Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.
Makes 5 cups (1.25 litres/2 imp. pints)
This tomato extract can be used to intensify the tomato flavour of soups and sauces. The pulp can be used when making a stock, or in a soup or casserole.
To make tomato extract, roughly chop the tomatoes and process in a food processor. Line a sieve with muslin or a thin kitchen cloth and place over a plastic container. Pour in the puréed tomatoes, cover with plastic wrap (cling film) and let stand overnight. The next day, carefully lift off the sieve and discard the tomato pulp. The liquid that remains can be stored in the refrigerator for up to 4 days. It can also be frozen.
A Taste of Australia: The Bather's Pavilion Cookbook
By Victoria Alexander and Genevieve Harris
Photographs by Rodney Weidland
Ten Speed Press
122 pages, full-color photography throughout
Reprinted with permission
Back to the main Australia page
Australia on Wikipedia
More country Destinations
Become a Chef:
Best Culinary Schools
Return to the
Copyright © 2017
This page modified January 2007
Copyright © 1994-2017,