1999)

  <...> I've found it in several of our HEB and Albertson's Grocery Stores (San Antonio, Texas). A friend of mine likes it, but I can't figure out why.<...> -- Karen Robbins (Dec 1999)

  Last time I was in NY Vegemite available at Fairways Supermarket, Upper West side. -- Jennifer (Feb 2002)

  <...> Vegemite is now available for sale in the U.S. at vegemiteusa.com or kraftfoods.com -- Kathleen (Mar 2002)

  As of October 2003, it was still available in Fairways Supermarket, Upper West side (NY). You'll pay just under $4 for a 250g (approx.) jar. -- Mike Goodwin (Oct 2003)

  Vegemite is also available at Wholefoods supermarket for about $2.50 for a small jar.<...>. -- Hepworth, Geoffrey (Apr 2004)

  Most Canadian grocery stores (at least the large ones) sell Vegemite. It's usually near the jams, Nutella and chutneys. -- Tony van Osch (Jul 2005)

  <...> Vegemite on toast is a popular *savoury* flavour. It tastes terrible on sweetened bread, and so is not likely to be enjoyable in America. Most Americans I know living in Australia enjoy Vegemite when it is spread on an appropriate bread. .<...>. -- Paul Gearon (Oct 2005)

  
  
• In the summer there is plenty of lovely fruit. Strawberries the size of golf balls can be easily found. Compared to the tasteless Australian variety these taste beautiful. Cherries are also great. [Australia has an abundance of lovely summer fruit (plums, peaches, grapes, watermelon etc) and quite a good winter crop too (mandarins, oranges & apples) but cherries and strawberries in particular are better in the US.]
  

  in NYC<...> Yes, strawberries are pretty good, esp. in season. Alas, they've been identified as one type of produce containing the largest amount of pesticide residues! Consumers beware! -- Carol Lui (Feb 1996)

  <...>I find Australian fruit and vegetables MUCH better than in the US--another thing that is different for those living in California where much of it is grown rather than living somewhere where the stuff has been shipped across the country.<...> -- Carol Denehy (Feb 1996)

  <...>My only complaint is that there are few tropical fruits available. Not all that surprising since I live in Colorado. I can get lychees in a can which is still good on ice cream.<...> -- Ian Sutherland (Jan 2003)

  
  
• If you have a craving for beetroot whatever you do don't buy a can and cover a sandwich with it. Believe me this could ruin your lunch. [Beetroot is common on a "standard" hamburger in many parts of Australia.]
  

  <...>Beet Root is easy to make by the way: In a large pot, depending on the size of the beets, fill about 2/3rds with water and bring to the boil. Place beetroot, with stems cut about 5-6 inches above the root ball in the water and boil for 35-45 minutes. You can tell when they are done by pulling on the stalks. They should come out without you having to tug them. Allow to cool, then cut off the stalks, peel away the outside layer and slice. Place into a sealable glass jar, cover with Malt Vinegar (available in most supermarket or good food stores) and let sit for about an hour before use. Pop it in the fridge and "bob's your uncle". This stuff keep in the vinegar for well over 12 months. Just keep it chilled.<...> -- Andrew Martin (May 2002)

  
  
• There is no Milo in the US (apart from the '80s kids movie character). To the best of my knowledge there is no equivalent either. ["Milo" is a chocolate substance usually added to milk - a little bit like Ovaltine but much nicer.]
  

