Taste I 71
AUSTRALIA Western fry-ups in all their greasy, delicious varieties can be found Down Under, but the national favourite has emerged as the humble bacon and egg roll – Aussie style. To achieve proper authenticity, the fried egg should have a slightly runny yolk, topped with a selection of sauces from tomato to barbecue flavour. Tomato, cheese and avocado can also be added for variety.
Another seemingly innocuous foodstuff that has
grabbed the hearts of breakfast lovers is vegemite on toast. The dark-brown spread was first created as an Australian version of its British cousin marmite, and the yeast-based product has become as much a part of the cultural identity as the Sydney Harbour Bridge. It’s healthy too – fat free and rich in vitamin B.
National heritage is a theme that runs through a
few other breakfast offerings in Australia, including “Anzac biscuits” created without egg during the war to increase their longevity when reaching the troops, and “damper”, a soda-bread historically prepared by drovers (cattle herders) and other travellers, traditionally baked in campfire ashes.
JAPAN
Rice and miso soup are two core elements of a traditional Japanese breakfast, or in fact, any meal. Served plain, a bowl of steamed rice is packed full of carbohydrates – providing a slow-release source of energy to last throughout the day. On the other hand, miso soup – made from fermented soybeans, barley or rice malt, is jazzed up with a variety of ingredients depending on the region. A classic variation is to boil the soup with seaweed and dried fish. Other regions add vegetables, tofu or clams, while in Okinawa, people prefer black sugar and pork. Natto, also made from fermented soybeans, is another dish that will often appear in a traditional Japanese breakfast set. It’s not everyone’s favourite because of its sticky, spider-web appearance, but its high concentration of protein, dietary fibre, iron and calcium make it a super-healthy way to kick off the day.
Opposite page: An Aussie bacon and egg roll This page: Japanese natto; and Korean banchan
SOUTH KOREA All meals in South Korea involve an elaborate procession of dishes, and breakfast is no different. Referred to as banchan, six to seven dishes will usually be prepared alongside a bowl of starchy rice to provide fuel for the day. These small side dishes provide flavour more than substance and will typically comprise a meat dish, fish dish, vegetable selection of bean sprouts, seaweed and mushroom and, of course, kimchi (pickled cabbage or a similar vegetable) – an absolute staple of Korean cuisine.
businesstraveller.com
NOVEMBER 2016
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