6 Australian Foods Worth Trying

2.) Leatherwood Honey
Out of the 50 or so honeys that line the dry-goods shelves at Zingerman's, the Tasmanian Leatherwood honey sticks out as one of my favorites. The paint-can shaped container pops open releasing heavy floral aromas, and revealing a golden viscous treat. Prior to working at Zingerman's, I got my honey in plastic bear-shaped bottles. I have since been spoiled. The once-delightful bears now appear oafish, and I have contemplated carrying a can in my purse so that I never have to sweeten my tea or cover my toast with anything inferior.

The story of the Leatherwood honey is nothing short of a fairytale. On the remote island of Tasmania, ancient rainforests full of Leatherwood trees grow. Great southern ocean winds bring near constant warm rains, lending a hand to the January blooming. The massive trees erupt with white and maroon speckled flowers, causing workers bees to feverishly collect nectar. Inside the bees' stomachs, the nectar's molecular structure changes, becoming honey, and then is stored throughout the hive. The Leatherwood honey is gently harvested from inside these hives. In order to preserve its delicate crystalline structure and spicy floral flavor, the honey is not heated at high temperatures, making it a perfect spoon-or-spread treat (I recommend trying it by the spoonful.)
-Whitney

3.) Anzac Biscuits
These are like Australian Girl Scout Cookies. Only don't call them cookies. These sweet little morsels come from a World War I Australian recipe that people on the home front used to make snacks to send off with their soldiers. They developed a formula that didn't need eggs--too scarce--and used golden syrup to keep the oats held together and preserved for the long ship out to Europe. Named after the Australian and New Zealand Army Corps, the recipe probably derives from Scottish oatcakes. Here in America you can call them cookies if you want, but in Australia they take their anzac biscuits seriously and laws frown on marketing them as cookies--it would be akin to marketing wine as grape juice in France.

I don't have much of a sweet tooth, and these biscuits are prefect in the morning with my tea. Just sweet enough and full of oaty goodness.
-JD

4.) Yellingbo Gold Olive Oil
"From the south of Australia... A bottle of liquid gold." The New York Times

From a small estate in the Yellingbo Conservation Nature Reserve, located in southeastern Australia, the Meltzer family has created a wonderful and unique addition to our olive oil stable. Using an interesting mix of varietals for their oil, they've created a robust blend just for us! The Yellingbo oil is very small-production stuff. The Meltzers have only about 2,500 trees on the farm, and they're not really interested in getting a whole lot bigger. The year before last they produced about 3,000 liters...very small compared to much of what's being produced out there.

They have their own press on the farm and press the olives in less than six hours from the time they're picked--that's exceptionally fast and helps protect the quality of the oil (24 hours is considered to be very good). Most of the harvest work is still done by the family and some friends.

Because the Meltzers press each of their seven varietals of olives separately then mix them from there, they were able to do a special blend for us consisting of manzanilla, frantoio, picual, and corregiola olives. That means the Yellingbo bottle we sell is going to taste a bit different--better, we think--than what's available elsewhere. Bold and unfiltered, fruity and nutty undertones with a mild peppery finish, this oil is delectable in pastas, risotto and for finishing meats and seafood. Rich, creamy and nutty, this is an oil to be savored. And the bird that graces the label? It's the endangered Helmeted Honeyeater, which feels right at home gliding through the Meltzers orchards with beaks full of olives. But the Meltzers don't mind sharing the Gold.
-Jonathan

5.) Joseph La Casetta Vinegar
You don't have to dig very far to find the romance in Joseph La Casetta Aged Vinegar. It could be the open-air fires in the South Australian plains where the fresh grape must (juice) is reduced to half its volume, the five years of careful aging in old wine casks, or the tribute to maker Joe Grilli's grandfather who first pioneered the recipe on the family's Italian estate--this small-batch brew is as rich in history as it is in flavor.

The result of this labor of love from the Primo Estate winery leaves little to be desired. Smoky, caramel-y, and just a tiny bit sweet, it's reminiscent of sherry or even a single malt Scotch. Yet it's smooth enough to sip on its own.

But why stop there? Joseph's uncommon flavor will bring a new edge to all sorts of dishes. Try it as a dressing on bitter greens, brush some on bruschetta, or pick up a bottle just in time for grilling season and add a little Outback to your asparagus or red peppers.
-Gillian

6.) Moutere Grove olive oil
I compel you to go green, and I think it is okay to start with Moutere Grove. I was first introduced to this exotic oil at my very first tasting. Solomon, one of the Deli's olive oil experts, can be a bit intimidating with all his knowledge, and I squirmed in my seat the whole time. I was eager to learn as we went through all the oils and then towards the end he spoke of Austrailian and New Zealand oils. The minute I tried this unfamiliar oil I was in love. Even though I ended up behind the cheese counter, I still find myself sneaking over to dry goods to snatch a taste. I later found out that the rich emerald-toned olive oil is from New Zealand's south island region and it is named for the Moutere Valley. This valley is home of rich clay soils that produce beautiful fruit and delicious wines. This strong oil, with deep green and grassy flavors, will make you take a double look at the label. It has won many international awards and comes from a single estate. It is even certified organic. You may never go back to any other oil. Go ahead be adventurous, ask for a taste.
-Rebecca

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