  <...>here in Colorado<...> I've found milo in the local grocery stores. -- rubyo (Jan 1996)

  <...> Milo can often be found in Asian grocery stores in the US (at least in Texas). -- Billy Barron (Jan 1996)

  <...>Indian stores often sell various other Commonwealth-type products e.g. Milo. -- David Collins (Feb 1996)

  <...>I thought you'd like to know that we do grow Milo in the U.S. You're just in the wrong state. Its grown in Kansas, and probably other states in this area as well. I think we use it for feeding cattle, pigs, etc. -- Renee Armstrong (Feb 1996)

  I have found Milo in mexican grocery stores in Chicago -the label says 'product of Jamaica' but it tastes the same as the aussie stuff. <...> -- J Gregson (Dec 1999)

  "Milo" to a farmer in the great plains area of the U.S. is another name for grain sorghum (sorghum bicolor). You will even hear "maize" used as a synonym for sorghum, although maize is really the proper name for corn. Most sorghum grown in the states is feed grain for animal consumption, and is high in tannic acid. Some varieties are grown for human consumption, they are most likely available in specialty or "health-food" stores. -- Dean & Mickey Brown (Mar 2000)

  <...>Available in San Antonio from the About Australia shop opposite the Alamo (Alamo plaza). You can also order on line through http://www.about-australia-shop.com/.<...> -- Andrew Martin (May 2002)

  <...>walking through my local supermarket in Atlanata, I noticed the familiar green tin of milo. I checked it and everything looked exactly the same as Australia milo, the green tin, the drawing of some sport activity on the front. The only difference that I can remember was that it was 'Made in Mexico'. <...> -- Scott Lee (Jul 2003)

  <...>Milo as a grain is not simply a US term. My family owns a Queensland farm (on the Darling Downs) where we grow several types of grain crops, including milo. We have also grown maize, which is used for feed, and is similar to, but distinct from "corn" (which we have never grown). I have never heard of maize being used as a synonym for sorghum.<...> -- Paul Gearon (Oct 2005)

  
  
• Ice cream and chocolate:
  

  <...>Americans make the best icecream in the world, however they don't know beans about chocolate.. The standard American Chocolate is like sweetenned wax. Even good old cadbury's is made by Hersheys and tastes slightly different.. White chocolate is almost impossible to find in most supermarkets. If you're here for any length of time you'll start having dreams involving cherry-ripe's and violet crumbles.<...> -- Julian Elischer (Feb 1996)

  <...>White Chocolate: This can be found in any candy isle and the grocery store and also in the check out lanes where they sell individually wrapped candy bars. <...> -- Karen Robbins (Dec 1999)

  <...>I agree that most chocolate here is like sweetened wax, but if you try Ghiradelli chocolate, if you can get it, it is a pretty good substitute!  Ghiradelli has recently been acquired by Lindt.  Closest thing I have found to what we call Chocolate -- Lucy (Feb 2001)

  <...>The generic every day brands of chocolate are poor to say the least.However, like most things in the US, if you look around you can find good chocolate. Russell Stover comes to mind. Also, I have discovered the following: Mars bar (Aus) = Milky Way (US), Milky Way (Aus) = Three Musketeers (US).<...> -- Ian Sutherland (Jan 2003)

  <...>It can be very difficult to find a "normal" ice-cream flavour, particularly in a local store. Almost everything at a 7-11 or White Hen will contain cookie dough, or some other exotic additive.<...> -- Paul Gearon (Oct 2005)

  
  
• Chocolate, flavoured milk and corn syrup:
  

  <...>In (West) OZ there are many types of flavoured milk for the kiddies (and others) to drink. In the US there is chocolate, and that's it.. It's thick and syruppy and contains 'corn syrup' or corn starch, but then so does everything else.. As everything has to list the ingredients, you can easily notice that corn starch is the basic ingredient of about 60% of american food, and the other 40% have corn syrup.<...> -- Julian Elischer (Feb 1996)

  <...>You can buy Nestle's Stawberry Milk drink mix just about everywhere (it's usually right next to the chocolate). While probably regional, grocery stores carry Promised Land Dairy Milk which comes in plain, strawberry, peach, banana, coffee bean, vanilla, cherry, rasberry, eggnog, chocolate, and hazelnut. <...> -- Karen Robbins (Dec 1999)

  <...>Absolutely woeful. Same goes for milkshakes over here. I had to beg a lady in Missouri to make me an Aussie milkshake, she insisted that it needed to be made of ice cream and not milk (much like our milkshakes). I pointed out the name of the drink to her, and asked if milk and ice cream sounded the same to her!<...> -- Ian Sutherland (Jan 2003)

