mlbonner

Just checked, I have both in the kitchen. I've got my UK cookbooks here and have had very few problems finding ingredients.

Merlot

That is true Scissors, pretty much of what you use in the UK you can get in Australia, just different makes/brands.

Best of luck
M

Merlot

Thx for the tip, did not know that one.

M

Merlot

Yes I used to get Cadburys Flakes sent over much to the amusement of the other half as you can get Flakes in Aus.

When he tasted the UK one, he knew why!

I used to eat lots of Lindt choc whilst there or pay through the nose at the English Choc Shop in Terrigal, NSW Central Coast.

M

NickyC

Plain flour = Plain Flour
Self-raising Flour = Self-raising flour.

You should bring your cookery books. Recipes work exactly the same way here as they do in the UK.

I've made Yorkshires here for years, they always rise, and they are always made with the cheapest no-name brand flour (that's plain flour) that I can find.

bondipom

Some of the fishes are different. We've got one book that lists Australian alternatives for the different European fishes. I think it was a Rick Stein one.

We have a Le Creuset griddle from Myers. Cooks steaks better than a barbie.

scissors

thanks merlot and nicky for your help,thank goodness for that, you havent seen my pile of cookery books

thanks again,tracey,

Merlot

Glad to have helped, just don't volunteer to cook a full hot roast dinner on Christmas Day

M

MrsDagboy

Tracey, yes, bring the cookbooks, we have a heap of UK ones & the recipes work fine. (although Ive never been able to make yorkshire puddings, either here or in the UK )

To the poster who asked about le Crueset, I agree with the others, bring them! You can get them out here without to much drama in the specialist kitchen shops & up market department stores, but they are more expensive.

scissors

merlot,no i dont think i ll be volenteering for that, if we have one i think it ll have to be in the evening...it will be very strange having xmas day in the summer though....



Thanks mrs dagboy,
we went to the us a couple of years ago,and i bought some fabulous cook books for there very rich deserts,only to find when i got home that the flour that they use is totally different over there and i have tried every flour i can think of but the recipies just dont work, i was very dissapionted,this is what made me ask the question about my english cook books, i m very pleased to hear that i can bring them with me. i didnt want to leave them behind.

tracey.

Brissiegirl

from my experience:

Wheel and Barrow in the Wintergarden on Queen St Mall;

The Essential Ingredient (Fort. Valley)

David Jones and Myer are fine; Robins Kichen (so-so)...

Powerhouse Market is fab for really good food - 2 saturdays a month - do a search on google and you will find out more info about it.

B

Ian_H

in readig all your comments regarding the Oz cuisine, has anybody bought the British food parcels? If so what are they like? When we eventually emigrate I thought we could spoil ourselves now and again, ordering the foods that we would miss back in the UK!!!

JJJHM

Yorkshire Puddings... Easy Recipe...

It is just: Equal amounts of eggs, flour and liquid (I use half milk/water)

Prepare baking tins (small individual ones for me!) add oil to each tin and place in hot oven.

Make the yorkshires...

1) Brake 2 eggs in to a small container (or ramikin dish), see where they come up to in the dish and this as the level of volume for the liquid and flour

2) Measure out the liquid add to eggs

3) Measure flour add to eggs and liquid

4) Beat togther... (this mixture can be made in advance and left to stand)

5) Pour into hot baking tins put into hot over for 20 minutes or so

Serve perfect Yorkshires every time... promise!!


Hope that helps you Mrs Dagboy... Good luck!!

Julie

MrsDagboy

Thanx Julie, I'll give it a try, I assume that the flour is plain flour? (since thats what I would normally use).

Mine always go really hard on top & dont seem to puff up enough (despite sifting) . I thought it must have been cos I didnt talk in a yorkshire accent to them or something .

JJJHM

No problem, can't take all the credit it's actually the way Jamie Oliver does it...

Yes to plain flour, and I don't sift the flour .. too much hassle!! sometimes add salt & pepper, if I remember!!!

fingers crossed!!

Julie