  <...>Like Australia, Iced Coffee is quite easy to find alongside the chocolate milk.<...> -- Paul Gearon (Oct 2005)

  
  
• Yoghurt:
  

  <...>I have noticed that here in Texas the variety of flavours of Yoghurt is very limited compared to Australia. It seems that berry flavours are popular here but there is no sign of the wonderful flavours like honey, custard, caramel creme, mandarin, etc. that I was used to back home. Also missing are the yoghurt drinks that have become popular in Australia recently.<...> -- Daron Cooke (Jun 2002)

  
  
• Labels and subsidised products:
  

  <...>It is important to read food labels carefully <...>Beware of the word "flavored" (e.g, chocolate flavored, strawberry flavored, etc.) - the actual word "flavored" is usually in much smaller type and generally means there is little or none of the actual named ingredient in the product. The American government has attempted to subsidize certain agricultural products (using price controls), with the inevitible result of driving prices up. For this reason American producers often use cheaper substitutes that are not used in other parts of the world. For example, American soft drink manufacturers will often use corn syrup as a sweetener instead of the more expensive sugar, which is sold in America for much more than in other parts of the world. Another product that is subsidized in this manner is peanuts, which means that products containing peanuts or peanut butter may have a bit smaller proportion of peanuts to the remainder of the product (or the product itself may be smaller or more expensive) than in other types of the world. <...> -- Jack Decker (Mar 1996)

  <...>Ingredient lists can be informative. I recently purchased an OJ labelled "100% Juice" but the ingredients listed concentrated juice, water, and several other additives, including sugar.<...> -- Paul Gearon (Oct 2005)

  
  
• Scones vs Biscuits:
  

  <...>"Scones" are quite different - they are drier, bigger and harder. "Biscuits" are closer to English scones and are not sweet, hard and crunchy. Americans eat lots of "cookies" which are flat, slightly moist and soft and chewy (as opposed to crunchy) and these are often made with chocolate chips, raisins and nuts.<...> -- David Collins (Feb 1996)

  
  
• Donuts:
  

  <...> I haven't found a fresh cream donut since I've been here and the bakeries don't make cakes and slices as we know them.  So make sure you have lots before you come over here.  Enjoy your trips. -- Sian McLeod (Feb 2002)

  
  
• Aussie recipes:
  

  <...>Castor Sugar is called Superfine in the USA and Golden Syrup is known in Canada but not the USA...hence a difficulty in making Anzac biscuits.<...> -- Glenice B (Feb 2000)

  <...>Copha (brand name), is not available per se, it is available as coconut oil in a jar which based on my trials with chocolate crakles and research on the net seems to be the same. -- Hepworth, Geoffrey (Apr 2004) [Copha is a key ingredient in making chocolate crackles - a cup-cake sized Aussie favourite, especially popular at kids parties.]

  Copha is now available in selected Wal-Mart Super Centers. I buy it there. It is found in the baking aisle, and called Coconut Oil.<...> -- Theresa Riga (Feb 2006)

  
  
• Bacon and lamb:
  

  <...>Bacon in the US is mostly fat with as little as 20% meat unless you buy it from a speciality store. Sometimes "Canadian bacon" is meatier. Locally grown lamb is a dead loss for the most part and seldom eaten by Americans. Occasionally you will find a middle eastern restaurant or Indian restaurant which serves decent lamb. -- David Collins (Feb 1996)

  There is something wrong with Pigs in America, the bacon here is 90% fat. Totally different from OZ. -- Mark DeLongis (June 1996)

  <...>In Central Texas, (Austin and points south) you can get good quality lamb (Australian or NZ) from almost any area HEB, Sun Harvest or other specialty food store in the area. You may have to ask for it though.<...> -- Andrew Martin (May 2002)

  <...>I currently have a photo at work with a piece of Aussie bacon above some US bacon. I had to do this because most of my friends wouldn't believe me that they were getting the half of the bacon most aussie kids don't want. And they pay good money for it.<...> Comments about the photo: there is more meat on my American example than I have ever seen over here, and I have never seen the rind on the bacon over here -- Ian Sutherland (Jan 2003)

  
  
• Coffee:
  

  <...>Ask for a "regular coffee" in a donut shop in Connecticut and you will get one with cream and sugar. In parts of the U.S. you will get a black coffee.<...> -- MR JOHN SAWITZKI (Feb 1996)

  <...>Don't try to order an iced coffee in America unless you are especially fond of a cup of black coffee with ice cubes in it. About the closest thing you will get to the Australian version is the frappuccino at Starbucks.<...> -- Natalie Murphy (Oct 2000)

  <...>Being from Melbourne and used to strong european-style coffee, I found US coffee weak and insipid - even from the major franchises such as Starbucks etc. <...> -- Andrew (Jul 2002)

  <...>I agree with all your correspondents re coffee.  The first time I ordered coffee in the US, I was asked "what flavour?".  With no thanks to Starbucks, coffee is now flavoured with various nut, or worse, berry syrups.  Also, at most coffee shops, you can only get pastries, no savoury snacks or meals.  <...> -- Richard Chater (Jan 2003)

  <...>Other than using a plunger at home and work (got them at Target for US$14 in 2002), American drip filter machines make weak, warm, poor tasting coffee. I have found to my delight however, that the beans over here are really good. Some small coffee shops make very good coffee, and if you order a 'double espresso' at Starbucks its got some flavour.<...> -- Ian Sutherland (Jan 2003)

  <...>Some specialty coffee shops like Lavazza have started to open in America (thankfully, there is one close to my work, across the road from City Hall in Chicago). These serve the sort of flavour you'd expect from a decent coffee. The closest you'll get to a "flat- white" is a latte.<...> -- Paul Gearon (Oct 2005)

  
  
• Beer:
  

  <...> I was distressed, however, to find no warning in your page to Aussies concerning the watered-down, tasteless American beer. I took up home-brewing beer because I long for the taste of a Victoria Bitter and can find no substitute in the states. <...> -- Mark & Susann Hayes ( Feb 1996)

  <...>us beer is shit, and imports are watered down. for some weird reason, tho, us fosters is better than at home<...> -- dgold01 (Feb 96)

  <...>I'm an American that just wandered in and I must say US BEER IS PISS -- i hate to say it but it's true -- buy Samuel Adams Cream Stout for a drinkable brew -- it's expensive, but so is kidney damage -- see ya <...> -- chris wright (Feb 2001)

  <...>I was one of many Aussies who took great delight in bashing American beer. I now however have found the secret to finding great beers in the US. Microbrews!!!! The generic beers over here are weak and tasteless. The micro brewed beers are on the whole better than Aussie beers, I know this is very subjective. Try Sam Adams, anything from New Belgium brewery, and any amber style beer that you find.<...> -- Ian Sutherland (Jan 2003)

  <...>you can buy ‘Coopers Beer’ from wholefoods. It is a SA brewing company <...> -- Kylie Woodard (Jan 2006)

  
  
• Barbeque Sauce and Baked Beans:
  

  <...>Americans make the best BBQ sauces and baked beans on the planet!! I put these together as most baked beans have a BBQ sauce. I thing that is different though is that Americans eat baked beans as a side serve at lunch and dinner, but not at breakfast.<...> -- Ian Sutherland (Jan 2003)

  
  
• Tomato sauce vs Ketchup:
  

  One thing that I noticed while visiting Australia. What you put on French Fries (chips) tastses alot different then what we call ketchup. What we use is more tangy. -- Sphere (Feb 1996)

  
  
• Seafood:
  

  <...>We don't know how lucky we are in Australia to have such an abundance and variety of tasty fresh seafood. Although I am sure a lot of Americans might think that they have good seafood over here, with a few notable exceptions like some of the wonderful crabs, flounder and Maine lobster, the rest of it just doesn't even come close and I have eaten seafood everywhere from Seattle, to the Gulf, all over Florida and the North East to try to satisfy my lust for fare from the sea. I sure do miss the scrumptous Australian lobsters, the Balmain and Moreton Bay Bugs, mouth watering Sydney Rock Oysters, Greenlip mussels, sweet Blue Swimmer crabs and Queensland Muddys, Tassie scollops that just melt in your mouth, Abalone, Scampi lobsters from Basils Seafood Restaurant in Sydney, great big Tiger prawns, whole Barramundi, fresh caught beer battered Flathead fillets, Jewfish cutlets on the BBQ, my favourite fish John Dory, Bream, Snapper, Leatherjacket! , Flounder, Whiting, Tuna, Marlin - and the list goes on!<...> -- Daron Cooke (Jun 2002)

  
  
• Marinara Sauce:
  

  <...> Marinara sauce for pasta is not seafood, it is what we would refer to as a Napoli sauce (tomato and basil). <...> -- Rawea Bennett (July 1996) Has anyone else noticed this or is this a Chicago thing only? -- donsi

  My girlfriend and I had this exact experience while on holiday in Colorado.  She ordered the pasta marinara, expecting seafood, but instead got a pretty bland red tomato based sauce.  It was beyond our comprehension how marinara could mean tomato but thats what it meant to the locals. -- Stephen Sharpley (Sept 2002)

  
  
• Salads:
  

  <...> Americans do not embrace the joy of a fresh salad, they seem intent on putting some thick, creamy dressing - most often Blue Cheese or Ranch on it. <...> -- Rawea Bennett (July 1996)

  
  
• Salad Dressing:
  

  <...> French dressing is not vinaigrette, it is a strange orange, syrupy thing. Italian sauce generally passes for vinaigrette but is also very thick. <...> -- Rawea Bennett (July 1996)

  
  
• Cheese:
  

  <...> How can you not have a category for Cheese?  US cheese is bright orange and so rubbery, it bounces.  The choice of different types is negligible. <...> -- Richard Chater (Jan 2003)

  <...>I'm from San Francisco. If you're looking for good cheese other than American cheddar or Monterey Jack, try the Cheese Company on 24th St. near Church St. in Noe Valley. They sell fine imported cheese although rather expensive.  After living in France, I'm almost afraid to call our cheddar a "cheese". -- Irma (Jan 2003)

  
  
• Eating out:
  

  <...>If you are going to eat out, go for the regional/local cusine and do ask around (you may have to try a few times before someone will send you to the place they really go for mexican food for example, rather than to the yuppified, sanitized place they think you will like. good regional food in the us is generally a bit down home and unrefined). -- dgold01 (Feb 96)

  <...>My husband has just come to Oz from the States and big differences I've noticed of his expectations are:<...>It seems like in the States there are only two types of eating establishments - fast food joints or high class restaurants. It's taken him a while to understand that when Australians sit down in a bistro they don't expect to be served immediately and to leave 20 minutes later.<...> -- Alina Holgate (Feb 1996).

  <...>While there are fast food restaurants on just about every corner, and high priced places throughout, mid-price restaurants rule. Just about every retail shopping center is anchored by 2 or 3 national family-style chain restaurants.<...> -- Karen Robbins (Dec 1999)

  Almost every time my husband & I eat out, we are amazed at how the waiters/waitresses expect to take our order, when we have only just started to read the menu. I can't work out whether they want to impress us with good service or just feed us and get rid of us quickly. -- Melissa Berglas (Sep 2000).

  
  
• Meals + chips:
  

  What surprised me about eating out in the US was the habit for meals (primarily burgers and hot dogs) to come with potato chips/crisps. Serving a snack food with a main meal seemed a little odd to me at first. In some places if you wanted fries you basically had to pay extra. -- Mike Goodwin (Oct 2003).

  
  
• Large Maccers:
  

  Beware of the enormous serving sizes at McDonalds in the US. I ordered a large "meal" and was presented with fries and a drink that would have been classed as supersized here in Oz. Basically the regular (or small) size is equivalent to the Aussie large. I can only imagine what Americans think of our small sized fries. -- Mike Goodwin (Oct 2003).

  
  
• Etiquette:
  

  <...> Americans don't eat with knives. Whereas most people in Australia would use a knife and fork, Americans will either try and cut their food with a fork, or will cut it with a knife before starting, then chase their food around with just their fork. Also this means that if you don't put your knife and fork together when you've finished eating, you're not considered rude!<...> -- Justin Ridge (Feb 96)

  <...> restaurants will almost always remove the plates of people at the table who have finished, regardless of whether anyone else at the table is still eating. Except in the best restaurants, they will remove the cutlery you used to eat your first course and leave it on the table for you to eat the second course without replacing it. <...> Americans seem to have no concept of how to arrange their cutlery to indicate that they have finished their meal. They leave them any which way, instead of putting them together in the center of the plate. Therefore, one finds the wait staff have to constantly ask throughout the meal if you have finished yet, or worse, will simply try to take your plate away and wait for you to protest. <...> -- Rawea Bennett (July 1996)

  <...>Eating with a fork AND knife is pretty standard just about everywhere (I've lived all over the states). Sure, there are some things you might use a fork to cut with, and there are things we even eat with our hands (like pizza), but you'll find most people use their knives.<...> -- Karen Robbins (Dec 1999)

  
  
• Order of Events (see the language page for the different meanings of the word entree between our 2 countries):
  

  <...> Your salad will always be brought before your main meal and after your appetizer. You do not get it with the meal. Coffee will always be brought either before the dessert or with the dessert, if you want it after the dessert, you will have to be specific. <...> -- Rawea Bennett (July 1996)

  
  
• Paying the bill:
  

  <...>when using a credit card to pay for a meal, the total of the bill has to be written in by the card holder or else the waiting staff will have free reign to any tip they like !!!!!!!!! -- James Morris (Feb 96)

  
  
• Aussies vs Americans:
  

  <...>the avg. american eats better at home than the average aus., (no meat and thee veg here thank god) though restaurant food in oz is overal better and cheaper, at least for the non-high end places. <...> -- dgold01 (Feb 96)

  
  
• Regional differences:
  

  <...>National food producers regionalize the same product for different regions. For example, Catsup and mayonaise have different formulas to satisfy different tastes. Cherry Ice cream is white (with cherry flecks) in some regions but is foumulated to be pink in others. An astounding difference closer to home is that brown eggs are preferred around Boston, but 200 miles away in New York white eggs are considered the best.<...> -- MR JOHN SAWITZKI (Feb 1996)

  
  
• Catalogs:
  

  There is a company out of Raleigh, North Carolina called the Australian catalogue company that can get a lot of native Australian goods including food (milo and vegemite), books and such. I frequently receive their catalogue, and they advertise a toll free phone number: 1-800-808-0938, or toll call: 1-919-878-0553 <...> -- Mark & Susann Hayes (Mar 1996)

  There is also a company called Aussie Products (www.aussieproducts.com).  They are based in San Jose, CA and have a good range of aussie products, including vegemite, at a price of course. They're keeping me going in Twisties, fruit tingles, tim tams, vita wheats and jaffas!  If I could only find a place that has good cheese! <...> -- Lucy (Feb 2001)

Resources:

• Have a craving for an old Aussie recipe but don't know how to make it then check out: Old Australian Food Recipes. It has everything from Cornflake biscuits to Kangaroo Tail soup!

Comments from Australian readers are in green whereas comments from American readers are in red [comments for Americans are in grey]. All other opinions expressed on this page are my own and accept no responsibility for any interpretations or uses made of these opinions.